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.
For the Mango Buttercream Frosting:
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.
Serving: 1cupcakeCalories: 364kcalCarbohydrates: 49gProtein: 1gFat: 18gSaturated Fat: 8gSodium: 271mgPotassium: 168mgFiber: 1gSugar: 35gVitamin A: 1115IUVitamin C: 13.5mgCalcium: 42mgIron: 0.9mg
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