Eggless mini mango cup cakes with mango frosting Recipe

Recipe By Slurrp

These eggless mini mango cupcakes with mango frosting are a delightful treat for mango lovers. Made with fresh mango puree, these cupcakes are moist, fluffy, and bursting with tropical flavor. The mango frosting adds a creamy and tangy touch, making them even more irresistible. Perfect for parties, picnics, or as a sweet indulgence, these mini mango cupcakes are sure to be a hit with everyone.

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25minstotal
10minsPrep
15minsCook
25m.total
10m.Prep
15m.Cook
Eggless mini mango cup cakes with mango frosting
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ingredients serve

Ingredients for Eggless mini mango cup cakes with mango frosting Recipe

  • 0.38 cup All Purpose Flour
  • 0.38 teaspoon Baking Powder
  • 0.06 teaspoon Salt
  • 0.13 cup Unsalted Butter, Softened
  • 0.19 cup Granulated Sugar
  • 1/4 cup Mango Puree
  • 1/4 teaspoon Vanilla Extract
  • 0.06 cup Milk
  • as per your need For The Mango Frosting
  • 0.13 cup Unsalted Butter, Softened
  • 1/2 cup Powdered Sugar
  • 0.06 cup Mango Puree
  • 0.13 teaspoon Vanilla Extract
  • as needed Fresh Mango Slices Or Sprinkles For Garnish

Directions: Eggless Mini Mango Cup Cakes With Mango Frosting Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 350掳F and line a mini cupcake pan with cupcake liners.
  • STEP 2.In a mixing bowl, whisk together flour, baking powder, and salt.
  • STEP 3.In another bowl, cream together butter and sugar until light and fluffy.
  • STEP 4.Add mango puree, vanilla extract, and milk to the butter mixture and mix well.
  • STEP 5.Gradually add the dry ingredients to the wet ingredients and mix until just combined.
  • STEP 6.Fill each cupcake liner with the batter, about 2/3 full.
  • STEP 7.Bake for 12-15 minutes or until a toothpick inserted into the center comes out clean.
  • STEP 8.Allow the cupcakes to cool completely before frosting.
  • STEP 9.For the mango frosting, beat butter until creamy and then gradually add powdered sugar.
  • STEP 10.Add mango puree and vanilla extract to the butter mixture and beat until smooth and fluffy.
  • STEP 11.Transfer the frosting to a piping bag and pipe onto the cooled cupcakes.
  • STEP 12.Garnish with fresh mango slices or sprinkles, if desired.
  • STEP 13.Serve and enjoy!

Cooking Tips

  • Make sure to use ripe and sweet mangoes for the best flavor.
  • If the mango puree is too thick, you can add a little milk to thin it out.
  • To make the cupcakes even more mango-flavored, you can add some diced mangoes to the batter.

Storage and Serving

  • Store the cupcakes in an airtight container at room temperature for up to 3 days.
  • If refrigerated, bring the cupcakes to room temperature before serving.
  • These mini mango cupcakes are perfect for parties, potlucks, or as a sweet treat for mango lovers.
Nutrition
value
236
calories per serving
8 g Fat1 g Protein40 g Carbs2 g FiberOther

Current Totals

  • Fat
    8g
  • Protein
    1g
  • Carbs
    40g
  • Fiber
    2g

MacroNutrients

  • Carbs
    40g
  • Protein
    1g
  • Fiber
    2g

Fats

  • Fat
    8g

Vitamins & Minerals

  • Calcium
    17mg
  • Iron
    < 1mg
  • Vitamin A
    16mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    12mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    19mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    9mg
  • Manganese
    < 1mg
  • Phosphorus
    24mg
  • Selenium
    2mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp