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This fabulous cupcake combines mango and coconut flavors for a tropical flavor. Frostcream frosting is made with reduced fresh mango for exceptional mango flavor. Vanilla cupcake is moist, rich, and buttery with a little coconut.

This is one of my first recipes since I first started this blog. This is a fan favorite and a family favorite too. I recently started adjusting this recipe a little to give better and more consistent results. The biggest change I made was the buttercream. The original recipe uses fresh mango puree, and while the taste is present, the taste is unusual. So I have updated the recipe to use reduced fresh mango for more flavor and thicker consistency.

It has the best mango buttercream. Instead of just using mango juice or mango extract, I purify a cup of diced fresh mango, cook it to half a cup, and use it in buttercream. Using reduction gives a natural freezing flavor of mangoes, without having to use extracts. It gives a beautiful bright orange color buttercream too without having to use food coloring. The reduction also helps thicken the freezing and makes it more stable.
The cupcake is very easy to make. It is all done by hand so there is no need to get out of the heavy mixer stand.
The recipe is easy to adapt. You can replace coconut yogurt with regular cream, vanilla or even sour cream if coconut is not your choice. You can also use canned or frozen mango pulp if fresh mango is not available where you are.


  • 1 cup of diced fresh mangoes (see note for replacement *)


  • 1 & 1/2 cup (188g) of all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (114g) unsalted butter, melted and cooled
  • 1 cup (200g) granulated sugar
  • 1 large egg (or 1/4 cup unsweetened applesauce)
  • 1/4 cup (60ml) coconut flavored yogurt (see note for substitution **)
  • 1/2 cup (125ml) of milk
  • 1 teaspoon vanilla


  • 3/4 cup (170g) unsalted butter, room temperature
  • Reduction of 1/2 cup of mango (125ml)
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 4 cups of powdered sugar


  • Blend diced mangoes until smooth using a blender. Measure 1 cup and pour it into a small saucepan.
  • Bring puree to low heat on the stove over medium-low heat. While stirring frequently, allow it to boil to reduce to half the volume (15-30 minutes). Then set it aside to cool and prepare cupcakes and frosting.


  • Preheat the oven to 350 ° F and coat the muffin pan with 12 paper liners.
  • In a large bowl, stir in the flour, baking powder, baking soda, and salt.
  • In a medium bowl, stir the melted butter with sugar. Mix eggs, yogurt, milk, and vanilla.
  • Then add the wet ingredients to the dry ingredients then stir until mixed
  • Divide the dough into 12 paper liners. Bake for about 18-20 minutes or until the toothpick inserted into the center comes out clean. Let the cupcakes cool completely before freezing.


  • Beat butter until light and fluffy. Mix reduction of mango, vanilla, and salt.
  • Add powdered sugar, one cup at a time, mix in between. Blend until smooth after adding the last cup of powdered sugar. Frost as you wish.
This recipe is inspired by littlesweetbaker