Vegan Mango Cupcakes with Mango Buttercream Frosting
My sister is vegan so I’ve spent lots of time looking for good vegan recipes for sweets and there don’t seem to be too many really good ones out there (and my benchmark for good is whether or not you can feed it to a non-vegan and have them tell you it’s the best cupcake/cookie/cake etc. ever. I have high standards). I came across this recipe and I find myself coming back to it again and again because these are legitimately one of the most delicious cupcakes I’ve ever had.
- 1 1/2 cups flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cardamom powder
- 1 1/2 cups mango puree (about two medium-sized mangoes)
- 1/3 cup canola oil
- 2/3 cup granulated sugar
- 1 tsp vanilla
Combine all dry ingredients except the sugar and set aside.
Add the wet ingredients to the dry ingredients and whisk until batter is smooth.
Divide the batter equally among 12 cups of a standard-sized muffin pan lined with cupcake liners.
Bake in a preheated 350-degree oven about 25-30 minutes or until a toothpick inserted in the center comes out clean.
Vegan Mango Buttercream Frosting
- 8 tbsp (one stick) vegan butter like Earth Balance*
- 8 tbsp vegetable shortening
- 2 cups confectioners sugar (a.k.a. powdered sugar)
- 1/4 cup mango puree
- 1 tsp vanilla extract
Cream the butter and shortening until fluffy (about one minute).
Add the mango puree, vanilla, and half the sugar and beat until mixed.
Add the rest of the sugar and beat until mixed (should take no more than two minutes in total).
Frost the cupcakes once they’ve cooled completely.
*If you don’t have vegan butter and don’t care whether or not the recipe is vegan, regular butter can be used instead.