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 it is 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.
Mmmm…As you already know, I love my vegan 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!
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Looking for more delicious mango recipes?
Vegan Mango Cheesecake
Vegan Mango Lassi
Vegan Mango Bread
Vegan Mango Curry
Gluten Free Vegan Mango Waffles
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Vegan Mango Cupcakes with Mango Buttercream Frosting recipe:
Mango Cupcakes With Mango Buttercream Frosting
Ingredients
For the Mango Cupcakes:
- 1 1/2 cups all purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cardamom powder (use green cardamoms)
- 1 1/2 cups mango puree
- 1/3 cup vegetable oil
- 2/3 cup sugar
- 1 tsp pure vanilla extract
For the Mango Buttercream Frosting:
- 16 tbsp vegan butter (like Earth Balance, softened at room temperature)
- 2 cups powdered sugar
- ¼ cup mango puree
- 1 tsp 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
Does it have to be green cardamom?
Yes, brown cardamom pods do not have the sweetness and delicate flavor of the green.
Hi Vaishali,
Can you please share the measurements of ingredients in Grams. That would be really helpful.
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
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.
You could but keep in mind the frosting would taste salty. And no change if you use fresh Alphonso puree (lucky you! :))
Hi Vaishali, thanks for the recipe. Is it possible to use this recipe to make a large cake using two sandwich cake tins?
Yes!
Hi! This recipe is delicious. I’m only thinking how to store this cupcakes. Do I need to put them in the fridge?
Yes, you can keep them in the fridge for a week.
Can I replace APF with almond flour?
Hello!
Would these cupcakes freeze well?
Yes!
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..
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.
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.
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.
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?
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.