Mango Filled Coconut Cupcakes With Mango Buttercream

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Just as the title says. Delicious. Fluffy. Fruity.

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Steps

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To make cupcakes , preheat oven to 350f and line 24 muffin cups with liners.

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Whisk together flour , baking powder , baking soda , salt and ground coconut in a mixing bowl and set aside.

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In a measuring cup combine coconut milk , oil and vanilla extract , set aside.

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In a large mixing bowl beat butter and sugar with an electric mixer until light and fluffy.

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Add eggs , one at a time to the butter / sugar mixture , beating well after each addition.

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Add flour mixture and milk mixture in alternating batches , beginning and ending with the flour mixture and beat until combined.

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Spoon batter into cupcake liners and bake for 20 minutes or until golden and toothpick inserted in the center comes out clean.

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While the cupcakes are baking prepare the filling.

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In a mixing bowl beat cream until whipped cream is formed , about 7 minutes.

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Mix in the finely chopped mango and set aside.

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While cupcakes are cooling , make mango buttercream.

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In a mixing bowl cream together mango and butter.

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Add .

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Ingredients

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flour, baking powder, baking soda, salt, dry coconut powder, coconut milk, vegetable oil, vanilla extract, butter, sugar, eggs, heavy cream, mango, powdered sugar