How to Make Eggless Mango Cupcakes

Soft Mango Cupcakes, No Eggs, No Butter

With the mango season still going strong, I’ve got the perfect recipe for you—soft, spongy, eggless mango cupcakes that have an amazing taste, can be made without eggs, without butter, and can be whipped up in just ten minutes! And if you can’t find mangoes, don’t worry, canned mango pulp works perfectly too.

If you’re using fresh mangoes, just make sure they’re sweet. These cupcakes will stay soft for several days.

Some other tasty mango dessert recipes I have for you to check out: Mango Suji or Semolina Cake, Mango Mug Cake, Mango Pudding, Mango Kheer, Mango Yogurt Ice Cream, Mango Kalakand, and Mango Bhapa Doi.

Ingredients

1 cup (125g) maida

1 tsp baking powder

¼ tsp baking soda

2 tbsp milk powder

3 tbsp oil

⅓ cup / 5 ½ tbsp (70g) granulated sugar, coarsely ground

¼ cup + 6 tbsp milk, approx.

¼ tsp salt

½ tsp ground cardamom / ½ tsp vanilla extract

½ cup mango puree

2 tsp vinegar / lime juice

Procedure

1. Sift the flour, baking powder, baking soda.
2. Slice the mango and puree the pulp. Measure ½ cup of the pulp.
3. Start pre-heating the kadai on low heat and the oven as well, setting the temperature to 180 C /360F with only the lower heating element on preferable to prevent browning of the cupcakes on top.
4. In a bowl, whisk the oil and sugar. Add the milk, milk powder, salt, ground cardamom, and mango pulp, and whisk again.
5. Add in the flour in three parts. Don’t overmix the batter.
6. Add some milk to adjust the batter consistency to a thick ribbon consistency.
7. Finally stir in the vinegar.
8. Fill four paper cups to around ½ to ¾ of their capacity after lightly greasing the bottom of the cups. Place cupcake liners in aluminium/steel moulds, lightly grease the bottom of each liner and fill these too just like the paper cups. Garnish the top with chopped almonds and pistachios.
9. Place the paper cups on a metal tray/plate set on a trivet inside the kadai. Cover the kadai and bake the cupcakes for around 20 to 25 minutes or till a skewer comes out clean.
10. Place the aluminium moulds in the oven and bake the cupcakes for around 15 to 20 minutes or till a skewer comes out clean.
11. Let the cupcakes cool a little and then unmould them.

Enjoy!