How to make Vegan Mango Sorbet Cupcakes recipe

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These vegan mango sorbet cupcakes are the perfect summer treat! They are light and fluffy, with a hint of sweetness from the mango sorbet. The cupcakes are made with vegan ingredients, so they are a great option for those who are vegan or have dietary restrictions. The cupcakes are topped with a creamy vegan mango frosting, which adds a delicious flavor and texture. The cupcakes are easy to make and can be enjoyed by everyone. Enjoy these vegan mango sorbet cupcakes for a refreshing summer treat!


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, beat together the vegan butter and sugar until light and fluffy. Beat in the vanilla extract and vegan milk.
Add the dry ingredients to the wet ingredients and mix until just combined. Gently fold in the melted mango sorbet.
Divide the batter evenly among the cupcake liners. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Let the cupcakes cool completely before frosting.
To make the frosting, beat together the vegan cream cheese, vegan butter, powdered sugar, and vanilla extract until light and fluffy. Spread or pipe the frosting onto the cooled cupcakes.

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