How to make Vegan Mango Sorbet Cupcakes recipe

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These vegan mango sorbet cupcakes are the perfect summer treat! The cupcakes are light and fluffy, and the mango sorbet filling adds a delicious burst of flavor. The cupcakes are topped with a vegan coconut cream frosting, making them a delicious and unique vegan dessert. These cupcakes are sure to be a hit at any summer gathering! Plus, they're easy to make and require no baking.


Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, cream together the vegan butter and sugar until light and fluffy. Add the vanilla extract and almond milk and mix until combined.
Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
Divide the batter evenly among the cupcake liners, filling each one about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool completely before filling. To fill the cupcakes, use a small spoon to scoop out a small hole in the center of each cupcake. Fill each cupcake with a spoonful of mango sorbet.
To make the frosting, beat together the vegan coconut cream and powdered sugar until light and fluffy. Pipe or spread the frosting onto the cupcakes and enjoy!

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