​Tropical Cupcakes - Dive into summer

Jun 11th 2021

​Tropical Cupcakes - Dive into summer

One bite of these cupcakes will transport you to islands full of coconuts, mangos, and sunshine! 

They are super moist, sweet, and tangy. These Tropical Cupcakes are filled with mango cream filling, topped with orange frosting, and sprinkled with toasted sweet coconut. The ultimate summer cupcake!

Makes 12 large cupcakes

Prep Time: 25-30 minutes - Cook time: 20 minutes - Total Time: 45-50 minutes

Equipment:

  • Silicone spatula
  • 12-count muffin pan
  • Hand mixer (or electric blender)
  • Large mixing bowl
  • Whisk
  • Cupcake corer or melon baller
  • Piping pastry bag
  • Piping tip

Ingredients

For the orange frosting:

  • 1 cup cream cheese (200g), room temperature
  • ½ cup unsalted butter (1 stick/113g), room temperature
  • 2 cups powdered sugar (225g)
  • 4 drops orange essence

For mango cream:

  • One small fresh mango (100g), cubed
  • ½ cup cream cheese (100g)
  • 1 Tbsp sugar (12g)
  • ¼ cup lime juice (60ml)

Directions:

  1. In a large-sized mixing bowl, whisk together the melted butter, coconut milk, and eggs. Gradually add the Pound Cake Baking Mix My French Recipe into the wet ingredients and fold with a silicone spatula until combined.
  2. Preheat the oven to 350°F (180°C). Line a 12-count muffin pan with cupcake liners.
  3. Fill the cupcake liners ¾ full with batter and bake for 18-20 minutes. When they are done, the top should be golden and inserted near the center wooden toothpick comes out clean.
  4. While the cupcakes are cooling down, prepare the frosting and mango cream.

For the orange frosting:

  1. Using the hand mixer (or electric blender), beat on a medium speed cream cheese with butter until combined.
  2. Reduce speed to low, and gradually add powdered sugar, and orange essence. The finished icing should be creamy and light. Set aside.

For mango cream:

  1. In a small blender, puree mangos, cream cheese, sugar, and lime juice. The mixture can be chunky and smooth. Depending on your blender, it may take 1 to 2 minutes. Set aside.

Assemble:

  1. Use a cupcake corer or melon baller to remove the center of each cupcake. Then spoon in about 1 heaping Tbsp of mango cream.
  2. Finish off with a twirl of orange frosting. If you prefer to pipe the frosting, chill it in the refrigerator for 15 minutes before transferring it to a piping bag. You can use piping tips of any of your choice. Sprinkle the finished cupcake with toasted coconut flakes, and enjoy those delicious tropical flavors! Better chilled for 20-25 minutes before serving.