These mango coconut cupcakes are a wonderful summer treat. The honey cream cheese frosting is velvety soft and matches the mango and coconut flavor of these cupcakes very well.

Mango Coconut Cupcakes are decorated with honey cream cheese frosting and fresh mango slices.

I love anything mango. It is a versatile fruit that you can use in both savory dishes and sweet desserts. I used fresh mango to make these adorable mango coconut cupcakes.

I added some flaked coconut to make it even more delicious and the honey cream cheese frosting is the perfect match.

These mango coconut cupcakes are a wonderful summer treat that anyone will love. If you love mango and coconut, these little cupcakes will surely please you.

Ingredients for mango coconut cupcakes

  • flour
  • sweetened flaked coconut
  • sugar
  • baking powder
  • melted butter
  • eggs
  • milk
  • 1-2 fresh mango
Mango cupcakes are lined with floral cupcake liners

How to make the honey cream cheese frosting

  • softened cream cheese
  • softened butter
  • powdered sugar
  • honey

Whip together the cream cheese and butter until fluffy. Add the powdered sugar a little bit at a time, then add the honey to get the right consistency.

Decorating mango coconut cupcakes

You don’t need to use a piping bag to top the frosting on the cake. A spoon or spatula will serve the purpose. However if you want to make it more decorative, I suggest to use a piping bag with a decorative tip of your choice.

I used a star tip (Wilton 1M) to decorate mine. I just swirled around on top of cake until it forms peak at top.

If you wish, sprinkle with more flaked coconut on top and put 1-2 pieces of fresh mango to identify them that they are mango and coconut cupcakes. That’s all.

More Mango Recipes

floral cupcake liners look beautiful on cupcakes

Mango Coconut Cupcakes are decorated with honey cream cheese frosting and fresh mango slicesMango Coconut Cupcakes

Mango Coconut Cupcakes with Honey Cream Cheese Frosting

Servings: 12 cupcakes
Prep Time: 25 minutes
Bake Time: 25 minutes
Total Time: 50 minutes
These mango coconut cupcakes are a wonderful summer treat. The honey cream cheese frosting is velvety soft and matches the mango and coconut flavor of these cupcakes very well.
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Ingredients

For the cupcakes;

  • 1 1/2 c cup all-purpose flour
  • 1/2 cup sweetened flaked coconut
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup sugar
  • 1/2 cup butter, melted
  • 2 eggs
  • 1/4 cup milk
  • 1 cup diced fresh mango
  • More coconut and mango pieces to garnish

For the frosting;

  • 8 oz cream cheese, softened
  • 1/2 cup butter, softened
  • pinch salt
  • 1 cup powdered sugar
  • 2 tbsp honey

Instructions 

  • Preheat the oven to 350˚F. Line a muffin tin with cupcake liners.
  • Whisk together flour, coconut, baking powder and salt in a bowl; set aside.
  • In a large mixing bowl, combine sugar, melted butter, and eggs. Mix well.
  • Add the dry ingredients and milk alternately into the butter mixture and mix until combined. Add the mango pieces into the batter and fold together.
  • Scoop the batter into the prepared pan and bake for 20-25 minutes. Rest the cake in a pan for 2-3 minutes, then transfer to an rack and cool completely.
  • For the frosting, whip the cream cheese and butter in a electric mixer with a paddle attachment until fluffy. Add the powdered sugar a little at a time. Add the honey and mix well. Put the frosting into a piping bag fitted with a star tip and decorate the cupcakes as you please. Garnish with more coconut and mango pieces.
Cuisine: Western
Course: Dessert
Author: Holly Ford
Did you make this recipe?Tag @beyondkimchee on Instagram. I love to see your masterpiece.