Eggless Mango Cupcakes
Eggless mango cupcakes are exactly what they sound like-fluffy, moist cupcakes made without using eggs infused with mangoes' rich, sweet flavour.
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.
Nutrition
Calories: 158kcalCarbohydrates: 24gProtein: 2gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.02gSodium: 130mgPotassium: 53mgFiber: 1gSugar: 11gVitamin A: 230IUVitamin C: 8mgCalcium: 24mgIron: 1mg
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