How to make Vegan Mango Cupcakes recipe

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These vegan mango cupcakes are a delicious and unique twist on a classic dessert. The cupcakes are made with a light and fluffy vegan cake batter, and are filled with a sweet and tangy mango puree. The cupcakes are topped with a creamy vegan frosting, and are finished with a sprinkle of toasted coconut flakes. These cupcakes are sure to be a hit with vegans and non-vegans alike! Enjoy!


Preheat oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream together the vegan butter and sugar until light and fluffy. Beat in the vanilla extract and almond milk until combined. Add the mango puree and mix until combined.
Add the dry ingredients to the wet ingredients and mix until just combined. Divide the batter evenly among the cupcake liners.
Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow cupcakes to cool completely before frosting.
To make the frosting, beat together the vegan cream cheese and vegan butter until light and fluffy. Gradually add the powdered sugar and mix until combined. Spread the frosting onto the cooled cupcakes and top with toasted coconut flakes.

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