Mango Coconut Cupcakes with Honey Cream Cheese Frosting
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.
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.