11 Halloween Cupcake Ideas That Taste Amazing

Halloween is a good time to try new cupcake flavors at home. These recipes focus on tastes that most people enjoy. Each one includes simple steps and ingredients you can find easily. They work for parties or just a weekend bake.

Helpful Tips Before You Start

These tips will help your Halloween cupcakes taste great and hold up well.

Pick a moist base recipe

Use a reliable vanilla or chocolate cupcake that stays tender. Dry cupcakes will not pair well with rich frostings or fillings.

Make decorations ahead

Prepare frosting colors, candy eyes, or cookie toppers the day before. This keeps assembly quick and prevents last minute stress.

Use gel food coloring

Gel colors create bright Halloween shades without thinning the batter or frosting. Liquid drops can make textures too soft.

Cool cupcakes fully

Let them reach room temperature before adding frosting or toppings. Warm cakes will cause decorations to slide or melt.

Taste the frosting

Adjust sweetness or add a pinch of salt as needed. Strong flavors like chocolate or pumpkin should still shine through the toppings.

Pumpkin Spice Cupcakes with Brown Butter Frosting

These cupcakes bring together warm pumpkin spice and a rich brown butter frosting that feels right at home during fall gatherings. The moist crumb pairs with the nutty, toasted flavor of the frosting for a balanced bite that stands out at Halloween parties or casual get-togethers.

The recipe keeps things simple with everyday pantry items while delivering a bakery-style finish. It works well when you want a seasonal treat that looks festive without extra decoration.

Pumpkin Spice Cupcakes with Brown Butter Frosting

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Course Dessert

Cuisine American

Servings 4 people

Equipment

• Mixing bowls
• muffin tin
• saucepan
• whisk

Ingredients

  

• 1/2 cup all-purpose flour
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup granulated sugar
• 1/4 cup pumpkin puree
• 1 large egg
• 2 tablespoons vegetable oil
• 1/4 cup unsalted butter
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 tablespoon milk

Instructions

 

• Preheat the oven to 350 degrees F and line a muffin tin with 4 paper liners.
• In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt.
• In a separate bowl, mix the granulated sugar, pumpkin puree, egg, and vegetable oil until smooth.
• Pour the wet mixture into the dry ingredients and stir until just combined. Do not overmix.
• Divide the batter evenly among the 4 liners and bake for 18 to 20 minutes, or until a toothpick comes out clean. Let the cupcakes cool completely.
• While the cupcakes cool, melt the butter in a small saucepan over medium heat. Cook it until it turns golden brown and smells nutty, then remove from heat and let it cool slightly.
• In a mixing bowl, beat the browned butter with the powdered sugar, vanilla extract, and milk until smooth and creamy.
• Spread or pipe the frosting onto the cooled cupcakes.

Notes

Brown the butter just until it reaches a medium golden color to avoid bitterness. The frosting sets up firmer once the cupcakes are chilled, so bring them to room temperature before serving if you prefer a softer texture. Leftovers keep well in an airtight container in the fridge for up to three days.

Course: Dessert
Cuisine: American
Equipment: Mixing bowls, muffin tin, saucepan, whisk

Dark Chocolate Cupcakes with Raspberry Filling and Ganache

These cupcakes bring deep chocolate flavor with a tart raspberry center that surprises in every bite. The smooth ganache on top adds richness without being heavy. They suit Halloween gatherings where guests want something festive yet simple to serve.

The texture stays moist from the oil and hot water method, while the raspberry preserves keep the filling bright against the dark chocolate. This combination works well for an evening party or a small dessert spread.

Dark Chocolate Cupcakes with Raspberry Filling and Ganache

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Course Dessert

Cuisine American

Servings 4 people

Equipment

• Mixing Bowls
• Cupcake Pan
• Oven
• Small Saucepan
• Wire Rack

Ingredients

  

• 1/2 cup all-purpose flour
• 1/4 cup dark cocoa powder
• 1/2 cup granulated sugar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 large egg
• 1/4 cup milk
• 2 tablespoons vegetable oil
• 1/2 teaspoon vanilla extract
• 1/4 cup hot water
• 1/4 cup raspberry preserves
• 1/2 cup dark chocolate chips
• 1/4 cup heavy cream

Instructions

 

• Preheat the oven to 350 degrees and line a cupcake pan with four paper liners.
• In a mixing bowl, whisk together the flour, dark cocoa powder, sugar, baking soda, and salt.
• Add the egg, milk, vegetable oil, and vanilla extract to the dry ingredients and stir until combined.
• Pour in the hot water and mix until the batter becomes smooth and thin.
• Divide the batter evenly among the four liners and bake for 18 to 20 minutes until a toothpick comes out clean.
• Let the cupcakes cool completely on a wire rack.
• Use a small knife to cut a shallow cone from the center of each cupcake and fill the hole with raspberry preserves.
• In a small saucepan, heat the heavy cream until it just begins to steam, then pour it over the dark chocolate chips in a bowl.
• Stir the cream and chocolate until the ganache is glossy and fully melted.
• Spoon the ganache over each filled cupcake and let it set for a few minutes before serving.

Notes

Fill the cupcakes while they are still slightly warm so the raspberry preserves settle evenly. If the ganache thickens too much before use, warm it gently over low heat with a splash of cream. These cupcakes store well in an airtight container at room temperature for one day or in the fridge for up to three days.

Course: Dessert
Cuisine: American
Equipment: Mixing Bowls, Cupcake Pan, Oven, Small Saucepan, Wire Rack

Caramel Apple Cupcakes with Streusel Topping

These cupcakes bring together tender apple cake, warm cinnamon, and a crunchy streusel topping finished with caramel. They work well for Halloween gatherings or any fall occasion when you want something handheld and seasonal.

The texture stays moist from the apples while the streusel adds a nice crunch. A drizzle of caramel ties the flavors together without overpowering the fruit.

Caramel Apple Cupcakes with Streusel Topping

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Course Dessert

Cuisine American

Servings 4 people

Equipment

• Mixing Bowls
• Muffin Tin
• Whisk
• Oven

Ingredients

  

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, softened
• 1 large egg
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 1 cup diced apple
• 1 teaspoon ground cinnamon
• 1/4 cup caramel sauce
• 1/4 cup all-purpose flour
• 2 tablespoons brown sugar
• 2 tablespoons cold unsalted butter
• 1/2 teaspoon cinnamon

Instructions

 

• Preheat the oven to 350 degrees F and line a muffin tin with four paper liners.
• In a medium bowl, whisk together 1 cup flour, granulated sugar, baking powder, and salt.
• In another bowl, beat the softened butter with the egg, milk, and vanilla until smooth.
• Pour the wet mixture into the dry ingredients and stir until just combined.
• Fold in the diced apple and 1 teaspoon cinnamon.
• Divide the batter evenly among the four liners.
• In a small bowl, mix 1/4 cup flour, brown sugar, and 1/2 teaspoon cinnamon. Cut in the cold butter until the mixture forms coarse crumbs.
• Sprinkle the streusel evenly over each cupcake.
• Bake for 18 to 20 minutes until a toothpick inserted in the center comes out clean.
• Cool the cupcakes for 10 minutes, then drizzle each one with caramel sauce before serving.

Notes

Warm the caramel sauce slightly before drizzling so it spreads evenly over the streusel. Store leftovers in an airtight container at room temperature for one day or in the fridge for up to three days. Reheat briefly in the microwave to soften the caramel again if needed.

Course: Dessert
Cuisine: American
Equipment: Mixing Bowls, Muffin Tin, Whisk, Oven

Black Velvet Cupcakes with Cream Cheese Swirl

These cupcakes bring a dark chocolate base with a rich color that fits right into Halloween spreads. The cream cheese swirl adds a tangy contrast that balances the cocoa without overpowering it. They work well for parties or as a simple treat when you want something a little different from plain chocolate.

The finished cupcakes stay moist thanks to oil in the batter. The swirl bakes into a creamy center that sets nicely on top.

Black Velvet Cupcakes with Cream Cheese Swirl

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Course Dessert

Cuisine American

Servings 4 people

Equipment

• Mixing Bowl
• Cupcake Pan
• Whisk
• Oven

Ingredients

  

• 1/2 cup all-purpose flour
• 1/4 cup black cocoa powder
• 1/2 cup granulated sugar
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 1/4 cup buttermilk
• 2 tablespoons vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract
• 4 ounces cream cheese, softened
• 2 tablespoons granulated sugar
• 1/2 teaspoon vanilla extract

Instructions

 

• Preheat the oven to 350 degrees and line a cupcake pan with 4 paper liners.
• In a medium bowl, whisk together the flour, black cocoa powder, 1/2 cup sugar, baking soda, and salt.
• Add the buttermilk, vegetable oil, egg, and 1 teaspoon vanilla extract to the dry ingredients. Stir until the batter is smooth and no dry streaks remain.
• In a separate small bowl, beat the cream cheese with the remaining 2 tablespoons sugar and 1/2 teaspoon vanilla extract until creamy.
• Spoon the chocolate batter evenly into the 4 liners. Drop spoonfuls of the cream cheese mixture on top of each and use a toothpick to swirl it lightly into the batter.
• Bake for 18 to 20 minutes until a toothpick inserted in the center comes out clean. Cool the cupcakes in the pan for 5 minutes before moving them to a wire rack.

Notes

Let the cream cheese soften fully before mixing so the swirl spreads evenly without lumps. These cupcakes taste best the day they are made but can be stored in the refrigerator for up to two days if you cover them tightly.

Course: Dessert
Cuisine: American
Equipment: Mixing Bowl, Cupcake Pan, Whisk, Oven

Blood Orange Cupcakes with Vanilla Bean Buttercream

These cupcakes bring a bright citrus note to Halloween baking. The blood orange adds a natural reddish tint and tangy flavor that pairs well with sweet frosting. They work nicely for small gatherings or as a festive treat when you want something lighter than chocolate.

The texture stays moist from the fruit juice and zest, while the vanilla bean buttercream gives a smooth finish. Blood orange slices on top make the presentation pop without extra effort.

Blood Orange Cupcakes with Vanilla Bean Buttercream

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Course Dessert

Cuisine American

Servings 4 people

Equipment

• Mixing Bowls
• Cupcake Pan
• Oven
• Electric Mixer

Ingredients

  

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, softened
• 1 large egg
• 1/4 cup blood orange juice
• 1 tablespoon blood orange zest
• 1/4 cup milk
• 1/2 cup unsalted butter, softened
• 1 1/2 cups powdered sugar
• 1 vanilla bean, seeds scraped
• 1 tablespoon milk
• 4 thin blood orange slices

Instructions

 

• Preheat the oven to 350 degrees and line a cupcake pan with 4 liners.
• In a mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
• Add the softened butter, egg, blood orange juice, blood orange zest, and milk to the dry ingredients. Beat until the batter is smooth and no lumps remain.
• Divide the batter evenly among the 4 liners, filling each about two-thirds full.
• Bake for 18 to 20 minutes, until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely in the pan.
• While the cupcakes cool, make the buttercream. Beat the softened butter in a clean bowl until creamy. Gradually add the powdered sugar and beat until light. Scrape in the vanilla bean seeds and add the milk. Beat again until the frosting reaches a spreadable consistency.
• Pipe or spread the vanilla bean buttercream on the cooled cupcakes. Top each with one blood orange slice.

Notes

Use freshly squeezed blood orange juice for the best color and flavor in the batter. If the buttercream feels too thick, add the milk one teaspoon at a time until it pipes easily. These cupcakes taste best the day they are made but can be stored in an airtight container at room temperature for up to two days.

Course: Dessert
Cuisine: American
Equipment: Mixing Bowls, Cupcake Pan, Oven, Electric Mixer

Chai Latte Cupcakes with Maple Cinnamon Glaze

These spiced cupcakes bring warm chai flavors to a Halloween dessert table. The blend of cinnamon, cardamom, and ginger gives them a cozy edge that fits right in with fall gatherings and costume parties.

The texture stays light and tender while the maple cinnamon glaze adds a sweet, sticky finish on top. They work well as a make-ahead treat for Halloween night or a small gathering.

Chai Latte Cupcakes with Maple Cinnamon Glaze

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Course Dessert

Cuisine American

Servings 4 people

Equipment

• Mixing bowls
• muffin tin
• whisk
• wire rack

Ingredients

  

• ½ cup all-purpose flour
• ¼ cup granulated sugar
• 1 teaspoon baking powder
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground cardamom
• ¼ teaspoon ground ginger
• ⅛ teaspoon ground cloves
• ¼ cup brewed chai tea, cooled
• 1 large egg
• 2 tablespoons vegetable oil
• ½ teaspoon vanilla extract
• ½ cup powdered sugar
• 2 tablespoons maple syrup
• ½ teaspoon ground cinnamon

Instructions

 

• Preheat the oven to 350°F and line a muffin tin with 4 paper liners.
• In a medium bowl, whisk together the flour, granulated sugar, baking powder, ½ teaspoon cinnamon, cardamom, ginger, and cloves.
• In a separate bowl, mix the cooled chai tea, egg, vegetable oil, and vanilla extract until smooth.
• Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
• Divide the batter evenly among the 4 liners. Bake for 18 to 20 minutes, or until a toothpick comes out clean.
• Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
• In a small bowl, stir together the powdered sugar, maple syrup, and ½ teaspoon cinnamon until smooth.
• Spoon the glaze over each cooled cupcake and let it set for a few minutes before serving.

Notes

Brew the chai tea a little strong so the spice flavor stays clear after baking. If the glaze thickens too much while sitting, add a drop of tea to loosen it. These cupcakes taste best the day they are made, but you can store unglazed ones in an airtight container and add the glaze right before serving.

Course: Dessert
Cuisine: American
Equipment: Mixing bowls, muffin tin, whisk, wire rack

Matcha Green Tea Cupcakes with White Chocolate Ganache

These cupcakes bring a gentle earthy note from matcha that pairs nicely with the smooth sweetness of white chocolate. The green hue makes them a natural fit for fall gatherings and Halloween spreads without needing extra coloring.

The texture stays light and moist thanks to a simple batter, while the ganache sets into a soft, glossy layer on top. They work well as a make-ahead treat for small parties or quiet weekends at home.

Matcha Green Tea Cupcakes with White Chocolate Ganache

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Course Dessert

Cuisine American

Servings 4 people

Equipment

• Mixing Bowl
• Muffin Tin
• Small Saucepan
• Whisk

Ingredients

  

• 1/2 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 teaspoon matcha powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 large egg
• 2 tablespoons unsalted butter, melted
• 1/4 cup milk
• 1/2 cup white chocolate chips
• 1/4 cup heavy cream

Instructions

 

• Preheat the oven to 350°F and line a muffin tin with 4 cupcake liners.
• In a mixing bowl, whisk together the flour, sugar, matcha powder, baking powder, and salt until evenly combined.
• Add the egg, melted butter, and milk to the dry ingredients. Stir until the batter is smooth and no dry streaks remain.
• Divide the batter evenly among the 4 liners, filling each about two-thirds full.
• Bake for 15 to 18 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
• While the cupcakes cool, place the white chocolate chips in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it just begins to steam, then pour it over the chips.
• Let the mixture sit for 1 minute, then stir until the ganache is smooth and glossy. Spoon or spread the ganache over each cooled cupcake.

Notes

Let the ganache thicken slightly before spreading if you prefer a thicker layer rather than a thin glaze. These cupcakes keep well in an airtight container at room temperature for one day or in the fridge for up to three days. If the ganache firms up in the fridge, let the cupcakes sit out for 15 minutes before serving so it softens again.

Course: Dessert
Cuisine: American
Equipment: Mixing Bowl, Muffin Tin, Small Saucepan, Whisk

S’mores Cupcakes with Toasted Marshmallow Frosting

These cupcakes bring the classic campfire treat indoors with a chocolate base and a fluffy marshmallow topping that gets toasted for extra flavor. They work well for Halloween parties or cozy fall gatherings when you want something a little different from plain chocolate cupcakes. The texture combines a tender crumb with a crisp graham layer and a lightly browned frosting that holds its shape.

S’mores Cupcakes with Toasted Marshmallow Frosting

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Course Dessert

Cuisine American

Servings 4 people

Equipment

• Mixing bowls
• muffin tin
• oven
• broiler

Ingredients

  

• ½ cup all-purpose flour
• ¼ cup unsweetened cocoa powder
• ¼ cup granulated sugar
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ¼ cup milk
• 2 tablespoons vegetable oil
• 1 large egg
• ½ teaspoon vanilla extract
• 4 graham cracker squares, crushed
• ½ cup mini chocolate chips
• 1 cup marshmallow fluff
• 2 tablespoons powdered sugar
• ½ cup mini marshmallows

Instructions

 

• Preheat the oven to 350°F and line a muffin tin with 4 cupcake liners. In a medium bowl, whisk together the flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt.
• Add the milk, vegetable oil, egg, and vanilla extract to the dry ingredients. Stir until the batter is smooth and no dry streaks remain.
• Divide the crushed graham crackers evenly among the 4 liners to form a thin base layer. Spoon the batter over the crumbs, filling each liner about two-thirds full. Sprinkle the mini chocolate chips on top of the batter.
• Bake for 18 to 20 minutes until a toothpick inserted in the center comes out clean. Remove the cupcakes from the oven and let them cool completely in the tin.
• In a small bowl, mix the marshmallow fluff with the powdered sugar until smooth. Spread or pipe the mixture over each cooled cupcake. Top with the mini marshmallows.
• Place the cupcakes under the broiler for 30 to 60 seconds, watching closely, until the marshmallows turn golden brown. Serve once the topping has set slightly.

Notes

For the best texture, toast the marshmallows right before serving so they stay soft inside with a crisp top. If you do not have a broiler, a kitchen torch gives more control over the browning. Store any leftovers in an airtight container at room temperature for one day, as the frosting can soften in the fridge.

Course: Dessert
Cuisine: American
Equipment: Mixing bowls, muffin tin, oven, broiler

Red Velvet Cupcakes with Cream Cheese Filling and Cocoa Dust

These cupcakes combine a moist red velvet base with a hidden cream cheese center. The cocoa dust on top adds a light bitter balance to the sweetness. They suit Halloween gatherings because the bold color stands out on a dessert table and the surprise filling keeps people coming back for another.

The texture stays soft and tender from the buttermilk while the cream cheese adds a cool, creamy bite in the middle. Cocoa dust finishes each one with a matte look that fits the season without extra decoration.

Red Velvet Cupcakes with Cream Cheese Filling and Cocoa Dust

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Course Dessert

Cuisine American

Servings 4 people

Equipment

• Mixing Bowls
• Cupcake Pan
• Electric Mixer
• Oven

Ingredients

  

• 1/2 cup all-purpose flour
• 1 tablespoon unsweetened cocoa powder
• 1/4 cup granulated sugar
• 2 tablespoons unsalted butter, softened
• 1 large egg
• 1/4 cup buttermilk
• 1 teaspoon red food coloring
• 1/4 teaspoon baking soda
• 1/2 teaspoon white vinegar
• Pinch of salt
• 4 ounces cream cheese, softened
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract
• Additional cocoa powder for dusting

Instructions

 

• Preheat the oven to 350°F and line a cupcake pan with four paper liners.
• In a small bowl, whisk together the flour, cocoa powder, and salt.
• In a separate bowl, beat the butter and granulated sugar until light. Add the egg and mix until combined.
• Stir in the buttermilk and red food coloring until the batter turns evenly red.
• Add the dry ingredients to the wet mixture and stir just until smooth.
• In a small cup, combine the baking soda and vinegar, then fold this mixture into the batter.
• In another bowl, beat the cream cheese, powdered sugar, and vanilla until smooth.
• Spoon a small amount of red velvet batter into each liner. Add a spoonful of cream cheese mixture to the center of each, then cover with the remaining batter.
• Bake for 18 to 20 minutes until a toothpick inserted into the cake portion comes out clean.
• Cool completely, then dust the tops with additional cocoa powder before serving.

Notes

Keep the cupcakes at room temperature for the cream cheese filling to stay soft. If you make them ahead, store them in an airtight container in the fridge and bring them out 20 minutes before serving so the texture returns to its best. Use a fine-mesh sieve when dusting the cocoa so it lands evenly without clumps.

Course: Dessert
Cuisine: American
Equipment: Mixing Bowls, Cupcake Pan, Electric Mixer, Oven

Peanut Butter Cupcakes with Chocolate Spiderweb Topping

These peanut butter cupcakes offer a moist crumb and strong nutty taste that stands up well to a simple chocolate topping. They suit Halloween gatherings or casual fall baking when you want something a bit playful without extra fuss.

The finished cupcakes taste rich from the peanut butter yet stay light enough for a single serving. The chocolate spiderweb adds a quick decorative element once the cupcakes cool.

Peanut Butter Cupcakes with Chocolate Spiderweb Topping

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Course Dessert

Cuisine American

Servings 4 people

Equipment

• Mixing Bowls
• Muffin Tin
• Oven
• Microwave-Safe Bowl
• Piping Bag

Ingredients

  

• ¾ cup all-purpose flour
• ½ cup creamy peanut butter
• ⅓ cup granulated sugar
• 1 large egg
• ½ cup milk
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ¾ cup semisweet chocolate chips
• 1 tablespoon coconut oil

Instructions

 

• Preheat the oven to 350 degrees F and line a muffin tin with four paper liners.
• In a medium bowl, stir together the flour, baking powder, and salt.
• In a separate bowl, mix the peanut butter, sugar, egg, and milk until smooth.
• Pour the wet mixture into the dry ingredients and stir just until combined.
• Divide the batter evenly among the four liners and bake for 18 to 20 minutes, or until a toothpick comes out clean.
• Let the cupcakes cool completely in the tin.
• Place the chocolate chips and coconut oil in a microwave-safe bowl. Heat in 20-second bursts, stirring each time, until fully melted and smooth.
• Spread a thin layer of melted chocolate over each cooled cupcake.
• Spoon the remaining chocolate into a small piping bag or zip-top bag with one corner snipped off. Pipe three or four circles on each cupcake, then drag a toothpick from the center outward to create a spiderweb pattern.

Notes

Use creamy peanut butter straight from the jar for the smoothest batter. If the chocolate thickens while you work, warm it for five seconds to loosen it again. Store leftover cupcakes in an airtight container at room temperature for up to two days.

Course: Dessert
Cuisine: American
Equipment: Mixing Bowls, Muffin Tin, Oven, Microwave-Safe Bowl, Piping Bag

Coconut Lime Cupcakes with Mango Curd Filling

These cupcakes bring a bright tropical twist to a Halloween spread. The lime cuts through the sweetness while the mango curd adds a juicy surprise inside each cake. Coconut adds texture and keeps the overall flavor light enough for a party table full of richer treats.

They work well for an afternoon gathering or as a make-ahead dessert for trick-or-treat night. The balance of tart lime and sweet mango gives them a fresh taste that stands out from typical chocolate or spice options.

Coconut Lime Cupcakes with Mango Curd Filling

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Course Dessert

Cuisine American

Servings 4 people

Equipment

• Mixing Bowls
• Cupcake Tin
• Small Saucepan
• Wire Rack

Ingredients

  

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup shredded coconut
• 1/4 cup coconut milk
• 2 tablespoons lime juice
• Zest of 1 lime
• 1 large egg
• 1/4 cup unsalted butter, melted
• 1/2 cup mango puree
• 2 tablespoons butter
• 1 egg yolk
• 2 tablespoons sugar
• 1 cup powdered sugar
• 1/4 cup toasted coconut flakes

Instructions

 

• Preheat the oven to 350 degrees and line a cupcake tin with four paper liners.
• In a bowl, whisk together the flour, granulated sugar, baking powder, salt, and shredded coconut. In another bowl, mix the coconut milk, lime juice, lime zest, egg, and melted butter until smooth. Combine the wet and dry mixtures and stir until just blended.
• Spoon the batter evenly into the four liners. Bake for 18 to 20 minutes until a toothpick comes out clean. Let the cupcakes cool completely on a wire rack.
• While the cupcakes cool, make the mango curd. In a small saucepan, combine the mango puree, 2 tablespoons butter, egg yolk, and 2 tablespoons sugar over medium-low heat. Stir constantly until the mixture thickens enough to coat the back of a spoon. Remove from heat and let it cool.
• Once the cupcakes are cool, use a small knife to cut a cone from the center of each one. Fill the holes with the cooled mango curd and replace the tops. Beat the powdered sugar with 2 tablespoons of the remaining lime juice until smooth, then spread or pipe the glaze over the cupcakes. Finish with a sprinkle of toasted coconut flakes.

Notes

Make the mango curd a day ahead and store it in the fridge so assembly goes faster on party day. If the glaze feels too thick, add a few drops more lime juice to loosen it. Store finished cupcakes in an airtight container at room temperature for one day or in the fridge for up to three days.

Course: Dessert
Cuisine: American
Equipment: Mixing Bowls, Cupcake Tin, Small Saucepan, Wire Rack