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Home » Desserts » Vegan Cupcakes with Mango Icing.

Vegan Cupcakes with Mango Icing.

May 26, 2022 by Kelly Roenicke · 4 Comments

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mango frosted cupcakes

Tender, delicious vegan vanilla cupcakes are topped with sweet mango buttercream icing. These cupcakes are light and wonderful – perfect for a birthday or any special occasion.

vegan vanilla cupcakes with mango frosting

There’s nothing like fresh baked cupcakes to help celebrate a special occasion. Cupcakes are the perfect size, and there’s no end to the varieties you can make.

From pumpkin spice cupcakes to double chocolate cupcakes to these mango cupcakes, there’s something for everyone to try!

These vegan cupcakes are very moist and tender, and the mango frosting on top is the perfect complement to these soft cakes.

If you can’t have mango, you could use a little lemon juice or orange juice instead to flavor the icing.

Jump to:
  • Ingredient Notes
  • Step by Step Instructions
  • Storage
  • More Vegan Cupcakes
  • Recipe
frosted vegan vanilla cupcakes

Ingredient Notes

  • White Spelt Flour – I like to use white spelt flour, but you can also use all-purpose flour for this recipe. I haven’t tried this recipe with gluten free flour. If you need a gluten free cupcake recipe, try these vanilla cupcakes.
  • Vegan Buttery Spread – Melted vegan buttery spread gives these cupcakes a nice butter flavor. You could also use coconut oil or canola oil if you prefer.
  • Ataulfo Mangoes – These are the sweetest mangoes – so good! If you can’t find them, or mangoes are not in season, you could use any fruit juice or puree that you like. Orange juice, lemon juice, a little strawberry puree, any of those would work very well.

Step by Step Instructions

  1. Make the cupcake batter, and spoon it into a cupcake pan that’s lined with paper liners.
vanilla cupcakes before baking

2. Bake at 375 degrees F for about 20 minutes, until the cupcakes spring back when pressed.

vegan cupcakes after baking

3. Allow the cupcakes to cool, then frost with the mango buttercream icing.

dairy free vanilla cupcakes on a white tray

Storage

Store leftover cupcakes in the refrigerator. They should stay fresh for about 3 days.

More Vegan Cupcakes

  • Yellow Cupcakes with Chocolate Frosting
  • Vegan Orange Cupcakes
  • Snickerdoodle Cupcakes

Disclosure: This post contains affiliate links.

Recipe

vegan cupcakes with mango icing
5 from 1 vote
Print

Vegan Cupcakes with Mango Icing.

Tender vanilla cupcakes are topped with a light and delicious mango buttercream frosting. These dairy free treats are perfect for a party!

Course Dessert
Cuisine Dairy Free, vegan.
Keyword moist
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Calories 265 kcal
Author Kelly Roenicke

Ingredients

For the cupcakes:

  • ½ cup vegan buttery spread melted – or coconut oil or canola oil
  • 1 cup organic cane sugar
  • 1 cup cold water
  • 2 ½ teaspoons vanilla
  • 2 Tablespoons lemon juice
  • 1 ½ cups white spelt flour or all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt

For the icing:

  • 2 ½ cups powdered sugar sifted
  • 1 ½ Tablespoons Ataulfo mango puree I just scraped a spoon down the side of the mango and let the juiciest puree fall into the bowl
  • 1 Tablespoon water more or less to get the consistency you desire
US Customary – Metric

Instructions

Make the cupcakes:

  1. Preheat oven to 375 degrees F. Insert cupcake liners into a muffin pan.

  2. In a large bowl, combine the melted vegan buttery spread, sugar, water, vanilla, and lemon juice.

  3. Add the flour, salt, and baking soda, and quickly mix together. Spoon the batter into the cupcake liners, filling them about â…” full.

  4. Bake for 18-20 minutes. The cupcakes will be golden and should spring back when you touch them. Allow the cupcakes to cool in the pan before you frost them.

Make the frosting:

  1. Sift the powdered sugar into a bowl, then add the mango puree and water. Mix well with a mixer on medium speed.

  2. Spread the frosting on the cooled cupcakes.

Recipe Notes

Store leftover cupcakes in the refrigerator. They should stay fresh for about 3 days.

If you don’t like mangoes, you can use orange juice or lemon juice. Really any fruit juice or fruit puree would work well in this frosting.

Nutrition Facts
Vegan Cupcakes with Mango Icing.
Amount per Serving
Calories
265
% Daily Value*
Fat
 
9
g
14
%
Saturated Fat
 
7
g
44
%
Sodium
 
144
mg
6
%
Potassium
 
3
mg
0
%
Carbohydrates
 
43
g
14
%
Fiber
 
2
g
8
%
Sugar
 
31
g
34
%
Protein
 
2
g
4
%
Vitamin A
 
20
IU
0
%
Vitamin C
 
1.7
mg
2
%
Iron
 
0.7
mg
4
%
* Percent Daily Values are based on a 2000 calorie diet.

Cake recipe adapted from Veg Web.

Related

« The Tastiest Vegan Corn Chowder.
No-Bake Mini Fruit Tarts (Gluten Free, Dairy Free). »

Filed Under: Dairy Free, Desserts, food, Nut Free, Recipes, Sweets, Vegan Tagged With: Dairy Free, Egg Free, Fish Free, Garlic Free, Legume Free, Mustard Free, Nightshade Free, Onion Free, Peanut Free, Sesame Free, Shellfish Free, Soy Free, Tree Nut Free

  • Author
  • Recent Posts
Kelly Roenicke
Kelly Roenicke
Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.
Kelly Roenicke
Latest posts by Kelly Roenicke (see all)
  • Vegan Vanilla Cupcakes with Buttercream Frosting. - June 4, 2023
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Reader Interactions

Comments

  1. Katie

    April 27, 2020 at 6:06 pm

    5 stars
    Delicious recipe!

    Reply
  2. Jeni IGOTTHISMARTHA

    April 03, 2013 at 10:47 am

    Yummy! I love the mango icing!

    Reply
  3. Meeling

    April 03, 2013 at 10:38 am

    I love mango!! These look so perfect for Spring in their green and white wrappers. :)

    Reply

Trackbacks

  1. Vegan Yellow Cupcakes With Chocolate Frosting. - The Pretty Bee says:
    September 6, 2013 at 5:24 pm

    […] there were many left…but there were a few leftovers.  I think these would be good with any frosting or topping, but I LOVE them with this chocolate […]

    Reply

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Hi! I’m Kelly, and I believe that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.

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