Photo: Kelsey Hansen; Prop Styling: Torie Cox
Active Time
30 Mins
Total Time
1 Hour 15 Mins
Serves 12 (serving szie: 1 cupcake)

Coconut and fresh mango puree give these cupcakes a beachy twist. Decorate as you please with brown sugar, blue icing, and candy shells and sharks. Your vaction begins with the first bite.

How to Make It

Step 1

To make the cupcakes, preheat oven to 350°. Line a 12-cup muffin pan with paper liners.

Step 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.

Step 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.

Step 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.

Step 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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