Vegan Mango Cupcakes with Mango Buttercream Frosting

5 from 114 votes

Modified: Feb 14, 2023 · Published: Nov 4, 2009 · by Vaishali · 222 Comments

Total time: 52

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.

You might also like these recipes for vegan mango cake and vegan mango bread.

Closeup of a luscious, bright orange vegan mango cupcake with a soft, fluffy mango buttercream piled on top.

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.

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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!

Two vegan mango cupcakes that are eggfree and dairyfree, piled with soft vegan mango buttercream frosting.

More delicious mango recipes

Front shot of a vegan mango cupcake with mango buttercream

Recipe card

Mango Cupcakes With Mango Buttercream Frosting

Vaishali · Holy Cow Vegan

Vegan Mango Cupcakes with Mango Buttercream Frosting. Each bite of this cupcake is a smooth tropical kiss with a hint of cardamom. The fluffy, velvety buttercream is mindblowingly delicious.

5 from 114 votes

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Prep Time 25

Cook Time 27

Total Time 52

Course Dessert

Cuisine nut-free, Soy-free, Vegan

Servings cupcakes

Calories 364 kcal

Ingredients

For the Mango Cupcakes:

1 ½ cups all purpose flour
2 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cardamom (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.

Nutrition Information

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

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Comments

5 from 114 votes (62 ratings without comment)