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Easy Mango Coconut Cupcakes with Pineapple Glaze

Name: Easy Mango Coconut Cupcakes with Pineapple Glaze
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 servings
Cuisine: Tropical Fusion
Ingredients: 1 ½ cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; ¾ cup granulated sugar; 1 cup canned coconut milk (full fat), well shaken; ⅓ cup neutral oil (such as canola or vegetable oil); 1 teaspoon vanilla extract; 1 cup fresh mango, finely chopped; ½ cup canned crushed pineapple, drained; 1 cup powdered sugar; 1 teaspoon lemon juice

By Beginnerbakes Editorial TeamPublished May 7, 2026 | Updated Jul 11, 2026

Tropical Fusion 35 mins beginner-friendlyeasyone-bowlsummer-bakingfruit cupcakespineapple glazeminimal-ingredientsparty recipes

These easy mango coconut cupcakes feature a moist, fruity batter made in one bowl and finished with a zesty pineapple glaze. Perfect for summer occasions, they are, made with simple ingredients, and beginner-friendly for quick tropical baking success.

Easy Mango Coconut Cupcakes with Pineapple Glaze

Prep 15 min

Cook 20 min

Total 35 min

Servings 12

Difficulty easy

Cuisine Tropical Fusion

Ingredients

Servings 12

1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup granulated sugar
1 cup canned coconut milk (full fat), well shaken
⅓ cup neutral oil (such as canola or vegetable oil)
1 teaspoon vanilla extract
1 cup fresh mango, finely chopped
½ cup canned crushed pineapple, drained
1 cup powdered sugar
1 teaspoon lemon juice

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper cupcake liners.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and granulated sugar until the leaveners are evenly distributed.
Add the coconut milk, neutral oil, and vanilla extract. Stir gently with a spatula just until the flour disappears; a few small lumps are fine.
Fold in the finely chopped mango with a light hand so the batter stays tender.
Divide the batter among the liners, filling each cup about two-thirds full.
Bake for 18 to 20 minutes, until the tops spring back lightly and a toothpick inserted in the center comes out clean.
Cool the cupcakes in the pan for 5 minutes, then move them to a wire rack to cool completely before glazing.
For the pineapple glaze, stir the drained crushed pineapple, powdered sugar, and lemon juice in a small bowl until spoonable. Add a little more powdered sugar if the glaze looks too thin.
Spoon or drizzle the pineapple glaze over the cooled cupcakes.
Let the glaze set for 10 to 15 minutes before serving.