Description
Strawberry Mango Margarita Cupcakes combine the tropical sweetness of mango with a zesty lime and the classic flavors of a margarita, all baked into moist cupcakes and topped with a luscious strawberry frosting. Perfect for celebrations or a fun dessert, these cupcakes offer a delightful blend of fruity flavors with a touch of tequila for an adult twist, or a refreshing mocktail version without the alcohol.
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
- 1 tablespoon lime zest
- 1/4 cup tequila (optional)
- 1/3 cup whole milk
- 1/3 cup pureed fresh or frozen mango
For the Strawberry Frosting:
- 1/2 cup unsalted butter, softened
- 2 1/2 cups powdered sugar
- 1/3 cup pureed fresh or frozen strawberries
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 1 teaspoon lime juice (optional)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a muffin tin with 12 cupcake liners to ensure easy removal after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to distribute the leavening agents evenly within the flour.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened butter and granulated sugar until the mixture becomes light and fluffy, which helps create a tender cupcake texture.
- Add Eggs and Flavorings: Beat in the eggs one at a time to ensure thorough incorporation. Then add the vanilla extract, fresh lime juice, lime zest, and tequila if using, mixing well to combine all the flavors.
- Incorporate Mango and Milk: Stir in the pureed mango and whole milk until fully blended into the wet mixture, giving the batter its fruity moisture and richness.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture into the wet ingredients, mixing gently just until combined to avoid overmixing and tough cupcakes.
- Fill and Bake: Evenly divide the batter among the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Cupcakes: Remove the cupcakes from the oven, allow them to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely before frosting.
- Prepare Strawberry Frosting: Beat the softened butter until creamy. Gradually add powdered sugar while mixing. Then fold in the pureed strawberries, vanilla extract, a pinch of salt, and lime juice if using. Beat until the frosting is smooth and fluffy.
- Frost and Garnish: Pipe or spread the strawberry frosting onto the cooled cupcakes. Optionally, garnish with lime zest, fresh strawberry slices, or coarse sugar for an extra decorative touch.
Notes
- For non-alcoholic cupcakes, simply omit the tequila and compensate by adding a little extra whole milk or lime juice to maintain moisture and flavor.
- These cupcakes are best enjoyed the day they are frosted to maintain freshness, but they can be stored in the refrigerator for up to 3 days.
- Bring refrigerated cupcakes to room temperature before serving for the best taste and texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
