Mango Cupcakes

Soft, fluffy, and completely sugar free — the beginner-friendly dessert nobody saw coming.

Mango cupcakes that are completely sugar free, gluten free, and still taste like an actual dessert.

I made these for Mother's Day — knowing that my mom deserves something indulgent that also actually nourishes her. An oat flour base, naturally sweetened with a zero-calorie sugar replacement, and topped with the creamiest frosting you've ever tasted (the frosting recipe is separate — and trust me, it's worth it).

The real game changer here is Trulo's zero-calorie sugar replacement — a blend of allulose, stevia, and monk fruit that works exactly like regular sugar in baking with zero aftertaste. And it's completely erythritol free, which a lot of you have been asking for. Recent studies have linked excessive erythritol consumption to digestive discomfort, and some research has explored potential associations with cardiovascular risk markers. This is genuinely one of the best erythritol-free alternatives I've tried.

Jump to recipe

This recipe is:

• Sugar free

• Gluten free

• Vegan & dairy free

• Beginner friendly

• Naturally sweetened

Why This Recipe Works

• Oat flour = soft, gluten free base that doesn't taste like a compromise

• Mango juice = natural sweetness and moisture baked right in

• Zero-calorie sweetener = tastes just like sugar, no blood sugar spike, no aftertaste

• Lemon juice or apple cider vinegar = acts like buttermilk for a tender, fluffy crumb

How to Make Mango Cupcake (Overview)

This comes together in 3 simple steps:

1. Mix the Batter

Whisk wet ingredients together, combine dry ingredients separately, then pour wet into dry and mix until just combined.

2. Bake

Divide into 6 muffin cases and bake at 175°C for 20–35 minutes until a toothpick comes out clean.

3. Cool & Frost

Cool completely before frosting with your favourite vegan frosting — or my Sweet Potato Mango Frosting (recipe on the blog!).

Tips for Best Results

• Don't overmix the batter, mix until just combined for the softest cupcakes

• The mango juice should be thick like a puree not watery

• Cool the cupcakes completely before frosting

• Makes 6 cupcakes

Mango Cupcakes

Prep Time: 15 minutes   Cook Time: 20–35 minutes   Total Time: 50 minutes   Servings: 6 cupcakes

Dry Ingredients

1 cup oat flour

1/4 cup tapioca or corn starch

1/2 tsp baking powder

1/4 tsp baking soda

Pinch of salt

Wet Ingredients

1 cup mango juice (pureed fresh or frozen mango blended with water — thick consistency)

2 tbsp + 2 tsp coconut oil

1 tsp vanilla extract

1/2 tbsp lemon juice or apple cider vinegar

Instructions

1. Preheat oven to 175°C.

2. Whisk all wet ingredients together until smooth.

3. Combine all dry ingredients in a separate bowl.

4. Pour wet into dry and whisk until just combined.

5. Divide batter into 6 muffin cases lined with cupcake lines.

6. Bake for 20–35 minutes until a toothpick comes out clean.

7. Cool completely before frosting.

Notes

• Pair with my Sweet Potato Mango Frosting recipe for the full experience

• Any zero-calorie sweetener works here

• Best eaten the same day or store in an airtight container if keeping overnight