I’ve never made a mango dessert. The only mango dessert I’ve ever eaten is mango sticky rice. So when Ryan told me his boyfriend’s favorite food was mangoes, I was faced with a challenge: what kind of dessert to make with mangoes in it?! After scouring the web, I finally found a mango cupcake recipe that looked decent. Plus, you can’t really go wrong with cupcakes. Turns out this recipe wasn’t so bad! It was vegan, but I subbed out the vegan butter for regular butter. The cupcake itself tasted more like a muffin, which was nice since it wasn’t too sweet. It had a spicy flavor from the cardamom. The buttercream frosting was, well, buttercream frosting: creamy, buttery, and delicious.
Another dilemma I encountered when making these cupcakes was deciding on the type of mango to use. I am NO mango expert…I usually just buy the dried mango slices at Trader Joe’s. So I ended up using both gold and green mangoes for this recipe…I sampled both before pureeing them, and they were sweet enough that I thought they would blend well together. Not sure what mangoes you’re supposed to use in a mango recipe, but these seemed to work fine!
Ryan and Jim approved of the cupcakes, saying that they went perfectly with a nice cup of coffee. I liked my cupcake heated for 18 seconds in the microwave so the frosting oozed out over the moist cupcake. Now it’s your turn to try these suckers out and let me know what your favorite way to eat them is!
Mango Cupcakes with Buttercream Frosting
Modified from: Holy Cow! Vegan Recipes
- 1 1/2 cups all purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cardamom powder
- 1 1/2 cups mango puree (I made my own using gold & green mangoes: 2 gold + 4 green for frosting and batter)
- 1/3 cup canola oil
- 2/3 cup granulated sugar
- 1 tsp vanilla
- Sift together flour, baking powder, baking soda, salt, and cardamom; set aside.
- In another bowl, beat together mango puree, oil, sugar, and vanilla until well mixed.
- Add the wet ingredients to the dry ingredients and mix with a whisk just until you have a smooth batter. Make sure to not overmix or overbeat.
- Divide the batter equally among 12 cups of a standard-size muffin pan lined with cupcake liners.
- Bake in a preheated 350-degree oven about 27 minutes or until a toothpick inserted in the center comes out clean.
For the Buttercream Frosting:
- 8 tbsp (1 stick) butter, softened (if you want it vegan, sub in vegan butter!)
- 8 tbsp vegetable shortening
- 3 cups confectioners’ sugar
- 1/4 cup mango puree
- 1 tsp vanilla extract
- Cream together the butter and shortening until they are fluffy, about 1 minute.
- Add the mango puree and vanilla and half the sugar. Beat until mixed, then add the remaining sugar and beat until mixed. This should take no more than 2 minutes altogether.
- Frost the cupcakes after they’ve cooled completely.
What is your favorite fruity cupcake?