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!
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
Instructions
Make the cupcakes:
- Preheat oven to 375 degrees F. Insert cupcake liners into a muffin pan.
- In a large bowl, combine the melted vegan buttery spread, sugar, water, vanilla, and lemon juice.
- Add the flour, salt, and baking soda, and quickly mix together. Spoon the batter into the cupcake liners, filling them about ⅔ full.
- 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:
- Sift the powdered sugar into a bowl, then add the mango puree and water. Mix well with a mixer on medium speed.
- Spread the frosting on the cooled cupcakes.
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
Calories: 265kcalCarbohydrates: 43gProtein: 2gFat: 9gSaturated Fat: 7gSodium: 144mgPotassium: 3mgFiber: 2gSugar: 31gVitamin A: 20IUVitamin C: 1.7mgIron: 0.7mg
Tried this recipe?Leave a comment below and tag @prettybeeblog on instagram!