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. Add some nuts and mango chunks to make these into muffins. Vegan Recipe. This recipe uses baking soda for leavening. Old baking soda can cause flat cakes as it loses its leavening. If not sure about your baking soda, use 1.5 tsp baking powder.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 30 minutes
  • Total time: 40 minutes
  • Yield: 12
  • Category: Dessert
  • Cuisine: American

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)

Method

  1. Preheat the oven to 350 degrees F / 180ºc. Line a muffin pan with liners.
  2. In a bowl, whisk all the dry ingredients really well.
  3. 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).)
  4. 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.
  5. Spoon the batter into prepared muffin pan to 2/3 full.
  6. Bake for 26 to 28 minutes. Cool completely and frost with frosting of choice.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.