My 166th recipe, "Eggless Mango Cupcakes with Mango Cream Cheese Frosting", a healthy and super soft cupcake. Since mangoes are my No. 1 favorite fruit, I purchased a big box of them last week, while they are in peak season. After making a few recipes with them and enjoying a few of them as it is, I felt it would not be fair to not make a cupcake out of those juicy mangoes. While I love cupcake, I usually get only banana nut and choco chip varieties at my local super market. That was the very reason why I started baking muffins and cupcakes at home, so that I can explore more interesting flavors like the orange chocochip, carrot, etc. I usually make use of all purpose flour while making cupcakes. But this time around I wanted to make it more healthier by using whole wheat flour instead. The end result was a healthy and spongy cupcake which is rich in mango flavor. And cardamom was the perfect flavoring for the cupcake and I loved it so much. These eggless mango cupcakes turned out so soft that no one would believe that they were made without any eggs 😉
Eggless Mango Cupcake
- Whole wheat flour - ¾ Cup
- Baking powder - 1 tsp
- Baking soda - ½ tsp
- Salt - ¼ tsp
- Cardamom Powder - ½ tsp
- Mango puree - ¾ Cup
- Melted Butter - 3 Tbsp
- Sugar - ⅓ Cup
- Vanilla - ½ tsp
- Cream Cheese - 4 Oz or Half packet Softened, room temperature
- Mango puree - 1 to 2 Tbsp as per taste
- Butter - 1 Tbsp Softened, room temperature
- Powdered Sugar - ½ tsp Optional - per your taste preference
- First add all the dry ingredients into a large mixing bowl and combine well.
- Similarly, add all the wet ingredients into another mixing bowl. Beat using a hand whisk or fork until combined well.
- Preheat the oven to 350 F. Transfer the wet ingredients to the dry ingredients or vice versa and fold gently until combined.
- Line or grease a cupcake pan and pour the batter into the holes about ¾ full. Bake for about 25-30 mins, until the cupcakes are fully done. A toothpick inserted into the middle should come out clean. Remove from the oven and bring them to room temperature.
- Now for the frosting, add the cream cheese, mango puree and butter to a bowl. Whisk until soft and fluffy.
- Spoon the frosting on top of the cupcakes or use a ziplock bag to squeeze it over the cupcakes and Enjoy.
Notes | FAQ
- Adding 1 Tbsp mango puree in frosting will give a thick frosting with a mild mango flavor. Adding 2 Tbsp mango puree will give a thinner frosting with a strong mango flavor. Add as per your preference.
- You can use mango puree from a can. But if you like to use fresh mangoes, remove the skin and seed of the mangoes and then chop up the pulp of the mango. Then use a mixie/blender to grind it into a smooth paste. Make sure that there are no lumps.
- Do not beat while mixing the wet and dry ingredients. Fold it gently.
- You can also use All purpose flour instead of whole wheat flour.
- The cupcake itself is vegan if using vegan butter or oil, however the frosting is not vegan. Vegans can use a Vegan frosting or skip it. Adapted from Food Magazine