Eggless Mango Cupcake
Ingredients
Dry Ingredients
- Whole wheat flour - ¾ Cup
- Baking powder - 1 tsp
- Baking soda - ½ tsp
- Salt - ¼ tsp
- Cardamom Powder - ½ tsp
Wet Ingredients
- Mango puree - ¾ Cup
- Melted Butter - 3 Tbsp
- Sugar - ⅓ Cup
- Vanilla - ½ tsp
Frosting
- 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
Instructions
- 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
- Cooking time would vary based on oven setting. So adjust cooking time accordingly.
- 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
- 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