Coconut Mango Cupcakes

11:45 AM
I got this recipe from a very good friend of mine who is also a foodie. I tried it for the first time yesterday. It was quite easy to make and tasted great! I do find that the consistency is a bit more like a muffin than like a cupcake. I did make a few adjustments due to the fact that she LOVES coconut and I'm not that big of a fan.

To get 12 muffins cupcakes


3/4 cup canola oil (I used vegetable)
1 cup sugar
3 eggs (room temp)
1 1/2 tsp vanilla extract
1 1/2 cups flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup buttermilk (see below for making it at home)
7 oz of shredded coconut (I used about 4 oz)
fresh mango (diced)

Put 1/2 teaspoon lime juice in a measuring cup, take some milk and add until it gets to 1/2 cup. Mix.


1. Preheat oven to 325 degrees. Cream oil and sugar. Add eggs one at a time. Add vanilla and mix thoroughly.

2. In a separate bowl sift flour, baking powder, soda and salt together.

3. Add the flour mixture and buttermilk alternating. Begin and end with the dry ingredients. (Add dry three times and buttermilk twice) Mix only until combined. (overmixing will cause cupcakes to become chewy)

4. Fold in coconut.

5. Line muffin pans with liners or grease.

6. Fill each half full, add some mango pieces, then fill with batter.

Bake for 25 - 35 mins.

Drunk or Sober Mind yuh Bizness
Drunk or Sober Mind yuh Bizness

Hi guys, I’m Renz. I am the chief cook and bottle washer here at HomeMadeZagat. I am here sharing Caribbean recipes that I grew up eating and new ones I’ve fallen in love with over the years. I just want to showcase the amazing diversity of Caribbean food and that everyone can recreate these dishes.