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Tropical Strawberry Mango Margarita Cupcakes

Tropical Strawberry Mango Margarita Cupcakes for Every Occasion

Delightful Tropical Strawberry Mango Margarita Cupcakes bring a mini-vacation in every bite, perfect for summer gatherings.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: Tropical
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cupcake Batter
  • 2 cups all-purpose flour can substitute with gluten-free flour blend
  • 1 cup granulated sugar can use brown sugar for extra moisture
  • 2 teaspoons baking powder ensure freshness
  • 0.5 teaspoon salt sea salt is recommended
  • 0.5 cup unsalted butter replace with coconut oil for dairy-free option
  • 2 large eggs use flax eggs for vegan option
  • 1 tablespoon vanilla extract use pure for best flavor
  • 1 cup milk almond milk for dairy-free
  • 0.5 cup fresh strawberries (pureed) thawed, drained frozen strawberries can work
  • 0.5 cup ripe mango (pureed) fresh or frozen varieties are welcome
  • 2 tablespoons lime juice can swap with lemon juice
  • 2 tablespoons tequila optional, can omit for non-alcoholic
Frosting
  • 2 cups powdered sugar sift for smooth texture
  • 0.25 cup heavy cream substitute with coconut cream for non-dairy
  • food coloring optional, use natural dyes for healthy choice

Equipment

  • Cupcake pan
  • Mixing bowls
  • Electric mixer
  • whisk
  • Wire rack

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with colorful paper liners.
  2. In a large mixing bowl, whisk together the dry ingredients: flour, sugar, baking powder, and salt.
  3. Cream the unsalted butter until fluffy, about 2-3 minutes, then add eggs, vanilla, and milk, mixing until smooth.
  4. Fold in the pureed strawberries, mango, lime juice, and tequila until well mixed.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
  6. Spoon the batter into the prepared liners, filling them two-thirds full, and bake for 18-20 minutes.
  7. Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
  8. Beat butter for the frosting until creamy, then gradually mix in powdered sugar, heavy cream, and vanilla until fluffy.
  9. Once cupcakes are cool, frost generously and garnish with sliced strawberries or lime zest.

Nutrition

Serving: 1cupcakeCalories: 180kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 12gVitamin A: 200IUVitamin C: 10mgCalcium: 30mgIron: 0.5mg

Notes

These delightful cupcakes can be customized for gluten-free or vegan diets, making them suitable for everyone at gatherings.

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