Tropical Mango Vanilla Cupcakes

A moist vanilla cupcake with a hint of coconut topped with a fresh mango buttercream.

4.8 from 12 reviews

Rich, buttery vanilla cupcake with a hint of coconut and a fresh mango buttercream.





  1. Preheat oven to 350°F and line a muffin pan with 12 paper liners.
  2. In a large bowl, toss together flour, baking powder, baking soda and salt.
  3. In a medium bowl, whisk the melted butter with the sugar. Add the egg, yogurt, milk and vanilla. Stir together, then gently pour into the dry ingredients. Mix until smooth and try not to over mix.
  4. Fill the paper liners 3/4 full with batter and bake for about 18-20 minutes or until a toothpick inserted into the centre comes out clean. Let cupcakes cool completely before frosting.
  5. To make the buttercream, whip the butter until light and fluffy. Add the mango puree, salt and vanilla, mix until somewhat incorporated. Add the icing sugar, one cup at a time, blend until smooth.


*You can substitute the coconut flavored yogurt with the same amount of plain yogurt, vanilla flavored yogurt or even sour cream.

**To make the mango puree, blend a generous 1/2 cup of diced fresh ripe mangoes until smooth. You can also use canned mango puree or frozen mango chunks. If using frozen mangoes, first thaw and pat dry, then puree.

***The amount of powdered sugar you need to reach your desired consistency will depend on how ripe and juicy your mangoes are.

The cupcakes can be stored in an airtight container in the refrigerator for up to 3 days. Best served at room temperature.

Keywords: mango cupcake recipe, mango buttercream recipe, coconut vanilla cupcake