Description
Mango Tango Summer Cupcakes are a tropical treat that embodies the joy of summer in every bite. With a light and fluffy texture, these cupcakes are infused with ripe mango and topped with creamy coconut frosting. Perfect for any occasion, from backyard barbecues to birthday parties, they not only taste delightful but also add a splash of color to your dessert table. Enjoy the essence of summer and impress your guests with these easy-to-make delights.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- ½ tsp salt
- 2 large eggs
- 1 cup mango puree (fresh or canned)
- ½ cup coconut milk (full-fat recommended)
- ½ cup unsweetened coconut flakes
- 1 stick unsalted butter (softened)
- 2 cups powdered sugar
- 1 tsp coconut extract
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with colorful liners.
- In a bowl, whisk together flour, sugar, baking powder, and salt until well combined.
- In another bowl, beat together eggs, mango puree, and coconut milk until smooth.
- Gradually add the wet mixture to the dry ingredients, stirring gently until just combined to avoid overmixing.
- Fill each cupcake liner two-thirds full with batter and bake for 18-20 minutes or until they spring back when touched.
- Allow cupcakes to cool completely before frosting them with a mixture of butter, powdered sugar, and coconut extract. Top with coconut flakes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 18g
- Sodium: 130mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg