Description
Mango Tango Summer Cupcakes are a tropical treat that brings the sunshine to your dessert table. Each moist, fluffy cupcake is infused with ripe mango flavor and topped with a light, airy coconut frosting, creating a refreshing indulgence perfect for summer gatherings or just a sweet escape. Easy to make and delightful to eat, these cupcakes will transport you straight to a sun-soaked paradise with every bite.
Ingredients
Scale
- 1 ? cups all-purpose flour
- 1 ? tsp baking powder
- 1 cup granulated sugar
- ? cup unsalted butter (softened)
- 3 large eggs
- 1 cup mango puree (fresh or canned)
- ? cup coconut milk
- ? cup coconut flakes (for garnish)
Instructions
- Preheat your oven to 350?F (175?C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, and sugar until combined.
- In another bowl, cream softened butter until smooth; add eggs one at a time.
- Stir in mango puree and coconut milk until fully mixed.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Spoon the batter into cupcake liners, filling them two-thirds full. Bake for 18-20 minutes or until a toothpick comes out clean. Cool before garnishing with coconut flakes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 215
- Sugar: 21g
- Sodium: 115mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg