Description
Strawberry Mango Margarita Cupcakes are a vibrant and flavorful twist on classic cupcakes, infused with refreshing strawberry and mango flavors and a hint of tequila for an adult-friendly treat. Featuring alternating layers of fruity batter and topped with colorful meringue buttercream frosting, these cupcakes are perfect for parties and special occasions, combining zesty lime and fresh strawberry garnishes for a festive presentation.
Ingredients
Scale
Dry Ingredients
- 3 1/2 cups all-purpose flour
- 1 1/4 cups caster sugar
- 3 tsp baking powder
- 1/2 tsp fine salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 1/2 cups full cream milk
- 1/2 cup vegetable oil
- 2 tbsp Greek yogurt or sour cream
- 1 tsp vanilla extract
- 2 tsp tequila (optional)
Flavorings and Colorings
- Pink and red food gel (for strawberry flavor)
- 1 tsp strawberry flavoring
- Yellow food gel (for mango flavor)
- 1 tsp mango flavoring
Buttercream Frosting
- 1 batch American or Swiss Meringue Buttercream
- Food gels: Pink and red for strawberry buttercream
- Food gels: Yellow for mango buttercream
- Flavorings: Strawberry and mango, as above
Decorations
- 1 cup granulated sugar (for dipping rims)
- 10 limes, cut into 40 wedges
- 10 strawberries, halved
Instructions
- Preheat oven and prepare pans: Preheat your oven to 275°F (140°C) for fan-forced ovens or 320°F (160°C) for conventional ovens. Line two cupcake tins with cupcake liners to prepare for baking.
- Mix dry ingredients and butter: In a large mixing bowl, combine the all-purpose flour, caster sugar, baking powder, and fine salt. Add the softened unsalted butter and mix until the mixture becomes crumbly in texture.
- Combine wet ingredients: In a separate bowl, whisk together the eggs, full cream milk, vegetable oil, Greek yogurt (or sour cream), tequila if using, and vanilla extract until fully combined and smooth.
- Blend wet and dry mixtures: Slowly mix the wet ingredients into the dry ingredient mixture until a uniform batter forms. Then, divide the batter evenly into two separate portions.
- Add flavors and colors: To one half of the batter, stir in pink and red food gels along with the strawberry flavoring; to the other half, add yellow food gel and mango flavoring, mixing each until fully incorporated.
- Layer batters in cupcake liners: Pipe or spoon alternating layers of strawberry and mango batter into each cupcake liner to create a marbled, dual-flavored effect.
- Bake the cupcakes: Place the cupcake tins in the preheated oven and bake for 40 to 50 minutes. Test doneness by inserting a toothpick into the center of a cupcake—if it comes out clean, they are done. Remove from oven and let cupcakes cool completely on a wire rack.
- Prepare flavored buttercream: While cupcakes cool, prepare your American or Swiss Meringue Buttercream frosting. Divide the frosting into two portions and color one with pink and red food gels plus strawberry flavoring, and the other with yellow food gel and mango flavoring.
- Decorate cupcakes: Dip the rims of the cooled cupcakes in water, then immediately roll them in granulated sugar to coat. Using a piping bag, swirl alternating flavors of frosting atop each cupcake. Garnish each with lime wedges and halved strawberries for a festive finish.
Notes
- Ensure cupcakes are completely cooled before frosting to prevent buttercream from melting.
- Tequila is optional and can be omitted for a non-alcoholic version, keeping the margarita flavor bright with lime and fruit.
- Use gel food coloring for vibrant colors that do not alter the consistency of the batter or frosting.
- The marbling effect can be enhanced by gently swirling the two batters together with a skewer or toothpick before baking.
- Store cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days.
