Preheat your oven to 350°F (180°C). Line a muffin tin with cupcake liners.
In a mixing bowl, sift together the all-purpose flour, powdered sugar, baking soda, and baking powder. Mix well to ensure even distribution of dry ingredients.
In another bowl, combine the mango puree, vegetable oil, and vanilla extract. Mix until well combined.
Gradually add the wet ingredients to the dry ingredients, stirring continuously to avoid lumps. Mix until you get a smooth batter.
Gently fold in the tutti frutti into the batter. Make sure it is evenly distributed.
Spoon the batter into the cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool in the muffin tin for a few minutes, then transfer them to a wire rack to cool completely.
Once cooled, your eggless mango tutti frutti cupcakes are ready to be served! Enjoy them with a cup of tea or coffee.
Servings 12
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Please note that these values are general estimates, and the actual nutritional content can vary based on specific ingredients and portion sizes used in your preparation. For more accurate information, it's recommended to calculate the nutritional facts based on the exact brands and quantities of ingredients you use.