Strawberry Mango Margarita Cupcakes

Fruity, fun, and bursting with tropical flavor, these Strawberry Mango Margarita Cupcakes are the ultimate dessert for summer parties, Cinco de Mayo, or whenever you’re in the mood for something sweet and refreshing. With soft mango-studded cupcakes, a tangy strawberry-lime frosting, and a bright, citrusy kick, every bite delivers a playful twist on your favorite drink—without the alcohol, of course!

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Why You’ll Love This Recipe
Tropical & Tangy – Sweet mango and juicy strawberries with a splash of lime.
Perfect for Parties – A fun, eye-catching dessert that feels like a celebration.
No Alcohol Needed – All the flavor of a margarita, none of the booze.
Light & Moist – These cupcakes are fluffy, tender, and packed with fresh fruit.
Easy to Make – Simple ingredients and no special tools required.

Ingredients You’ll Need

For the Mango Cupcakes:

• 1½ cups all-purpose flour
• 1½ tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• ⅓ cup sour cream or plain Greek yogurt
• ¼ cup milk
• ½ tsp vanilla extract
• 1 tbsp lime juice
• 1 tsp lime zest
• ¾ cup finely chopped ripe mango (fresh or thawed from frozen)

For the Strawberry-Lime Frosting:

• ½ cup unsalted butter, softened
• 3 cups powdered sugar
• ¼ cup strawberry puree (blend fresh or thawed frozen strawberries)
• 1 tsp lime juice
• ½ tsp lime zest
• Pinch of salt

Optional Garnishes:

• Fresh strawberry or mango slices
• Lime wedges or zest
• Coarse sugar or sprinkles for a “salted rim” look

Tools You’ll Need

• Mixing bowls
• Hand or stand mixer
• Cupcake pan + liners
• Zester or microplane
• Piping bag or spatula for frosting
• Cooling rack

Step-by-Step Instructions

Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and line a cupcake pan with 12 liners.

Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

Step 3: Cream the Butter and Sugar
In a large bowl, beat butter and sugar together until light and fluffy (about 2–3 minutes).

Step 4: Add the Wet Ingredients
Beat in the eggs one at a time.
Mix in sour cream, milk, vanilla, lime juice, and zest until smooth.

Step 5: Combine and Fold in Mango
Gradually add dry ingredients to the wet mixture, mixing until just combined.
Gently fold in the chopped mango with a spatula.

Step 6: Fill and Bake
Divide batter evenly among cupcake liners, filling about ¾ full.
Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Step 7: Make the Frosting
In a large bowl, beat the butter until smooth.
Gradually add powdered sugar, 1 cup at a time.
Mix in strawberry puree, lime juice, lime zest, and a pinch of salt until fluffy and smooth.
If too soft, add more powdered sugar; if too stiff, add a touch more puree.

Step 8: Frost the Cupcakes
Once the cupcakes are completely cool, frost using a piping bag or spatula.
Garnish with a slice of strawberry, mango, or a sprinkle of coarse sugar for a margarita-inspired finish.

Tips for Success
Use Ripe Fruit – Ripe mango and strawberries will give you the best flavor and texture.
Don’t Overmix – Stir just until combined to keep cupcakes light.
Cool Completely – Let cupcakes cool fully before frosting to avoid melting.
Zest First – Zest your limes before juicing them—it’s easier and prevents mess.
Make Ahead – Bake cupcakes a day early and frost right before serving.

Serving Suggestions

• With sparkling lime water or mocktail spritzers
• On a tropical dessert table with coconut macaroons and fruit kabobs
• Topped with whipped cream for extra indulgence
• Decorated with mini umbrellas for fun summer vibes

How to Store

Room Temperature:
Store in an airtight container for up to 2 days.

Refrigerator:
Keep frosted cupcakes in the fridge for up to 4–5 days. Bring to room temperature before serving.

Freezing:
Freeze unfrosted cupcakes for up to 2 months. Thaw overnight and frost fresh.

Frequently Asked Questions

1. Can I use frozen fruit?
   Yes—just thaw and drain excess liquid before using in the batter or frosting.
2. What can I use instead of sour cream?
   Greek yogurt works great and adds the same moisture and tang.
3. Can I make this recipe gluten-free?
   Yes—use a 1:1 gluten-free flour blend, but check texture and adjust moisture if needed.
4. Can I use a different frosting?
   Definitely! Try a cream cheese frosting, coconut whipped cream, or vanilla buttercream.
5. Do these taste like a margarita?
   They have the bright, citrusy notes and fruitiness of a margarita—but are totally alcohol-free.

Final Thoughts
These Strawberry Mango Margarita Cupcakes are the perfect balance of fruity, sweet, and zesty. With tender mango cupcakes and vibrant strawberry-lime frosting, each bite feels like a tropical getaway. Whether you’re baking for a birthday, picnic, or just because—you’ll love the color, flavor, and fun they bring to any table.

Preparation Time: 20 minutes
Cooking Time: 20 minutes
Cuisine: American / Tropical-Inspired

Nutritional Information (Per Cupcake):
Calories: 310 | Protein: 3g | Carbohydrates: 40g | Fat: 15g | Fiber: 1g | Sodium: 180mg

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