Can I make these cupcakes without tequila?

Absolutely! The tequila adds an authentic margarita touch, but these cupcakes are just as delicious (and kid-friendly) without it. Substitute with a splash of orange or lime juice for some zing.

What if I don’t have food gel, only liquid food coloring?

Food gel is preferred for vibrant color without adding extra liquid, but in a pinch, you can use liquid coloring. Just start with a little and add more until you reach the shade you like—too much liquid can affect texture, so go slowly.

Can I make the cupcakes ahead of time?

Definitely! Bake and cool the cupcakes a day in advance, then decorate just before serving for the freshest look and taste.

Is there a dairy-free option?

Yes! Swap out the milk and yogurt for your favorite non-dairy alternatives and use a dairy-free butter for both cupcake and frosting. They’ll turn out just as moist and flavorful.

Strawberry Mango Margarita Cupcakes Recipe

Name: Strawberry Mango Margarita Cupcakes Recipe
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: Fusion
Ingredients: 3 1/2 cups (430 g) plain all-purpose flour; 1 1/4 cups (265 g) caster superfine sugar; 3 tsp baking powder; 1/2 tsp fine salt; 1/2 cup (125 g) unsalted butter, softened; 2 large eggs; 1 1/2 cups (375 ml) full-cream whole milk; 1/2 cup (125 ml) vegetable oil; 2 tbsp Greek yoghurt or sour cream; 1 tsp vanilla extract or vanilla bean paste; 4 drops pink food gel + 3 drops red food gel; 1 tsp strawberry flavouring; 4 drops yellow food gel; 1 tsp mango flavouring; 2 tsp tequila (optional); 1 batch American buttercream frosting or Swiss meringue buttercream frosting; 5 drops pink food gel + 3 drops red food gel; 1 tsp strawberry flavouring; 5 drops yellow food gel; 1 tsp mango flavouring; 1 cup granulated sugar; 10 limes, cut into 40 wedges; 10 strawberries, washed and halved

If there’s one dessert that’s guaranteed to turn any ordinary weeknight into a festive, tropical escape, it’s this Strawberry Mango Margarita Cupcakes recipe. Imagine the tangy, sun-kissed taste of ripe mango and sweet strawberry, swirled together in a light, fluffy cupcake—then topped with a zesty, creamy frosting that channels your favorite summer cocktail. The best part? These cupcakes are way easier and faster to whip up than you think, making them the ultimate treat for when you want something fun, vibrant, and utterly delicious without spending hours in the kitchen.

Why You’ll Love This Recipe

Quick & Simple: No need for complicated steps or fancy equipment! It’s all straightforward mixing, swirling, and baking. You’ll have a batch of eye-catching, crowd-pleasing cupcakes ready in just over an hour.
Bold, Tropical Flavors: The irresistible pairing of mango and strawberry brings a wave of fresh, fruity flavor to every bite, with a delightful nod to your favorite margarita. Even better, a hint of tequila (totally optional!) adds a grown-up kick.
Perfect for Celebrations: Whether you’re celebrating a birthday, a girls’ night, or simply the end of a long day, these cupcakes have that exciting “wow” factor. The sugared rims and playful paper straws make them extra fun.
Super Versatile: You can easily adapt this recipe to suit your pantry or taste buds. Swap out flavorings, switch up the decorations, or skip the alcohol for a treat everyone can enjoy.
No-Fear Baking: The batter is incredibly forgiving, meaning you don’t have to be a pastry chef to get beautiful, delicious results.

Ingredients You’ll Need

Here’s what goes into these magical cupcakes, plus a few notes on why each is important:

All-purpose flour: The essential backbone for structure; use plain flour so your flavors shine.
Caster sugar: Fine sugar ensures a soft, delicate crumb and consistent sweetness.
Baking powder: Brings that much-needed lift, making the cupcakes tender and light.
Fine salt: Just a touch to balance out the sweetness and enhance the fruit flavors.
Unsalted butter: For moistness and a rich, melt-in-your-mouth texture. Make sure it’s softened!
Eggs: These bind everything together and keep things fluffy.
Whole milk: Adds creaminess and richness, making the batter silky smooth.
Vegetable oil: For extra moisture and a super soft crumb.
Greek yogurt or sour cream: Just a spoonful gives the cupcakes great tang and softness.
Vanilla extract or paste: Brings warmth and depth of flavor—don’t skip it.
Pink, red, and yellow food gel: For that gorgeous colour contrast; choose gels for vibrant results.
Strawberry & mango flavoring: These are the secret weapons for punchy fruit flavor—try to use high-quality extracts.
Tequila (optional): Adds an authentic margarita vibe, but absolutely fine to leave out for a family-friendly treat.
American or Swiss meringue buttercream frosting: Choose whichever you prefer for topping; both are delicious!
Granulated sugar: To make the ‘salt-rim’ look that mimics a real margarita glass.
Limes: Sliced into wedges for that classic margarita garnish.
Fresh strawberries: Adds brightness and juiciness on top.
Paper straws: Not for sipping, but for the most playful finishing touch!

Tip: Bring everything to room temperature before you start. It helps the batter mix more evenly and results in fluffier cupcakes!

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Fancy mixing things up or working with what’s in your pantry? Here are some stellar ideas:

No Alcohol: Skip the tequila for family-friendly cupcakes, or try a splash of orange juice or lime juice instead.
Flavor Twists: Swap in peach or passionfruit flavoring for a new island-inspired take.
Natural Colors: If you prefer to avoid artificial dyes, use freeze-dried fruit powders for vibrant, natural hues.
Vegan/Dairy-Free: Use a plant-based milk, dairy-free yogurt, and substitute eggs with flaxseed or commercial egg replacers if desired.
Coconut Touch: Add a sprinkle of shredded coconut to the batter or on top for extra tropical flair.

How to Make Strawberry Mango Margarita Cupcakes

Step 1: Prepare and Preheat

Preheat your oven to 140°C fan-forced (or 160°C conventional). Line two standard cupcake trays with paper liners—trust me, this step saves a ton of cleanup!

Step 2: Mix the Dry Ingredients

In a large mixing bowl, combine the flour, caster sugar, baking powder, and salt. Using your hand mixer on low, briefly mix until everything is evenly combined and smooth.

Step 3: Add the Fats

Add your softened butter into the dry mixture. Mix on low until you achieve a sandy, crumbly texture that looks a bit like wet sand. This step creates a tender cupcake crumb—don’t rush it!

Step 4: Incorporate the Wet Ingredients

Add the eggs, whole milk, vegetable oil, Greek yogurt or sour cream, vanilla, and (if using) tequila. Start mixing on low speed until you’ve got a smooth, cohesive batter—make sure to scrape down the sides and bottom for even mixing. Mix again for about 20 seconds to get rid of any last lumps.

Step 5: Divide and Flavour

Split your batter evenly into two bowls. In one, add your pink and red food gel plus the strawberry flavoring and combine until the color is vibrant and even. In the other, mix in yellow food gel and mango flavoring. Don’t hold back—those bold colors make the cupcakes really pop!

Step 6: Swirl and Fill

Transfer each colored batter to separate piping bags. Pipe a layer of yellow (mango) batter into the base of each cupcake liner, then pipe a generous swirl of the pink (strawberry) batter on top. Don’t stress about making it perfect—the colors blend into a gorgeous marbled effect.

Step 7: Bake and Cool

Bake for 40–50 minutes, or until a toothpick poked into the center comes out clean. Allow cupcakes to cool completely on a wire rack. Warm cupcakes will melt the frosting, so patience is key!

Step 8: Make the Frosting

Divide your frosting into two bowls. Colour and flavor just as you did the batter: one bowl for strawberry (pink/red gel, strawberry flavor), another for mango (yellow gel, mango flavor).

Step 9: Decorate Like a Margarita

Roll the rim of each cooled cupcake in a little water, then in granulated sugar. This gives them that classic salt-rim effect you’d find on a margarita glass. Fill a piping bag fitted with a star tip with your frosting and swirl on top of each cupcake, then garnish with two lime wedges and a halved strawberry. Tuck in a mini paper straw for the final, fun touch!

Note: These playful decorations really bring the “margarita” spirit alive—so don’t skip this part!

Pro Tips for Making the Recipe

Get Creative With Swirls: No piping bag? Use a zip-top bag with the corner snipped off. Uneven layers still look gorgeous when baked.
Room Temperature Ingredients: For fluffiest results, don’t use cold butter or eggs—a few minutes on the counter works wonders.
Test for Doneness: Insert a toothpick in the center of your cupcakes. If it comes out clean or with dry crumbs, they’re ready.
Beat Air Into Frosting: Whip your buttercream until it’s light and fluffy for that ‘bakery’ look and feel.
Sugar Rim: Roll gently—don’t overdo the water, or the sugar won’t stick evenly.

How to Serve

Presentation is everything here! Arrange your cupcakes on a platter, letting the vibrant pink and yellow swirls peek out. Garnish with lime wedges and strawberry halves, and nestle a paper straw into each one for an authentic margarita vibe. These cupcakes are fantastic on their own or paired with a chilled glass of strawberry lemonade, mango iced tea, or even (for the grown-ups) a real margarita on the rocks. For a truly festive spread, serve alongside fresh fruit skewers or a light salad.

Make Ahead and Storage

Storing Leftovers

Store any extra cupcakes in an airtight container at room temperature for up to three days. The sugar rim will stay crunchy, and the cupcakes remain soft and fluffy.

Freezing

Cupcakes (unfrosted) can be frozen for up to two months. Wrap tightly in plastic wrap and pop into a freezer bag. Thaw at room temperature, then decorate as desired.

Reheating

No need to reheat these, but if you want to freshen up a cupcake, just leave it at room temperature for 30 minutes to an hour. If refrigerated, allow them to come back to room temp before serving for the best texture.

FAQs

Can I make these cupcakes without tequila?

Absolutely! The tequila adds an authentic margarita touch, but these cupcakes are just as delicious (and kid-friendly) without it. Substitute with a splash of orange or lime juice for some zing.
What if I don’t have food gel, only liquid food coloring?

Food gel is preferred for vibrant color without adding extra liquid, but in a pinch, you can use liquid coloring. Just start with a little and add more until you reach the shade you like—too much liquid can affect texture, so go slowly.
Can I make the cupcakes ahead of time?

Definitely! Bake and cool the cupcakes a day in advance, then decorate just before serving for the freshest look and taste.
Is there a dairy-free option?

Yes! Swap out the milk and yogurt for your favorite non-dairy alternatives and use a dairy-free butter for both cupcake and frosting. They’ll turn out just as moist and flavorful.

Final Thoughts

Strawberry Mango Margarita Cupcakes are the kind of dessert that make weeknight baking feel like a getaway to paradise! They’re fun, festive, and practically foolproof—perfect for treating yourself or sharing with loved ones. Don’t be afraid to experiment, play with flavors, and—most of all—have fun. Happy baking!