Mango Cupcakes with Mango Buttercream Frosting

Recipe by
Total Time:
60- 70 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Category: Vegan Recipe
Technique: Bake Recipe
Difficulty: Hard

Take a look at more Dessert Recipes. You may also want to try Dal Ke Jamun, Baked Mawa Gujiya , Moong Dal Obbattu, Mango Custard with Vanilla Creme

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  • 1.5 cups - all-purpose flour
  • 2 tsp - baking powder
  • 1/2 tsp - baking soda
  • 1/2 tsp - salt
  • 1 tsp - cardamom powder
  • In another bowl, beat together until well-mixed:
  • 1.5 cups - mango pulp or puree
  • 1/3 cup - canola oil
  • 2/3 cup - granulated sugar
  • 1 tsp - pure vanilla extract

How to Make Mango Cupcakes with Mango Buttercream Frosting

  • 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.
  • Bake in a preheated 350-degree oven about 27 minutes or until a toothpick inserted in the center comes out clean.
  • Cream together the butter and shortening until they are 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.
  • Recipe courtesy: Holy Cow Vegan