Get ready to fall head over heels for these Strawberry Mango Margarita Cupcakes! Imagine the lively flavors of a tropical margarita mingling perfectly inside a soft, tangy cupcake: bright lime, juicy strawberries, sweet mango, and a hint of tequila (if you’d like). Topped with a luscious strawberry-mango cream cheese frosting, these cupcakes are a party in every bite. Whether you make them for summer gatherings, birthdays, or just to brighten your day, the playful spin on a classic cocktail dessert will instantly win you and your friends over.
Ingredients You’ll Need
The beauty of Strawberry Mango Margarita Cupcakes is how they turn simple, accessible ingredients into something truly special. Each ingredient has a role—adding moisture, lift, vibrant flavor, or a pop of color—working together for cupcake magic!
- All-purpose flour: The sturdy foundation for light, fluffy cupcakes that hold all those juicy fruit bits together.
- Baking powder: Gives the cupcakes their airy lift and tender crumb.
- Salt: Just a pinch brings all the flavors into sharp, delicious focus.
- Unsalted butter (softened): Ensures your cupcakes bake up moist, rich, and full of buttery goodness.
- Granulated sugar: Sweetens and helps create a light, soft texture.
- Large eggs: Bind everything together and add structure.
- Fresh lime juice: Gives a bright, zesty pop that’s a signature margarita touch.
- Lime zest: Packs even more citrus fragrance and flavor into each bite.
- Tequila (optional): For a true margarita spirit—feel free to skip it or swap with more lime juice or milk.
- Whole milk: Adds needed moisture for a delicate, tender crumb.
- Fresh mango (finely diced): Lends bursts of tropical sweetness and a pretty yellow pop.
- Fresh strawberries (finely diced): Offers juicy, tart pockets and a cheerful pink hue.
- For the frosting:
- Unsalted butter (softened): Makes a creamy, dreamy base for the frosting.
- Cream cheese (softened): Adds tang and creaminess that pairs perfectly with the fruity flavors.
- Powdered sugar: Sweetens and helps achieve that fluffy, pipeable texture.
- Strawberry puree: Tint and flavor your frosting with fresh berry essence.
- Mango puree: Adds sunny color and tropical sweetness to the mix.
- Lime juice: Keeps things zippy and bright.
- Pinch of salt: Balances all the sweetness for a more complex flavor.
How to Make Strawberry Mango Margarita Cupcakes
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (177°C), and line a standard 12-cup muffin tin with paper liners. This extra five minutes at the beginning ensures an even bake and easy cleanup later. Don’t skip the liners—these cupcakes are loaded with juicy fruit and can stick!
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. This distributes the leavening evenly, so your Strawberry Mango Margarita Cupcakes turn out light and uniform every time.
Step 3: Cream Butter and Sugar
Grab a large bowl, and beat the softened butter and sugar until it’s pale and fluffy. This step is worth a little patience—creaming really helps give your cupcakes their tender, airy texture.
Step 4: Add Wet Ingredients
Add eggs one at a time into the buttery mix, then stir in your lime juice, lime zest, and tequila (if you want to embrace the margarita magic). Instead of dumping everything in, take your time to combine after each addition—each ingredient adds its own character!
Step 5: Combine Wet and Dry Ingredients
Add the dry ingredients in two batches, alternating with the milk. Stir gently, just until there are no streaks of flour left. It’s okay if the batter looks a bit lumpy! Over-mixing here can make your cupcakes tough.
Step 6: Fold in the Fruit
Gently fold in the diced mango and strawberries. Try not to overwork the batter—this keeps the fruit from breaking down and bleeding color, and ensures pretty bits of fruit in every bite.
Step 7: Fill and Bake
Divide the batter evenly among the liners, about 3/4 full for perfectly domed Strawberry Mango Margarita Cupcakes. Bake for 18–22 minutes, or until a toothpick comes out clean. The aroma alone will have you counting the minutes!
Step 8: Cool Completely
Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack. This helps prevent soggy bottoms and sets up the crumb so frosting goes on smoothly later.
Step 9: Make the Frosting
Beat the softened butter and cream cheese until velvety smooth. Gradually add powdered sugar, then blend in the strawberry and mango purees, lime juice, and salt. If the frosting feels too soft, pop it in the fridge for a few minutes before piping or spreading onto your cooled cupcakes.
Step 10: Frost and Garnish
Generously spread or pipe that gorgeous tropical frosting on top of each cupcake. Finish with extra strawberry or mango slices or a pinch of lime zest for a finishing touch that makes every cupcake look irresistible!
How to Serve Strawberry Mango Margarita Cupcakes
Garnishes
Amp up the festive vibe by crowning each cupcake with a thin slice of strawberry, a tiny wedge of mango, or a cheerful sprinkle of lime zest. If you adore crunch, try a little coarse sugar or even a sugared rim effect to channel true margarita energy.
Side Dishes
Pair your Strawberry Mango Margarita Cupcakes with a light fruit salad or a scoop of lemon or coconut sorbet. A fresh berry platter or a little bowl of salty nuts also complements that sweet-tart, creamy cupcake flavor without overwhelming your palate.
Creative Ways to Present
For parties, set out your cupcakes on a bright, tropical platter scattered with lime wedges and extra fruit. Or try pairing each cupcake with a mini margarita in a shot glass for a whimsical “cocktail hour” dessert spread—total showstopper!
Make Ahead and Storage
Storing Leftovers
If you somehow don’t devour them all at once, store Strawberry Mango Margarita Cupcakes in an airtight container in the fridge for up to 3 days. The cream cheese frosting keeps beautifully, and the fruit inside stays surprisingly fresh!
Freezing
Want to save some strawberry-sunshine goodness for later? Freeze unfrosted cupcakes, well-wrapped, for up to 2 months. Thaw them at room temp, then frost freshly before serving for best results.
Reheating
While cupcakes are best enjoyed at room temperature, you can revive chilled cupcakes by letting them sit out for 20–30 minutes. If you want that just-baked softness, pop an unfrosted cupcake in the microwave for 8–10 seconds—just long enough to take off the chill. Always frost after reheating!
FAQs
Can I make these cupcakes without tequila?
Absolutely! Just omit the tequila and use an extra tablespoon of lime juice or milk for that signature tang. The Strawberry Mango Margarita Cupcakes will still taste fresh and tropical.
Can I use frozen fruit instead of fresh?
You can! Thaw and drain frozen mango and strawberries well before dicing. Dab with a paper towel to avoid excess moisture, which can make the cupcakes too soggy.
How do I make strawberry and mango puree for the frosting?
Simply blend fresh (or thawed frozen) strawberries and mango until smooth. If you want extra silky frosting, strain the purees to remove seeds or fibrous bits.
Can I make these cupcakes gluten-free?
Definitely—substitute your favorite cup-for-cup gluten-free flour blend for the all-purpose flour. Be sure to check that your baking powder and other ingredients are certified gluten-free, too.
What’s the best way to get an even bake every time?
Use an oven thermometer to check the real temperature, and rotate the pan halfway through baking. Filling each liner the same amount helps ensure all your Strawberry Mango Margarita Cupcakes rise and bake evenly—an ice cream scoop works perfectly!
Final Thoughts
There’s just something about Strawberry Mango Margarita Cupcakes that instantly makes any day feel like a celebration. Bursting with tropical flavors and a playful spirit, these cupcakes bring smiles to any table. Try them for your next get-together—or just because you deserve a taste of sunshine!
Print
Strawberry Mango Margarita Cupcakes Recipe
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the tropical flavors of these Strawberry Mango Margarita Cupcakes. A zesty lime-infused cupcake filled with fresh diced mango and strawberries, topped with a creamy strawberry-mango frosting.
Ingredients
Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- 1/4 cup fresh lime juice
- 1 tablespoon lime zest
- 1/4 cup tequila (optional)
- 1/4 cup whole milk
- 1/3 cup finely diced fresh mango
- 1/3 cup finely diced fresh strawberries
Frosting:
- 1/2 cup unsalted butter (softened)
- 4 oz cream cheese (softened)
- 3 cups powdered sugar
- 2 tablespoons strawberry puree
- 1 tablespoon mango puree
- 1 tablespoon lime juice
- pinch of salt
Instructions
- Preheat the oven: Preheat the oven to 350°F (177°C) and line a 12-cup muffin tin with paper liners.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
- Prepare batter: In a large bowl, beat the butter and sugar until light and fluffy. Add eggs, lime juice, lime zest, and tequila (if using). Mix in dry ingredients alternating with milk. Gently fold in diced mango and strawberries.
- Bake: Divide batter among cupcake liners and bake for 18–22 minutes until a toothpick inserted comes out clean. Cool on a wire rack.
- Make frosting: Beat butter and cream cheese until smooth. Gradually add powdered sugar, then mix in fruit purees, lime juice, and salt. Beat until fluffy.
- Frost cupcakes: Pipe or spread frosting on cooled cupcakes. Garnish as desired.
Notes
- For non-alcoholic cupcakes, omit the tequila and add an extra tablespoon of lime juice or milk.
- Chill frosting slightly if it becomes too soft.
Nutrition
- Serving Size: 1 cupcake
- Calories: 360
- Sugar: 34g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 65mg
