Mango cupcakes
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4.98 from 41 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 Honawar

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%