Description

Strawberry Mango Margarita Cupcakes are a vibrant summer dessert that combines the bold, citrusy notes of a classic margarita with the sweetness of ripe strawberries and mango. These tequila-kissed cupcakes feature a moist, tender crumb bursting with fruit flavors and are topped with zingy lime buttercream for a tropical getaway in every bite.

Ingredients

Scale

1½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs, room temperature
¼ cup plain Greek yogurt or sour cream
Zest of 1 lime
¼ cup fresh lime juice
1 tablespoon tequila (optional)
½ teaspoon vanilla extract
½ cup diced fresh mango
½ cup diced fresh strawberries
1 cup unsalted butter, softened (for buttercream)
3½–4 cups powdered sugar (for buttercream)
2 tablespoons fresh lime juice (for buttercream)
1 tablespoon tequila, optional (for buttercream)
2–3 tablespoons heavy cream or milk (for buttercream)
½ teaspoon vanilla extract (for buttercream)
Pinch of salt (for buttercream)
Extra diced mango & strawberries (for garnish)
Lime zest or wedge (for garnish)
Coarse sugar or salt (for “margarita” rim effect)

Instructions

Line a 12-cup muffin tin with paper liners. Preheat your oven to 350°F (175°C).
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
In a large mixing bowl, cream the softened unsalted butter and granulated sugar together using an electric mixer until pale and fluffy (about 2–3 minutes).
Add the eggs, one at a time, beating well after each addition.
Stir in the lime zest, lime juice, tequila, Greek yogurt, and vanilla extract, mixing until smooth.
Gradually mix the dry ingredients into the wet mixture, mixing on low speed until just combined—don’t overmix.
Gently fold in the diced mango and strawberries with a rubber spatula, being careful not to mash the fruit.
Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Cool the cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
For the buttercream, beat softened butter until creamy in a mixing bowl.
Add the powdered sugar gradually, followed by lime juice, tequila (if using), heavy cream, vanilla, and a pinch of salt.
Continue beating until light, fluffy, and spreadable. Taste and adjust lime or tequila as desired.
Using a piping bag (or a small spatula), swirl margarita buttercream onto each cooled cupcake.
For the authentic margarita touch, lightly rim the edge with coarse sugar or salt, top with diced mango, strawberries, lime zest, or a tiny wedge of lime.

Notes

Room temperature ingredients blend better, yielding a smoother batter and fluffier cupcakes.
Toss diced fruit with a tablespoon of flour to help prevent fruit from sinking to the bottom of each cupcake.
Don’t overmix the batter after adding flour—this keeps cupcakes soft and tender.
For extra margarita flair, brush warm cupcakes with a little extra tequila or lime syrup before frosting.
Chill the buttercream briefly if it becomes too soft, especially in warm weather.
For clean, bakery-style swirls, use a large star piping tip for frosting.
Garnish just before serving to maintain the crispness of fruit and the “margarita” sugar rim.
Store cupcakes in an airtight container at room temperature for up to two days or in the refrigerator for up to five days.
Unfrosted cupcakes can be frozen for up to two months.

Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: Fusion

Nutrition

Serving Size: 1 cupcake
Calories: 285
Sugar: 26g
Sodium: 125mg
Fat: 13g
Saturated Fat: 8g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 1g
Protein: 3g
Cholesterol: 55mg

Keywords: margarita cupcakes, strawberry mango dessert, cocktail inspired cupcakes, summer cupcakes, tequila lime cupcakes, tropical cupcakes, party dessert