Strawberry Mango Margarita Cupcakes

This sweet and fruity Strawberry Mango Margarita Cupcake recipe brings the fun of a cocktail into a delectable dessert perfect for adult birthday parties, summer gatherings, or anytime you need a festive treat with tropical flair. The vibrant swirls of strawberry and mango create a visual delight while the sugared rims add that signature margarita touch.

I created these cupcakes for my sister's poolside birthday celebration last summer and they became an instant hit. The colorful presentation and unexpected flavor combination had everyone reaching for seconds before the main course was even served.

Ingredients

• All purpose flour: Forms the foundation for these tender cupcakes with just the right structure
• Caster sugar: Provides a finer texture that incorporates perfectly into the batter
• Baking powder: Ensures a proper rise for fluffy cupcakes
• Unsalted butter: Adds rich flavor while keeping the texture moist
• Eggs: Bind everything together while contributing to the lift
• Full cream milk: Brings moisture and tenderness to the crumb
• Vegetable oil: Works alongside butter for the perfect moisture balance
• Greek yogurt or sour cream: Adds tanginess and ensures moistness
• Vanilla extract: Provides a foundational flavor that complements the fruit
• Food gels: Deliver vibrant color without thinning the batter like liquid coloring
• Fruit flavorings: Enhance the strawberry and mango notes throughout
• Tequila: Optional but adds authentic margarita flavor and subtle complexity
• Buttercream frosting: Creates the perfect canvas for the decorative swirls
• Granulated sugar: Mimics the salt rim of a traditional margarita glass
• Fresh lime wedges and strawberries for garnish: Add the perfect finishing touch

Step-by-Step Instructions

Prepare Your Workspace:

Preheat your oven to 275°F 140°C for fan forced or 320°F 160°C for conventional ovens. Line two cupcake tins with paper liners ensuring they are evenly spaced. Gather all ingredients measured and at room temperature for the best incorporation.

Create The Dry Base:

In a large mixing bowl whisk together the flour sugar baking powder and salt until thoroughly combined. Add the softened butter and mix using a paddle attachment or hand mixer on low speed until the mixture resembles fine breadcrumbs with no large butter pieces visible.

Prepare The Wet Ingredients:

In a separate bowl combine the eggs milk oil yogurt tequila if using and vanilla extract. Whisk until smooth and fully integrated with no visible egg streaks. The mixture should appear light and well emulsified.

Divide And Flavor The Batter:

Split the batter equally between two bowls. In the first bowl gradually add pink and red food gel plus strawberry flavoring folding gently until evenly distributed. In the second bowl incorporate yellow food gel and mango flavoring using the same gentle folding technique until the color is uniform.

Layer The Batters:

Using separate piping bags or spoons alternate layers of strawberry and mango batter into each cupcake liner filling each about 2/3 full. This creates beautiful marbled interior that reveals itself with each bite. Avoid overmixing the batters where they meet to maintain distinct flavor zones.

Bake To Perfection:

Place the filled cupcake tins in the preheated oven and bake for 40 to 50 minutes. The longer baking time at a lower temperature ensures even rising without doming. Test for doneness by inserting a toothpick into the center it should come out clean or with a few dry crumbs.

Cool Completely:

Remove cupcakes from the oven and allow them to cool in the tins for 5 minutes before transferring to a wire rack to cool completely. This prevents the bottoms from becoming soggy and ensures proper structure for decorating.

Prepare Dual Flavored Frosting:

Make a batch of your preferred buttercream dividing it evenly between two bowls. Add pink/red food gel and strawberry flavoring to one portion yellow food gel and mango flavoring to the other. Mix each until the color and flavor are fully incorporated.

Create The Sugar Rim:

Lightly brush or dip the top edges of each cooled cupcake with water then immediately roll in granulated sugar to create the appearance of a salt rimmed margarita glass. The sugar should adhere in a neat ring around the cupcake top.

Pipe The Decorative Topping:

Fill two piping bags fitted with star tips with the strawberry and mango frostings. Using a steady hand pipe alternating swirls of each frosting on top of each cupcake creating a two tone effect. Start from the outside and work your way to the center with even pressure.

Add The Final Garnishes:

Carefully place a lime wedge and strawberry half on each frosted cupcake pushing gently into the frosting to secure. Position them slightly off center for the most attractive presentation reminiscent of a garnished cocktail.

Pin it

The mango flavoring was a happy accident in this recipe. I originally planned to make standard strawberry margarita cupcakes but had some leftover mango puree from breakfast. The combination was so delicious that it became the signature element of these now famous family cupcakes.

Storage Solutions

These cupcakes maintain their moisture beautifully for 3 days when stored in an airtight container at room temperature. For longer storage refrigerate for up to 5 days but allow them to come to room temperature before serving for the best flavor and texture. The sugar rim may dissolve slightly in the refrigerator but can be refreshed with a quick roll in fresh sugar before serving.

Flavor Variations

While strawberry and mango create a vibrant tropical profile these cupcakes adapt beautifully to other flavor combinations. Try pineapple and coconut for a piña colada version or blackberry and lime for a darker more sophisticated take. For a truly authentic margarita flavor add 1 tablespoon of lime zest to the batter and a teaspoon of lime juice to the frosting.

Serving Suggestions

Present these cupcakes on a tiered stand surrounded by fresh fruit and cocktail umbrellas for a festive display. For an adult gathering serve alongside actual strawberry mango margaritas in miniature glasses for a delightful pairing. These cupcakes also complement a Mexican inspired dinner party menu or tropical themed celebration.

Frequently Asked Questions

→ Can I make these cupcakes without tequila?

Yes, you can omit the tequila and still enjoy the vibrant strawberry and mango flavors. The cupcakes will remain family-friendly.

→ How do I achieve the sugar ‘rim’ effect?

Lightly dip the cooled cupcakes in water and roll them in granulated sugar. This mimics a margarita glass rim for a fun twist.

→ Can I use different flavors for the batter?

Absolutely! You can experiment with other fruit flavorings or colors to customize the cupcakes to your preference.

→ What type of buttercream works best for this recipe?

American or Swiss Meringue Buttercream works well. Use pink/red and yellow food gels to create vibrant strawberry and mango frostings.

→ How should I store these cupcakes?

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Bring them to room temperature before serving for the best flavor.