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.
You might also like these recipes for vegan mango cake and vegan mango bread.
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!
More delicious mango recipes
Recipe card
Mango Cupcakes With Mango Buttercream Frosting
Ingredients
For the Mango Cupcakes:
- 1 ½ cups all purpose flour
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cardamom (use green cardamoms)
- 1 ½ cups mango puree
- ⅓ cup avocado oil or any neutral 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
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 Information
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Jamie says
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.
Vaishali says
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. 🙂
Ambica says
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
Vaishali says
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 🙂
Preeti Kashyap says
can i get mango puree in walmart?...do you use a particular brand?
Madhuram says
Oops! read again and see that you got 12 cupcakes.
Madhuram says
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.
sanjeeta kk says
Looks great ! Though mango season is over in India, shall try it out with some other fruit puree.
Nostalgia says
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!
Vaishali says
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!
Debra says
Oh my goodness. Looks so good!!!
Debra @ Vegan Family Style
Parita says
Love the frosting..so yummm!
BangaloreBaker says
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.
jayasree says
Bookmarking and will wait for the mango season to arrive. Liked the idea of mango puree in the frosting. It surely enhances the flavor.
Savithri says
What a delicious recipe! I will certainly try it out:)
Pavani says
Sorry to keep bothering you.. What brand shortening do you use??
Pavani says
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.
Avisha says
I am going to be so fat trying and eating all these woderful recipes.
Cupcakes look Yummy!!! and the frosting too...
Superchef says
ohh my!! heavenly!!
Priya says
Gorgeous cupcakes and awesome frosting..looks yum!
Skay says
good lord, this looks sinfully delicious! I absolutely *have* to try this, thanks for the recipe, Vaishali!
Cham says
U re absolutely tempting with the frosting and mango flavor cupcake! They are gorgeous.
Sireesha says
Eye catching and scrumptious cake dear:)
Sushma Mallya says
looks so lovely
Nithya says
This looks fantastic.. drool worthy 🙂
Jaya Wagle says
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. 🙂
The Voracious Vegan says
Your frosting looks incredible, such luscious softness! I never would have thought to make mango cupcakes, I think it is a genius and creative idea.
Pari says
This looks heavenly.
Mihl says
Your idea to use mango puree for buttercream frosting is absolutely fantastic! Thanks for the recipe.
Anonymous says
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 😉
Preeti Kashyap says
am gonna try this ASAP..looks yummy!