Strawberry Mango Margarita Cupcakes

These strawberry mango margarita cupcakes are like a tropical vacation in dessert form. They’re soft, fruity, and bursting with bright flavors that make every bite feel refreshing. The mix of sweet mango and tangy strawberry gives them that perfect sunny twist.

I love how fun and colorful they are, especially with the light citrus kick that tastes just like a summer drink. The frosting is smooth and creamy with a hint of lime that ties everything together. They’re sweet, zesty, and totally irresistible.

They’re perfect for parties, summer gatherings, or anytime you need a little getaway on a plate. Every bite feels bright, cheerful, and full of those warm, happy vibes.

Why You’ll Love This Recipe

• Reader Favorite: As one reader exclaimed, “These cupcakes are like sunshine in dessert form!”
• Tropical and Fun: The combination of strawberry and mango with a hint of tequila creates a refreshing, memorable treat.
• Perfect for Parties: These eye-catching cupcakes steal the show at any gathering.
• Easy to Make: Simple steps lead to impressive results.
• Customizable: Adjust the tequila amount or make them alcohol-free for all ages.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Total Time: About 45 minutes

Servings: This recipe makes 12 cupcakes—perfect for a small party or family gathering. Want more? Simply double the recipe and use two muffin tins.

Difficulty: Easy enough for beginners but impressive enough to wow experienced bakers.

Required Kitchen Tools

• Muffin tin (12-cup)
• Cupcake liners
• Mixing bowls (medium and large)
• Electric mixer (hand or stand)
• Measuring cups and spoons
• Wire cooling rack
• Piping bag with decorating tip (optional)
• Zester or grater for lime zest

Ingredients

These tropical cupcakes combine simple pantry staples with fresh fruit flavors to create something truly special. The tequila adds a grown-up twist, while the colorful layers make them visually stunning. Here’s everything you’ll need to bring this dessert together:

For the Cupcakes:

• Flour: All-purpose flour creates the perfect tender crumb.
• Sugar: Granulated sugar adds sweetness and helps create a light texture.
• Baking Powder: Helps the cupcakes rise and stay fluffy.
• Salt: Balances the sweetness and enhances all the flavors.
• Butter: Softened butter adds richness and moisture.
• Eggs: Bind everything together and add structure.
• Milk: Keeps the cupcakes moist and tender.
• Vegetable Oil: Works with butter for extra moisture.
• Greek Yogurt and Sour Cream: These dairy ingredients create an incredibly moist, tender crumb.
• Vanilla Extract and Vanilla Bean Paste: Add depth and complement the fruit flavors.
• Food Gels: Pink and red for strawberry layer, yellow for mango layer.
• Flavorings: Strawberry and mango flavorings boost the fruit taste.
• Tequila: Adds that signature margarita flavor.

For the Topping:

• Buttercream Frosting: Smooth, creamy base for decorating.
• Granulated Sugar: For rimming the cupcakes like a margarita glass.
• Limes: Fresh zest and wedges for garnish.
• Strawberries: Fresh fruit for beautiful decoration.

Variations for Strawberry Mango Margarita Cupcakes

• Make It Alcohol-Free: Skip the tequila and add extra fruit flavoring or a splash of lime juice.
• Try Different Fruits: Use pineapple or passion fruit flavoring for a tropical twist.
• Add Coconut: Mix shredded coconut into the batter for extra tropical flavor.
• Use Fresh Fruit: Fold small pieces of fresh strawberries or mango into the batter.
• Change the Frosting: Try cream cheese frosting or lime buttercream for variety.

How to Make Strawberry Mango Margarita Cupcakes Step-by-Step Instructions

1. Prepare Your Pan

Preheat your oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners and set aside.

2. Mix the Dry Ingredients

In a medium bowl, whisk together flour, sugar, baking powder, and salt until well combined. This ensures even distribution of the leavening agent.

3. Combine the Wet Ingredients

In a large bowl, beat softened butter until creamy. Add eggs one at a time, mixing well after each addition. Pour in milk, vegetable oil, Greek yogurt, sour cream, vanilla extract, and vanilla bean paste. Mix until smooth and well combined.

4. Create the Batter

Slowly add the dry ingredients to the wet mixture. Beat on low speed until just combined. Be careful not to overmix, as this can make cupcakes tough.

5. Divide and Flavor

Split the batter into two equal portions. To one portion, add pink and red food gel along with strawberry flavoring and a splash of tequila. To the other portion, add yellow food gel, mango flavoring, and a splash of tequila. Mix each bowl until the colors are vibrant and evenly distributed.

6. Layer the Batters

Spoon or pipe the strawberry batter into the cupcake liners, filling each about one-third full. Carefully add the mango batter on top, filling to about two-thirds full. This creates beautiful layered cupcakes.

7. Bake

Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. The tops should spring back when lightly touched.

8. Cool Completely

Remove from the oven and let the cupcakes cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely before frosting. This prevents the frosting from melting.

Serving and Decoration

How to Serve Strawberry Mango Margarita Cupcakes

Transform these cupcakes into show-stopping desserts with margarita-inspired decorations:

• Sugar Rim: Rub lime zest around the edges of frosted cupcakes, then dip in granulated sugar to mimic a salted margarita rim.
• Fresh Fruit: Top each cupcake with a small strawberry slice or fresh mango piece.
• Lime Garnish: Add a small lime wedge to each cupcake for that authentic margarita look.
• Colorful Frosting: Pipe buttercream in swirls using a large star tip for a professional finish.
• Serve Chilled: These cupcakes taste especially refreshing when slightly chilled.

Storing Strawberry Mango Margarita Cupcakes

• Room Temperature: Store unfrosted cupcakes in an airtight container for up to 2 days.
• Refrigerated: Keep frosted cupcakes covered in the refrigerator for up to 4 days. The dairy in the frosting stays freshest when chilled.
• Freezing: Freeze unfrosted cupcakes wrapped tightly in plastic wrap for up to 3 months. Thaw at room temperature before frosting.

Tips and Tricks for Success

• Room Temperature Ingredients: Make sure butter, eggs, and dairy are at room temperature for the smoothest batter.
• Don’t Overmix: Mix the batter just until the flour disappears to keep cupcakes light and fluffy.
• Even Scooping: Use an ice cream scoop or measuring cup to divide batter evenly among cups.
• Test for Doneness: Insert a toothpick in the center; it should come out with just a few moist crumbs.
• Adjust Tequila: Start with less tequila if you prefer a subtle flavor, or use more for a stronger kick.
• Food Gel Works Best: Gel food coloring creates vibrant colors without thinning the batter like liquid coloring.

Nutrition

Nutrient	Per Cupcake
Calories	285
Total Fat	14g
Saturated Fat	7g
Cholesterol	55mg
Sodium	180mg
Total Carbohydrates	36g
Dietary Fiber	1g
Sugars	22g
Protein	4g

Note: Nutritional values are approximate and may vary based on specific ingredients used.

Strawberry Mango Margarita Cupcakes FAQs

Can I make these cupcakes without alcohol? Yes! Simply omit the tequila and add an extra teaspoon of each fruit flavoring or a tablespoon of fresh lime juice for that tangy margarita taste.

Can I use natural food coloring? You can, but natural colors may not be as vibrant. Beet powder works for pink, and turmeric gives a yellow hue.

How do I know when the cupcakes are done? Insert a toothpick into the center of a cupcake. If it comes out clean or with just a few moist crumbs, they’re ready.

Can I make these ahead of time? Yes! Bake the cupcakes up to 2 days ahead and store them unfrosted. Frost them a few hours before serving for the freshest taste.

What if I don’t have vanilla bean paste? You can use an extra teaspoon of vanilla extract instead. The paste adds nice flecks, but extract works just fine.