Last updated on October 28th, 2024 at 11:22 am
Hey there, fellow dessert enthusiasts! Today, I’m excited to share a delightful recipe that’s guaranteed to transport your taste buds to a tropical paradise. Imagine sinking your teeth into a moist and flavorful mango cupcake topped with a luscious mango buttercream frosting – it’s like a vacation in every bite! What makes these treats even more special is that they are entirely dairy-free, perfect for those of us looking to savor the flavors without any dairy worries. So, let’s dive into these dairy-free mango cupcakes with homemade mango frosting.
Why Use Fresh Mangoes Instead of Frozen for This Recipe
While frozen mangoes can be convenient for certain recipes, using fresh mangoes is crucial for achieving the vibrant flavor we’re aiming for in these cupcakes. Fresh mangoes bring a natural sweetness and a juicy, succulent texture that elevates the entire dessert.
The process of freezing and thawing can sometimes impact the texture and taste of fruits, leading to a slightly weird consistency and not-so-full flavor. We want our mango cupcakes to burst with the essence of mango, and only fresh mangoes can provide that burst of flavor.
A Note About Fresh Fruit Flavor
All fresh fruits react a little differently in baking. Some fruits leave kind of a weak flavor, while some have flavors that seem to punch you in the face. That being said, mango is kind of in the middle. You should absolutely feel free to add more mango to this recipe! If you do add more mango to get a stronger mango taste, just note that you will probably need to add a little more flour to your cupcake batter or powdered sugar to your frosting. I added an extra 1/3 cup of mango (making it a full 1 cup of puree in the batter) and an extra 1/4 cup of flour, and I really liked hot it game out! The recipe as written gives a more light flavor that can definitely be intensified if you wish.
You can try to add mango extract instead of vanilla. I personally have never used mango extract or been able to experiment with it, so I do not know what outcome you will get. If you try this with mango extract, please add a comment to let me know how it went!
If you would like to learn more about how to make fresh fruit buttercream frosting, you can read more here!
What Type of Mango to Use
There are two types of mangoes that I commonly see in the grocery store: a larger, rounder variety and a smaller, skinnier variety. According to Wikipedia, the rounder mangoes are called “Tommy Atkins” mangoes and the skinnier ones are called “Ataúlfo” mangoes. I usually buy the Tommy Atkins mangoes, simply because they are easier to find where I live. My mother prefers the Ataúlfo mangoes if she can find them, because she’s from the Philippines and the Ataúlfo varieties are similar to the mangoes she’s used to eating.
Personally, I think that either mango would be fine for this recipe! What is more important is choosing a mango that is ripe (preferably on the verge of too ripe). I will say, depending on the size of your mangoes, you may need more or less for this recipe. I used two Tommy Atkins mangoes total, but I could see potentially needing 3 of the Ataúlfo type, as they run a little smaller. But I’m not here to tell you which type of mango is “better!” In my opinion, all mangoes are delicious if eaten when ripe.
How to Make Dairy-Free Mango Cupcakes with Mango Frosting
Now, the moment we’ve all been waiting for – crafting these delectable dairy-free mango cupcakes with mango frosting!
Ingredients
For the cupcakes:
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ½ cup vegetable shortening, room temperature
- 1 cup granulated sugar
- 1 egg
- ⅔ cup mango puree (Add more for more intense flavor, but balance with flour. See note above.)
- ½ cup coconut milk from a can
- 1 tsp vanilla extract
For the mango frosting:
- 1/2 cup vegetable shortening, room temperature
- 5 cups powdered sugar
- 1/2 cup + 2 Tbsp mango puree
- 2 Tbsp coconut milk from a can (optional, for texture)
- A drop of orange food coloring (optional, for added color)
Instructions:
Make your Mango Puree:
- Cut a mango vertically on either side of the pit. Then, scoop out the flesh. Cut the skin off from around the pit and discard. Then, slice off any extra fruit you can get from around the pit.
- Slice up your mango into chunks.
- Place the mango in a blender or food processor. I used a bullet blender for convenience.
- Blend until you get a smooth puree. Use a rubber spatula to scoop out as much of that mango goodness as you can.
Make the cupcakes:
- Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In a bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, mix the vegetable shortening and granulated sugar until fluffy.
- Beat in the egg until smooth.
- Incorporate the mango puree, dairy-free milk, and vanilla extract into the wet mixture.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to over-mix.
- Fill each cupcake liner about two-thirds full with the batter.
- Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
- Allow the cupcakes to cool completely before frosting.
Make the frosting:
- In a mixing bowl, beat the vegetable shortening until creamy and smooth.
- Gradually add the powdered sugar, mixing until well incorporated. It will be a little dry.
- Incorporate the mango puree and coconut milk, and continue to beat until the frosting is light and fluffy.
- Add more powdered sugar by the tablespoonful if needed for texture.
Assembly:
Once your cupcakes are cooled, it’s time to adorn them with the luscious mango buttercream frosting. Place your frosting in a piping bag with a tip and swirl on some creamy goodness. I prefer the Wilton 1M tip for cupcakes. If you’re feeling extra creative, consider garnishing with a sliver of fresh mango.
There you have it! These dairy-free mango cupcakes with mango frosting are not only a feast for the taste buds but also a celebration of the beauty of natural ingredients.
If you would like some other fruit cupcake ideas check out:
Dairy-Free Mango Cupcakes with Mango Frosting
Ingredients
Mango Puree
- 2-3 fresh mangoes very ripe
Mango Cupcakes
- 2 cups flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup vegetable shortening room temperature
- 1 cup granulated sugar
- 1 egg
- 2/3 cup mango puree from above, see post for instructions on adding more mango
- 1/2 cup coconut milk from a can
- 1 tsp vanilla
Mango Frosting
- 1/2 cup vegetable shortening room temperature
- 5 cups powdered sugar adjust for a consistency you like
- 1/2 cup + 2 Tbsp mango puree from above
- 2 Tbsp coconut milk from a can, optional to adjust for texture
Instructions
Make Mango Puree
- Slice the mango vertically around the pit and scoop out the mango flesh. Cut around the pit to remove any extra fruit. Repeat for all the mangoes you are using.
- Cut mango into chunks and put in a blender for food processor.
- Blend until you have a smooth puree
Make Mango Cupcakes
- Preheat oven to 350°F, fill a muffin tin with cupcake liners
- In a separate bowl, whisk together flour, baking powder and salt
- Cream shortening and granulated sugar together until light and fluffy
- Add egg, mango puree, coconut and vanilla to the shortening and sugar. Mix until smooth and creamy.
- Slowly add the dry ingredients to the wet. Mix until well-incorporated.
- Fill cupcake liners about 2/3 of the way with batter. Bake at 350° for 18-20 minutes, or until a toothpick inserted comes out cleanly.
- Allow cupcakes to cool completely before frosting
Make Mango Frosting
- Cream the shortening and powdered sugar until well-incorporated. It will be rather dry.
- Add mango puree and coconut milk. Mix until a smooth consistency.
- If adding extra mango puree for flavor, add more, but also note that you may need to add more powdered sugar to maintain a thick frosting that will not slide off your cupcake.
- Add frosting to a piping bag with a tip and pipe on top of cooled cupcakes
