Get ready for a real showstopper! Bursting with bright citrus, luscious fruit, and a zesty little twist, Strawberry Mango Margarita Cupcakes are pure sunshine in cupcake form. Imagine the tangy punch of fresh lime and tequila baked right into a soft, mango-infused cake, topped with a billowy strawberry-lime frosting and a festive garnish that makes every bite feel like a little celebration. Whether you’re throwing a summer soirée, a girls’ night, or just want to treat yourself to something beyond the ordinary, these tropical cupcakes are about to become your new favorite dessert.

Strawberry Mango Margarita Cupcakes Recipe - Recipe Image

Ingredients You’ll Need

You only need a handful of easy-to-find ingredients to bring these Strawberry Mango Margarita Cupcakes to life. Each one plays a special part – giving you the dreamiest texture, vibrant color, and that irresistible fruity-cocktail flavor in every single bite.

All-purpose flour: The sturdy base for tender cupcakes that hold up to juicy fruit add-ins.
Baking powder: Ensures your cupcakes rise beautifully and stay light.
Salt: Just a pinch wakes up all the bright, bold flavors.
Unsalted butter (softened): Makes for a plush, rich crumb and a creamy frosting.
Granulated sugar: Sweetens the deal while balancing all the zingy citrus notes.
Large eggs: Bind everything together and add moisture for a melt-in-your-mouth texture.
Vanilla extract: Adds an aromatic layer that anchors the fruit forward flavors.
Fresh lime juice: For essential tartness—fresh squeezed is absolutely worth it here.
Lime zest: Intensifies the citrus with every bite, infusing zest into both cake and frosting.
Tequila (optional): For true margarita vibes; skip it for a family-friendly version, but you’ll love the subtle kick it adds.
Mango purée (fresh or canned): Makes the cupcakes irresistibly moist while giving them a natural tropical hue.
Powdered sugar: The key to a silky-smooth frosting that pipes like a dream.
Strawberry purée (strained): Real berry flavor and a lovely pink hue—strain for the creamiest finish.
Coarse sugar or salt (optional garnish): Sprinkle a little extra “margarita magic” on top for looks and texture.
Lime wedges & strawberry slices (optional garnish): Instant festive flair and a hint at the flavors to come.

How to Make Strawberry Mango Margarita Cupcakes

Step 1: Prep Your Oven and Tin

Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with your favorite bright or tropical paper liners—this sets the stage for both easy cleanup and a picture-perfect reveal. Getting your equipment ready means you can focus on creating the batter quickly, ensuring the ingredients stay at their freshest.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. This quick step evenly distributes the leavener and salt, ensuring each cupcake bakes up evenly and all the flavors are well balanced. Whisking also helps prevent any lumps in your batter later on.

Step 3: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar until the mixture is light, creamy, and almost fluffy—about 3 minutes. This step is key for getting a lovely, tender crumb in your Strawberry Mango Margarita Cupcakes as it introduces little air pockets that fluff up during baking.

Step 4: Add Eggs and Flavorings

Beat the eggs into your butter-sugar mixture one at a time, mixing well after each. Stir in the vanilla extract, fresh lime juice, lime zest, tequila (if using), and mango purée. It will smell absolutely incredible at this stage—sweet and citrusy with a subtle tropical note.

Step 5: Combine Wet and Dry Mixtures

Gradually add the dry ingredients to the wet ones, mixing just until combined. Be gentle here—overmixing leads to tough cupcakes. The batter should look smooth, creamy, and flecked with little bits of lime zest and mango.

Step 6: Fill and Bake

Divide your cupcake batter evenly among the prepared liners, filling each about 2/3 of the way full. Pop them in the oven and bake for 18 to 22 minutes. You’ll know they’re ready when a toothpick inserted into the center comes out clean and the cupcakes spring back when touched.

Step 7: Cool Completely

Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Patience pays off here—frosting warm cupcakes can lead to a slippery, melty mess!

Step 8: Make the Strawberry-Lime Frosting

In a separate bowl, beat the softened butter until creamy. Gradually add powdered sugar, then blend in the strained strawberry purée, lime juice, and a pinch of salt. Whip everything together until it’s fluffy, aromatic, and pink-hued. The frosting should hold soft peaks and taste like a burst of summer.

Step 9: Frost and Garnish

Once your Strawberry Mango Margarita Cupcakes are fully cool, swirl or spread a generous layer of strawberry-lime frosting on top. Finish with a sprinkle of coarse sugar or salt around the rim, a lime wedge, or a slice of fresh strawberry for that classic margarita look.

How to Serve Strawberry Mango Margarita Cupcakes

Garnishes

These cupcakes love a little extra attention! For the full strawberry mango margarita cupcake experience, garnish each frosted cake with a lime wedge, a vibrant strawberry slice, or a touch of coarse sugar or salt for that margarita rim effect. Not only does this boost the wow-factor, but it aligns every bite with the cocktail-inspired theme.

Side Dishes

Serve these cupcakes with light, refreshing sides for a true summer dessert spread. Think a platter of fresh tropical fruit, a simple bowl of berries, or even a scoop of coconut sorbet. For parties, they pair beautifully with other mini treats—like tropical blondies or citrusy bars—that keep the vibe light and easy.

Creative Ways to Present

For a party, arrange your Strawberry Mango Margarita Cupcakes on a fun cake stand rimmed with lime wedges and extra strawberries. Try setting each cupcake in a margarita glass filled with coarse sugar, or add tiny paper umbrellas for a cheeky, tiki-inspired twist. Arrange in rainbow order for extra visual pop—guaranteed to steal the spotlight on any dessert table.

Make Ahead and Storage

Storing Leftovers

To keep your cupcakes fresh, store them in an airtight container in the refrigerator for up to 3 days. The flavors will stay bright and the frosting will remain creamy—just let them sit out for a few minutes before serving to bring back some of that soft, bakery-style texture.

Freezing

Strawberry Mango Margarita Cupcakes freeze surprisingly well! For best results, freeze the unfrosted cupcakes—wrapped individually—then thaw and frost fresh when needed. You can also freeze fully finished cupcakes (frosting and all), but let them thaw in the fridge overnight so the frosting sets up perfectly again.

Reheating

If you’d like your cupcakes closer to room temp (especially if they’ve come straight from the fridge), simply let them sit on the counter for 20 to 30 minutes. No need for the microwave—these beauties taste best just slightly cooler than room temperature, highlighting the creamy frosting and juicy fruit flavors.

FAQs

Can I make these Strawberry Mango Margarita Cupcakes without tequila?

Absolutely! Just skip the tequila and add an extra tablespoon of lime juice for an alcohol-free version that still tastes bright and festive. Perfect for family gatherings or kids’ birthday parties.

Can I use frozen fruit instead of fresh for the purées?

Yes, frozen mango and strawberries work well in this recipe. Just thaw completely and blend until smooth, then strain out any excess liquid or seeds for the silkiest purée.

How do I get vibrant frosting color naturally?

The secret is using well-strained strawberry purée—the more concentrated the purée, the deeper your pink. For extra color, you can add a drop or two of natural beet or strawberry extract, but honestly, strawberries alone usually do the trick!

Can I bake these cupcakes in advance for a party?

Absolutely! Bake the cupcakes a day in advance, store them covered at room temperature, and frost the day of your event for the dreamiest, freshest presentation. They keep their texture and flavor beautifully with this method.

Do these Strawberry Mango Margarita Cupcakes work for larger gatherings?

Definitely! Just double or triple the recipe in separate batches for best mixing, and bake as many batches as needed. These cupcakes look gorgeous arranged on tiered stands and always disappear quickly at summer parties.

Final Thoughts

There’s simply nothing like a batch of Strawberry Mango Margarita Cupcakes to add sparkle and fun to your dessert table. With every bite bursting with fruit, citrus, and that special party-ready flair, they’re a joyful twist on classic cupcakes you’ll want to make (and share!) again and again. I can’t wait for you to try this recipe and bring some tropical magic to your kitchen!

Strawberry Mango Margarita Cupcakes Recipe

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4.7 from 26 reviews

Author: admin
Total Time: 45 minutes
Yield: 12 cupcakes 1x
Diet: Vegetarian

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Description

Indulge in the tropical flavors of these Strawberry Mango Margarita Cupcakes with a refreshing strawberry-lime frosting. These cupcakes are a perfect treat for summer gatherings or any time you’re craving a sweet and tangy dessert with a hint of tequila.

Ingredients

Scale

For the cupcakes:

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter (softened)
3/4 cup granulated sugar
2 large eggs
1/2 teaspoon vanilla extract
1/4 cup fresh lime juice
1 tablespoon lime zest
1/4 cup tequila (optional)
1/2 cup mango purée (fresh or canned)

For the strawberry-lime frosting:

1/2 cup unsalted butter (softened)
3 cups powdered sugar
1/4 cup strawberry purée (strained)
1 tablespoon lime juice
pinch of salt

For garnish (optional):

Lime wedges
Coarse sugar or salt for rimming
Strawberry slices

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Instructions

Preheat Oven: Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
Cream Butter and Sugar: In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs, vanilla, lime juice, lime zest, tequila, and mango purée.
Add Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Divide batter into cupcake liners and bake for 18–22 minutes.
Make Frosting: Beat butter until creamy, then gradually add powdered sugar, strawberry purée, lime juice, and salt until light and fluffy.
Frost Cupcakes: Frost the cooled cupcakes and garnish as desired with lime wedges, sugar, or strawberry slices.

Notes

For a non-alcoholic version, omit the tequila and add an extra tablespoon of lime juice.
Best served the day they’re frosted but can be stored in the fridge for up to 3 days.

Prep Time: 25 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: Fusion