Ingredients:

For the Cupcakes:

• 1 box Duncan Hines Pineapple Supreme Cake Mix
• 3 large eggs
• 1 cup mango juice or puree
• 1/3 cup vegetable oil
• 1 cup shredded coconut
• 1 cup diced fresh mango

For the Pineapple-Mango Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 3 cups powdered sugar
• 1/2 cup diced fresh mango
• 1/2 cup crushed pineapple, drained
• 1/2 cup shredded coconut (for decoration)

Instructions:

1. Preheat the oven: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. Prepare the Cupcake Batter: In a large mixing bowl, combine the Duncan Hines Pineapple Supreme Cake Mix, eggs, mango juice or puree, vegetable oil, shredded coconut, and diced fresh mango. Mix on medium speed for about 2 minutes until well combined.
3. Baking: Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely.
4. Prepare the Pineapple-Mango Cream Cheese Frosting: In a mixing bowl, beat together the softened cream cheese and butter until smooth and creamy. Add powdered sugar gradually, mixing well after each addition. Stir in the diced fresh mango and crushed pineapple until well combined.
5. Frost the Cupcakes: Once the cupcakes are completely cooled, spread or pipe the pineapple-mango cream cheese frosting onto each cupcake.
6. Decorate (Optional): Sprinkle shredded coconut on top of the frosted cupcakes for a tropical touch.
7. Chill and Serve: Chill the cupcakes in the refrigerator for at least 1 hour before serving to allow the flavors to meld. Enjoy your Mango Tango Tropical Cupcakes!

Feel free to add more tropical fruits or adjust the sweetness according to your preference. Enjoy the exotic flavors of mango and pineapple in these refreshing cupcakes!