Eggless Mango Cupcakes

Easy and simple to prepare, this summer enjoy the taste of luscious mango in every bite of this cupcake and you will ask for more. Egg less, delectable and delicious, this is one of the definite must try cupcakes, this tropical season

Omg, the taste was so heavenly and once I frosted them, it was race to finish them and savour the taste too. Since we are family of 3, I generally prepare in smaller quantities, you can double, triple them as desired. I have used all purpose flour, if using whole wheat flour, increase the amount of milk else the cupcakes would be too dense. Enjoy these delectable cupcakes 🙂

You can also check the list of Eggless cupcakes and Mango cake below:

• Chocolate Cupcakes
• Walnut Bread Cupcakes
• Whole wheat Bottle Gourd Cupcakes

Do not forget to try my delicious Eggless Mango cake too

*I have used homemade Mango puree , you can use store brought too. Add in Mango essence and pinch of saffron color for the additional mango flavour and colour

**You can also prepare the Mango cupcakes with Mango cake recipe which contains condensed milk, shared the link above

**Store brought Mango puree will have added sugar and more liquid. Adjust the sweetness accordingly and the batter would be more moist so slightly additional baking time would be needed

***For additional taste , you can add 1/2 teaspoon cardamom powder too

Do Watch the video for better clarity in preparation and share your experience once you prepare the dish

Preparation time: 12 minutes Baking time: 25 minutes Total time: 37 minutes

Servings: 11-12 Cupcakes

Ingredients

• 3/4 Cup APF
• 1/4 cup milk
• 1/2 cup thick Mango Puree
• 1/2 cup Powdered sugar – adjust
• 110g unsalted butter, melted and slightly cooled
• 3/4 teaspoon Vinegar
• 1 teaspoon Baking powder
• 1/4 teaspoon Baking soda
• 1/8 teaspoon salt
• Mango essence – Optional
• Saffron color- optional

Steps to prepare

• Preheat the oven/microwave convection oven at 160 degrees Celsius. Line Cupcakes tray
• Sieve Flour, baking powder, salt , baking soda and keep it aside
• In a bowl, add butter and sugar, blend well for 6-8 minutes. Adjust sugar as per sweetness of mango puree
• Add milk and vinegar, mix well
• Gradually add dry ingredients and blend until well combined
• Do not over mix
• Pour the batter into prepared cupcakes tray upto 3/4 level
• Bake for 25-30 minutes until done
• Rest for 15 minutes in cupcakes tray
• Cool completely on wire rack
• Now you can munch on the cupcakes as is. I preferred to frost it. I have used whipping cream with Mango essence and pinch of saffron color
• Serve the delectable Cupcakes