Mango-Filled Coconut Cupcake 🥭🥥✨
Ingredients
For the Coconut Cupcakes:
1 ½ cups (190g) all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
½ cup (115g) unsalted butter, softened
¾ cup (150g) granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup (120ml) coconut milk
½ cup (40g) shredded coconut
For the Mango Filling:
1 cup (240ml) mango puree (fresh or canned)
2 tbsp sugar (adjust to taste)
1 tbsp cornstarch
2 tbsp water
For the Coconut Buttercream:
1 cup (230g) unsalted butter, softened
3 cups (375g) powdered sugar
2 tbsp coconut milk
½ tsp vanilla extract
For Garnish:
Yellow sprinkles
Shredded coconut
Instructions
Step 1: Make the Cupcakes
Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
In a bowl, whisk together flour, baking powder, and salt.
In another bowl, cream butter and sugar until light and fluffy.
Add eggs one at a time, then mix in vanilla.
Alternate adding dry ingredients and coconut milk, mixing until combined. Stir in shredded coconut.
Fill cupcake liners ¾ full and bake for 18-20 minutes. Let cool.
Step 2: Prepare the Mango Filling
In a saucepan, mix mango puree and sugar over medium heat.
Dissolve cornstarch in water and add to the mango mixture.
Stir continuously until thickened. Let cool.
Step 3: Make the Coconut Buttercream
Beat butter until fluffy, then gradually add powdered sugar.
Mix in coconut milk and vanilla until smooth.
Step 4: Assemble
Cut a small hole in each cupcake and fill with mango puree.
Pipe buttercream on top and decorate with yellow sprinkles.
Enjoy your Mango-Filled Coconut Cupcakes! 🍋