Mango-Coconut cupcakes with Cherry Glaze

Pretty in pink and yellow! A bright, summery cupcake that will send your tastebuds on a tropical vacation. A little cherry glaze ain’t going to hurt!


These cupcakes are not only pretty, but also moist and fluffy! And surprise, there is a cherry inside!

Let’s discuss about these beauties, shall we? A basic cupcake recipe with some unusual ingredients, for a cupcake, that is! No butter here. Instead we use the new (or not) trendy coconut oil along with mango pulp and coconut milk. No need to break fresh coconuts for your coconut milk. Have you ever tried to deal with them? Maaan, hard as a rock. Then comes the most difficult part of nudging the coconut meat out of the shell and wait, you are not yet done. Now, you will have to peel of the brown skin from the white flesh and then grind it with water and squeeze to extract the coconut milk. Or skip all this and open up a can instead! Like I did.

For making the cupcakes, beat eggs and coconut milk and then alternate dry ingredients and coconut milk – mango pulp. Pour into pan and bake. Wasn’t that easy?


For making the glaze, blend cherries and coconut milk together, stir with confectioners sugar and spoon on top of each cupcake. Place a cherry on top. Done.. done!


In full disclosure, I got 14 cupcakes from this recipe, since I used these cute small paper liners.

Products that I used  – Canned Mango Pulp and canned coconut milk


Mango-Coconut cupcakes with Cherry Glaze


Mango-Coconut cupcakes

1 1/2 cups all purpose flour

1 cup sugar

1 1/2 teaspoons baking powder

1/2 teaspoon salt
1/2 cup canned coconut milk

1/2 cup canned mango pulp

2 large eggs

1/2 cup coconut oil, room temperature

Cherry Glaze

5 cherries, pitted

2 tablespoons  canned coconut milk

2 1/2 cups confectioners sugar

Additional, 24 cherries


To make  Mango-Coconut cupcakes,

Preheat oven to 350 degrees F. Line a 12-cup cupcake pan with paper liners.

Whisk first 4 ingredients in a medium bowl, set aside.

Whisk coconut milk and mango pulp in another small  bowl, set aside.

Combine eggs and coconut oil in a large bowl, beat with a hand held beater for 2 minutes.

With the beater on low speed, alternately add the flour mixture (in three additions) with the mango-coconut mixture (in 2 additions), beginning and ending with flour mixture.

Divide batter into the prepared cupcake pan, insert one cherry (discard stems) into each cup (pushing it lightly, for the cherry to be covered completely).

Place pan in oven and bake for 27-32 minutes, or until a toothpick inserted in the middle of a cupcake comes clean.

Cool pan on a wire rack until completely cool.

To make Cherry Glaze,

Blend 5 pitted cherries and 2 tablespoons coconut milk in a small blender (I used the small jar of my Nutri Bullet) until smooth.

Whisk along with the confections sugar until smooth.

To assemble cupcakes,

Spread 1/2 – 1 tablespoon glaze on each cupcake and top with a cherry. Let sit at room temperature until the glaze is set or enjoy, licking your fingers:)

Makes 12 cupcakes


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