How to make Vegan Mango Sorbet Magic Cupcakes recipe

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These vegan mango sorbet magic cupcakes are a delicious and unique treat. The cupcakes are made with a light and fluffy vegan vanilla cake base and topped with a creamy mango sorbet. The mango sorbet is made with fresh mangoes, coconut milk, and a hint of lime juice for a refreshing and sweet flavor. The cupcakes are then topped with a vegan coconut cream frosting and a sprinkle of toasted coconut flakes for a crunchy texture. These cupcakes are perfect for any special occasion or just as a sweet treat. Enjoy!


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, baking soda, and salt.
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 and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
While the cupcakes are baking, make the mango sorbet. In a blender, combine the mango, coconut milk, and lime juice and blend until smooth. Pour the mixture into a shallow dish and freeze for at least 2 hours.
Once the cupcakes are done baking, let them cool completely before frosting. Spread the vegan coconut cream frosting on top of each cupcake and sprinkle with toasted coconut flakes.
To serve, top each cupcake with a scoop of the mango sorbet. Enjoy!

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