Eggless mango cupcakes are exactly what they sound like-fluffy, moist cupcakes made without using eggs infused with mangoes’ rich, sweet flavour. Soft and moist eggless mango cupcakes are my favourite this summer. Try my Mango Popsicles and Mango Semiya Payasam recipes this summer.
With abundant mangoes available this season, I couldn’t resist making these mango muffins. Topped with nuts, these best mango cupcakes make a simple and delicious breakfast/snack.
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These Vegan Mango Cupcakes taste great as 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. You could always pair it with a simple whipped cream frosting or mango buttercream frosting for an added taste and flavour.
Why you’ll love these Eggless Mango Cupcakes?
- These eggless mango muffins are a fantastic way to make use of mangoes, especially when they’re in season and you find yourself with more mangoes than you know what to do with.
- They’re also incredibly versatile, serving as a perfect snack for tea time, a delightful dessert after a meal, or even the centerpiece of a party spread.
- Being eggless means they’re inclusive, ensuring everyone can enjoy them regardless of dietary restrictions.
- This is an Easy, Beginner Friendly mango muffin recipe made with simple ingredients.
- These easy mango cupcakes can be served for breakfast, as a snack or as a dessert.
How to make Eggless Mango Cupcakes
Preheat your oven to 350°F (180°C) and line a muffin tin with cupcake liners.
Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
Combine Wet Ingredients: In another bowl, mix the sugar, mango puree, oil, vanilla extract, and vinegar until well combined.
Combine Wet and Dry Ingredients: Add the dry ingredients to the wet ingredients, and mix until just combined. Be careful not to overmix.
Fill the Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Top it off with some chopped nuts, if desired.
Bake: Place in the oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Cool: Allow the eggless mango cupcakes to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely before serving or frosting.
Baking Tips and Suggestions
- Mango Puree: Use ripe mangoes to make your puree for the best flavour. If mangoes aren’t in season, canned puree works fine. If using fresh mango puree, make sure it is not watery. Remove any excess liquid and use a thick puree for this recipe.
- Mixing: When combining the wet and dry ingredients, be careful not to overmix as this can lead to dense cupcakes. Just mix until the ingredients are combined.
- Mango Frosting: Mix the mango puree with mascarpone or cream cheese for a lighter frosting. You could also use whipped cream or mango buttercream frosting.
- Flavour: Instead of vanilla extract, add cardamom powder for a different flavour.
Frequently asked questions
Yes, you can substitute whole wheat flour for all-purpose flour, though the texture might be a bit denser. For a lighter texture, try using half whole wheat and half all-purpose flour.
Absolutely! Adding small chunks of mango into the batter can provide delightful bursts of mango flavor throughout the cupcakes. Just ensure the pieces are not too large to prevent sinking to the bottom.
The best way to check for doneness is by inserting a toothpick into the center of a cupcake. If it comes out clean or with a few crumbs clinging to it, the cupcakes are done.
These cupcakes can be stored at room temperature for 3 to 4 days. Refrigerate for a better shelf life.
Serving Suggestions
Eggless mango cupcakes are delightful on their own, but here are a few ways to take them up a notch:
- Mango Chunks: Top your cupcakes with fresh mango chunks for an extra flavour.
- Coconut: Sprinkle some toasted coconut flakes over the frosting for a bit of texture and a hint of tropical flair.
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Recipe Card
Eggless Mango Cupcakes
Ingredients
- 1 cup Mango Puree (from fresh ripe mangos or canned mango pulp)
- ½ cup Sugar
- ⅓ cup Oil
- 1 teaspoon Vanilla Extract
- 1 tablespoon White vinegar
Dry Ingredients
- 1 & ½ cups All-Purpose Flour
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ¼ tsp Salt
- 2 tablespoon Nuts (if desired)
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In another bowl, mix the sugar, mango puree, oil, vanilla extract, and vinegar until well combined.
- Combine Wet and Dry Ingredients: Add the dry ingredients to the wet ingredients, and mix until just combined. Be careful not to overmix.
- Preheat your oven to 350°F (180°C) and line a muffin tin with cupcake liners.
- Fill the Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Top it off with some chopped nuts, if desired.
- Bake: Place in the oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool: Allow the cupcakes to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely before serving or frosting.