Mango Cupcakes With Mango Buttercream Frosting
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 12
Ingredients
  • FOR MANGO 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
  • FOR MANGO BUTTERCREAM FROSTING:
  • 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. MAKE MANGO 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. MAKE MANGO BUTTERCREAM FROSTING:
  6. Cream together the butter and shortening until they are fluffy, about 1 minute.
  7. 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.
  8. Frost the cupcakes after they’ve cooled completely.
Recipe by Holy Cow! at http://holycowvegan.net/2009/11/mango-cupcakes-with-mango-buttercream.html