Coconut Cupcakes with Mango Buttercream

 _Ingredients:____
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup canned coconut milk
- 1/2 cup shredded coconut (sweetened or unsweetened)

For the Mango Buttercream:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/2 cup mango puree (from about 1 large mango)
- 1 teaspoon vanilla extract
- Pinch of salt

____Directions:____
1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
4. Beat in the eggs, one at a time, followed by the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk, beginning and ending with the dry ingredients. Mix until just combined.
6. Fold in the shredded coconut.
7. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
9. Remove from the oven and let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

For the Mango Buttercream:
1. In a large mixing bowl, beat the butter until creamy.
2. Gradually add the powdered sugar, alternating with the mango puree, until smooth and creamy.
3. Beat in the vanilla extract and salt until well combined.
4. Once the cupcakes are completely cooled, frost them with the mango buttercream.

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