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