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.
Mmmm...As you already know, I love my vegan cupcakes, especially ultra-creamy, tender ones like these vegan vanilla 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!
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:
Mango Cupcakes With Mango Buttercream Frosting
For the Mango Cupcakes:
- 1 ½ cups all purpose flour
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cardamom powder (use green cardamoms)
- 1 ½ cups mango puree
- ⅓ cup vegetable oil
- ⅔ 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
- ¼ cup mango puree
- 1 teaspoon pure vanilla extract
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.
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.
What happens if you use regular cardamom powder instead of green?
Not sure what you mean by regular cardamom powder, but any powdered cardamom you buy will likely be green cardamom powder.
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???
Any chance I could bake these cupcakes in my table top oven?
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.
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?
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!
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!!
10/10 this was a hit with three generations in my family. It was super easy to make and tasted delicious. Thank you!
Awesome, so happy to hear! ❤️
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 🙂
That's fine, same measurements!
How many cups of buttercream does this make?