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4.8 from 15 votes

One Bowl Vegan Mango Cupcakes

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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 12
Calories: 139 kcal
Course: 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

Instructions

    Cup of Yum
  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.

Notes

  • Make a Cake: Bake the batter into a 8 inch cake pan for 33 to 38 minutes or until a tooth pick from the center comes out clean. For a layer cake, divide the batter into 2 cake pans to make thinner layers. Add preserves (like raspberry) between layers. Frost with frosting of choice.
  • Easy Mango Frosting: Blend 1/2 cup soaked cashews with 1/3 cup or more mango puree, 1/2 tsp vanilla extract, 1/4 tsp salt and sugar to taste. Add 2 tsp or more coconut flour to thicken if needed.
  • Fresh Mango troubleshooting: 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 Information

Calories 139kcal (7%) Carbohydrates 27g (9%) Protein 2g (4%) Fat 2g (3%) Sodium 127mg (5%) Potassium 95mg (3%) Fiber 1g (4%) Sugar 15g (30%) Vitamin A 345IU (7%) Vitamin C 11.6mg (13%) Calcium 7mg (1%) Iron 0.7mg (4%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 139

% Daily Value*

Calories 139kcal 7%
Carbohydrates 27g 9%
Protein 2g 4%
Fat 2g 3%
Sodium 127mg 5%
Potassium 95mg 2%
Fiber 1g 4%
Sugar 15g 30%
Vitamin A 345IU 7%
Vitamin C 11.6mg 13%
Calcium 7mg 1%
Iron 0.7mg 4%

* Percent Daily Values are based on a 2,000 calorie diet.