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.
Laura Sava
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!!!
perspectivesandprejudices
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 🙂
Dimple
There is no alkond milk in the rcp dear
Anonymous
How far in advance can they be baked for an event?
Vaishali
A day in advance would be fine. Refrigerate until a few hours before they are eaten.
Anonymous
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?
Vaishali Honawar
Keep refrigerated please! Glad you liked it.
Thomas Watson
Your mango cupcakes look soooo good! I've been trying to find an easy and light fluffy mango cake to bake for my birthday.
Narayani
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
Vaishali Honawar
Hi Narayani, fresh puree is great-- better, in fact. 🙂
Sahana
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 🙁
abc
Where can I get vegan powdered sugar? What is the brand?
Vaishali
I don't remember the brand but I get it from Whole Foods.
Jocelyn Blasabas Ylaya
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
Vaishali
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.
Gavi
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.