Strawberry Mango Margarita Cupcakes Recipe
These Strawberry Mango Margarita Cupcakes are a tropical twist on your favorite cocktail fluffy, fruity, and frosted with vibrant buttercream. Perfect for summer parties, bridal showers, or just sweet self-indulgence.
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.
