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Strawberry Mango Margarita Cupcakes

Strawberry Mango Margarita Cupcakes
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Strawberry Mango Margarita Cupcakes combine moist, fluffy cupcakes infused with fresh strawberry and mango flavors, enhanced by a lively splash of lime and optional tequila for a tropical, margarita-inspired twist. These vibrant cupcakes balance sweet and tangy notes, topped with a creamy lime frosting, making them perfect for parties or any joyful occasion.

Ingredients

Scale

Dry Ingredients

  • 1¾ cups all-purpose flour (or gluten-free 1:1 blend for gluten-free version)
  • 1½ tsp baking powder
  • Pinch of salt

Wet Ingredients

  • ½ cup unsalted butter, softened (or coconut oil for dairy-free)
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • ¼ cup lime juice (plus zest from 1 lime)
  • 2 tbsp tequila (optional)
  • ½ cup sour cream or Greek yogurt (dairy-free alternative if needed)

Fruit

  • ½ cup fresh strawberries, diced
  • ½ cup fresh mango, diced

Frosting

  • 1½ cups powdered sugar
  • 3–4 tbsp heavy cream
  • 1 tsp lime juice
  • 1 tsp lime zest
  • 1 tsp tequila (optional)

Instructions

  1. Prepare Your Ingredients: Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners. Dice fresh strawberries and mango into small pieces. Zest and juice the lime, and set aside all measured ingredients for easy access.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour (or gluten-free flour), baking powder, and salt to ensure even distribution and no lumps.
  3. Cream Butter and Sugar: In a large mixing bowl, beat the unsalted butter and granulated sugar until the mixture is light and fluffy. This step is crucial to create a tender crumb.
  4. Incorporate Eggs and Flavors: Add eggs one at a time to the butter mixture, beating well after each addition. Mix in vanilla extract, lime zest, lime juice, and tequila if using to infuse the margarita flavors into the batter.
  5. Combine Wet and Dry Ingredients: Alternately add the dry ingredients and sour cream (or Greek yogurt) to the butter mixture, beginning and ending with dry ingredients, to maintain a light batter consistency.
  6. Fold in Fruit: Gently fold the diced strawberries and mango into the batter to distribute them evenly without breaking them down too much.
  7. Bake: Fill each cupcake liner about two-thirds full with batter. Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool completely before frosting.
  8. Prepare the Frosting: Whip powdered sugar with heavy cream, lime juice, and lime zest until light and creamy. Add a splash of tequila if a stronger margarita flavor in the frosting is desired.
  9. Frost and Garnish: Pipe or spread the frosting over cooled cupcakes. Garnish with thin lime slices, strawberry halves, or a small mango wedge to create a festive and colorful finish.

Notes

  • Use fresh, ripe fruit for the best flavor and texture.
  • Do not overmix the batter to avoid dense cupcakes.
  • Use room temperature ingredients for smoother blending and better texture.
  • Test for doneness with a toothpick at around 18 minutes to avoid overbaking.
  • If frosting is too soft, chill for 10–15 minutes before decorating.
  • To prevent fruit from sinking, lightly coat diced fruit with flour before folding into batter.
  • For a non-alcoholic version, omit tequila and increase lime juice slightly.
  • Dairy-free option: substitute butter with coconut oil and use dairy-free yogurt.
  • Freeze unfrosted cupcakes wrapped individually for up to 3 months.

Nutrition

Keywords: strawberry mango cupcakes, margarita cupcakes, tropical cupcakes, tequila cupcakes, lime cupcakes, fruit cupcakes, adult cupcakes, gluten free cupcakes

Find it online: https://marycorner.com/strawberry-mango-margarita-cupcakes/