Soft and Moist Eggless Mango Cupcakes are my favourite this summer. With abundant mangoes available this season, I couldn’t resist making these. Topped with nuts, these mango cupcakes make a simple and delicious snack.
The melt-in-the-mouth texture of the cupcakes makes it an amazing, indulgent dessert for Mango Lovers like me.
Mangoes are one of my favourite fruits. I love eating them as it is but I also love using them in my favourite recipes. This year, I have used them in Mango Mastani, Mango Mor Kuzhambu, and Mango Lassi.
How can I leave out my favourite cupcakes this season? This vibrant, summer special eggless mango cupcakes would make you crave more than one bite. The best part about this recipe is, that it screams MANGO even without mentioning it. The aroma, colour and flavour are all it takes to say how gorgeous these Mango Cupcakes are.
I love baking. I especially, love making cupcakes. But I hardly share those recipes on the blog. No idea why but I always miss out on it. This time, I definitely wanted to share my favourite cupcake recipe here for you to try.
These Mango Cupcakes taste great as it is but I am sure they would taste amazing with a mango frosting as well. This time I decided to keep it plain and skip the frosting since my daughters are not huge fans of heavy cream on cakes and cupcakes. They prefer picking a cupcake as and when they walk into the kitchen. So, I decided to just leave these mango cupcakes with some nuts for topping.
Which Mango should I use for these Cupcakes?
For these Eggless Mango Cupcakes, I have used Alphonso Mangoes. I have been buying them in bulk every week, making the best use of Mangoes this summer. You can use any variety of sweet and ripe mangoes as per the availability.
The colour, sweetness and flavour will definitely depend on the type of mangoes that you use. If using canned mango pulp, you might have to adjust the amount of sugar because the readymade pulp is sweeter.
How to make Mango Puree?
Wash and dry the mangoes. Scoop out the pulp from the mangoes and the seed. Add the mango pulp to a blender. Blend till you get a smooth paste. Mango puree is ready.
Why Should you try this Mango Cupcake Recipe?
Easy, Beginner Friendly recipe made with simple ingredients.
Perfect as a snack, dessert, breakfast
Must try to make the best use of those Sweet and Ripe Mangoes. Who doesn’t love Mangoes?
Can be had with or without frosting
Full of flavours, Soft and Moist
A crowd-pleaser recipe. From kids to adults, everyone will love this one and it will be gone in minutes.
How to make Eggless Mango Cupcakes
Preheat the oven to 350F/180C. Line a muffin tray with cupcake liners.
Sift all-purpose flour, baking powder, baking soda and cardamom powder in a bowl and keep it aside.
Add sugar, and oil to another bowl. Whisk until combined.
To the above mixture, add mango puree and milk. Mix well until combined.
Finally, add yogurt and give another mix.
Now, sift in the dry ingredients to this bowl of wet ingredients.
Add the dry ingredients little by little and combine the mixture slowly. Do not overmix.
Transfer the cupcake batter to the prepared muffin tray. Make sure you do not fill more than 2/3rd quantity of the liner.
Top the cupcake batter with finely chopped nuts.
Bake at 350F/180C for 15 to 20 mins or till a toothpick inserted in the middle comes out clean. My cupcakes got done at 18 minutes. Transfer the cupcakes onto a wire rack to cool completely.
I have used no artificial colours in this recipe and look how beautiful these mango cupcakes have turned out. Do give these beautiful and delicious eggless mango cupcakes a try! You will love them.
I have used fresh alphonso mango puree in this recipe. You can use any other sweet and ripe variety of Mango or canned Mango Pulp.
You can use your favourite frosting with these cupcakes.
These cupcakes are mildly sweet because that’s how we like them. Adjust sugar according to your preference and according to the sweetness of the mango pulp.
Do not over mix the cupcake batter. This will result in a dense texture. Also, do not fill more than 2/3rd of the cupcake liners to ensure the cupcakes bake perfectly.
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Eggless Mango Cupcakes
- 3/4 cup Mango Puree
- 1/2 cup Sugar
- 1/2 cup Oil
- 1/2 cup Milk
- 1/4 cup Yogurt
- 1 & 1/2 cups All-Purpose Flour
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Cardamom Powder
- If using fresh mangoes to make puree, scoop out the mango pulp, add it to a blender and blend well. Fresh Mango Puree is ready.
- Preheat the oven to 350F/180C. Line a muffin tray with cupcake liners.
- Sift the dry ingredients in a bowl and keep it aside.
- Add sugar, and oil to another bowl. Whisk until combined.
- To the above mixture, add mango puree and milk. Mix well until combined.
- Finally, add yogurt and whisk well.
- Now, sift in the dry ingredients to this bowl of wet ingredients.
- Add the dry ingredients little by little and combine the mixture slowly. Do not overmix.
- Transfer the cupcake batter to the prepared muffin tray. Make sure you do not fill more than 2/3rd quantity of the liner.
- Top the cupcake batter with finely chopped nuts.
- Bake at 350F/180C for 15 to 20 mins or till a toothpick inserted in the middle comes out clean. My cupcakes got done at 18 minutes. Transfer the cupcakes onto a wire rack to cool completely.
- Serve the delicious Eggless Mango Cupcakes.