Eggless Mango Cupcakes
Soft and Moist Eggless Mango Cupcakes topped with nuts. These mango cupcakes are perfect for this season and make a simple, delicious snack
Ingredients
- 3/4 cup Mango Puree
- 1/2 cup Sugar
- 1/2 cup Oil
- 1/2 cup Milk
- 1/4 cup Yogurt
Dry Ingredients
- 1 & 1/2 cups All-Purpose Flour
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Cardamom Powder
Instructions
- 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.
Notes
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.
The amount of sugar will vary depending on the sweetness of the mango puree. Canned Mango Puree is already sweetened. You might have to adjust the sugar in the recipe depending on the sweetness.
Tried this recipe?Let us know how it was!