Mango Cupcakes With Mango Buttercream Frosting

Mango CupcakesAs Thanksgiving approaches, I know all of you — vegan or not– are looking for great options to the same-old-same-old pumpkin pie, sweet potato pie or whatever tired old orange-colored dessert it is that typically graces your Thanksgiving 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.Mmmm…As you already know, I love my cupcakes. After all, how can anyone not love portion-controlled indulgence? And yes, I’ll admit, these 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. Try to use the puree of Alphonso mangoes (which is available in Indian stores) because this is by far the richest and most full-bodied and sweetest mango you’ll ever taste. Hands down.The buttercream 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.

Time to go, but here are the recipes. Enjoy, all!
Mango Cupcakes with Mango Buttercream Frosting

Vegan Mango Cupcakes
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 12
Ingredients
  • FOR CUPCAKES:
  • 1½ cups All Purpose Flour
  • 2 tsp Baking Powder
  • ½ tsp Baking Soda
  • ½ tsp Salt
  • 1 tsp CardamomPowder
  • Sift all the ingredients into a bowl and set aside.
  • In another bowl, beat together until well-mixed:
  • 1½ cups Mango Pulp or Puree
  • ⅓ cup Canola Oil
  • ⅔ cup Granulated Sugar
  • 1 tsp Pure Vanilla Extract
Instructions
  1. TO MAKE CUPCAKES:
  2. 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.
  3. 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 :) )
  4. Bake in a preheated 350-degree oven about 27 minutes or until a toothpick inserted in the center comes out clean.
  5. Frosting recipe follows.
Mango buttercream frosting, vegan
Vegan Mango Buttercream Frosting
 
Prep time
Total time
 
A smooth and creamy mango buttercream frosting
Author:
Recipe type: Cake frosting
Serves: Frosting for 12 cupcakes
Ingredients
  • 8 tbsp (1 stick) Vegan Butter like Earth Balance
  • 8 tbsp Vegetable Shortening
  • 2 cups Powdered Sugar (I’ve seen recipes that use more than 3 cups of confectioners’ sugar for the same amount of butter and shortening and if you like a really sweet frosting, you might try adding more. But 2 cups, I found, was just perfect).
  • ¼ cup Mango Pulp or Puree
  • 1 tsp Pure Vanilla Extract
Instructions
  1. Cream together the butter and shortening until they are fluffy, about 1 minute.
  2. 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.
  3. Frost the cupcakes after they’ve cooled completely.
**
Craving more mango? Try my Mango Cheesecake, my Mango Bread and my Mango Lassi.
**
(C) All recipes and photographs copyright of Holy Cow! Vegan Recipes.

157 thoughts on “Mango Cupcakes With Mango Buttercream Frosting

  1. Permalink  ⋅ Reply

    Mihl

    November 4, 2009 at 3:37pm

    Your idea to use mango puree for buttercream frosting is absolutely fantastic! Thanks for the recipe.

    • Permalink  ⋅ Reply

      Anonymous

      May 29, 2012 at 3:05am

      Hi Mihl! You can make all kinds of buttercream frosting – or cream cheese frosting – just by adding some puree or flavouring. I make caramel cream cheese, orange cream cheese, passionfruit, chocolate (yummo!), banana, vanilla, strawberry, berry, you name it – I make it (I bake for a local cafe in my home town and the customers love it!)
      my customers prefer cream cheese frosting, but I’m sure you could do the same with buttercream! My most popular cake so far is Berry Cherry and Pear cake with Berry coulis and sweet vanilla cream! It’s divine (and definitely LOW FAT… NOT haha)

      Chris ;)

  2. Permalink  ⋅ Reply

    The Voracious Vegan

    November 4, 2009 at 4:31pm

    Your frosting looks incredible, such luscious softness! I never would have thought to make mango cupcakes, I think it is a genius and creative idea.

  3. Permalink  ⋅ Reply

    Jaya Wagle

    November 4, 2009 at 4:47pm

    Vaishali, that is one of the simplest and yummiest recipes for cupcakes I have even read. Got a can of Alphanso mango pulp in the pantry. Will try it out soon.
    BTW, about your comment on my post, every time I post something that has fat or dairy in it, I always wonder how you would veganize it. I did it this time for the kheer too and it was as if you read my mind and told me about using almond milk. :)

  4. Permalink  ⋅ Reply

    Cham

    November 4, 2009 at 6:47pm

    U re absolutely tempting with the frosting and mango flavor cupcake! They are gorgeous.

  5. Permalink  ⋅ Reply

    Skay

    November 4, 2009 at 6:53pm

    good lord, this looks sinfully delicious! I absolutely *have* to try this, thanks for the recipe, Vaishali!

  6. Permalink  ⋅ Reply

    Priya

    November 4, 2009 at 7:07pm

    Gorgeous cupcakes and awesome frosting..looks yum!

  7. Permalink  ⋅ Reply

    Avisha

    November 4, 2009 at 11:53pm

    I am going to be so fat trying and eating all these woderful recipes.
    Cupcakes look Yummy!!! and the frosting too…

  8. Permalink  ⋅ Reply

    Pavani

    November 5, 2009 at 2:04am

    My mouth started watering right when I read the post title.. I’m gonna try these as soon as I find those earth balance butter sticks. Would you know if I can get them at Whole Foods? Thanks for this yummy recipe Vaishali.

  9. Permalink  ⋅ Reply

    Pavani

    November 5, 2009 at 2:05am

    Sorry to keep bothering you.. What brand shortening do you use??

  10. Permalink  ⋅ Reply

    Savithri

    November 5, 2009 at 2:39am

    What a delicious recipe! I will certainly try it out:)

  11. Permalink  ⋅ Reply

    jayasree

    November 5, 2009 at 10:58am

    Bookmarking and will wait for the mango season to arrive. Liked the idea of mango puree in the frosting. It surely enhances the flavor.

  12. Permalink  ⋅ Reply

    BangaloreBaker

    November 5, 2009 at 12:46pm

    Vaishali, Cool recipe and picture. I actually sent you an email. Does it hold up good since you don’t have any binders in there? I know banana and applesauce act like binders, but not so sure about mango puree from the can, that’s why the question.

  13. Permalink  ⋅ Reply

    Vaishali

    November 6, 2009 at 2:08am

    Preeti, Mihl, Pari, Voracious, Thanks!

    Jaya, thanks! And yes, almond milk makes a great milk substitute in Indian sweets– not to mention healthier :)

    Nithya, Sushma, Sireesha, Cham, Skay, Superchef, Priya, Superchef, Avisha: Thanks, all!

    Pavani: I use either Crisco or Earth Balance shortening (both are vegan) and usually Earth Balance vegan butter. You can find all of it at Whole Foods.

    Savithri, Jayashree, Thanks!

    Bangalorebaker: Yes, I didn’t need a binder in this recipe. The cupcakes held together perfectly.

    Parita, Debra: Thanks!

  14. Permalink  ⋅ Reply

    Nostalgia

    November 6, 2009 at 1:22pm

    You had my attention with the picture but when you started talking about Alphonso mangoes I definitely had to try this one. I’ve got to!

  15. Permalink  ⋅ Reply

    sanjeeta kk

    November 6, 2009 at 4:56pm

    Looks great ! Though mango season is over in India, shall try it out with some other fruit puree.

  16. Permalink  ⋅ Reply

    Madhuram

    November 6, 2009 at 8:58pm

    The cupcakes look very moist Vaishali. I’m definitely trying this one. How many cupcakes did you get? I think the batter should be enough for one 8 inch cake.

  17. Permalink  ⋅ Reply

    Madhuram

    November 6, 2009 at 8:59pm

    Oops! read again and see that you got 12 cupcakes.

  18. Permalink  ⋅ Reply

    Vaishali

    November 17, 2009 at 8:48pm

    Preeti, I am pretty sure you don’t get mango puree in Walmart– the only place I find it is at my Indian grocery store. If you don’t have one near you, you might want to look online. Hope that helps :)

  19. Permalink  ⋅ Reply

    Ambica

    December 1, 2009 at 2:46am

    Vaishali,
    Thank you! We absolutely loved this. I made it with whole wheat pastry flour(because that’s all I had) and it was moist and full of mango flavor in every bite. Please keep posting.
    Ambica

  20. Permalink  ⋅ Reply

    Vaishali

    December 4, 2009 at 10:01pm

    Ambica, whole-wheat pastry flour is a good substitute for all-purpose, not to mention more nutritious, so kudos on that! Glad you liked it and thanks for the feedback. :)

  21. Permalink  ⋅ Reply

    Jamie

    January 20, 2010 at 9:07am

    Thanks for the recipe – I am researching mango cupcake recipes for a family member’s special occasion, and being able to have one vegan cupcake option will be good. Luckily, canned mangoes are in ready supply in New Zealand.
    Other recipes I’m seeing use cardamon in cupcake recipes – do you think that will work?
    I’m also considering combining orange blossom water with mango puree; it worked in a trial of the flavours I made in a (decidedly non-vegan) muffin.

  22. Permalink  ⋅ Reply

    Madhuram

    February 7, 2010 at 10:44pm

    Vaishali, I baked these today and it came out beautifully. I used the mini bundt pans and this measurement gave 5 small cakes. The taste was very good. I think I would reduce the quantity of sugar the next time and also the cardamom powder to 1/2 teaspoon.

  23. Permalink  ⋅ Reply

    krystyna

    March 26, 2010 at 12:12am

    Sounds very yummy…
    but I don’t know
    what is
    8 tbsp “vegetable shortening”?

    Thank you Vaishali!

  24. Permalink  ⋅ Reply

    Vaishali

    March 26, 2010 at 12:45am

    Krystyna, there are many brands of vegetable shortening in the market– Crisco is the most commonly available one. Always make sure you buy shortening that says it has no transfats.

  25. Permalink  ⋅ Reply

    Harini

    March 26, 2010 at 9:38pm

    Hi I am a new blogger and I came across ur blog from egglesscooking.com and I absolutely love this mango cupcakes…hands down..shall try this recipe this weekend..kudos!

  26. Permalink  ⋅ Reply

    Anonymous

    April 3, 2010 at 2:09am

    I just made these cupcakes today. Followed the recipe to the T, would not change anything here.
    I took it to work and all of them were gone in less than 10 minutes.Love you blog and keep those recipes coming, am going to try the Tofu patia today.
    Great blog! Thanks.

  27. Permalink  ⋅ Reply

    Lauren

    April 18, 2010 at 9:34pm

    Just made these today for my son’s first birthday and they turned out great! I wanted something with no eggs and no dairy since he has sensitivities. I couldn’t find any mango puree so I just whizzed up some fresh mangoes with some canned peaches. I used melted coconut oil since it is better for you and the taste complimented the tropical mangoes! I sweetened them with a mixture of rapadura/honey and palm sugar. They took about 5 minutes longer to cook for me and still seemed a bit gooey in the middle… BUT after they cooled a bit they were perfect- cakey and yummy and my son made a huge mess of it , it was great :)

    didn’t ty the frosting though as shortening kind of scares me :) Went the non-vegan route and whipped creme fraiche with some sugar and vanilla ( he’s ok with cultred dairy) anyway, it was pretty tasty but not particularily thick.

    Thanks for the great recipe!! I’ll be making this again!

  28. Permalink  ⋅ Reply

    Anonymous

    April 22, 2010 at 4:41pm

    when I beat earth balance(did not add veg shortening) with sugar. It breaks like the way milk curdles on adding lemon juice….Urs looks very nice creamy and fluffy???

  29. Permalink  ⋅ Reply

    sainila

    April 22, 2010 at 4:53pm

    Thanks for the recipe. Can i use the same qty to make a sheet cake? Tomorrow is my son’s birthday and I want to bake this for him. Pl reply ASAP. Do i need a egg substitute if its a sheet cake instead of cup cakes? Also we dont use white sugar since its not vegan. we use cane sugar or turbinado sugar. I hope u are aware that confectioners sugar is not vegan. so what do u use in ur frosting? I see u hv used confectioners sugar. would really appreciate ur early reply since I need to bake this tmr. THanks a million.

  30. Permalink  ⋅ Reply

    Vaishali

    April 22, 2010 at 5:04pm

    Anonymous, you are probably overbeating it. I’ve never had a problem with the shortening or Earth Balance curdling. Are you using mechanized beaters, as I do? You might try slowing down a bit.

    Sainila, I haven’t baked these as a sheetcake but I don’t think it would be a bad idea. I do have a mango bread recipe that is of course a cake. You can try that, if you like– http://earthvegan.blogspot.com/2008/09/luscious-delicious-mango-bread.html.
    It uses flaxseed instead of egg replacer and you can use all-purpose flour instead of whole-wheat-pastry flour if you want a fine-textured crumb.
    You can buy vegan confectioners sugar off the web and maybe at Whole Foods, but usually I just give vegan cane sugar or turbinado a whir in my coffee grinder. It’s a mess to clean after. Add some cornstarch for a finer texture.

  31. Permalink  ⋅ Reply

    Ameya

    May 13, 2010 at 10:53pm

    Hi Vaishali,
    I have admired your blog for quite a while, and I am actually in the process of setting up my own food blog. I made these cupcakes for my friends, and they were fantastic! The only changes I made were to substitute 1/4 cup almond flour for 1/4 cup of the all-purpose flour(because I like almond flavor) and to use ghee instead of oil. Can you please tell me, in your experience, what is the best way to replace eggs in cake recipes that call for eggs? Thanks,
    Ameya

  32. Permalink  ⋅ Reply

    Vaishali

    May 14, 2010 at 8:46pm

    Ameya, you can use a variety of substitutes, depending on what type of cake you’re making. For heartier cakes like carrot or banana cake bread, I’d go with flax meal. For lighter, airier cakes, I’d choose either some cornstarch or egg replacer powder or nothing at all. Some people also use bananas or tofu as an egg substitute in cakes.
    You can read more on the Vegan Substitutes page under my masthead.
    Thanks for your kind words :)

  33. Permalink  ⋅ Reply

    deep

    June 8, 2010 at 9:25am

    these LOOK amazing! and I just finished baking them for my husband’s birthday tomorrow! I can’t wait for my little one to dig into them!
    I didn’t make the same frosting..I just used cream cheese..esp since everyone at home has cholesterol issues! thanks for a yummy looking and diff. mango cake recipe!

  34. Permalink  ⋅ Reply

    Tanvi

    June 17, 2010 at 1:44am

    This was my first time trying a vegan recipie and your mango cupcakes turned out AMAZING!!!!! No one could tell that they were eggless, much less vegan. I ended up making a 6-in cake and a few cupcakes out of it, and it was a hit. Thanks for posting (:

  35. Permalink  ⋅ Reply

    Tushita

    June 29, 2010 at 3:28pm

    Hi Vaishali
    I am looking to bake a mango cake, can i use the same recipe for it?
    T

  36. Permalink  ⋅ Reply

    anubhavati

    July 7, 2010 at 6:11am

    Hi Vaishali,

    Am forver in love with mangoes and ive bookmarked this for tomorrow1s snack…shd try it soon and let u know

    Shobha

  37. Permalink  ⋅ Reply

    Reva

    July 26, 2010 at 3:31am

    I tried this our and it was awesome. I reduced the sugar and it suited our tastes perfectly! Thanks a ton for the recipe.

    Reva

  38. Permalink  ⋅ Reply

    Anonymous

    August 15, 2010 at 5:34pm

    Hi Vaishali,

    I tried your Mango cup cake yesterday. Somehow it didn’t bake very well. I got a good flavor of the cake and the top and bottom of the cake were baked well. But the inside of it didn’t bake at all and kind of became like a Halwa consistency still giving out the uncooked flour taste in it. Any idea what might have gone wrong. I used the exact same proportions of all the ingredients in your recipe.
    Your cakes look fluffy and yummy and I would love to make it right. Please share any comments that you might have on what could have gone wrong in my preparation. Thanks!

  39. Permalink  ⋅ Reply

    Vaishali

    August 15, 2010 at 7:16pm

    Hi Anonymous, the most likely reason I can think of is your oven. Ovens vary widely, especially gas and electric, and even when two ovens are set at exactly the same temperature, they can heat differently. For this reason I always advise readers to do the toothpick test before they take the cake out of the oven– insert a toothpick in the center of the cake and if it comes out clean, or with a few crumbs sticking to it, it’s ready. If it comes out with uncooked batter sticking to it, as yours should have, leave it in for longer. This is a great rule of thumb to follow for any baked cake or brownie or muffin.
    Next time, give your cake a little more time in the oven and do the toothpick test before you take it out. For a cupcake I would do no more than one-minute increments since they are small and tend to bake fast. Hope that helps :)

  40. Permalink  ⋅ Reply

    Mathu

    September 23, 2010 at 4:37pm

    Hey Vaishali,
    Am following your blog for a quite soome time now.This is the first recipe that I tried out.This turned out to be amazing piece of cake.Thanks for this recipe and for your effort of neatly putting all this in the blog.Keep your good work going…

  41. Permalink  ⋅ Reply

    TejasJJain

    September 28, 2010 at 8:32pm

    I have tried your Mango cake and loved it!!
    I have follow up question…..
    I have strawberry preserve and I am looking for recipe (other than heart cookies) to use this jar. Please pass along your ideas

  42. Permalink  ⋅ Reply

    Vaishali

    September 30, 2010 at 12:34am

    Tejas, since you obviously like making cake, you might want to make a strawberry glaze for the next time you bake a white cake. Put the preserve in a saucepan with a tiny bit of brandy or any liqueur, and warm until smooth and liquid. Strain, and brush over the cake. You can even your regular frosting on top, but this gives it some really delicious dimension.

  43. Permalink  ⋅ Reply

    Vaishali

    October 14, 2010 at 8:43pm

    Varshu, couple of possibilities come to mind– your puree could have had a thinner consistency, or you may be using baking powder that’s not fresh.

  44. Permalink  ⋅ Reply

    Katherine

    October 26, 2010 at 3:25pm

    These cupcakes sound so good… then again, most cupcakes are good. =)

  45. Permalink  ⋅ Reply

    udit

    December 9, 2010 at 3:09am

    thank you for posting, good post, and I have tried it. :)

  46. Permalink  ⋅ Reply

    Bhuvana

    January 7, 2011 at 1:01am

    hi vaishali
    Your mango cupcake looks very yummy!!woule like to try it.But instead of cupcakes is it possible to make like a regular cake with these ingradients….

  47. Permalink  ⋅ Reply

    LittleMy

    February 9, 2011 at 3:04am

    i’ve actually just printed this recipe as well. i can’t wait to try it!

    oflittlemy.blogspot.com

  48. Permalink  ⋅ Reply

    Anonymous

    March 13, 2011 at 4:11am

    hi,,i have a question,can i put the frosting in between the cake,,in layers? and then on top.

  49. Permalink  ⋅ Reply

    meaghan

    March 13, 2011 at 4:13am

    Can i add eggs and milk to this recipe? i have never made a cake without eggs and milk, so will it be fine to add them??

  50. Permalink  ⋅ Reply

    Vaishali

    March 16, 2011 at 7:17pm

    Bhuvana, yes you can. Use two eight-inch cake pans and bake about 25 minutes or until a toothpick in the center comes out clean.

    Anonymous, Yes you absolutely can.

    Meaghan, the idea is you really don’t need milk and eggs — for this or for other baking recipes. :)

  51. Permalink  ⋅ Reply

    Tina

    March 29, 2011 at 6:18pm

    I came across this recipe while searching for a mango frosting recipe. I can’t wait to try a vegan cupcake recipe. One question though, I don’t like to put shortening in my frosting. Can I substitute the shortening for more butter? If so how much butter would I use in the recipe? Thanks in advance

  52. Permalink  ⋅ Reply

    Vaishali

    March 29, 2011 at 6:25pm

    Tina, you can substitute all of the shortening for an equal amount of the vegan butter, but the frosting will be softer– the shortening gives it a bit more structure and firmness.

  53. Permalink  ⋅ Reply

    Alexandra

    April 2, 2011 at 11:44pm

    Hi! I am pretty new to your blog and I have had this recipe bookmarked for a month. Just made them today and they are delish! I am so happy to have this recipe–Thank you!

  54. Permalink  ⋅ Reply

    Anonymous

    April 8, 2011 at 1:52am

    could i substitute mango pulp for mango puree ???

  55. Permalink  ⋅ Reply

    jan

    May 1, 2011 at 6:02pm

    hey, i’m going to make this today. when we are adding cardamom,mango,won’t vanilla would be conflicting delicious Alphonso mango flavor

  56. Permalink  ⋅ Reply

    Vaishali

    May 2, 2011 at 12:10am

    Jan, no it doesn’t conflict. On the contrary the vanilla rounds out the flavor.

  57. Permalink  ⋅ Reply

    jan

    May 2, 2011 at 8:38pm

    Thanks. I made them for a babyshower in office today. It is a big hit!!!
    thanks to you for such a wonderful recipe.

    Janhavi

  58. Permalink  ⋅ Reply

    Rachana

    May 4, 2011 at 3:34am

    Hi,

    I really like your cupcake recipe.
    I made it(actually my friend made it) on 05/03/2011.
    I gave it to my neighbors,they all really loved it.
    Thanks for Eggless recipe.
    I have one question, with this recipe, instead of cup cake, can I regular 8 inch or 9 inch round or square cake?
    please let me know.

    Once again Thanks a lot.

    Rachana

  59. Permalink  ⋅ Reply

    Anonymous

    June 4, 2011 at 10:10am

    Hi,
    Since I got so fascinated with them , that instantly I tried baking them, but alas it was a failure. They turned out not only not uncooked(didte toothpick test) “puch”(in hindi) mass of flour but the aroma was also awful. I dont know what went wrong. I have the very old traditional aluminium round maual oven which needs to keep a check on the time. Could the oven be the reason?

    Helppppppppppppp
    Nisha,
    Take care, God Bless

  60. Permalink  ⋅ Reply

    Vaishali

    June 8, 2011 at 7:49pm

    Hi Nisha, it does seem that the oven could have been the reason– I remember those old round ovens, and I don’t their size allows for an even distribution of heat and gentle baking. Sounds like your cakes were burnt. Better luck next time.

  61. Permalink  ⋅ Reply

    Anonymous

    June 9, 2011 at 10:37pm

    hi, tried ur recipe today….it was great. lots of thanks for posting this. i made 6 cupcakes n a cake in a loaf pan. the cupcakes were done in 25 min n the cake took 45 min . i m sending few of the cupcakes to my daughter’s school for their cake sale …

    shail

  62. Permalink  ⋅ Reply

    Anonymous

    June 17, 2011 at 12:00pm

    Hi Vaishali,

    Thanks for clearing the doubt. Since m very fond of baking m thinking of buying a good oven.

    Nisha.
    God Bless.

  63. Permalink  ⋅ Reply

    Subashini Srinivasagopalan

    July 19, 2011 at 2:54pm

    Hi Vaishali,

    First, Many thanks for all the wonderful eggless recipes. This recipe came out pretty tasty, but for me it came out more like a muffin than a cupcake, it was dense and not as fluffy, honestly I am ok with that, but wanted to know what I did wrong. I did not sift the dry ingredients, could that be a reason? Also the top crust became a tad harder, should I be baking this less than 27 minutes? Any light shed is appreciated! :) Thanks!

  64. Permalink  ⋅ Reply

    Vaishali

    July 25, 2011 at 8:04pm

    Hi Subashini, not sifting could definitely result in a denser cupcake, since the sifting adds air between the flour particles. Not very sure what could be up with the crust– maybe you left them out too long after they had baked? I’d frost them as soon as they cooled down.

  65. Permalink  ⋅ Reply

    Nags

    July 29, 2011 at 3:58am

    tried and posted this today on my blog!

  66. Permalink  ⋅ Reply

    Anonymous

    August 8, 2011 at 4:59pm

    I tried the recipe and it tasted great! What tip did you use for your icing? It looks pretty!

  67. Permalink  ⋅ Reply

    Vaishali

    August 8, 2011 at 5:02pm

    Anonymous, I just improvised with a plastic ziploc bag with a corner cut off. Glad you liked it– thanks for the feedback! :)

  68. Permalink  ⋅ Reply

    alpana

    September 1, 2011 at 2:36am

    Hi,

    Came across your blog today…….very nice recipes. Nice clicks as well.
    Do visit me at smart-snacks.blogspot.com

  69. Permalink  ⋅ Reply

    Shanta

    September 13, 2011 at 10:04pm

    I made this recipe as a cake for the family…. amazing! The texture was great and the mango flavor was fantastic. Thank you!

  70. Permalink  ⋅ Reply

    Soumya

    October 17, 2011 at 10:04am

    Hey Vaishali,

    Made mango cake for my son’s first month birtday. It was not only easy and delicious but also saved some chicks.
    Thanks for the recipe. Love your website and will try out other recipes too.

    Soumya

  71. Permalink  ⋅ Reply

    Sejal

    October 18, 2011 at 9:03am

    what is vegetable shortening? i fear its one of those things that indians dont have access to! any alternatives to making vegan whipped cream?

  72. Permalink  ⋅ Reply

    Bek

    November 23, 2011 at 9:57am

    Hej again :)

    I have made this fabulous recipe and I can say I LOVED them, they are really great. I will try them again this saturday for my birthday celebration ;) wish me luck.

    Thanks for posting!!

  73. Permalink  ⋅ Reply

    Vaishali

    November 23, 2011 at 2:05pm

    Bek, glad you liked it. Good luck, and a very happy birthday to you. :)

  74. Permalink  ⋅ Reply

    Bek

    November 23, 2011 at 9:47pm

    Me again (sorry)
    Went to buy mangos and just found rocks…the are so hard! and green, awful (no posibility of finding mango pure in a can here)… Last time I found eatable mangos (cost a fortune btw) but I should have known that that single day I had just luck, I live in Sweden and here there is almost never good fruit. (except for apples and bananas) So I wonder, do you think peach from cans can work? If i mix them in the blender to get puree? hehe I supose I have to skip cardemom…
    Ahhh… I will try anyway and come back to you..

  75. Permalink  ⋅ Reply

    Vaishali

    November 23, 2011 at 9:57pm

    Bek, not sure how the peach would work– it would be a very different flavor of course, and you’re right– it probably wouldn’t go with cardamom. Let me know how they turn out, if you do try them.

  76. Permalink  ⋅ Reply

    Anonymous

    March 20, 2012 at 5:17am

    Hi dear, for the 1st part you listed as 1 Tsp Vanilla, is it Vanilla extract/essence? thanks hun.

    • Permalink  ⋅ Reply

      Vaishali

      March 20, 2012 at 1:53pm

      Always vanilla extract– try and use the pure one. Good luck!

  77. Permalink  ⋅ Reply

    Chitra Vivek

    March 26, 2012 at 1:08pm

    I tried these cupcakes over the weekend and they were just perfect. I topped it with some cruchy Hazelnuts instead of buttercream frosting. Thanks for such a wonderful receipe.

    • Permalink  ⋅ Reply

      Vaishali

      March 26, 2012 at 7:04pm

      Hazelnuts would be delicious on this cake– nice idea. Thanks for the feedback, Chitra. :)

  78. Permalink  ⋅ Reply

    Amanda Bojoh

    May 17, 2012 at 4:21pm

    I was just wondering how mangoy is the frosting? I’ve been looking for a good mango frosting to but on a different flavored cake but I really want to taste the mango!

  79. Permalink  ⋅ Reply

    jan

    June 3, 2012 at 5:20pm

    With this recipe I made cupcake as well as cake, so many times. Today I made with fresh Peach puree,cardamom, added extra sugar as peaches were not that sweet, it turned out very well

  80. Permalink  ⋅ Reply

    Anamika @ madcookingfusions

    June 21, 2012 at 9:19am

    Hey Vaishali, I tried your recipe for preparing Eggless Mango Cake, my kids loved it and it came out great… I will be sharing it in my space today…just wanted to drop a thank you note to you!

  81. Permalink  ⋅ Reply

    Anonymous

    July 6, 2012 at 12:38pm

    GLUTEN FREE? What kind of flour would you use & what quantities for GLUTEN FREE?
    FRESH MANGO? how would you use fresh mango? just chop it up? or use a blender? if so quantities please.
    in stead of SUGAR? would it work to substitute? What would u suggest? and how much
    would honey work? or Applesauce & honey, or agave ?

  82. Permalink  ⋅ Reply

    Kathleen

    July 8, 2012 at 6:10pm

    Hi Vaishali! I’ve been scouring the Internet for eggless cake recipes since my almost two year old son has an egg allergy. We feel so bad when he’s at parties and can’t have any of the desserts. I made him a batch of your cupcakes and he absolutely loved them! This morning, he asked to have them for breakfast! I’m making them for his birthday party next week but also would like to make a batch of strawberry ones. Could I just substitute the mango for strawberry purée? I’ll be using frozen strawberries. Thanks!

  83. Permalink  ⋅ Reply

    Vaishali

    July 8, 2012 at 6:15pm

    Kathleen, yes, but if the strawberries are tart you might need more sugar. Also be careful about the consistency of the puree– it shouldn’t be too watery compared to the mango since that could throw off your baking time.
    Happy birthday to your son! Glad he liked the mango cupcakes.

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    Amrita

    August 28, 2012 at 9:56pm

    Hey Vaishali,

    I have followed this recipe step by step by my cake turned out to be dense. It raised very well in oven and collapse as I took it out. It was yummy but dense.

    -> I did not over beat the batter, it was still fluffy when I poured it in baking pan.
    -> I baked it for 30 mins and checked, stick did not came out clean, so baked for another 7 mins.
    -> I used pyrex bowls.

    please suggest me what might go wrong, I love the taste and want to make this cake fluffy.

    • Permalink  ⋅ Reply

      Vaishali

      August 31, 2012 at 1:47pm

      Amrita, I wonder if it could have been your baking powder — they do go bad quite easily and lose their raising power. I am guessing the pyrex bowls were larger than average cupcake tins? That would explain the added baking time you needed.

  85. Permalink  ⋅ Reply

    Anonymous

    September 25, 2012 at 9:12pm

    Looks TERRIFICCCCC… How long this frosting can stay good at room temperature? .. Full day??

    • Permalink  ⋅ Reply

      Vaishali

      October 12, 2012 at 8:52pm

      Yes, it will be fine for a whole day at room temperature. On hot days though it might get droopy.

  86. Permalink  ⋅ Reply

    Shraddha

    October 6, 2012 at 1:40am

    Hello there,

    I tried your recipe today OMG awesomness… Aboslutely delish… cant even tell those r eggless…the moistness and taste were Perfect… I recently started a blog about where I share my experiences of life, cooking and baking. I have shared your recipe on my blog and my experience with the baking!!! If you want to check it out- http://lifescribblesovercoffee.blogspot.com/2012/10/eggless-mango-cupcake.html

    Thanks for sharing. Looking forward to trying some more of your recipes.

    newbie baker =)
    Shraddha

    • Permalink  ⋅ Reply

      Vaishali

      October 12, 2012 at 8:56pm

      Shraddha, glad you liked them– your cupcake covers are adorable. I tried leaving a message, but your spam protector seemed to be working overtime and wouldn’t let me.

  87. Permalink  ⋅ Reply

    Anonymous

    November 24, 2012 at 10:29pm

    Hi Vaishali! I’m a new follower who was made a believer in your cooking style thanks to the chillas. Now I’m ready to try another recipe. I purchased the Alphonso mango puree from Patel Brothers in Hyattsville. That’s generally where I go when I need ingredients for my Indian dishes. Can you recommend any other good grocers around the east side of the beltway between Silver Spring and Bowie, or thereabout? Thanks. -Lisa

  88. Permalink  ⋅ Reply

    Julie {BuildSewReap}

    December 16, 2012 at 3:20am

    My baby boy will be eating one of these on his first birthday tomorrow. He’s vegan and has a sensitive belly so I love the simplicity if thee, thank you!

  89. Permalink  ⋅ Reply

    Vegan Magic

    January 12, 2013 at 1:01pm

    This is tropical magic in cupcake form:) I made them a few times already and loved them to bits! Such delicate texture, moist and fluffy, and the taste divine. On one occasion I topped them with mango cream cheese frosting, they were good, but plain they are the best:) I’ve seen all the other amazing mango recipes on your blog, but this must be your signature dessert. Absolutely delicious and a breeze to make. Thank you so much for sharing the recipe:)

  90. Permalink  ⋅ Reply

    Medeja

    January 14, 2013 at 3:15am

    This looks just too good not to try! I think I will be trying it really soon :) Thanks for sharing the recipe.

  91. Permalink  ⋅ Reply

    Amada_Tierra

    February 16, 2013 at 6:17pm

    Hi Vaishali!

    Great blog and great recipes! :D

    I have a couple of questions about the mango cupcakes:

    1. Do you use black or green cardamom?

    2. I’ve got sweetened mango pulp. Do I still need to use the same amount of sugar?

    Thank you very much!! <3

  92. Permalink  ⋅ Reply

    Vaishali

    February 19, 2013 at 7:00pm

    Hi Amanda, Green cardamom. As a rule of thumb, use the green cardamom for any sweet recipe, because the black cardamom is too strong-tasting. Usually that should only be used in savory curries, and that too only when it’s specified. In India, the default cardamom is the green cardamom.
    These instructions are for sweetened mango pulp, so yes. But if you prefer less sweet, by all means adjust to your tastebuds. You might want to check for doneness a minute or two earlier if using less sugar.

  93. Permalink  ⋅ Reply

    Anonymous

    February 20, 2013 at 2:09am

    what is the preparation time for this? pls reply ASAP… thank you!

    • Permalink  ⋅ Reply

      Vaishali

      February 20, 2013 at 3:27am

      Add about 15-20 minutes for the mixing etc. before the baking time and also add cooling time at the other end. The cooling time would vary based on where you are and the temperature in your home but let these cool thoroughly before frosting

  94. Permalink  ⋅ Reply

    Anonymous

    March 2, 2013 at 6:00pm

    Holy Moly!!! I just finished eating one of these cupcakes. I am a semi-professional baker and this is one of the best cupcakes I’ve ever made. Why has vegan baking gotten such a bad rap over the years? These are so moist and full of mango flavor — definitely going to become part of my home recipe rotation.

    Instead of shortening, I decided to try extra virgin coconut oil which I always have on hand. I also added about 1 tsp of fresh lemon juice to the buttercream to boost the mango flavor. OMG!!! The next time I make this, I may add a bit of an acid such as non-dairy yogurt or vinegar to the batter to bring out even more mango flavor. I might have to adjust the baking powder and soda accordingly. Honestly, no adjustments are really required as the recipe stands.

    It seems to me that vegan baking is much easier. This recipe came together so fast and effortlessly. Less mixing and clean up are required. Vaishali, you’re right (as I’m sure you know)! Dairy and eggs really are not necessary for awesome baking. It’s nice to have another perspective and open up a new world of possibilities. I love it!

    Vaishali, did you ever know that you’re my vegan hero? LOL! -Lisa

  95. Permalink  ⋅ Reply

    Anonymous

    March 7, 2013 at 10:28am

    Hey Vaishali,

    What is vegetable shortening ? IS there any substitute for it ? I stay in India, hence where can i find it ?

  96. Permalink  ⋅ Reply

    Anonymous

    May 26, 2013 at 9:13am

    Hi vaishali , is there any substitute for baking soda in this recipie ??

    Im baking it right away but dont have baking soda in hand..

    • Permalink  ⋅ Reply

      Vaishali Honawar

      May 26, 2013 at 12:20pm

      No, you need to be precise while baking. You could leave it out but you won’t get the right texture,

  97. Permalink  ⋅ Reply

    Anonymous

    May 31, 2013 at 11:22pm

    So, my mom & I both were pretty skeptic but this turned out really good. I made mine with fresh mango instead of canned. I didn’t have enough to make the icing, but next time I will be prepared! Love it! Thanks for sharing the recipe!

  98. Permalink  ⋅ Reply

    Anonymous

    June 3, 2013 at 11:52am

    Love your website. I baked these cupcakes, looked yummy.. tasted good too when i tried them hot but as soon as they cooled down ( I kept them in fridge after an hour of baking them).. they tasted bitter in the end. The bitter taste was only appearing at the very end, otherwise the initial taste was perfect.
    There was no problem with the icing.

    I dont know what went wrong . :(
    Can you please suggest ?? Please help. I dont wanna go wrong next time.

    • Permalink  ⋅ Reply

      Vaishali Honawar

      June 4, 2013 at 2:12pm

      Hmmm, I wonder what could have caused it. In my experience there has been no bitter taste. Could it have been the mango pulp you used? I sometimes find that the canned mango has a bitter aftertaste, especially if it was sitting around in the store too long.

  99. Permalink  ⋅ Reply

    Sapana Behl

    June 18, 2013 at 1:11pm

    Looks great!!I want to try this cake ! Can I post it with a link back of your space.
    I am your new follower !
    Keep blogging!

  100. Permalink  ⋅ Reply

    AgnostiChica

    June 24, 2013 at 11:40am

    Thank you for this awesome recipe, Vaishali :) I used fresh homemade mango pulp as we’re still in the tail end of the mango season here in India. What a blast of flavor this was! Perfect deep gold cupcakes and no binder too. Thanks again!

  101. Permalink  ⋅ Reply

    Anonymous

    July 30, 2013 at 4:32pm

    I don’t mean to offend, however, this is the first time I visit your blog…I too have a vegan mango cake that I make and the recipe is very similar to yours…however, I tweaked it from a vanilla….so if I had posted MY recipe would you have accused of stealing…I do understand your frustration but others ARE capable of tweaking and coming up with similar recipes….On a cheerer note…I love your blog…lots of wonderful recipes some of which I will use to delight the palate of my family!

  102. Permalink  ⋅ Reply

    Vaishali Honawar

    July 30, 2013 at 8:09pm

    Anonymous, I am not saying that everyone out there with a mango cupcake recipe is a plagiarist. But when a recipe is stolen, it is pretty obvious, especially to the person who created it. Most bloggers deal with plagiarism everyday– it’s a horrible thing to have to find your recipe under someone else’s name.

  103. Permalink  ⋅ Reply

    Melina

    August 26, 2013 at 4:45pm

    OH MY GOD!!! These are sooooooooo yummy!!!! I’ve already had three (in a space of thirty minutes). I had very sweet frozen mangoes that I didn’t know what to do with and I recalled bookmarking this recipe. I pureed them, but they didn’t make quite enough so I used pineapple for the rest (just 1/4). Soooooooo good!!!!!!!!!!!!! I’d gladly use more mango in the frosting next time! thanks so much.

  104. Permalink  ⋅ Reply

    Anonymous

    September 5, 2013 at 12:17pm

    This recipe is amazing! I doubled the recipe and used a 9×13 pan to make it into a cake. It turned out very soft, moist, delicious and really changed my opinion about vegan cakes. I used less sugar as my store-bought Alphonso mango pulp was too sweet already. I received lots of compliments on the cake and will make it again. Thanks Vaishali!

    - Priti

  105. Permalink  ⋅ Reply

    Lakshmi

    September 7, 2013 at 1:13pm

    Hi Vaishali,
    Thanks for the very simple, yummy recipe. I made the following changes
    Used whole wheat flour
    Replaced white sugar with brown sugar
    And used 1/3 cup applesauce and 2 tbsp oil ( instead of 1/3 cup oil).
    The cupcakes turned out really great. Maybe next time will try using 1 cup wheat flour and 1/2 cup all purpose flour.
    I have a doubt – if baking the above recipe in 2 small pans,can I bake them together?
    Lakshmi

  106. Permalink  ⋅ Reply

    Vaishali Honawar

    September 8, 2013 at 8:03am

    Lakshmi, nice and healthy substitutions. Thanks for the feedback. And yes, you can bake the 2 small pans together in the middle rack of the oven.

  107. Permalink  ⋅ Reply

    Anita

    October 3, 2013 at 7:48pm

    Vaishali, this is a superb recipe and very reproducible. I recently baked 70 of these for a United Way bake sale and they disappeared like crazy. Thank you!

    • Permalink  ⋅ Reply

      Vaishy

      November 15, 2013 at 8:59pm

      Thanks for the feedback, Anita. So glad you liked them!

  108. Permalink  ⋅ Reply

    Anonymous

    November 15, 2013 at 8:56pm

    What pan size did you use to bake the cake?

    • Permalink  ⋅ Reply

      Vaishy

      November 15, 2013 at 8:58pm

      Anon, just a regular muffin tin with standard-sized cups. If you bake it as a cake, use two 9-inch round pans.

  109. Permalink  ⋅ Reply

    abc

    November 28, 2013 at 4:32am

    Hi Vaishali, I am left with only 1/2 tsp vanilla. Can I skip it and att 2 tsp of cardamom powder?
    I have only one 9 inch square pan. I will have to half the recipe.
    Thanks

    • Permalink  ⋅ Reply

      Vaishali

      November 28, 2013 at 4:38am

      Yes, just use the vanilla you have and no need to increase cardamom. You’ll be fine.

  110. Permalink  ⋅ Reply

    abc

    November 30, 2013 at 7:18am

    hi Vaishali, can u suggest frosting recipe using tofutti cream cheese?

  111. Permalink  ⋅ Reply

    abc

    December 2, 2013 at 6:33am

    Dear Vaishali,
    We had Indian Style Thanksgiving dinner at my friend’s place. It was a potluck. I took your Vegan Mango Cake and Badam Halwa to the potluck. Everyone from 3 year to 30 year liked those a lot. I even prepared your mango cashew cream as an icing for the cake. But I didn’t get much time to soak cashews and thus mango cashew cream had raw cashew taste in it. However I had sprinkled almond and cashew pieces over the cake before putting in the oven and no one really missed any icing. Now I will be blending mango cashew cream with vanilla soy milk and will enjoy it as a milkshake for few days :).

    Thanks a lot for wonderful, tasty, less heavy recepies which are healthier than dairy sweets :)

    • Permalink  ⋅ Reply

      Vaishali

      December 2, 2013 at 2:34pm

      Hi Mukta, your thanksgiving potluck with friends sounds like a lot of fun! So happy that you cooked and liked the recipes. Thanks for letting me know!

  112. Permalink  ⋅ Reply

    Debbie Mallernee

    January 9, 2014 at 3:15pm

    Vaishali, I wonder if I could replace the canola oil with coconut oil, what do you think? These look absolutely delicious!

    • Permalink  ⋅ Reply

      Vaishali

      January 9, 2014 at 9:45pm

      Yes, you absolutely can replace with coconut oil. Happy baking!

  113. Permalink  ⋅ Reply

    Jay

    March 22, 2014 at 12:57am

    Hi Vaishali,
    This is the first time I am visiting your blog and will be trying this recipe over the weekend. I want to make this as a sheet cake. What size pan should I use?
    Thanks,
    Jay

    • Permalink  ⋅ Reply

      Vaishali

      March 22, 2014 at 2:38am

      Hi Jay, Use a 9 by 12 rectangular pan, or two 9-inch cake pans. Good luck! :)

      • Permalink  ⋅ Reply

        Jay

        March 23, 2014 at 1:16am

        Hi Vaishali,
        The cake turned out really well!!! Since I am not a baker in any sense, I was not sure of the end result, but there are only 4 and a half pieces left!
        Thank you for the wonderful post.
        Jay

        • Permalink  ⋅ Reply

          Vaishali

          March 23, 2014 at 10:17pm

          Jay, that’s really lovely. Thanks for letting me know, and so happy you enjoyed the cake. :)

  114. Permalink  ⋅ Reply

    Gavi

    March 24, 2014 at 11:13pm

    Hi! thanks for the recipe, I made this and another vegan soy free cupcakes for my kiddos 2nd bday, they were a hit! They are more like muffins though.

  115. Permalink  ⋅ Reply

    Jocelyn Blasabas Ylaya

    March 29, 2014 at 6:33am

    hello po,tanong ko lang po paano kong walang cardamom powder ano ang maaring isubstitute para sa mango cake or cupcakes,matagal ko nang gustong lutuin ang recipe nyo kaso po wala akong mahanap na cardamom powder po

    • Permalink  ⋅ Reply

      Vaishali

      March 29, 2014 at 2:04pm

      Hi Jocelyn, cardamom really adds flavor to this recipe but if you cannot find it you can use another “sweet” spice like nutmeg. Do you get that where you are? Cinnamon might work too. You can leave it out altogether– you won’t have that wonderful, spicy flavor but the cupcakes and cake will still be delicious.

  116. Permalink  ⋅ Reply

    abc

    April 5, 2014 at 4:10pm

    Where can I get vegan powdered sugar? What is the brand?

    • Permalink  ⋅ Reply

      Vaishali

      April 5, 2014 at 8:12pm

      I don’t remember the brand but I get it from Whole Foods.

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