Description
These Strawberry Mango Margarita Cupcakes are a vibrant and fun treat inspired by the classic margarita cocktail. Swirled with strawberry and mango-flavored batters, topped with luscious two-tone buttercream, and adorned with sugar rims, limes, and strawberries, these cupcakes are perfect for celebrations and summer parties. Tequila is optional for an authentic margarita twist.
Ingredients
Units
Scale
Cupcake Batter
- 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)
Frosting
- 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
Decorations
- 1 cup granulated sugar
- 10 limes, cut into 40 wedges
- 10 strawberries, washed and halved
Instructions
- Prepare the Oven and Tins: Preheat a fan-forced oven to 140°C (275°F) or a conventional oven to 160°C (320°F). Line two cupcake tins with cupcake liners to ensure cupcakes do not stick and have a uniform shape.
- Mix Dry Ingredients: In a large mixing bowl, add flour, sugar, baking powder, and salt. Use a hand mixer to blend until well combined, ensuring an even mix throughout.
- Add Butter: Add softened unsalted butter to the dry mixture and mix on low speed. Continue mixing until the mixture takes on a crumbly, sand-like texture which ensures even distribution of butter.
- Add Wet Ingredients: Add eggs, milk, vegetable oil, Greek yoghurt (or sour cream), tequila, and vanilla extract to the mixture. Mix on low speed until all dry ingredients are incorporated. Scrape the sides of the bowl and mix for an additional 20 seconds for a smooth batter.
- Divide and Color the Batter: Separate the batter evenly into two mixing bowls. In one bowl, add the pink and red food gels plus strawberry flavouring, and mix well. In the second bowl, add yellow food gel and mango flavouring, and mix thoroughly to create distinct colored batters.
- Pipe Batter and Bake: Transfer each colored batter into separate piping bags. Pipe a layer of yellow (mango) batter into the prepared cupcake liners, then pipe swirls of the pink (strawberry) batter on top to create a marbled effect. Bake in the preheated oven for 40–50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cupcakes: Remove the cupcakes from the oven and allow them to cool completely on a wire rack before adding the frosting to prevent melting.
- Color and Flavor the Frosting: Divide the buttercream frosting between two bowls. Color one batch with pink and red food gels plus strawberry flavouring, and the other with yellow food gel plus mango flavouring. Mix each batch until colors and flavors are evenly incorporated.
- Decorate with Sugar Rim: Lightly brush the rim of each cooled cupcake with water, then gently roll the cupcake in granulated sugar to replicate a margarita glass’s salted rim.
- Pipe the Frosting and Garnish: Fit a piping bag with an open star tip, and add swirls of both frostings on top of each cupcake. Garnish with two lime wedges on the side, half a strawberry at the front, and a paper straw for a festive finishing touch.
Notes
- Cupcakes can be stored in an airtight container at room temperature for up to three days.
- Tequila is optional—omit for a kid-friendly and alcohol-free version.
- Switch between American buttercream or Swiss meringue frosting based on preference.
- Use gel-based food coloring for vibrant, streak-free colors.
Nutrition
- Serving Size: 1 cupcake
- Calories: 310
- Sugar: 27g
- Sodium: 105mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 38mg
