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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
Ingredients
Dry:
- 1 cup whole wheat flour , or pastry flour or Spelt flour
- 1/2 cup unbleached white flour , or all purpose flour
- 1 tbsp starch, cornstarch or arrowroot starch
- 3/4 tsp baking soda
- 1/4 tsp salt
Wet:
- 1 1/4 to 1 1/2 cup mango puree, more if the puree is really thick
- 2/3 cup 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 turmeric, optional for color
Instructions
- 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.
Notes
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’m trying this recipe for the second time and I must be doing something wrong. This last time, I used nearly 3 cups of puree (fresh mango) and the batter is still thicker than “flowy” — can I add water or milk as needed?? Generally, I don’t see how 1 1/2 cups of flour and equal amount of puree can make anything but a thick batter… Help?
Hi Darci,
I am not sure whats going on. The batter might be thick with fresh mango pulp depending on how ripe and soft the mango is or how stringy the mango is. Add a few tbsps of water or non dairy milk while pureeing to make a thin smooth puree. It should bake fine even if a bit thick (more like muffins). I think it could just be the mango. some mangoes are too stringy or bulky to blend into a smooth and thin puree which will affect the batter.
This happened to me too. I used all fresh mango for the puree, and added rice milk since the batter was super thick. Unfortunately I did not bake long enough and the cupcakes came out as dense and chewy muffins instead. :-(. But the frosting is out of this world!! I’ll eat them all anyway. Good thing I have a couple more ripe mangos to use…
With fresh mango, depending on the mango, the batter is more muffin life 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.
I’ve made these with fresh mangoes also now since i posted them, and the best result is with very ripe and very juicy fresh mango. With not as juicy mangoes, you can add more non dairy milk but not more mango to the batter. i’ll update the instructions.
Hi Richa, just loved the cupcakes recipe. This is the 4th recipe I’m gonna try learning from your blog. Thank you so much for this. 🙂
Hi! These look amazing! Would they work with a gluten free flour do you think?
They should work as cupcakes. Try my dry mix from https://fettabbau-trim.today/2016/02/vegan-gluten-free-banana-muffins.html%3C/a%3E%3C/p%3E
How to substitute the the gf dry mix for flour in this recipe? 1:1?
yes. start with that. For most mixes, you will need slightly more gf flour. Add 2-3 tbsp at a time till you get a good muffin batter like consistency
In your most recent recipes, you use different proportions of flours in the dry mix (compared to the gf banana muffins), with the addition citric acid; and also without the gum.
Can I use the dry mix blend from your gf marble cake recipe instead?
https://fettabbau-trim.today/2018/02/gluten-free-cashew-or-peanut-butter-chocolate-marble-cake-vegan-gluten-free-cake.html%3C/a%3E%3C/p%3E
What is the role of each of these flours that you use? I would like to understand to be able to know which flours to add if further modifications are needed…(which I doubt I would need in your recipes 🙂
i prefer to use oat flour+ almond flour + starch combo generally in gf baking. Oats can be contaminated with wheat though during processing and many places dont have the option of uncontaminated oats and people with celiac have issues with it. So i also try out rice flour instead in the mix. In general you want to use 3 parts almond flour, 1 part other flour or mix flours(rice, oat, buckwheat, amaranth etc), 1 part starch. See what texture you like best andwhat works best for you in terms of rising and hold. some flours add too much flavor and can get off putting. rice flour and sorghum do that for me.
Citric acid leavens the batter before baking just like what we do with making dhokla and adding soda or eno or citric acid. This is essential in glutenfree baking because the batter doesnt rise as much during baking and will also not hold the air as much as the structure from gluten is missing. But the air that gets added before baking stays. So you want to add some extra air before the batter bakes for best texture. Peoplealso do that with aquafaba(chickpea water from a can of chickpeas). They whip it up like egg whites until fluffy and gently fold it in the batter before baking.
Hello!
Can sugar be reduced (or even eliminated) and replaced by low bulk sweetener like stevia without affecting cake structure?
This recipe looks super versatile and I can think of endless variations.
We get frozen cubed mango here in the UK in most supermarkets and it is a freezer staple for me. It’s wonderful, not to mention far easier than stoning and slicing a raw mango (awkward things aren’t they?!). It’s also inexpensive. I like to eat is semi frozen and it tastes like ice cream!
Xx
I haven’t used stevia in cakes like these. Sugar forms quite the bulk in these so a direct sub will not work. Try a quarter recipe and see how the structure hold up.
I’ve decided against risking it. I’m going to make a special dessert a really special dessert and use coconut sugar.
I’ve been reading about the role of sugar in cake structure/baking chemistry. As a scientist myself, I’ve decided I need to go with the rules. You have crafted a beautiful recipe and I’m not going to blow it. Cake needs sweetness and it needs granular crystals to do their thing.
I’ve almost enough frozen mango in the freezer I think, and a bag of frozen pineapple to make up from any shortfall.
Thank you for all your hard work and inspiration.
Helenx
Theses are just gorgeous. Perhaps the nicest special treat treat I’ve ever had. I used coconut sugar. I didn’t muck around with your recipe at all (apart from the sugar substitution). For the fruit purée I used mango, pineapple (both frozen) and banana (black as soot). I used wholegrain spelt flour. I’d like to add in coconut somewhere next time. I have a 1 kg bag coconut flakes in my cupboard and need to think about this. (We don’t get shredded coconut here – though I see zillions if recipes using it.) I’ve frozen half the batch too see how they stand up to freezing.
I wish I’d started baking years ago. It’s so relaxing. I have major anxiety issues and this scores way above any prescription medication (which I’ve binned)!! And being able to eat the results of therapy is sooooo good….
Take care and look after yourselves,
Hxxx
Keep up the great work Richa won’t you?
Awesome! so amazing flavors from the mango and pineapple! You too take care of yourself. I find cooking and baking very therapeutic too. I got quite antsy when i was editing the book as almost the whole month went in sitting and reading and only some time in the kitchen. 🙂
I find it really useful to make fruit purées in batches, using up any mixture I fancy, and putting them in ice cube trays. As soon as the cubes are frozen I put them in freezer bags and the trays are ready for another batch. the mango and pineapple mix is really nice. It will be good defrosted and stirred into yoghurt.
I’m sure you have lots of clever tricks and we are always happy to hear them!
This looks like a great recipe! Just one comment, though. Baking soda does not lose its leavening power over time. It is basically an inert chemical in the average kitchen environment. The substitute you recommended, however, baking powder is a mix of two chemicals, the combo of which does degrade over time.
Baking soda does expire somewhat and lose the lift and lead to flat gummy cakes, so it expires for baking purposes but not for other purposes like cleaning etc.
Wow I’ve never though of mango purée in muffins before!! Although it makes so much sense!! What a delicious recipe!
Oh my goodness wow!
These look so amazing I could eat them all up!
Izzy | https://plantbasedizzy.wordpress.com/
Hi Richa -This/These look great! I would like to make a healthy version of this (Mango Cupcakes). What would you substitute for the white flour, corn starch and sugar? Thank you,
use coconut sugar and all wheat flour. the texture and flavor will change.
DROOOOL so now I can crack open a big can of mango puree, make your mango tofu I love so much and use the rest on these! You just made my life!
Question: So I blend wet ingredients in a blender, but then only add 1 1/4 c of the blender puree to dry ingredients? What do I do with the rest? Save it for the frosting? Thanks Richa!
measure the puree before adding to the blender to blend with sugar.