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Vegan Mango Cupcakes with Mango Buttercream Frosting

By Vaishali | Updated on | Posted on | 184 Comments

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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.

Vegan Mango Cupcakes - holycowvegan.net

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!
Vegan Mango Cupcakes - holycowvegan.net

Mango cupcakes
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4.98 from 40 votes

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 velvety buttercream is mindblowingly delicious.
Prep Time25 mins
Cook Time27 mins
Total Time52 mins
Course: Dessert
Cuisine: nut-free, Soy-free, Vegan
Servings: 12 cupcakes
Calories: 364kcal
Author: Vaishali

Ingredients

For the Mango Cupcakes:

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

Serving: 1cupcake | Calories: 364kcal | Carbohydrates: 49g | Protein: 1g | Fat: 18g | Saturated Fat: 8g | Sodium: 271mg | Potassium: 168mg | Fiber: 1g | Sugar: 35g | Vitamin A: 22.3% | Vitamin C: 16.4% | Calcium: 4.2% | Iron: 4.8%
 
Vegan Mango Cupcakes with Mango Buttercream Frosting - holycowvegan.net
 
 
**
Craving more mango? Try my Mango Cheesecake, my Mango Bread and my Mango Lassi, all vegan, of course.
 
 
(C) All recipes and photographs copyright of Holy Cow! Vegan Recipes.

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. Follow me on Pinterest, Facebook and Instagram, and read more about me here.

Comments

    • Anonymous says

      May 29, 2012 at

      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 😉

      Reply

  5. Jaya Wagle says

    November 4, 2009 at

    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. 🙂

    Reply

  14. Pavani says

    November 5, 2009 at

    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.

    Reply

  17. jayasree says

    November 5, 2009 at

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

    Reply

  18. BangaloreBaker says

    November 5, 2009 at

    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.

    Reply

  21. Vaishali says

    November 6, 2009 at

    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!

    Reply

  22. Nostalgia says

    November 6, 2009 at

    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!

    Reply

  24. Madhuram says

    November 6, 2009 at

    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.

    Reply

  27. Vaishali says

    November 17, 2009 at

    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 🙂

    Reply

  28. Ambica says

    December 1, 2009 at


    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

    Reply

  29. Vaishali says

    December 4, 2009 at

    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. 🙂

    Reply

  30. Jamie says

    January 20, 2010 at

    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.

    Reply

  31. Madhuram says

    February 7, 2010 at


    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.

    Reply

  34. Vaishali says

    March 26, 2010 at

    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.

    Reply

  35. Harini says

    March 26, 2010 at

    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!

    Reply

  36. Anonymous says

    April 3, 2010 at


    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.

    Reply

  38. Lauren says

    April 18, 2010 at


    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!

    Reply

  39. Anonymous says

    April 22, 2010 at

    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???

    Reply

  40. sainila says

    April 22, 2010 at

    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.

    Reply

  41. Vaishali says

    April 22, 2010 at

    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.

    Reply

  42. Ameya says

    May 13, 2010 at


    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

    Reply

  43. Vaishali says

    May 14, 2010 at

    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 🙂

    Reply

  44. deep says

    June 8, 2010 at


    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!

    Reply

  45. Tanvi says

    June 17, 2010 at


    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 (:

    Reply

  48. anubhavati says

    July 7, 2010 at

    Hi Vaishali,

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

    Shobha

    Reply

  49. Reva says

    July 26, 2010 at


    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

    Reply

  50. Anonymous says

    August 15, 2010 at

    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!

    Reply

  51. Vaishali says

    August 15, 2010 at

    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 🙂

    Reply

  52. Mathu says

    September 23, 2010 at


    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…

    Reply

  53. TejasJJain says

    September 28, 2010 at


    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

    Reply

  54. Vaishali says

    September 30, 2010 at

    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.

    Reply

  56. Vaishali says

    October 14, 2010 at

    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.

    Reply

  59. Bhuvana says

    January 7, 2011 at

    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….

    Reply

  61. Anonymous says

    March 13, 2011 at

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

    Reply

  62. meaghan says

    March 13, 2011 at

    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??

    Reply

  63. Vaishali says

    March 16, 2011 at

    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. 🙂

    Reply

  64. Tina says

    March 29, 2011 at

    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

    Reply

  65. Vaishali says

    March 29, 2011 at

    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.

    Reply

  66. Alexandra says

    April 2, 2011 at


    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!

    Reply

  69. jan says

    May 1, 2011 at

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

    Reply

  71. jan says

    May 2, 2011 at


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

    Janhavi

    Reply

  72. Rachana says

    May 4, 2011 at


    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

    Reply

  74. Anonymous says

    June 4, 2011 at

    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

    Reply

  75. Vaishali says

    June 8, 2011 at

    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.

    Reply

  76. Anonymous says

    June 9, 2011 at


    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

    Reply

  77. Anonymous says

    June 17, 2011 at

    Hi Vaishali,

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

    Nisha.
    God Bless.

    Reply

  78. Subashini Srinivasagopalan says

    July 19, 2011 at

    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!

    Reply

  79. Vaishali says

    July 25, 2011 at

    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.

    Reply

  81. Vaishali says

    August 8, 2011 at

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

    Reply

  82. Anonymous says

    August 8, 2011 at


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

    Reply

  85. Soumya says

    October 17, 2011 at


    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

    Reply

  86. Sejal says

    October 18, 2011 at

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

    Reply

  89. Bek says

    November 23, 2011 at


    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!!

    Reply

  90. Bek says

    November 23, 2011 at

    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..

    Reply

  91. Vaishali says

    November 23, 2011 at

    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.

    Reply

  94. Anonymous says

    March 20, 2012 at

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

    Reply

  95. Chitra Vivek says

    March 26, 2012 at


    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.

    Reply

  96. Amanda Bojoh says

    May 17, 2012 at

    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!

    Reply

  97. jan says

    June 3, 2012 at


    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

    Reply

  98. Anamika @ madcookingfusions says

    June 21, 2012 at


    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!

    Reply

  99. Anonymous says

    July 6, 2012 at

    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 ?

    Reply

  100. Vaishali says

    July 8, 2012 at

    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.

    Reply

  101. Kathleen says

    July 8, 2012 at


    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!

    Reply

  102. Amrita says

    August 28, 2012 at

    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.

    Reply

    • Vaishali says

      August 31, 2012 at

      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.

      Reply

  103. Anonymous says

    September 25, 2012 at

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

    Reply

  104. Shraddha says

    October 6, 2012 at


    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

    Reply

    • Vaishali says

      October 12, 2012 at

      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.

      Reply

  105. Anonymous says

    November 24, 2012 at

    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

    Reply

  107. Vegan Magic says

    January 12, 2013 at


    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:)

    Reply

  109. Amada_Tierra says

    February 16, 2013 at

    Hi Vaishali!

    Great blog and great recipes! 😀

    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

    Reply

  110. Vaishali says

    February 19, 2013 at

    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.

    Reply

    • Vaishali says

      February 20, 2013 at

      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

      Reply

  112. Anonymous says

    March 2, 2013 at


    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

    Reply

  113. Anonymous says

    March 7, 2013 at

    Hey Vaishali,

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

    Reply

  114. Anonymous says

    May 26, 2013 at

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

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

    Reply

  115. Anonymous says

    May 31, 2013 at


    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!

    Reply

  116. Anonymous says

    June 3, 2013 at

    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.

    Reply

    • Vaishali Honawar says

      June 4, 2013 at

      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.

      Reply

  118. AgnostiChica says

    June 24, 2013 at


    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!

    Reply

  119. Melina says

    August 26, 2013 at


    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.

    Reply

  120. Anonymous says

    September 5, 2013 at


    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

    Reply

  121. Lakshmi says

    September 7, 2013 at


    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

    Reply

  123. Anita says

    October 3, 2013 at


    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!

    Reply

    • Vaishy says

      November 15, 2013 at

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

      Reply

  125. abc says

    November 28, 2013 at

    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

    Reply

  127. abc says

    December 2, 2013 at


    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 🙂

    Reply

    • Vaishali says

      December 2, 2013 at

      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!

      Reply

  128. Debbie Mallernee says

    January 9, 2014 at

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

    Reply

  129. Jay says

    March 22, 2014 at

    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

    Reply

      • Jay says

        March 23, 2014 at


        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

        Reply

  130. Gavi says

    March 24, 2014 at


    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.

    Reply

  131. Jocelyn Blasabas Ylaya says

    March 29, 2014 at

    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

    Reply

    • Vaishali says

      March 29, 2014 at

      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.

      Reply

  133. Sahana says

    January 21, 2015 at

    Hey, I was wondering, is there are dairy version of the frosting? Because I’m not vegan, and ingredients like non-dairy butter and vegetable shorting aren’t available where I live 🙁

    Reply

  134. Narayani says

    June 4, 2015 at

    Hi! Thank you for posting this recipe! I’ve been looking for an eggless mango cake/cupcake recipe for a while and am so glad to find a tested one 🙂 . Just a quick question though: Will it work with fresh mango puree too, or does it have to be canned/readymade puree?

    Thank you in advance
    Narayani

    Reply

  136. Anonymous says

    November 22, 2015 at


    Hi,
    I tried this recipe and came out well. Thank u so much for posting.But a quick quest, can I keep cupcakes at room temperature for 3 or more days?

    Reply

  138. perspectivesandprejudices says

    April 4, 2016 at

    Hi Vaishali, I’m going to try making this cake over the weekend. Came over to your blog to find a lovely cake to make for my husband’s birthday 🙂 Can I substitute the shortening with a stick of regular non-salted butter? Also, should the almond milk be warmed up to curdle or does it curdle without needing any warming? I’m planning to make it as one cake instead of different cupcakes.. does that change the baking time? Would appreciate your comments! Thank you for this lovely recipe 🙂

    Reply

  139. Laura Sava says

    August 12, 2016 at


    Hi, Vaishali, your delicious recipe travelled through the world and ended in our sunny kitchen, in Romania 🙂
    I made a beautiful mango cake instead of cupcakes and everybody was happy! My son, the most 😀

    Excuse my poor english, please!!!
    We wish you all the best!!!

    Reply

  140. Sanil R. says

    November 9, 2016 at

    Can this be made into a regular round cake instead of cupcakes? If so, would the baking time or temperature change? Thank you for your wonderful eggless cake posts.

    Reply

  142. veganlove says

    August 26, 2017 at

    Hi Vaishali,
    I am a big fan of your recipes. I am making this for my future in-laws and want to get it right :). The mango puree / pulp I bought at the Indian grocery store seems sweet – Swad’s Kesar Mango Pulp (can says sweetened). Would you suggest cutting down the sugar the recipe calls for or did you also use the canned pulp?

    Reply

  143. Manasi Pawanaskar says

    November 12, 2017 at


    Tried these yesterday…nd they turned out ammmmmaaazinnngg!!!!!!!
    Great and simple recipe!!!!!
    The flavour of mango nd cardamom is just fantastic!!!! Cheers!!!!

    Reply

  144. Puneetpal Kaur says

    November 23, 2017 at


    Finally I found this link again! I first made these a long time back and was just looking for this recipe again. So happy to have found it again.
    Is it easy to turn this recipe into a cake instead of cupcakes? Should I increase or decrease anything? I might be using a large tube bundt pan.

    Reply

  146. Anoushka says

    February 16, 2018 at


    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?

    Reply

    • Vaishali says

      February 16, 2018 at

      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.

      Reply

  147. Avi says

    May 8, 2018 at

    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.

    Reply

    • Vaishali says

      May 8, 2018 at

      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.

      Reply

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