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Tropical Mango Cupcakes Recipe

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4.1 from 15 reviews

Delight in these Tropical Mango Cupcakes, a perfect fusion of American and Indian flavors featuring fragrant cardamom and luscious Alphonso mango puree. These moist cupcakes are topped with a smooth vegan mango buttercream frosting, making them an ideal dessert for any occasion.

Ingredients

Dry Ingredients

  • 1 ½ cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cardamom (from green cardamoms)

Wet Ingredients

  • 1 ½ cups canned mango puree (preferably Alphonso)
  • 1/3 cup canola oil
  • 2/3 cup white sugar
  • 1 tsp pure vanilla extract

Mango Buttercream Frosting

  • 8 tablespoons vegan butter (e.g., Earth Balance)
  • 8 tablespoons vegetable shortening
  • 2 cups powdered sugar (confectioners’ sugar)
  • 1/4 cup canned mango puree
  • 1 tsp pure vanilla extract

Instructions

  1. Prepare Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, salt, and ground cardamom. Sift together to ensure even distribution and set aside.
  2. Mix Wet Ingredients: In another bowl, blend the mango puree, canola oil, white sugar, and vanilla extract until well combined.
  3. Fill Muffin Pan: Line a standard-sized muffin pan with cupcake liners. Divide the batter evenly among the 12 cups. Smooth the tops with the back of a spoon or spatula to avoid lumpy tops.
  4. Bake Cupcakes: Bake the cupcakes in a preheated oven at 350°F (175°C) for 27 minutes or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely before frosting.
  5. Prepare Frosting: While the cupcakes are baking, cream together the vegan butter and vegetable shortening in a mixing bowl until fluffy (about 1 minute). Add the mango puree and vanilla extract along with half of the powdered sugar. Beat until mixed, then add the remaining sugar. Continue beating until fully combined and fluffy (about 2 minutes).
  6. Frost Cupcakes: Once the cupcakes have cooled completely, frost them generously with the mango buttercream. Decorate as desired and serve.

Notes

  • Use Alphonso mango puree for the best tropical flavor, but any ripe mango puree works.
  • Ensure cupcakes are fully cooled before frosting to prevent melting of the buttercream.
  • For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
  • Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Bring refrigerated cupcakes to room temperature before serving for best texture.

Find it online: https://bitezly.com/tropical-mango-cupcakes-recipe/