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
TO MAKE CUPCAKES:
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.
Frosting recipe follows.
Recipe by Holy Cow! at http://holycowvegan.net/2009/11/mango-cupcakes-with-mango-buttercream.html