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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.
Hi Richa,
Wanting to try these but need some help. I read all the comments and already know that I can use your banana muffins recipe for a gf version of these. So I know, Can I just use an all purpose GF flour blend, instead of the individually listed dry flours? Would it be same amount as what the total of the flours would add up to be? Also should I do the 1/2 tsp vinegar listed there or 1 tsp listed here? And if not sure about the baking soda’s quality, should I still 1.5tsp baking powder you suggested or different since using a GF base? Add Salt – Yes?
Thanks so much, can’t wait to make these😅😍
WannaBeBakerMama
How can we make this gluten free, which flours can I use, I do not want to use a commercial gluten free flour blend
Use my blend from here https://fettabbau-trim.today/glutenfree-vanilla-donuts-recipe/%3C/a%3E%3C/p%3E
Use a mix of mango purée and club soda as liquid
Hi Richa, you are inspiration, big fan of your recipes and recommend them a lot to friends too!
We are following WFPB, will it be ok to leave out oil in this receipe?
Or, is there a substitute? If yes, what would should be the proportion of the substitute?
Cheers!
yes leave it out. its not much, so you dont need a subsitutete. you might need a bit less flour in the batter.
Delicious with the lower amount of cane sugar (1/2 c), added blueberries, substituted some golden flax seed meal for some of the flour
Consistency*
Too excited to wait, I decided not to ask and see what the answer was regarding using alternative fruits, since I had no mango and did certainly have some strawberries that were starting to go bad, so why not use them here instead, I thought.
I was a little worried about the co distinct since the water volume/thickness is certainly different, but, mixing the strawberry purée with fresh papaya purée worked out great and gave the muffins a neat vintage pink colour. If someone does what I did as a sub, just bake it for an extra 5-10 minutes, depending on your oven and altitude.
Great recipe! Will definitely try it the original way once I can find some mangoes.
Yes, sometimes you would need to add a bit more flour if the fruit has more moisture. Just make a thick enough batter and it should generally work out fine. Papaya would be nice in the cake!
I am super excited to try this recipe, as I have a VERY ripe (overripe, in fact) mango that needs using! How long should I soak the cashews when making the frosting? Thanks!
I tried it and it is simply divine. The taste, the colour and the texture. Thank you so much for your recipes. I use your book almost everyday and of course congratulations for the upcoming one. I will surely order one . Just a quick suggestiion, would you consider doing another volume of Indian cuisine. This might probably be a small niche as opposed to a more encompassing framework, “vegan”, nonetheless I am sure I am not the only Indian cuisine lover that follows your work. I am not even vegan, only vegetarian. I found your blog while searching for an Indian recipe and I feel myself so blessed with delicious food I have been introduced to. I check your blog regulary and recieve the newsletter but for paperlovers it is always different to have it as a book. The recipes do not even have to original; I would be more than happy to have already published blog recipes in a printed form.
PS: Thanks to your suggestions at the end of the book, I have found an animal sanctuary in Tamil Nadu to whom I try to contribute.
Love and Blessings,
Namaste
Thank you so much funda. Yes i might do another one in a couple of years. takes about 2 to write one book 🙂
What is a good sub for the oil? I was thinking of trying apple sauce…
use more mango puree. applesauce will alter the flavor.
Thank you! I have and love your cookbook and many many blog recipes- current faves are the popcorn okra and grilled tofu:)