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Strawberry Mango Margarita Cupcakes

Delightful cupcakes combining vibrant strawberry and mango flavors with a fun margarita twist, perfect for summer gatherings or family events.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

For the Cupcake Batter
  • 1.5 cups all-purpose flour Can substitute with whole wheat for added fiber.
  • 1 cup sugar Consider using coconut sugar for a lower glycemic index.
  • 0.5 cups unsalted butter, softened Can be swapped for coconut oil for a dairy-free option.
  • 0.5 cups milk Use almond or oat milk for a lactose-free alternative.
  • 2 large eggs Flax eggs can be used as a vegan substitute.
  • 1 teaspoon baking powder Ensure it's fresh for best results.
  • 0.5 teaspoon baking soda Works alongside baking powder for fluffiness.
  • 0.25 teaspoon salt Enhances flavors; don’t skip it!
  • 0.5 cups pureed strawberries Fresh or frozen will work; thaw and drain excess water.
  • 0.5 cups pureed mango Use ripe mangos; frozen can be a time-saver.
  • 2 tablespoons tequila (optional) Adds a fun margarita flavor; omit or reduce for kids.
  • 1 teaspoon vanilla extract A must-have for depth of flavor.
  • 1 zest of 1 lime and juice of 1 lime Vital for that refreshing zing.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, cream together the butter and sugar until light and fluffy, about 3–5 minutes.
  3. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract and lime zest.
  4. Incorporate pureed strawberries and mango into the wet mixture.
  5. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  6. Gradually fold the dry ingredients into the wet ingredients, alternating with milk and tequila (if using). Stir until just combined.
  7. Fill the cupcake liners about two-thirds full with batter.
Baking
  1. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Cooling and Frosting
  1. Allow cupcakes to cool completely on a wire rack before frosting.

Notes

Make pureed fruits ahead of time to save on prep. Double the recipe for large gatherings; these cupcakes store well when covered.