Description
These Strawberry Mango Margarita Cupcakes are a delightful fusion of fruity tropical flavors and a classic margarita twist. Soft, moist cupcakes infused with fresh lime juice and tequila are loaded with diced mango and strawberries, then topped with a creamy lime and fruit-flavored cream cheese frosting. Perfect for summer celebrations or any occasion that calls for a refreshing, boozy dessert.
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)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup fresh lime juice
- 2 tablespoons tequila (optional)
- 1/4 cup milk
- 1/3 cup finely diced fresh mango
- 1/3 cup finely diced fresh strawberries
For the Frosting:
- 1/2 cup unsalted butter (softened)
- 4 oz cream cheese (softened)
- 2 1/2 cups powdered sugar
- 1 tablespoon fresh lime juice
- 1 tablespoon tequila (optional)
- 1/4 cup pureed strawberries or mango (or a mix)
- Pinch of salt
For Garnish (Optional):
- Coarse sugar or salt for the rims
- Lime wedges
- Diced fruit
- Strawberry slices
Instructions
- Preheat and Prepare Muffin Tin: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to ensure the cupcakes bake evenly and don’t stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures leavening is evenly distributed and the salt enhances the overall flavor.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which incorporates air for a tender cupcake texture.
- Add Eggs and Flavorings: Beat in the eggs one at a time to fully integrate them, then mix in vanilla extract, fresh lime juice, and tequila (if using) to give the cupcakes their margarita character.
- Combine Wet and Dry Ingredients: Alternately add the dry flour mixture and milk to the wet ingredients, mixing just until combined to avoid overworking the batter, which could toughen the cupcakes.
- Fold in Fruit: Gently fold in the finely diced fresh mango and strawberries to evenly distribute fruit pieces without breaking them down.
- Fill Cupcake Liners and Bake: Spoon the batter evenly into the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18–20 minutes or until a toothpick inserted into the center comes out clean.
- Cool Cupcakes: Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
- Prepare Frosting: Beat softened unsalted butter and cream cheese together until smooth. Gradually add powdered sugar, then mix in fresh lime juice, tequila (optional), fruit puree, and a pinch of salt. Beat until the frosting is light and fluffy, adjusting consistency with more powdered sugar or puree as needed.
- Frost and Garnish: Pipe or spread the frosting onto each cooled cupcake. Optionally, garnish by sprinkling coarse sugar or salt around the rims, and adding a lime wedge, diced fruit, or a strawberry slice on top for visual appeal and extra flavor.
Notes
- For a non-alcoholic version, substitute tequila with extra lime juice or orange juice to maintain the citrusy flavor.
- These cupcakes are best enjoyed the same day for optimum freshness and texture but can be stored in the refrigerator for up to 3 days.
- Ensure cupcakes are completely cool before frosting to prevent the frosting from melting.
- Use fresh, ripe mangoes and strawberries for the best flavor and texture in the cupcakes and frosting.
