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 well.

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

We added some flaked coconut to make it even more savory and the honey cream cheese frosting is the steady 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 the dish comes together

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, we suggest to use a piping bag with a decorative tip of your choice.

We used a star tip (Wilton 1M) to decorate ours. We 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.

Mango Coconut Cupcakes and Honey Cream Cheese Frosting

Yield: 12 cupcakes
Prep: 25 minutes
Total: 50 minutes

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

Method

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.