Creating these delightful Mango Coconut Cupcakes is a straightforward process. Follow these easy steps:

1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
2. Mix Dry Ingredients: In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, and shredded coconut until well combined.
3. Cream Butter and Sugar: In a separate large bowl, beat the softened butter and granulated sugar until light and fluffy.
4. Add Eggs and Vanilla: Beat in the eggs, one at a time, followed by the vanilla extract.
5. Incorporate Mango: Gently fold in the mango puree until fully combined.
6. Combine Mixtures: Add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
7. Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
8. Bake: Place in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool: Remove from the oven and allow to cool in the pan for about 5 minutes. Then, transfer the cupcakes to a wire rack to cool completely.
10. Make the Frosting: In a mixing bowl, beat the softened butter until creamy. Gradually add powdered sugar, coconut cream, and vanilla extract, mixing well until fluffy. Fold in the shredded coconut.
11. Frost the Cupcakes: Once cooled, generously frost the cupcakes with the coconut frosting.
12. Garnish: Top each cupcake with a slice of fresh mango for an extra touch of tropical goodness.

By following these simple steps, you’ll create irresistible Mango Coconut Cupcakes that everyone will adore.