This Mango Cupcake recipe with fresh mango buttercream uses fresh mango puree to make a delicious mango dessert for the true mango fan!
Mango Cupcakes Recipe with Fresh Mangoes
Ella is obsessed with mango. We’re that family buying giant bags of frozen mango in the middle of winter (and paying premium prices) because she wants to add mango to everything.
After seeing a package of mango cake mix, she begged to make some of our own, so we came up with this fresh mango cupcake recipe.
I wanted to rely on fresh mango to give this recipe a well-rounded flavour profile, so we blended some mango to make our own mango puree. You could also add small chunks of mango to your recipe, but we’re not really a fan of that texture in such a light and fluffy cake.
(You can also buy mango puree in the Indian section of your grocery store.)
If you leave off the icing, these mango cupcakes are actually quite healthy. Using coconut sugar, coconut oil, and mango puree not only avoids some junk food trappings, but it also makes this cake vegan and dairy-free! (Perfect if you are entertaining someone with those restrictions, if you don’t have those yourself.)
However, we set out to make mango cupcakes and there was no way I was going to be able to convince Ella to leave off the icing! Using vegan butter in the frosting will allow you to keep the whole recipe vegan, if desired.
We just used an offset spatula to lightly apply our icing, as this cake is so light that you want very little icing so you don’t weigh the cupcake down. However, if you were looking for a bit more of an elegant look, you could use a round-tip icing applicator for a sweet swirl a la Magnolia Cupcakes, just make sure that you add extra sugar (3-4 cups) and allow the frosting to harden slightly in the refrigerator prior to application as this is a soft/wet frosting due to the addition of the fresh mango puree.
We used some dried mango and mini cookie cutters to make the cute heart-shaped toppers, which you could delicately place on top of the cupcakes, or use a toothpick to carefully help you insert it (making sure that the toothpick is well attached to the mango so that it doesn’t become a choking hazard).
These mango cupcakes are the perfect summer cupcake with their tropical flavour profile and fresh, vibrant taste. I hope you enjoy them as much as we did!
Can these mango cupcakes be frozen? Yes! Store the unfrosted cupcakes in an airtight freezer container or freezer bag for up to three months. I have not experimented with freezing the frosting, but I don’t think it would stand up to freezing well. (BTW, This set of freezer containers is a crazy bargain.)
What are the best mangoes to use for mango cupcakes? You can use a store-bought puree to make this recipe much easier (and that’s what I did the second time around). If you want to use fresh mangoes, Ataulfo or Alphonso mangoes are both sweet, flavorful and have a soft texture that will make them easier for pureeing.
Are these mango cupcakes eggless? Yes, these cupcakes are eggless, milk-free and if you use vegan butter in the frosting, completely vegan.
Watch our quick video for how to make these mango cupcakes with fresh mango, and then scroll down for the free printable recipe:
Ingredients for Mango Cupcakes (Eggless)
- Mango puree
- Coconut oil or melted butter
- White granulated sugar
- Vanilla extract
- All purpose flour
- Baking powder
- Baking soda
Tip: you can use either white granulated sugar or coconut palm sugar for this recipe – I’ve used both and had great results both way.
For the fresh mango frosting:
- Mango puree
- Powdered icing sugar
- Dried mango, optional garnish
Tip: To make this recipe truly dairy-free or vegan (if desired), use coconut butter to replace the butter.
Scroll down to the printable recipe card for full measurements.
Kitchen Tools You May Find Helpful:
- Muffin pan
- Measuring cups and spoons
- Mixing bowl
- Electric mixer
- Offset spatula
- Small heart cookie cutter
How to Make Mango Cupcakes
Preheat your oven to 350 F.
Whip the mango puree, coconut oil (or melted butter), sugar, and vanilla together to form a light airy batter.
Sift the dry ingredients (flour, baking powder, baking soda, salt) together and stir in to the wet batter 1 cup at a time.
Spoon the batter into muffin cups — we used floral silicone cups — and bake for 20-25 minutes until an inserted toothpick comes out clean.
Meanwhile, using a mixer, whip the mango puree, butter, and 1 cup of the icing sugar to make the frosting. Add extra icing sugar as needed to get your desired consistency. This recipe also works if you want to leave out the butter.
Once the cupcakes are baked through, allow them to cool on a cooling rack before icing. If not enjoying right away, these cupcakes will do well in the fridge.
Grab our free printable for our fresh mango cupcakes with mango buttercream:
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.
For the frosting:
Serving Size: 1
Amount Per Serving: Calories: 215Total Fat: 7gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 8mgSodium: 174mgCarbohydrates: 37gFiber: 1gSugar: 28gProtein: 1g
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.
This dairy-free, vegan mango cupcake is a fun way to incorporate fresh mangoes in your baking and results in a super vibrant and flavorful cupcake for the true mango lover.
Original Picture from June 2015 when this recipe was first published: