Description
Zesty Strawberry Mango Margarita Cupcakes combine fresh strawberries and ripe mangoes with tangy lime and a splash of tequila for a tropical, margarita-inspired dessert that’s moist, fluffy, and perfect for celebrations or summer gatherings.
Ingredients
Fruit
- Fresh Strawberries (about 1 cup, diced plus 1/4 cup for garnish)
- Ripe Mango (about 1 cup, chopped plus 1/4 cup for garnish)
Dry Ingredients
- All-Purpose Flour (1 1/2 cups)
- Sugar (3/4 cup)
- Baking Powder (1 1/2 teaspoons)
- Salt (1/4 teaspoon)
Wet Ingredients
- Butter or Oil (1/3 cup, melted)
- Eggs (2 large)
- Lime Juice (2 tablespoons, freshly squeezed)
- Lime Zest (1 teaspoon)
- Vanilla Extract (1 teaspoon)
- Tequila (2 tablespoons)
Instructions
- Prepare the Fruit: Wash, hull, and dice the fresh strawberries. Peel and finely chop the ripe mangoes. Set aside 1/4 cup of each for garnishing, if desired.
- Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, baking powder, salt, and sugar to combine thoroughly, ensuring a light and airy crumb.
- Blend Wet Ingredients: In another bowl, whisk melted butter or oil, eggs, freshly squeezed lime juice, lime zest, vanilla extract, and tequila until smooth and well incorporated.
- Combine Batter and Fold in Fruit: Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. Carefully fold in the diced strawberries and mango to keep the fruit pieces intact.
- Bake to Perfection: Divide the batter evenly into cupcake liners placed in a muffin tin. Bake at 350°F (175°C) for 18-22 minutes or until a toothpick inserted in the center comes out clean.
- Cool and Frost: Allow the cupcakes to cool completely on a wire rack before frosting with your choice of margarita-inspired frosting or lime cream cheese icing for an extra zing.
Notes
- Use fresh, ripe fruit for the best natural sweetness and texture.
- Don’t overmix the batter; gently fold ingredients to maintain fluffiness and avoid tough cupcakes.
- Measure tequila carefully to add flavor without making the batter too runny or boozy.
- Test doneness with a toothpick to avoid overbaking and keep the cupcakes moist inside.
- Let cupcakes cool fully before frosting to prevent the frosting from melting or sliding off.
- Prep Time: 20 minutes
- Cook Time: 18-22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 18g
- Sodium: 110mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg