As Thanksgiving approaches, I know all of you -- vegan or not-- are looking for great options to the same-old-same-old orange-colored dessert that typically graces your table. Well, I have one for you and every word of it is like a fresh, sweet, tropical kiss: Vegan Mango Cupcakes with Mango Buttercream Frosting.
You might also like these recipes for vegan mango cake and vegan mango bread.
Mmmm...As you already know, I love my vegan cupcakes, especially ultra-creamy, tender ones like these vegan vanilla cupcakes. After all, how can anyone not love portion-controlled indulgence?
And yes, I'll admit, these mango cupcakes are indulgent, and rich, although probably nowhere near as rich as a non-vegan version could be. Besides, all of us need a little indulgence every now and then, don't we? And what can be more comforting than a soft, fluffy cupcake covered with mounds of soft, fluffy frosting.
I use canned mango puree in these cupcakes because here in the United States, it's not easy for me to get my hands on the ultra-sweet and delicious Indian mangoes that these cupcakes so badly need. Try to use the puree of Alphonso mangoes (which is available at Indian stores) because this is by far the richest and most full-bodied and sweetest mango you'll ever taste, hands down. If you're lucky enough to live in India where mangoes are in season during the summer, use fresh mango puree by all means. Lucky you.
The mango buttercream for these vegan mango cupcakes is made with vegan butter (like Earth Balance) and shortening, with a dash of mango puree and trust me, one bite of this and you will feel like you've just died and gone to heaven. It's a beautiful, versatile icing and one that you can use to frost all kinds of cakes. You can leave out the frosting and still have a delicious cupcake, but why would you?
Here are the recipes for my Vegan Mango Cupcakes and Vegan Mango Buttercream Frosting. Enjoy, all!
More delicious mango recipes
Recipe card
Mango Cupcakes With Mango Buttercream Frosting
Ingredients
For the Mango Cupcakes:
- 1 ½ cups all purpose flour
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cardamom (use green cardamoms)
- 1 ½ cups mango puree
- ⅓ cup avocado oil or any neutral oil
- ⅔ cup sugar
- 1 teaspoon pure vanilla extract
For the Mango Buttercream Frosting:
- 16 tablespoon vegan butter (like Earth Balance, softened at room temperature)
- 2 cups powdered sugar
- ¼ cup mango puree
- 1 teaspoon pure vanilla extract
Instructions
Make Mango Cupcakes:
- Sift the flour, baking soda, baking powder and salt into a large bowl. Mix in the green cardamom powder.
- In another bowl, beat together until well-mixed the mango puree, oil, sugar and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix with a whisk just until you have a smooth batter. Do not overmix or overbeat.
- Divide the batter equally among 12 cups of a standard-sized muffin pan lined with cupcake liners. Smooth down the tops with the back of a spoon or spatula or you will have a lumpy top (it'll still taste delicious, though 🙂 )
- Bake in a preheated 350-degree oven about 27 minutes or until a toothpick inserted in the center comes out clean.
Make Mango Buttercream Frosting:
- Cream the butter with a hand mixer or in a stand mixer, with the whisk attachment, until fluffy, about 1 minute.
- Now add the mango puree and vanilla and half the sugar. Beat until mixed, then add the remaining sugar and beat until mixed. This should take no more than 2 minutes altogether.
- Frost the cupcakes after they've cooled completely.
Nutrition Information
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Roma says
Fantastic!!
I made the cupcakes only (not the buttercream bc I am lazy) w a few modifications and they still came out great! Will make again!!
Mods included-
1- I didn’t have all purpose so used cake flour as a substitute per google’s advice
2- I only used 1/3 cup sugar, bc the Alphonso mango puree I bought had added sugar and it was very sweet.
These had a great rise, crumb and flavor! Thank you!
Jay says
I made these cupcakes and they were absolutely amazing! Just wondered if it would be possible to use the same batter to make a mango loaf cake? Or would any adjustments have to be made?
Vaishali says
Hi Jay, so happy you enjoyed the cupcakes. I have a mango loaf bread and mango cake recipes on the blog! Please use search box.
aynge says
what mango puree do you use?
Vaishali says
Alphonso mango puree-- any brand is fine.
Sharon says
How many grams is 3 cups?
Vaishali says
360 grams.
Rose says
Hi Vaishali
I used brown sugar because I dropped the sugar container. The cupcakes turned out super delicious and I used the mangoes from my tree. This year the mangoes are super sweet and pulpy. I am a vegan and the non vegans couldn't tell the difference...lol. Big hit for the 4th of July party. Thank you.
Julia says
What happens if you use regular cardamom powder instead of green?
Vaishali says
Not sure what you mean by regular cardamom powder, but any powdered cardamom you buy will likely be green cardamom powder.
Carly says
I'd love to know if using a cupcake tray do I put the mixture in flat to line ? Or lower to allow for rise?
Vaishali says
Lower, to allow for rise. About 3/4ths full.
Tessie says
What can be used as a substitute for the white flour, white sugar and canola oil and butter? Measurements?
Coconut oil, rolled oats, maple sugar???
Shobhana says
Any chance I could bake these cupcakes in my table top oven?
Vaishali says
Hi Shobhana, I am not sure --they might brown too fast on the top, I'm thinking, but you could supervise them closely and pull it off.
Evelyn says
Hi funny story!
I made these in my cooking class for school but I had to follow the creaming method which meant that I add to somehow add eggs and butter to this recipe! Let me just say they were divine and everyone loved them. Making them your way on Friday though for a bake sale, can't wait.
As a question, could I switch out the mango for like peaches to make a wonderful peach cupcake?
Thank you!
Vaishali says
Hi Evelyn, that's so great to hear, and funny story indeed! I think you could definitely switch out the mangoes with peaches, it should work. If you do try that let me know how they turn out!
Evelyn says
They turned out amazing! Worked out perfectly.
Now I'm wondering all the other fruits I could use. Strawberry puree or pineapples? Love this recipe so much, got lots of compliments!!
Thank You
Harini says
10/10 this was a hit with three generations in my family. It was super easy to make and tasted delicious. Thank you!
Vaishali says
Awesome, so happy to hear! ❤️
P says
Hi, Vaishali. Is it possible to use regular butter instead of vegan butter? If so, would the measurements change at all? And is cardamom optional solely for flavor or is it a necessary component of the cupcake mix? New baker here 🙂
Vaishali says
That's fine, same measurements!
Anonymous says
How many cups of buttercream does this make?
Juan Vasquez says
Does it have to be green cardamom?
Vaishali says
Yes, brown cardamom pods do not have the sweetness and delicate flavor of the green.
Monali Mohapatra says
Hi Vaishali,
Can you please share the measurements of ingredients in Grams. That would be really helpful.
Sandhya says
Hi there Vaishali
We are vegetarians (non egg diet), but I live this recipe but need a sugar free version, I can only use fruit sugars. Can I use dates instead of sugar?
Thanks
Radhika says
Hi Vaishali! Waiting to try this recipe
Tomorrow! I wanted to check with you if I can use salted vegan butter for the icing? Unsalted one is not available in India. If there is any other option for the icing please let me know! Also, while using fresh Alphonso is there any change in the proportions? Thank you so much.
Vaishali says
You could but keep in mind the frosting would taste salty. And no change if you use fresh Alphonso puree (lucky you! :))
Prem Sharma says
Hi Vaishali, thanks for the recipe. Is it possible to use this recipe to make a large cake using two sandwich cake tins?
Vaishali says
Yes!
Marla Defiño says
Hi! This recipe is delicious. I’m only thinking how to store this cupcakes. Do I need to put them in the fridge?
Vaishali says
Yes, you can keep them in the fridge for a week.
Radha says
Can I replace APF with almond flour?
Amanda says
Hello!
Would these cupcakes freeze well?
Vaishali says
Yes!
Dee says
Hello Vaishali.. firstly kudos and a big thank you for such a flavorful sweet recipe.. I just wanted to check if I can make this into 2, 5 inch cakes.. please advise.. thank you so much..
In a lockdown currently and I do not have access to bigger molds.. thank you again.. stay safe..
Vaishali says
Yes, you could make them into larger cakes, but you might need more baking time. Bake until a toothpick in the center comes out clean.
Avi says
Hi vaishali .I found your receipe after searching a lot. I wanted receipe without oil and condensed milk. Thanks dear for the receipe. Please suggest if I can make mango frosting with fresh cream. How to make it.
Vaishali says
Hi Avi, frosting with cream will not be as firm, but if you want to try, whip the cream into stiff peaks and fold in the mango and sugar, then ice.
Anoushka says
I made the cake. Which is delicious however the cake itself did not taste like mango. You can primarily taste the cardamom. How can I infuse the mango taste into to cupcake?
Vaishali says
I find the mango flavor perfect and well balanced with the cardamom. But if you just want to taste the mango, use less of the cardamom or don't use it at all.