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    Home > Vegan Dessert Recipes > Vegan Cake Recipes

    Vegan Mango Cupcakes with Mango Buttercream Frosting

    Posted: Nov 4, 2009 ยท Updated: Sep 21, 2021

    Jump to Recipe Pin Recipe

    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.

    Closeup of a luscious, bright orange vegan mango cupcake with a soft, fluffy mango buttercream piled on top.

    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!

    Two vegan mango cupcakes that are eggfree and dairyfree, piled with soft vegan mango buttercream frosting.

    Looking for more delicious mango recipes?

    • Vegan Mango Cheesecake
    • Vegan Mango Lassi
    • Vegan Mango Bread
    • Vegan Mango Curry
    • Gluten Free Vegan Mango Waffles

    Vegan Mango Cupcakes with Mango Buttercream Frosting recipe:

    Front shot of a vegan mango cupcake with mango buttercream
    Closeup of a vegan mango cupcake piled high with mango buttercream frosting

    Mango Cupcakes With Mango Buttercream Frosting

    Vegan Mango Cupcakes with Mango Buttercream Frosting. Each bite of this cupcake is a smooth tropical kiss with a hint of cardamom. The fluffy, velvety buttercream is mindblowingly delicious.
    4.99 from 97 votes
    Print Recipe Pin Recipe Review Recipe
    Course: Dessert
    Cuisine: nut-free, Soy-free, Vegan
    Diet: Vegan, Vegetarian
    Keyword: Mango Buttercream, Mango Cupcake, Vegan Mango Cupcake
    Prep Time: 25 mins
    Cook Time: 27 mins
    Total Time: 52 mins
    Servings: 12 cupcakes
    Calories: 364kcal
    Author: Vaishali ยท Holy Cow! Vegan Recipes

    Ingredients 
    US Customary - Metric

    For the Mango Cupcakes:

    • 1 ยฝ cups all purpose flour
    • 2 teaspoon baking powder
    • ยฝ teaspoon baking soda
    • ยฝ teaspoon salt
    • 1 teaspoon cardamom powder (use green cardamoms)
    • 1 ยฝ cups mango puree
    • โ…“ cup vegetable oil
    • โ…” 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
    • ยผ cup mango puree
    • 1 teaspoon pure vanilla extract
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    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 (itโ€™ll still taste delicious, though ๐Ÿ™‚ )
    • 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 theyโ€™ve cooled completely.

    Nutrition

    Serving: 1cupcake | Calories: 364kcal | Carbohydrates: 49g | Protein: 1g | Fat: 18g | Saturated Fat: 8g | Sodium: 271mg | Potassium: 168mg | Fiber: 1g | Sugar: 35g | Vitamin A: 1115IU | Vitamin C: 13.5mg | Calcium: 42mg | Iron: 0.9mg
    Tried this recipe?Please leave a comment and recipe rating below!
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    About Vaishali


    I cook and eat simple, tasty and nutritious plant-based food in my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. Read more about me here.

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    Reader Interactions

    Comments

    1. Rose

      July 03, 2021 at 9:51 pm

      5 stars
      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.

      Reply
      • Julia

        October 03, 2021 at 11:25 am

        What happens if you use regular cardamom powder instead of green?

        Reply
        • Vaishali

          October 03, 2021 at 11:27 am

          Not sure what you mean by regular cardamom powder, but any powdered cardamom you buy will likely be green cardamom powder.

          Reply
    2. Tessie

      June 18, 2021 at 4:29 pm

      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???

      Reply
    3. Shobhana

      May 15, 2021 at 11:28 am

      Any chance I could bake these cupcakes in my table top oven?

      Reply
      • Vaishali

        May 15, 2021 at 10:46 pm

        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.

        Reply
    4. Evelyn

      May 08, 2021 at 12:09 am

      5 stars
      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!

      Reply
      • Vaishali

        May 08, 2021 at 6:37 pm

        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!

        Reply
        • Evelyn

          June 10, 2021 at 3:11 pm

          5 stars
          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

          Reply
    5. Harini

      May 05, 2021 at 10:57 am

      5 stars
      10/10 this was a hit with three generations in my family. It was super easy to make and tasted delicious. Thank you!

      Reply
      • Vaishali

        May 05, 2021 at 11:05 am

        Awesome, so happy to hear! โค๏ธ

        Reply
    6. P

      July 30, 2020 at 11:13 pm

      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 ๐Ÿ™‚

      Reply
      • Vaishali

        January 27, 2021 at 7:49 pm

        That's fine, same measurements!

        Reply
    7. Anonymous

      July 22, 2020 at 9:44 am

      How many cups of buttercream does this make?

      Reply
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    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

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    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

    More about me โ†’

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