Some bakes are made for the season, and this one feels like a summer party in every bite. These Strawberry Mango Margarita Cupcakes are bursting with tropical flavor, layered with sweet strawberry and mango extracts, and finished with a bright, tequila-kissed twist that gives them their namesake sparkle.
Whether you’re hosting a brunch, planning a poolside treat, or just want to bring vacation vibes into your kitchen, this recipe hits the mark without going over the top. Last summer, I baked a batch of these for a backyard get-together.
Everyone thought I picked them up from a trendy bakery and when I said they were homemade (with tequila!), I got recipe requests before dessert was even cleared. The real magic? You get the taste of a fruity margarita with a soft, fluffy crumb, all without needing fancy tools or complicated steps.
They’re also customizable tequila is optional and pair beautifully with a creamy Homemade Strawberry Yogurt for a non-alcoholic brunch spread, or a chilled Vodka Margarita for grown-up nights.
And here’s the bonus: these cupcakes are lighter than most butter-heavy desserts, with Greek yogurt and oil adding moisture while keeping them fluffier and fresher.
In fact, studies show recipes that use yogurt or oil in place of excess butter can cut down saturated fat by up to 30%, making these cupcakes a smarter indulgence.
The colors are bold, the flavors are bright, and the texture is everything you’d want in a tropical cupcake. They’re sunshine in a wrapper.
Tried it? Tell me how it went or better yet, share your own twist!
What Makes These Cupcakes My Go-To Summer Treat?
There’s something about this recipe that just fits whether it’s a relaxed baking day or a festive backyard party. Here’s why these cupcakes have become one of my seasonal staples (and might become yours too):
- They’re a summer crowd-pleaser: The first time I made them was for a sunny BBQ, and they vanished before I even finished pouring drinks. That perfect mix of fruity flavor and soft texture just works.
- No-fuss and mixer-free: I love how easy these are to whip up no electric mixer needed. The Greek yogurt makes the crumb soft and moist, and clean-up is a breeze.
- They welcome small twists: I started adding fresh lime zest to the batter for a citrus pop, and it totally elevates the margarita vibe. It’s such a fun flavor to experiment with.
- They’re fun conversation starters: Whenever I bring these to parties, people always smile at the idea of a margarita in cupcake form it’s playful, unexpected, and totally delicious.
- They feel lighter without losing flavor: The combination of oil and yogurt keeps them tender and rich, but not too heavy. It’s a treat you can enjoy without that post-dessert slump.
Strawberry Mango Margarita Cupcakes Recipe
Equipment
- Mixing bowls (2-3)
- Whisk and spatula
- Cupcake/muffin tray
- Cupcake Liners
- Oven
- Measuring cups & spoons
- Piping bag (optional for frosting)
- Cooling rack
Ingredients
Cupcakes:
- 3 1/2 cups / 430 g plain all-purpose flour
- 1 1/4 cups / 265 g caster superfine sugar
- 3 tsp / 3 tsp baking powder
- 1/2 tsp / 1/2 tsp fine salt
- 1/2 cup / 125 g unsalted butter softened
- 2 / 2 large eggs
- 1 1/2 cups / 375 ml full-cream whole milk
- 1/2 cup / 125 ml vegetable oil
- 2 tbsp / 2 tbsp Greek yoghurt or sour cream
- 1 tsp / 1 tsp vanilla extract or vanilla bean paste
- 4 / 4 drops pink food gel + 3 drops red food gel
- 1 tsp / 1 tsp strawberry flavouring
- 4 / 4 drops yellow food gel
- 1 tsp / 1 tsp mango flavouring
- 2 tsp tequila (optional)
Frosting:
- 1 / 1 batch American buttercream frosting or Swiss meringue buttercream frosting
- 5 / 5 drops pink food gel + 3 drops red food gel
- 1 tsp / 1 tsp strawberry flavouring
- 5 / 5 drops yellow food gel
- 1 tsp / 1 tsp mango flavouring
Decorations:
- 1 cup / 1 cup granulated sugar
- 10 / 10 limes – cut into 40 wedges
- 10 / 10 strawberries washed & halved
Instructions
- Preheat oven to 175°C (350°F) and line a cupcake tray with liners.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, mix eggs, milk, oil, yogurt, vanilla, and food coloring.
- Divide the batter into two add strawberry flavor to one, mango to the other.
- Spoon batters alternately into cupcake liners to create a marbled effect.
- Bake for 18–22 minutes or until a toothpick comes out clean.
- Let cupcakes cool completely on a wire rack.
- Frost with strawberry-mango flavored buttercream and decorate with sugar, lime wedges, and strawberry halves.
Nutrition Info:
| Nutrition | Value |
| Calories | 209kcal |
| Carbohydrates | 27g |
| Protein | 2g |
| Fat | 10g |
| Sugar | 10g |
| Sodium | 124mg |
Tips To Make These Cupcakes Even Better!
- Use yogurt at room temperature: Cold yogurt can cause the batter to seize or become uneven. Let it sit out for 15–20 minutes to blend smoothly into the wet mix.
- Tequila is optional but a splash of triple sec adds extra citrus punch: If you’re skipping the tequila, consider a tiny drop of orange liqueur essence or triple sec for that cocktail-like finish without the booze.
- Layer the batter for a visual pop: Instead of mixing the strawberry and mango batters together, alternate spoonfuls in the liners. This keeps the colors distinct and gives a marbled look that impresses.
- Add lime zest to frosting for extra brightness: A little grated lime zest stirred into the buttercream adds a zippy contrast to the sweet fruit flavors and ties in the margarita theme beautifully.
- Chill cupcakes before decorating for cleaner frosting lines: Especially helpful if your kitchen runs warm cool cupcakes hold their shape and won’t melt the buttercream.
- Garnish just before serving: Sugar-coated limes and strawberries look best when fresh. Add them right before presentation to avoid soggy decorations or bleeding colors.
- Flavor gels make a big difference: Don’t skip on the mango and strawberry flavorings these concentrated gels are what really make the fruity layers taste like more than just colored cake.
Quick Questions?
Q. Can I skip the tequila in the recipe?
Ans: Absolutely! The cupcakes still taste amazing without it just use more fruit flavoring or add a drop of lime essence.
Q. How do I store these cupcakes?
Ans: Store them in an airtight container at room temperature for 1 day or refrigerate for up to 3 days. Bring to room temp before serving.
Q. Can I make these ahead of time?
Ans: Yes! You can bake the cupcakes a day in advance and frost them right before serving for best texture and freshness.
Q. What kind of yogurt works best?
Ans: Thick Greek yogurt or full-fat plain yogurt works best it keeps the cupcakes moist and gives them that tender crumb.
Q. How strong is the margarita flavor?
Ans: It’s light and fun not overpowering. You’ll get hints of fruit and lime without it tasting like a cocktail.
