One Bowl Vegan Mango Cupcakes. Easy Mango Cupcake Recipe. Whisk up the dry ingredients. Add in mango puree and bake into cupcakes or Cake. Easy tropical cupcakes. Frost with frosting of choice. Vegan Recipe. Pin this post
You know its getting warm when there are juicy ripe mangoes kept in large buckets outside the store. Use all that abundant mango to make these easy mango cupcakes!
Whisk up all the dry ingredients in a bowl. Blend the puree with sugar and fold into the dry. Pour into muffin pan or a cake pan, bake, cool, frost or not and done. Add some nuts and mango chunks to make these into muffins. I use wheat and white flour combination for these cupcakes. For a stronger color, use all white wheat flour or all purpose flour and add a touch of turmeric. When ripe mangoes are not easily available, I use the mango puree that comes in a can for these. the canned puree doesnt have the stringy pulp and has a very deep orange color which makes the cupcakes pretty.
More Cupcakes and Cakes from the blog
- 1 Bowl Strawberry Cake
- 1 bowl Orange Cake
- Cream Cheese Marble Pound Cake
- Basic Vegan Yellow Cake
- Peanut Butter Chocolate Marble Cake
- Vegan Chocolate Layer Cake with Chocolate PB Ganache
- Gingerbread Cake
I generally use sweetened mango puree from a can or a combination (some fresh mango and some sweetened puree blended in) and use 1/2 to 2/3 cup sugar. If you use all fresh mango, puree them really well until smooth (add a tbsp of water for blending if needed). and add a bit more sugar if the mangoes are not very ripe (about 3/4 cup).
This recipe is easily adapted to use with other fruit purees or pulps like sweet potato or pumpkin.
One Bowl Vegan Mango Cupcakes
- 1 cup (120 g) whole wheat flour or pastry flour or Spelt flour
- 1/2 cup (62.5 g) unbleached white flour or all purpose flour
- 1 tbsp starch cornstarch or arrowroot starch
- 3/4 tsp (0.75 tsp) baking soda
- 1/4 tsp (0.25 tsp) salt
- 1 1/4 to 1 1/2 cup (331 to 397 g) mango puree more if the puree is really thick
- 2/3 cup (133.33 g) or more raw or vegan sugar or other sweetener depends on sweetness of the mango puree
- 1 tsp vinegar regular white or apple cider
- 2 tbsp oil
- 1 tsp vanilla or 1/2 tsp ground cardamom or both
- 1/4 tsp (0.25 tsp) turmeric optional for color
- Preheat the oven to 350 degrees F / 180ºc. Line a muffin pan with liners.
- In a bowl, whisk all the dry ingredients really well.
- In a blender add the mango puree, sugar, vinegar and blend well. Add a 1/4 tsp turmeric for color if needed and blend into the puree. (I generally use sweetened mango puree from a can or a combination (some fresh mango and some sweetened puree blended in) and use 1/2 to 2/3 cup sugar. If you use all fresh mango, use a very juicy ripe mango, puree them really well until smooth (with 2 to 4 tbsp water for blending and measure the blended puree). and add a bit more sugar if the mangoes are not very ripe (about 3/4 cup).)
- Add oil, vanilla and 1 1/4 cup of the puree and mix in. Add more puree if needed to make a smooth flowy batter. Mix for at least 15 seconds so the batter is smooth.
- Spoon the batter into prepared muffin pan to 2/3 full.
- Bake for 26 to 28 minutes. Cool completely and frost with frosting of choice.
With fresh mango, depending on the mango, the batter is more muffin like batter. If you add more mango puree then there is more mango moisture in the batter creating an imbalance in the dry to wet and it will either take longer to bake out or will not bake out at all. Some what like what happens to a brownie, too much moistness keeps them fudgy and not an airy baked good.
Use very juicy very ripe mangoes for best results. When you puree the mango, add 2 to 4 tbsp water and blend. The puree should be a smooth flowy puree. If it is thick, add in a bit more water and blend. Measure 1 1/4 cup and use. Add more water or non dairy milk to the batter if it is too stick, dont add more mango puree. Nutritional values based on one serving