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You get these sunny cupcakes by mixing in the bold flavors of strawberry and mango, just like a fruity margarita. They look super bright with swirled colors and the sugared edges remind you of a fun cocktail glass—perfect for any party that needs a splash of summer vibes.
The first time I whipped these up, it was for my sister's birthday by the pool. People couldn't resist snapping pics before they even had a bite. The summery flavors paired with just a kiss of tequila really got everyone talking and made the whole party feel special.
Tasty Ingredients
- Full cream milk: Keeps the cupcakes soft and tender
- Greek yogurt or sour cream: Gives moisture and a hint of tanginess
- Vegetable oil: Makes them stay fresh and moist for days
- Granulated sugar: Used for that classic margarita style rim
- American or Swiss Meringue Buttercream: Smooth base for your dreamy frosting
- Vanilla extract: Lays a solid flavor foundation
- Eggs, large: Hold everything together and give structure
- Fresh limes and strawberries: Finish them off with a colorful, zesty top
- Tequila: That signature cocktail twist (totally optional)
- Food gels: Brighten things up without messing with the batter
- Unsalted butter: Brings rich flavor and keeps cupcakes tasty
- All-purpose flour: The backbone of your cupcake, keeping them upright and fluffy
- Strawberry and mango flavorings: Turn up the fruity factor
- Caster sugar: Lighter-than-usual texture that blends in smooth
- Baking powder: Helps give the cupcakes a nice fluff
- Fine salt: Kicks up all the other flavors
Simple Steps to Follow
- Ready the Garnishes:
- Slice up your limes and strawberries for the toppers so they're prepped for later.
- Sugar Rim Time:
- When the cupcakes are totally cool, dip or brush the tops with a little water, then gently roll just the edges in granulated sugar. This gives that fun margarita-glass look and a little crunch.
- Swirl on Frosting:
- Pipe big swirls of mango and strawberry frostings on top, switching it up for that two-color look. Use a big star tip if you have one.
- Make Your Batters Fruit-Flavored:
- Scoop your cupcake batter evenly into two bowls. One gets pink and red food gels with strawberry flavor—stir until bright! The other gets yellow gel and mango flavoring. Mix both until you see those colors pop.
- Mix Wet Stuff:
- In a different bowl, whisk up the eggs, milk, oil, yogurt, vanilla, and tequila if you want. You’ll end up with a smooth, slightly foamy mix all the same color.
- Bake 'Em Up:
- Bake between 40 and 50 minutes—check one at 40 minutes by poking with a toothpick. If it comes out clean, you’re set. Let cupcakes chill in the pans 5 minutes, then move to a rack until totally cool.
- Get Your Pans Ready:
- Fire up the oven to 320°F (regular) or 275°F (with a fan). Add white cupcake liners to two trays so your bright swirls show off.
- Toss Dry Ingredients Together:
- In a big bowl, whisk flour, caster sugar, baking powder, and salt until you don’t see any lumps. Mix in soft butter until it looks sandy or like tiny crumbs.
- Build the Frostings:
- Split the buttercream right down the middle. Stir in pink/red gel plus strawberry flavor to one, and yellow gel/mango flavor into the other. Mix each until the color is vivid.
- Bake & Fill Liners:
- Using piping bags, alternate scoops of strawberry and mango batters into each liner, filling them roughly two-thirds of the way. Feel free to drag a toothpick through for extra swirl—but don’t overdo it!
- Add the Final Touches:
- Stick a lime wedge and half a strawberry on top of every cupcake, not smack in the center, for a playful, cocktail-inspired vibe.
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The sparkle on the sugary rim is definitely my favorite thing about these cupcakes. At parties, that margarita-like sparkle makes people do a double take before they even eat one. The combo of juicy fruit with a little zip from the tequila just totally works together—sweet, bright, and a little cheeky.
Keeping Them Fresh
Up to three days on the counter in a sealed container? No problem—these cupcakes won't dry out. If you need to store them longer, toss them in the fridge for up to a week. Let ’em sit out until they’re room temp before you serve so the flavors really shine. For the best look, sprinkle on the sugar right before you plate them since it might get soft over time.
Switch It Up
Feel like mixing things up? Lime goes awesome with either the mango or strawberry part for a new flavor. Want these fully grown-up? Add more tequila—try three tablespoons in the mix and toss a little into the frosting too. Or, blend in a bit of coconut extract for something tropical, or a pinch of chili in the sugar rim for a little kick.
Easy Prep
You can totally bake the cupcakes (without frosting) a couple days early. Keep them sealed up tight until you're ready. The frosting also keeps in the fridge a day ahead—just let it come to room temp and whip it real quick to get it fluffy. For the best look, wait until a few hours before you serve to do the sugar, frosting, and garnishes.
Serving Ideas
These are showstoppers at backyard get-togethers, Mexican nights, or even bridal showers. Pair ’em with real strawberry mango margaritas to go all out. Stack them on a cool tiered stand with extra fruit and wedges between for that wow factor on your dessert table.
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Frequently Asked Questions
- → Is it possible to skip the alcohol?
Of course! The tequila is entirely optional, and leaving it out won't change the cupcake's texture or flavor much.
- → What's the trick to creating layers in the batter?
Divide your batter into two parts for mango and strawberry. Use piping bags to alternate small dollops of each type into your cupcake liners, building the layers until the liners are about two-thirds full.
- → How do I make sugared rims for the cupcakes?
Once the cupcakes are cool, lightly brush or dip the top edges in water, then roll the damp edges in sugar immediately. The water helps the sugar stick, creating the margarita glass effect.
- → Can I prepare them ahead of time?
Yep! Bake the cupcakes up to two days in advance and store them in an airtight container at room temperature. Add the sugar rims, frosting, and decorations shortly before serving for the freshest look.
- → What piping tip works best for dual-tone frosting?
Use a large open star tip, like Wilton 1M or 2D. To get the swirled effect, fill one side of the piping bag with mango frosting and the other side with strawberry frosting.
- → How do I keep leftover cupcakes fresh?
Store any frosted cupcakes in an airtight container in the fridge for up to three days. Bring them to room temperature before serving. Keep in mind, the sugar rim might slightly fade while refrigerated.