These mango coconut cupcakes have a light coconut cupcake base, are filled with homemade mango curd, and then topped with coconut buttercream and toasted coconut!
Add the mango chunks to a blender and blend until smooth. Then pass through a fine mesh sieve in order to discard the tough, fibrous bits. The mango doesn't pass through easily, so you need to press it through with a spoon or spatula. You need about ½ cup of mango puree.
Create a double boiler by bringing 1-2 inches of water to a simmer in a small saucepan. Place a heatproof glass bowl on top and make sure it's not touching the water.
Add the mango puree, egg yolks, sugar, lime juice, and salt into the top of your double boiler.
Whisk until completely combined and then continue to whisk as the mango curd cooks (constant whisking prevents the curd from curdling). Continue to whisk the curd for 10-15 minutes or until it become thick and paler in color (it should be similar to the consistency of hollandaise sauce). If the mango curd isn’t thickening, turn up the heat and constantly whisk.
Once thickened, remove the glass bowl from the heat. Cut the butter into chunks and whisk into the mango curd until fully combined and smooth.
If desired, pass through fine mesh strainer and then pour into a glass jar. Let cool to room temperature and then cover and store in the fridge for up to a week.
Coconut Cupcakes
Preheat the oven to 400°F.
Spread the shredded coconut in an even layer on a parchment lined baking sheet.
Toast for 5-10 minutes, tossing every couple minutes until golden brown.
Remove from the oven and let cool to room temperature.
Reduce the heat of the oven to 350°F and line a cupcake pan with cupcake liners.
In a large bowl, whisk together the melted coconut oil and sugar until smooth. Add in the eggs, coconut extract, and vanilla and whisk until fully incorporated.
In a separate bowl, sift together the flour, baking powder, and salt.
Mix half of the dry ingredients into the egg mixture, then add in the coconut milk. Once incorporated, add in the remaining dry ingredients and mix until just combined.
Pour about ¼ cup of batter into each cupcake liner (they should be about halfway full).
Bake at 350°F for 18-22 minutes or until a cake tester comes out clean.
Remove from pan and let cool on wire rack.
Let the coconut cupcakes cool completely before filling and frosting.
Use a cupcake corer to remove the center of each cupcake, then fill with 1-2 teaspoons of cooled mango curd.
Coconut Buttercream
In a large bowl using a handheld or stand mixer fitted with a paddle attachment, cream the room temperature butter and powdered sugar until smooth.
Add in the coconut extract and salt and beat the frosting on high for 4-5 minutes until lightly and fluffy.
If needed, add in coconut cream 1 tablespoon at a time until desired consistency is reached.
Frost the filled cupcakes and then gently press the toasted coconut into the buttercream.
Notes
These cupcakes will last in the fridge for up to 3 days. However, they taste best when served at room temperature! I like to let them sit at room temperature for about an hour before serving.