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
Ingredients
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 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.
Anonymous
I tried the recipe and it tasted great! What tip did you use for your icing? It looks pretty!
Nags
tried and posted this today on my blog!
Vaishali
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.
Subashini Srinivasagopalan
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!
Anonymous
Hi Vaishali,
Thanks for clearing the doubt. Since m very fond of baking m thinking of buying a good oven.
Nisha.
God Bless.
Anonymous
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
Vaishali
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.
Anonymous
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
Jayashree
I tried this out today and loved the muffins. Thank you for sharing, Vaishali. I've blogged about it....do take a look when u can @
Rachana
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
jan
Thanks. I made them for a babyshower in office today. It is a big hit!!!
thanks to you for such a wonderful recipe.
Janhavi
Vaishali
Jan, no it doesn't conflict. On the contrary the vanilla rounds out the flavor.
jan
hey, i'm going to make this today. when we are adding cardamom,mango,won't vanilla would be conflicting delicious Alphonso mango flavor
Vaishali
Anonymous, yes, so long as its natural.
Anonymous
could i substitute mango pulp for mango puree ???
Alexandra
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!