Vegan Mango Spice Cupcakes with Buttercream Frosting


Today’s recipe is the perfect fruity sweet treat that you can enjoy as a dessert or whenever you feel like it. If you love mangos and cake,  you’ll definitely love this one, trust me.

This whole recipe takes less than half an hour from start to finish and is pretty easy to make too. With the rise of veganism, you can now find vegan cupcakes, donuts and cakes in most big cities, but for those of you who like to bake, live in remote areas or want to save a little money, you can make perfectly delicious cupcakes at home.

For this recipe, I teamed up with one of my favorite brands, REBBL. They make delectable elixirs that taste so good. The 3 root mango spice elixir is one of their brand new flavors they just launched this summer and I have to say that next to their Reishi Chocolate Elixir, it is now one of my favorites. 



Without further ado, here is the recipe for the cupcakes: 



Vegan Mango Spice Cupcakes

  • Author: Kim-Julie Hansen
  • Yield: 18-24 cupcakes 1x


  • 1/2 cup Vegan butter, softened
  • 1/2 cup light brown cane sugar (or any natural sweetener you like)
  • 1 cup Rebbl 3 Root Mango Spice Elixir
  • 1/4 lemon, the juice
  • 2 flax eggs (2 tbsp ground flax seed + 5 tbsp water)
  • 2 cups all-purpose flour (or GF if you prefer)
  • 2 tsp baking powder
  • 1 pinch of salt


  1. Preheat the oven to 350F/180C.
  2. In a small bowl or cup, mix the ground flax seed (important: they must be ground or this won’t work!) with the water using a fork or whisk and set aside
  3. In a separate bowl or cup, mix the Mango Elixir with the lemon juice and set aside
  4. I a large bowl, mix the vegan butte and sugar using a hand mixer or whisk. Then add the flax eggs and Mango lemon juice mix until you get a smooth texture
  5. Add the baking powder, salt and flour and mix (just until no lumps are left, don’t over-mix)
  6. Fill silicone muffin trays about 1/2-3/4 way (note: if you fill each only 1/2 way, you could probably get 24 cupcakes out of this recipe) and bake for 16 minutes
  7. Remove the cupcakes from the oven and let them cool while you make the frosting.

Keywords: vegan, cupcakes, mango


Vegan Mango Buttercream Frosting

  • Author: Kim-Julie Hansen


1 1/2 cups powdered sugar

2 tbsp vegan butter, softened

1 tbsp Rebbl 3 Root Mango Spice Elixir


  1. Mix the powdered sugar and vegan butter using a hand mixer. Important: the butter will look like it’s not sufficient, but you’ll be surprised, so don’t add more than the 2 tbsp.
  2. Once you get a frosting like texture, add the Mango Elixir. Same note as above, mix everything well before adding anymore. Feel free to add an additional teaspoon of Mango elixir if need be, but not more.
  3. Spread the frosting on top of the cupcakes and enjoy!
  4. They keep well in the fridge for a few days.



If you’re anti sugar (I’m not, but I admit that you can get quite the sugar rush from the frosting if you eat too many cupcakes at once), you can make a cashew frosting instead by blending soaked cashews with a little lemon juice and Mango elixir instead. Also note that not all sugar is vegan, so be sure to use an organic brand or to double check whether the brand you’re using is vegan or not.



If you try this recipe, let me know what you think!

Lastly, those of you who’ve been following my blog for a while will know that I only work with brands I personally use and whose values and mission align with mine. That is absolutely the case with REBBL. A percentage of each sale goes straight to the non profit organization that founded REBBL. It’s called NOT FOR SALE and they have projects fighting human trafficking all over the world. You can click here to check them out. 

Connect with REBBL: 

Instagram | Facebook | Twitter | Website | Where to Buy REBBL

Disclaimer: this post is sponsored by REBBL. All opinions expressed are my own. 



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