Tropical Beach Cupcakes

20 ingredients
5 steps

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup butter, melted
  • 1 cup granulated sugar
  • 1 large egg
  • 1/2 cup mango puree (from 1/2 ripe mango)
  • 1/3 cup coconut milk
  • 1/2 teaspoon coconut extract
  • 1 cup butter, softened
  • 1/4 teaspoon salt
  • 1/4 teaspoon coconut extract
  • 3 cups powdered sugar
  • 1 to 3 tablespoons heavy cream
  • blue food coloring
  • light brown sugar
  • candy seashells
  • candy sharks
  • paper umbrellas

Directions

  1. 1
    To make the cupcakes, preheat oven to 350°. Line a 12-cup muffin pan with paper liners.
  2. 2
    In a large bowl, whisk together flour, baking powder, baking soda, and salt. In a medium bowl, whisk together melted butter, sugar, egg, mango puree, coconut milk, and coconut extract. Pour wet ingredients into dry, mixing just until combined.
  3. 3
    Pour batter evenly into muffin cups, filling cups 2/3 tbsp full. Bake 20 to 22 minutes or until toothpick inserted in center of cakes comes out clean. Cool in pans 5 minutes; remove to wire racks to cool completely, about 30 minutes.
  4. 4
    To make the frosting, beat butter and salt with an electric mixer at medium speed until creamy. Beat in coconut extract. Gradually beat in powdered sugar until smooth. Beat in cream, 1 tablespoon at a time, until frosting reaches desired spreading consistency.
  5. 5
    Place 1/2 tbsp of frosting in a medium bowl; tint with blue food coloring and stir to swirl (do not mix completely). Spread 6 cupcakes with swirled blue frosting. Spread remaining 6 cupcakes with white frosting; sprinkle white frosted cupcakes with brown sugar. Top with candy shells, candy sharks, and paper umbrellas.

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