Description
A simple and flavorful vegan mango cupcake recipe that blends the juicy sweetness of ripe mangoes with a tender, fluffy texture, perfect for any occasion.
Ingredients
Scale
- 1 cup whole wheat flour (or pastry flour/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
- 1 1/4 to 1 1/2 cup mango puree
- 2/3 cup raw or vegan sugar
- 1 tsp vinegar (apple cider)
- 2 tbsp oil (coconut oil or canola)
- 1 tsp vanilla extract (or 1/2 tsp ground cardamom)
- 1/4 tsp turmeric (optional)
Instructions
- Preheat your oven to 350°F (180°C) and line a muffin pan with cupcake liners.
- In a large mixing bowl, whisk together whole wheat flour, unbleached white flour, starch, baking soda, and salt.
- In a blender, combine mango puree, sugar, and vinegar. Blend until smooth and incorporate turmeric if desired.
- Pour the wet mixture into the dry ingredients, add oil and vanilla, and mix gently until just combined.
- Spoon the batter into the muffin pan, filling each cup about 2/3 full.
- Bake for 26 to 28 minutes or until a toothpick comes out clean.
- Let the cupcakes cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Ensure ingredients are at room temperature for best results. Store at room temperature for 2-3 days, refrigerate for up to a week, or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cupcake
- Calories: 150
- Sugar: 10g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: vegan, mango cupcakes, dessert, easy baking, fruit desserts
