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–+ servings
Strawberry Mango Margarita Cupcakes
Rauz Karoline

Delightfully Juicy Strawberry Mango Margarita Cupcakes

Discover the delicious combination of strawberry and mango in these delightful Strawberry Mango Margarita Cupcakes, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 24 cupcakes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups plain all-purpose flour
  • 1 ½ cups caster sugar superfine
  • 1 tablespoon baking powder
  • ½ teaspoon fine salt
  • ½ cup unsalted butter softened
  • 3 large eggs
  • 1 cup full-cream whole milk
  • ½ cup vegetable oil
  • 1 cup Greek yogurt or sour cream
  • 2 teaspoons vanilla extract or vanilla bean paste
  • 1 teaspoon pink food gel + red food gel
  • 1 teaspoon strawberry flavoring
  • 1 teaspoon yellow food gel
  • 1 teaspoon mango flavoring
  • ¼ cup tequila optional
  • 3 cups American buttercream frosting or Swiss meringue buttercream frosting
  • 1 teaspoon pink food gel + red food gel for frosting
  • 1 teaspoon strawberry flavoring for frosting
  • 1 teaspoon yellow food gel for frosting
  • 1 teaspoon mango flavoring for frosting
  • ½ cup granulated sugar for rimming
  • 40 limes wedges
  • 10 strawberries halved

Method
 

  1. Preheat your oven to 350°F (175°C) and prepare your cupcake tins by placing liners in each cavity.
  2. In a large mixing bowl, combine the plain all-purpose flour, caster sugar, baking powder, and fine salt.
  3. Add the softened unsalted butter into the dry mix and continue mixing on medium speed until the mixture resembles coarse crumbs.
  4. Incorporate the large eggs, whole milk, vegetable oil, Greek yogurt, tequila (if using), and vanilla extract into the bowl. Mix until everything is combined and the batter is smooth.
  5. Divide the batter into two bowls. In one bowl, add pink/red food gel and strawberry flavoring, while in the other bowl, mix in yellow food gel and mango flavoring.
  6. Transfer each colored batter into separate piping bags. Pipe the yellow batter into each cupcake liner, followed by a swirl of the red batter on top.
  7. Bake your cupcakes for about 18-20 minutes, or until a toothpick comes out clean.
  8. Once baked, let the cupcakes cool in the tins for about 5 minutes, then transfer them onto a wire rack to cool completely.
  9. Prepare the frosting by mixing American buttercream or Swiss meringue buttercream with the pink/red food gel, strawberry flavoring, yellow food gel, and mango flavoring until light and fluffy.
  10. Lightly brush the tops of each cooled cupcake with water, then dip them into granulated sugar.
  11. Using an open star piping tip, frost each cupcake with the vibrant buttercream.
  12. Adorn each frosted cupcake with two lime wedges and a halved strawberry on top.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 3gCholesterol: 50mgSodium: 150mgFiber: 1gSugar: 18g

Notes

  • Use room temperature ingredients for better mixing.
  • Avoid overmixing to keep the cupcakes fluffy.
  • Check for doneness at 15 minutes to avoid dry cupcakes.
  • Cool completely before frosting.
  • Consider adding fresh fruits just before serving.
  • Chill the frosting if it isn't holding shape.

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