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Mango Tango Summer Cupcakes

Mango Tango Summer Cupcakes: A Tropical Treat to Savor

Mango Tango Summer Cupcakes are a delightful tropical treat perfect for brightening any occasion.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 15 minutes
Total Time 55 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: Tropical
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup All-purpose flour can be swapped for gluten-free blend
  • 1 cup Granulated sugar
  • 2 tsp Baking powder
  • 1/2 tsp Salt
  • 2 large Eggs large
  • 1 cup Mango puree fresh or canned
  • 1/2 cup Coconut milk full-fat for creaminess
For the Frosting
  • 1/2 cup Butter softened
  • 1 cup Powdered sugar
  • 1 tsp Coconut extract
For the Topping
  • 1/2 cup Unsweetened coconut flakes

Equipment

  • Cupcake Pan
  • Mixing Bowls
  • whisk
  • spatula
  • piping bag

Method
 

Steps
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with colorful liners.
  2. In a bowl, whisk together flour, sugar, baking powder, and salt.
  3. In another bowl, beat eggs with mango puree and coconut milk until smooth.
  4. Gradually combine wet and dry ingredients, mixing gently to avoid overmixing.
  5. Fill each cupcake liner about two-thirds full with batter.
  6. Bake for 18-20 minutes or until a toothpick comes out clean.
  7. Cool the cupcakes on a wire rack before frosting.
  8. Mix softened butter, powdered sugar, and coconut extract to make frosting.
  9. Frost each cooled cupcake generously with the coconut frosting.
  10. Sprinkle unsweetened coconut flakes on top for finishing touches.

Nutrition

Serving: 1cupcakeCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 180mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 200IUVitamin C: 5mgCalcium: 50mgIron: 0.5mg

Notes

Ensure ingredients are at room temperature for best results. Avoid overmixing to keep cupcakes light and fluffy.

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