Strawberry Mango Margarita Cupcakes
Sometimes you just need a dessert that feels like a vacation. You know the feeling. It’s been a long week, and the idea of a tropical beach with a fun drink in your hand sounds like the best thing in the world.
Well, I can’t book you a flight, but I can give you the next best thing in cupcake form.
These Strawberry Mango Margarita Cupcakes are basically a party on a plate. They’re a little sweet, a little tangy, and have just enough kick to make things interesting. It’s an adult dessert that doesn’t take itself too seriously.
And don’t get intimidated by the name. I promise, these are way easier to make than you think. We’re not doing anything crazy here, just mixing some simple ingredients to create something that tastes amazing. So let’s get to it.
What You’ll Need
First things first, let’s gather our supplies. Breaking it down makes it feel less like a giant, overwhelming list.
For the Mango Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 2 large eggs, also at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup mango puree (from about 1 large ripe mango)
- 1/4 cup milk
- 2 tablespoons tequila (silver or blanco works best)
- Zest of 1 lime
For the Strawberry Tequila Buttercream:
- 1 cup unsalted butter, softened
- 3-4 cups powdered sugar
- 1/2 cup strawberry puree (fresh or thawed frozen strawberries work)
- 2 tablespoons tequila
- 1 tablespoon lime juice
- A tiny pinch of salt
For the Garnish (Totally Optional, But Fun):
- Coarse salt or sugar for the rim
- Small lime wedges or slices
- Tiny pieces of fresh strawberry or mango
Pro Tips
I’ve made a few batches of these, and let’s just say I’ve learned a thing or two. Here are some tips so your first try is a home run.
1. Room Temperature is NOT a Suggestion.
Seriously. When a recipe says “room temperature butter” or “room temperature eggs,” it’s for a reason. Cold ingredients don’t mix together smoothly. You’ll get a lumpy batter, which leads to dense, sad cupcakes. Leave your butter and eggs on the counter for at least an hour before you start. It makes a HUGE difference.
2. Don’t Drown the Batter.
When you’re alternating between the dry and wet ingredients, mix *just* until the flour disappears. Overmixing develops the gluten in the flour too much, and you’ll end up with tough, rubbery cupcakes instead of light and fluffy ones. A few small lumps are perfectly fine.
3. Taste Your Frosting As You Go.
Buttercream is personal. Some people like it super sweet, others not so much. Start with 3 cups of powdered sugar and add more if you need it. The same goes for the tequila and lime. Add the liquids slowly and taste it. Does it need more of a kick? Add a splash more tequila. More tang? A little more lime juice. You’re the boss here.
4. Making Your Own Puree is Worth It.
You can buy fruit puree, but making it is so easy and tastes way better. For the mango, just peel and chop a ripe mango, then blend it until smooth. For the strawberries, just wash, hull, and blend. That’s it. No added sugars or weird preservatives, just pure fruit flavor.
Tools You’ll Need For This Masterpiece
You don’t need a professional bakery setup for this. Just some basic stuff you probably already have.
- Muffin tin
- Cupcake liners
- Electric mixer (stand or hand mixer)
- A few mixing bowls
- Measuring cups and spoons
- Spatula
- Blender or food processor (for the purees)
- Piping bag and tip (or a Ziploc bag with the corner snipped off)
Possible Substitutions and Variations
Don’t have something on the list? Or just want to mix it up? No problem. Baking is flexible.
| Original Ingredient | Substitution Idea | A Quick Note |
|---|---|---|
| Tequila | Lime Juice or Water | For a non-alcoholic version. Adds liquid without the kick. |
| Mango Puree | Pineapple or Peach Puree | Keeps the tropical vibe going. |
| All-Purpose Flour | Gluten-Free 1-to-1 Baking Flour | Use a blend that contains xanthan gum. |
| Butter | Vegan Butter Sticks | Use a good quality brand for the best texture. |
Make-Ahead Tips
If you want to break up the work, you totally can. Life is busy, I get it.
The cupcakes can be baked a day ahead. Let them cool completely, then store them in an airtight container at room temperature. Don’t frost them until you’re ready to serve.
The buttercream can also be made up to two days in advance. Store it in an airtight container in the fridge. Before you use it, let it sit at room temperature for about 30-60 minutes to soften, then give it a quick whip with your mixer to make it light and fluffy again.
How to Make Strawberry Mango Margarita Cupcakes
Alright, time for the fun part. Let’s bake.
For the Mango Cupcakes:
Step 1: Preheat your oven to 350°F (175°C) and line a muffin tin with 12 cupcake liners. No one likes cleaning muffin tins.
Step 2: In a medium bowl, whisk together the flour, baking powder, and salt. Just a quick mix to combine everything. Set it aside.
Step 3: In a larger bowl, use your electric mixer to beat the softened butter and sugar together on medium-high speed until it’s light and fluffy. This usually takes about 3-4 minutes. Don’t rush this step; it adds air to the batter.
Step 4: Add the eggs one at a time, beating well after each one. Then, mix in the vanilla extract and the lime zest.
Step 5: In a small bowl, stir together the mango puree, milk, and tequila. This is your wet mixture.
Step 6: Now, alternate adding the dry and wet ingredients to your butter mixture. Start with a third of the dry, mix, then half of the wet, mix. Repeat until it’s all in there, ending with the dry ingredients. Remember, mix only until just combined.
Step 7: Fill your cupcake liners about two-thirds full. An ice cream scoop works perfectly for this to get them all the same size.
Step 8: Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let them cool in the pan for a few minutes before moving them to a wire rack to cool completely.
For the Strawberry Tequila Buttercream:
Step 1: In a large bowl, beat the softened butter with your mixer until it’s creamy and smooth. About 2 minutes.
Step 2: Gradually add the powdered sugar, one cup at a time, on low speed. Once it’s all incorporated, turn the speed up to medium-high and beat for another 3 minutes until it’s fluffy.
Step 3: On low speed, mix in the strawberry puree, tequila, lime juice, and salt until just combined. Be careful not to splash!
Step 4: Once it’s mixed, crank the speed back up to medium-high and beat for another minute or two until the frosting is light, airy, and glorious. Taste it and adjust if you need to.
For Assembly:
Step 1: Make sure your cupcakes are 100% cool. I mean it. Even slightly warm cupcakes will melt your beautiful frosting into a soupy mess.
Step 2: If you want that “salted rim” effect, pour some coarse salt or sugar onto a small plate. Lightly brush the edge of the cupcake tops with a tiny bit of lime juice or water, then gently dip them onto the plate.
Step 3: Transfer your frosting to a piping bag with your favorite tip (a star tip looks great) and pipe a generous swirl onto each cupcake. No piping bag? A Ziploc bag with the corner cut off works fine, or just spread it on with a knife. Done is better than perfect.
Step 4: Top with a small lime wedge or a piece of fruit for that final touch.
A Little Something About Nutrition
Let’s be real, these are a treat. But if you’re curious about what’s inside, here’s a rough idea. This can vary a lot based on your specific ingredients and how much frosting you pile on.
| Nutrient (per cupcake, approx.) | Amount |
|---|---|
| Calories | 350-400 kcal |
| Fat | 18g |
| Carbohydrates | 45g |
| Sugar | 35g |
| Protein | 3g |
What Do These Go With? (Besides More Margaritas)
These cupcakes are the star of the show, but they play well with others. They are perfect for a summer BBQ, a Cinco de Mayo party, or just a Tuesday night.
Pair them with some spicy fish tacos, a big bowl of guacamole and chips, or a fresh fruit salad to balance out the sweetness.
Tips for Being Quick in the Kitchen
Want to save some time? While the cupcakes are baking, you can make the buttercream frosting. By the time they come out of the oven and cool, your frosting will be ready to go.
Also, clean as you go. It sounds like something your mom would say, but washing a bowl here and there while things are baking saves you from facing a mountain of dishes at the end.
Tips for Leftovers and Storage
If you somehow have leftovers (which is a big if), you’ll want to store them properly.
Store the frosted cupcakes in an airtight container in the refrigerator for up to 3 days. The butter in the frosting means they need to stay chilled. Let them sit out for about 20-30 minutes before serving to let the frosting soften up a bit.
Frequently Asked Questions
Q1. Can I make these non-alcoholic?
Ans: Absolutely. In the cupcake batter, just replace the 2 tablespoons of tequila with 2 extra tablespoons of milk or even lime juice for more tang. For the frosting, replace the tequila with more lime juice or a splash of milk to get the right consistency.
Q2. Can I use frozen fruit for the puree?
Ans: Yes! Frozen fruit works great. Just make sure to thaw it completely before you blend it. If there’s a lot of extra liquid after thawing, you might want to drain a little of it off so your puree isn’t too watery.
Q3. My frosting seems too thin/runny. What did I do wrong?
Ans: It’s an easy fix! This usually happens if your butter was too soft or your puree was a bit too liquidy. Just add more powdered sugar, a quarter cup at a time, until it thickens up. If it’s still not holding its shape, pop the bowl in the fridge for 15-20 minutes, then whip it again. That should do the trick.
Q4. Can I freeze these cupcakes?
Ans: You can. It’s best to freeze them unfrosted. Wrap them individually in plastic wrap, then place them in a freezer-safe bag or container. They’ll last for up to 3 months. To thaw, just leave them on the counter for a few hours. Frost them once they’re fully thawed.
Wrapping Up
So there you have it. A cupcake that’s a little bit out of the ordinary but completely achievable for any home baker.
Baking should be fun, not stressful. It’s about making something delicious and maybe impressing yourself a little bit in the process. These Strawberry Mango Margarita Cupcakes are perfect for that.
Give them a try! And when you do, I’d love to hear how they turned out. Drop a comment below and tell me about it, or ask any questions you have. I’m here to help.