Irresistible Tropical Mango Coconut Cupcakes: Your Guide to the Perfect Summer Treat
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Prepare to be transported to a sun-drenched beach with every bite of these exquisite mango coconut cupcakes! These aren’t just any cupcakes; they are a delightful symphony of tropical flavors and textures designed to capture the essence of summer. Imagine biting into a super soft, moist coconut cupcake, discovering a vibrant, silky smooth homemade mango curd filling, and then enjoying the cloud-like finish of a smooth and utterly delicious coconut vanilla buttercream.
Our unique recipe ensures each cupcake is incredibly soft and packed with a profound coconut flavor, which is then beautifully complemented by the bright, tangy sweetness of the mango curd. The mango curd, made from ripe, fresh mangoes, adds a refreshing burst that perfectly balances the rich coconut base. To crown these tropical beauties, a light and airy coconut buttercream enhances the coconut notes even further, creating an unforgettable dessert experience. These mango coconut cupcakes are perfect for summer gatherings, special occasions, or simply whenever you crave a taste of paradise.
To achieve bakery-quality results for these tropical treats, you’ll find a stand mixer or an electric hand mixer incredibly helpful. These tools ensure your batter and buttercream are perfectly aerated and smooth.
For those who love exploring diverse cupcake flavors, be sure to try our other fantastic recipes, such as the delightful Raspberry Cream Puff Cupcakes, the sophisticated Tiramisu Cupcakes, and the comforting Peaches and Cream Cupcakes.
WHY YOU WILL LOVE THESE MANGO COCONUT CUPCAKES
- A Tropical Escape: These coconut cupcakes are designed to whisk you away to a tropical paradise with every bite. The rich coconut base combined with the exotic mango flavor creates an authentic vacation-like experience, perfect for any time of year, especially summer.
- Irresistible Mango Curd Filling: The secret heart of these cupcakes is the most delicious homemade mango curd. Its vibrant color and intense fruity flavor provide a refreshing and tangy contrast to the sweet coconut cupcake, making for an incredibly delicious and surprising core. It’s truly what sets these cupcakes apart!
- Smooth Coconut Buttercream Perfection: Topped with a silky-smooth coconut buttercream, these cupcakes boast an ethereal texture and even deeper coconut notes. This buttercream is not only incredibly easy to whip up but is also the perfect canvas for a sprinkle of fresh mango dices, adding both beauty and an extra burst of flavor.
- Perfect for Any Occasion: Whether you’re hosting a backyard barbecue, a birthday party, or simply treating yourself, these mango coconut cupcakes are sure to be a crowd-pleaser. Their stunning appearance and irresistible taste make them a memorable dessert.
- Balanced Flavor Profile: The combination of sweet coconut, tangy mango, and creamy vanilla creates a perfectly balanced flavor that is neither too sweet nor too tart. Each component plays a crucial role in delivering a harmonious and delightful taste sensation.
ESSENTIAL INGREDIENT NOTES FOR PERFECT CUPCAKES
Understanding your ingredients is key to successful baking. Here are some essential notes on the key components for these delectable mango and coconut cupcakes. For a comprehensive list of all ingredients and their exact quantities, please refer to the detailed recipe card provided below.
- Butter: For both the cupcakes and the buttercream, ensure your butter is at **room temperature**. This means taking it out of the fridge 1-2 hours before you plan to start baking, depending on the warmth of your kitchen. Room temperature butter creams with sugar more effectively, incorporating air and creating a lighter, fluffier texture in your cupcakes and a smoother buttercream.
- Full-Fat Coconut Milk: This is a non-negotiable ingredient for these tropical treats. Opt for **full-fat coconut milk** (from a can, not a carton) to achieve the richest flavor and most desirable texture in both your coconut cupcakes and the luxurious buttercream. The higher fat content contributes to incredible moisture and creaminess. Make sure it’s at room temperature for the cupcake batter.
- Eggs: Similar to butter, eggs should be at **room temperature**. This allows them to emulsify better with other ingredients, creating a more cohesive and evenly mixed batter. Take them out of the fridge alongside your butter.
- All-Purpose Flour: The type of flour you use significantly impacts the final texture of your cupcakes. I highly recommend using an **all-purpose flour with a protein content of 10-11%**. Lower protein flour produces less gluten when mixed, which is crucial for achieving a wonderfully soft and tender cupcake crumb, rather than a tough or chewy one.
- Ripe Mango: The star of our curd! The success of your mango curd depends heavily on the quality and ripeness of your mango. Choose a **ripe mango** that yields slightly to gentle pressure and has a sweet, fragrant aroma. A ripe mango will provide the most intense flavor and natural sweetness, reducing the need for excessive added sugar and ensuring a vibrant, delicious curd.
- Flavor Neutral Oil (e.g., Canola Oil): Adding a small amount of neutral oil alongside butter contributes to a consistently moist cupcake texture that stays soft for longer. It helps keep the crumb tender without adding an overpowering flavor.
- Granulated Sugar: Essential for sweetness and structure in both the curd and the cupcakes. When creamed with butter, it helps aerate the batter.
- Baking Powder & Salt: These leavening agents and flavor enhancers are critical for the rise and overall taste balance of your cupcakes. Ensure your baking powder is fresh for optimal lift.
- Vanilla Extract: A touch of pure vanilla extract elevates all the other flavors, adding a comforting warmth to the tropical notes.
Refer to the recipe card for precise quantities of each ingredient.
STEP BY STEP INSTRUCTIONS – HOMEMADE MANGO CURD
Creating a luscious, velvety mango curd is a rewarding process and a highlight of these tropical cupcakes. You’ll need an immersion blender for the smoothest finish.
STEP 1: Prepare the Mango Purée. Start by peeling a ripe mango and dicing its flesh. Blend the mango pieces in a food processor or with an immersion blender until you achieve a smooth, lump-free purée. This ensures a silky texture for your curd.
STEP 2: Cook the Curd Base. In a small saucepan, combine the mango purée, fresh lemon juice (which adds a necessary tang and helps balance sweetness), granulated sugar, one whole egg, and one additional egg yolk. The extra yolk contributes to a richer color and a creamier consistency. Whisk these ingredients constantly and gently over medium heat. Continuous whisking is crucial to prevent the eggs from scrambling. Continue heating and whisking until the mixture visibly thickens and begins to show slight bubbles around the edges, indicating it’s nearly ready. This usually takes about 5-8 minutes.
STEP 3: Strain for Silky Smoothness. Immediately remove the saucepan from the heat. Carefully pour the hot curd mixture through a fine-mesh sieve set over a clean bowl. This essential step catches any tiny bits of cooked egg or mango fibers, ensuring your curd is perfectly smooth and luxurious.
STEP 4: Emulsify with Butter and Chill. Allow the strained curd to rest for about 2 minutes to cool slightly. Then, add the cold, cubed butter to the warm curd. Using an immersion blender, blend the mixture until the butter is fully incorporated and the curd is glossy and smooth. The cold butter helps to emulsify the curd, giving it a stable and rich texture. Transfer the finished curd into a shallow bowl, which helps it cool down more quickly and evenly. Cover the surface of the curd directly with plastic cling film to prevent a skin from forming. Place it in the refrigerator to cool completely, ideally for at least 1 hour, or until thoroughly chilled and set. A well-chilled curd is easier to pipe and holds its shape beautifully within the cupcakes.
STEP BY STEP INSTRUCTIONS – LUSCIOUS COCONUT CUPCAKES
Crafting the perfect moist and tender coconut cupcake is simple with these clear instructions. For this recipe, you’ll need a stand mixer fitted with a paddle attachment or a reliable electric hand mixer. Additionally, prepare a 12-cup cupcake pan lined with good quality cupcake liners.
Before you begin mixing, make sure to preheat your oven to 160ºC (325ºF) in a conventional oven setting. Line your 12-cup cupcake tray with cupcake liners, preparing them for the batter.
STEP 1: Prepare Dry and Wet Ingredients. In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Sifting prevents lumps and ensures even distribution of the leavening agents. Set this dry mixture aside. In a separate small bowl or measuring cup, whisk together the full-fat coconut milk (ensure it’s at room temperature for smooth incorporation) and vanilla extract. Set this wet mixture aside as well.
STEP 2: Cream Butter, Oil, and Sugar. In the bowl of your stand mixer (or a large mixing bowl if using a hand mixer), combine the softened room temperature butter, flavor-neutral oil (like canola), and granulated sugar. Beat these ingredients on high speed for at least 2 minutes. This crucial step creams the butter and sugar together, incorporating air and creating a light, fluffy base for your cupcakes.
STEP 3: Incorporate Eggs. Reduce the mixer speed to low. Add the room temperature eggs one at a time, mixing thoroughly after each addition until just combined. Avoid overmixing at this stage, as it can lead to tough cupcakes.
STEP 4: Alternate Dry and Wet Mixtures. Stop the mixer and scrape down the sides of the bowl with a rubber spatula to ensure all ingredients are well incorporated. Now, with the mixer on low speed, begin adding the dry flour mixture and the wet coconut milk mixture alternately to the butter mixture. Start by adding one-third of the flour mixture, mix until just combined, then add half of the coconut milk mixture, mix again, followed by another third of the flour, the remaining coconut milk, and finally, the last third of the flour mixture. Mix each addition only until it’s just incorporated. This method prevents overmixing the gluten in the flour, which is key to a tender cupcake.
STEP 5: Final Fold. Remove the bowl from the mixer. Using a rubber spatula, give the batter a gentle final fold by hand. This ensures that any pockets of unmixed ingredients at the bottom or sides of the bowl are fully incorporated, without overworking the batter.
STEP 6: Fill and Bake. Divide the cupcake batter evenly among the 12 prepared cupcake liners. Fill each liner about two-thirds full to allow for proper rising. Bake for 22-24 minutes, or until a wooden skewer or cake tester inserted into the center of a cupcake comes out clean. Be careful not to overbake, as this can dry out the cupcakes.
STEP 7: Cool Completely. Once baked, remove the cupcake pan from the oven and let the cupcakes cool on a wire rack for about 5 minutes. After this initial cooling, gently remove the cupcakes from the tin and place them directly on the wire rack to cool down completely. This prevents them from continuing to bake in the hot pan and keeps them from getting soggy. Ensuring they are completely cool is vital before filling and frosting.
STEP BY STEP INSTRUCTIONS – COCONUT VANILLA BUTTERCREAM AND ASSEMBLY
Begin preparing the delicious coconut vanilla buttercream only after both your mango curd and coconut cupcakes have cooled down completely. This ensures the buttercream doesn’t melt and the curd sets properly.
STEP 1: Sift Powdered Sugar and Cream Butter. First, sift your powdered sugar to remove any lumps, ensuring a smooth buttercream. In the bowl of your stand mixer, fitted with the paddle attachment, start by creaming the cool room temperature butter (it should still have a slight firmness) on medium speed for 2 minutes. This aerates the butter. Stop the mixer, scrape down the sides of the bowl thoroughly, and then continue mixing for another minute to ensure it’s light and fluffy.
STEP 2: Incorporate Powdered Sugar and Liquids. Reduce the mixer speed to low. Gradually add the sifted powdered sugar in three separate portions, mixing well after each addition until it’s fully incorporated into the butter. This slow addition prevents a sugar cloud and ensures a smooth consistency. Once all the sugar is in, add the vanilla extract and 1-2 tablespoons of full-fat coconut milk (start with 1 tablespoon and add more if needed for consistency). Mix these in until just combined. Scrape down the sides of the bowl one more time, then increase the speed to low/medium and beat for another 2 minutes. This final mixing helps to make the buttercream extra light and fluffy.
STEP 3: Remove Air Bubbles for a Silky Finish. Take the bowl off the stand mixer. Using a sturdy rubber spatula or a wooden spoon, vigorously beat the buttercream by hand against the sides of the bowl for a few minutes. This manual step is fantastic for removing any trapped air bubbles, resulting in an incredibly smooth, silky, and professional-looking buttercream.
STEP 4: Prepare Piping Bag. Transfer the perfectly smooth buttercream into a piping bag fitted with your preferred star piping tip. A Wilton 8B tip is an excellent choice for creating beautiful, defined swirls on your cupcakes.
ASSEMBLING YOUR MANGO COCONUT CUPCAKES
STEP 5: Core the Cupcakes. To create a cavity for the luscious mango curd, use the back end of a piping tip (a smaller, round one works well) or a small paring knife. Gently dig out a small core from the center of each cooled cupcake, making sure not to go all the way through to the bottom. This creates the perfect pocket for your filling.
STEP 6: Fill and Frost. Carefully spoon or pipe a generous amount of the chilled mango curd into the hollowed-out center of each cupcake. Don’t be shy – the curd is a key component! Once filled, pipe the coconut vanilla buttercream artfully onto the top of each cupcake. You can create elegant swirls or simple mounds, depending on your preference. For a final flourish and an extra burst of tropical flavor, sprinkle tiny dices of fresh mango and a pinch of shredded coconut over the buttercream.
These exquisite mango coconut cupcakes are best served on the day they are made to enjoy their peak freshness and texture. However, they can also be stored wonderfully for a few days at room temperature in an airtight container on your kitchen counter. If your kitchen is particularly warm, or if you prefer them chilled, they can also be stored in the refrigerator.
THE PRECISION OF A KITCHEN SCALE: A BAKER’S BEST FRIEND
When it comes to baking, precision is paramount, and this is why my recipes are primarily developed using grams. I wholeheartedly recommend using a kitchen scale to measure out your ingredients for several compelling reasons. Firstly, a scale offers unparalleled accuracy. Unlike volume measurements like cups, which can vary greatly depending on how ingredients are scooped or packed (e.g., flour can be light or compacted), grams provide an exact and consistent measurement every single time. This consistency is crucial for replicating recipes precisely and achieving reliable, perfect results, whether it’s the tender crumb of a cupcake or the smooth texture of a curd.
Secondly, using a scale makes for a much cleaner and more efficient baking process. You simply place your bowl on the scale, tare it, and add ingredients directly, eliminating the need for multiple measuring cups and spoons. This means less washing up and a quicker cleanup, allowing you to enjoy your delicious creations sooner! Embrace the precision of a kitchen scale, and you’ll notice a significant improvement in the quality and consistency of your baked goods.
ESSENTIAL EQUIPMENT FOR BAKING PERFECT CUPCAKES
Having the right tools can truly elevate your baking experience and the quality of your finished product. For the best possible results with these mango coconut cupcakes, here’s a look at the essential equipment you’ll need and why it makes a difference:
- Aluminum Cupcake Baking Pan: This is a crucial piece of equipment. Aluminum pans are light in color and are excellent heat conductors without attracting excessive heat. This allows your cupcakes to bake more gently and evenly, resulting in a beautifully soft and tender cake crumb. In contrast, darker baking pans tend to absorb and retain more heat, which can lead to a darker, tougher crust and a drier cupcake.
- Cupcake Liners: Essential for preventing sticking and making your cupcakes easy to handle and serve. Choose good quality liners that won’t stick to the cupcake.
- Stand Mixer or Electric Hand Mixer: As mentioned, one of these is highly recommended for creaming butter and sugar effectively and for whipping up the silky buttercream. They provide the power and consistency needed for perfectly aerated batters and frostings.
- Immersion Blender: While a regular blender or food processor can work, an immersion blender is ideal for puréeing the mango for the curd and for blending the butter into the curd smoothly right in the saucepan. It minimizes cleanup and ensures a silky texture.
- Fine-Mesh Sieve: Indispensable for sifting flour and powdered sugar, and especially important for straining the mango curd to achieve that undeniably smooth, luxurious texture free of any cooked egg bits.
- Rubber Spatula: An absolute workhorse in the kitchen. Perfect for scraping down the sides of mixing bowls, gently folding ingredients, and for beating air bubbles out of buttercream.
- Piping Bag and Star Piping Tip (e.g., Wilton 8B): For that professional bakery look, a piping bag and a star tip will make decorating your cupcakes a breeze, creating beautiful swirls and finishes.
Investing in quality baking tools will not only make the process more enjoyable but also significantly improve the outcome of your baking endeavors. See all my favorite baking tools and recommendations here.
DECORATING YOUR TROPICAL CUPCAKES
Decorating these mango coconut cupcakes is the final touch that brings their tropical charm to life. While the Wilton 8B star piping tip is my go-to for its ability to create beautiful, defined swirls, don’t feel limited! You can use any other piping tip you desire to achieve your preferred aesthetic. A simple round tip can create elegant mounds, or a French star tip can add a different texture.
Beyond piping, the garnishes truly make these cupcakes shine. A sprinkle of freshly diced, ripe mango on top of the buttercream provides a burst of color and an extra layer of fresh flavor. To enhance the coconut theme, a dusting of finely shredded coconut (toasted or untoasted, depending on your preference) adds texture and a delicate aroma. For an even more festive touch, consider edible glitter, small edible flowers, or a tiny sprig of mint. The key is to let your creativity flow and have fun with the presentation!
STORAGE INSTRUCTIONS FOR FRESHNESS
To keep your mango and coconut cupcakes tasting their best, proper storage is essential. Store these delicious treats in an airtight container at room temperature. This will help maintain their moist texture and prevent them from drying out. They are best enjoyed within 1-2 days of baking, when the flavors are freshest and the textures are optimal.
If your home is particularly warm, or if you prefer a chilled dessert, you can store them in the refrigerator. However, bring them back to room temperature for about 15-20 minutes before serving to ensure the buttercream is soft and the cake is tender. For longer storage, un-iced cupcakes can be frozen for up to 2-3 months. Wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. Thaw at room temperature before filling and frosting.
MY TOP BAKING TIPS FOR SUCCESS
Achieving consistently perfect baked goods often comes down to a few simple yet crucial techniques. Here are some of my top tips to ensure your mango coconut cupcakes turn out flawlessly every time:
- The Rubber Spatula is Your Best Friend: When making the cake batter, I always emphasize using a rubber spatula to frequently scrape down the sides and bottom of the mixing bowl. This ensures that all ingredients are thoroughly incorporated, preventing pockets of unmixed flour or butter. After all ingredients have been added and mixed, give the batter one final, gentle fold by hand with your spatula. This is a subtle but effective way to catch any lingering unmixed bits and ensure a homogeneous batter without overmixing.
- Room Temperature Ingredients are Non-Negotiable: I cannot stress this enough! Butter, eggs, and coconut milk at room temperature emulsify beautifully, creating a smooth, cohesive batter and a stable, fluffy buttercream. Cold ingredients can cause your batter to curdle and your buttercream to be lumpy.
- Don’t Overmix: For tender cupcakes, mix the dry ingredients into the wet ingredients only until just combined. Overmixing develops too much gluten, which can lead to a tough and chewy cupcake texture.
- Check for Doneness Carefully: Every oven is different. Use the cake tester method (inserting a skewer into the center) and ensure it comes out clean. If it’s still wet, bake for a few more minutes. Conversely, remove them as soon as they are done to avoid drying them out.
- Chill Your Mango Curd: A well-chilled and set mango curd is much easier to work with when filling the cupcakes. It will hold its shape better and provide a delightful, firm yet creamy burst of flavor.
Following these tips will significantly improve your baking results and help you create these irresistible tropical treats with confidence.
MORE DELICIOUS CUPCAKE RECIPES TO EXPLORE
If you’ve fallen in love with these mango coconut cupcakes, you’ll definitely want to explore our other delightful cupcake creations. Expand your baking repertoire with these fantastic recipes:
- Salted Caramel Cupcakes
- Apple Pie Cupcakes with Vanilla Buttercream and Apple Pie Filling
- 25 Best Summer Dessert Ideas
- Biscoff Cupcakes
We absolutely love seeing your creations! Make sure to tag us on Instagram @juliemarieeats and leave us a review below if you made these mango coconut cupcakes. We hope you loved them as much as we do! To get even more baking inspiration and ideas, be sure to follow us on Pinterest.
MANGO COCONUT CUPCAKES
Pin Recipe
Equipment
- cupcake baking pan
- stand mixer or electric hand mixer
- immersion blender or food processor
- fine-mesh sieve
- piping bag and star tip
Ingredients
MANGO CURD
- 75 g ripe mango puréed
- 15 g lemon juice
- 100 g granulated sugar
- 1 large egg
- 1 egg yolk
- 50 g cold unsalted butter cut into cubes
COCONUT CUPCAKE
- 200 g all-purpose flour
- 1 + ¼ teaspoon baking powder
- ½ teaspoon salt
- 150 g full-fat coconut milk room temperature
- 1 teaspoon vanilla extract
- 70 g unsalted butter room temperature
- 30 g flavour neutral oil e.g. canola oil
- 210 g granulated sugar
- 2 large eggs room temperature
COCONUT VANILLA BUTTERCREAM
- 200 g unsalted butter cool room temperature
- 330 g powdered sugar sifted
- 1 teaspoon vanilla extract
- 1-2 tablespoons full-fat coconut milk adjust for consistency
Instructions
MANGO CURD
- Blend the peeled and diced mango into a smooth purée using an immersion blender or food processor.75 g ripe mango
- In a small pot, combine the mango purée, lemon juice, granulated sugar, one whole egg, and one egg yolk. Whisk constantly over medium heat, at a slow pace, until the curd begins to thicken and slightly bubble. Do not stop whisking to prevent scrambling.15 g lemon juice, 100 g granulated sugar, 1 large egg, 1 egg yolk
- Remove the pot from the heat. Pour the curd immediately through a fine-mesh sieve over a clean bowl to remove any cooked egg bits or mango fibers, ensuring a perfectly smooth curd.
- Let the strained curd sit for 2 minutes to cool down slightly. Then, add the cold, cubed unsalted butter. Use an immersion blender to blend everything together until the butter is fully incorporated and the curd is smooth and glossy. Transfer the curd to a shallow bowl for faster cooling. Cover the surface of the curd directly with plastic cling film to prevent a skin from forming and refrigerate for at least 1 hour, or until thoroughly cold and set.50 g cold unsalted butter
COCONUT CUPCAKES
- Preheat your oven to 160ºC (325ºF) in a conventional setting. Line a 12-cup cupcake tray with paper liners.
- In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set aside. In a separate small bowl, whisk together the room temperature full-fat coconut milk and vanilla extract. Also set this aside.200 g all-purpose flour, 1 + ¼ teaspoon baking powder, ½ teaspoon salt, 150 g full-fat coconut milk, 1 teaspoon vanilla extract
- In a large mixing bowl, using the paddle attachment of a stand mixer (or an electric hand mixer), cream together the room temperature unsalted butter, flavour neutral oil, and granulated sugar on high speed for 2 minutes, until light and fluffy.70 g unsalted butter, 30 g flavour neutral oil, 210 g granulated sugar
- Reduce mixer speed to low. Add the room temperature large eggs one at a time, mixing well after each addition until just combined. Scrape down the bowl after adding all eggs.2 large eggs
- Scrape down the sides of the bowl. With the mixer on low speed, alternate adding the dry flour mixture and the wet coconut milk mixture. Begin with ⅓ of the flour mixture, mix until just incorporated, then add ½ of the coconut milk mixture, mix again. Repeat with the next ⅓ of flour, then the remaining ½ of coconut milk, and finally the last ⅓ of the flour mixture. Mix each addition only until just combined to avoid overworking the batter.
- Remove the bowl from the mixer. Use a rubber spatula to give the batter a gentle final fold, ensuring all ingredients from the bottom and sides are fully combined without deflating the batter.
- Evenly divide the cupcake batter among the 12 prepared cupcake liners. Bake for 22-24 minutes, or until a cake tester inserted into the center comes out clean. Avoid overbaking.
- Let the baked cupcakes cool in the pan on a wire rack for 5 minutes. Then, gently remove them from the cupcake tin and transfer them directly to the wire rack to cool down completely before filling and frosting.
COCONUT VANILLA BUTTERCREAM
- Ensure both the mango curd and the cupcakes are completely cooled before starting the buttercream.
- Sift the powdered sugar to remove any lumps and set aside.330 g powdered sugar
- In your stand mixer bowl with the paddle attachment, cream the cool room temperature unsalted butter on medium speed for 2 minutes until light and fluffy. Scrape down the sides of the bowl, then mix for 1 more minute.200 g unsalted butter
- On low speed, add the sifted powdered sugar in 3 portions, mixing until each addition is fully incorporated before adding the next. Stir in the vanilla extract and 1-2 tablespoons of full-fat coconut milk (start with 1 tbsp and add more until desired consistency is reached). Scrape down the sides of the bowl, then mix for 2 minutes on low/medium speed to ensure a smooth and airy buttercream.1 teaspoon vanilla extract, 1-2 tablespoons full-fat coconut milk
- Remove the bowl from the stand mixer. With a rubber spatula or wooden spoon, beat the buttercream vigorously by hand for a few minutes to remove any trapped air bubbles, resulting in an exceptionally smooth and silky texture.
- Transfer the prepared buttercream to a piping bag fitted with your chosen star piping tip, such as a Wilton 8B.
ASSEMBLING YOUR TROPICAL CUPCAKES
- Using the back end of a piping tip or a small paring knife, carefully dig out a small core from the center of each cooled cupcake. This creates a perfect indent for your mango curd filling.
- Spoon or pipe the chilled mango curd into the hollowed centers of each cupcake. Then, pipe the coconut vanilla buttercream attractively over the top of each cupcake. Garnish by sprinkling tiny pieces of fresh mango and a little shredded coconut on top of the buttercream for an extra tropical touch.
- These cupcakes are best served on the day of baking. Store any leftovers in an airtight container at room temperature for 1-2 days, or in the refrigerator if your kitchen is warm.