Description
Delight in these vibrant Strawberry Mango Margarita Cupcakes, bursting with fruity flavors and a hint of tequila. These cupcakes feature alternating layers of strawberry and mango batter, topped with colorful, flavored buttercream frosting, sugar-rimmed edges, and fresh fruit garnishes for a refreshing twist on a classic dessert.
Ingredients
Scale
Cupcakes
- 3 1/2 cups all-purpose flour
- 1 1/4 cups caster sugar
- 3 tsp baking powder
- 1/2 tsp fine salt
- 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
- Pink and red food gel (for strawberry flavor)
- 1 tsp strawberry flavoring
- Yellow food gel (for mango flavor)
- 1 tsp mango flavoring
- 2 tsp tequila (optional)
Buttercream Frosting
- 1 batch American or Swiss Meringue Buttercream
- Pink and red food gels for strawberry frosting
- Yellow food gel for mango frosting
- Strawberry and mango flavorings
Decoration
- 1 cup granulated sugar
- 10 limes, cut into 40 wedges
- 10 strawberries, halved
Instructions
- Preheat oven and prepare tins: Set the oven to 275°F (140°C) fan-forced or 320°F (160°C) conventional. Line two cupcake tins with cupcake liners to ensure easy removal after baking.
- Combine dry ingredients: In a large mixing bowl, whisk together the flour, caster sugar, baking powder, and salt to evenly distribute the leavening and seasonings.
- Add butter to dry mix: Incorporate the softened unsalted butter into the dry ingredients, mixing until the mixture resembles coarse crumbs, adding richness and tenderness to the cupcakes.
- Prepare wet ingredients: In a separate bowl, thoroughly combine the eggs, full cream milk, vegetable oil, Greek yogurt (or sour cream), tequila if using, and vanilla extract to create a smooth liquid base for the batter.
- Mix wet and dry ingredients: Pour the wet ingredients into the crumbly dry mixture and mix until just combined to ensure a tender cupcake crumb.
- Divide and flavor the batter: Split the batter into two equal portions. Add pink and red food gels along with strawberry flavoring to one portion for the strawberry batter. To the other, add yellow food gel and mango flavoring to create the mango batter.
- Pipe layered batters: Using piping bags, alternately pipe layers of strawberry and mango batter into the prepared cupcake liners, creating a marbled or layered effect that highlights both flavors.
- Bake the cupcakes: Place the cupcake tins in the preheated oven and bake for 40–50 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. This ensures the cupcakes are fully cooked but moist.
- Cool the cupcakes: Remove from the oven and allow the cupcakes to cool completely on a wire rack to prevent melting when frosting is applied.
- Prepare flavored buttercream: Divide the American or Swiss Meringue Buttercream into two portions. Tint one portion with pink and red food gels and add strawberry flavoring; tint the other with yellow food gel and add mango flavoring to create matching frostings.
- Sugar the cupcake rims: Slightly dampen the rims of each cooled cupcake by dipping in water, then roll the edges in granulated sugar to add a sparkling, sweet crust that mimics a margarita glass rim.
- Pipe frosting and decorate: Alternate piping swirls of the strawberry and mango buttercream onto each cupcake. Garnish with fresh lime wedges and strawberry halves to add a fresh, zesty finish reminiscent of margarita flavors.
Notes
- Tequila is optional; omit it for a non-alcoholic version.
- Using fan-forced or convection oven results in more even baking.
- Ensure cupcakes are completely cool before frosting to prevent melting.
- Use gel food colors for vibrant and concentrated hues without affecting batter consistency.
- Fresh fruit garnishes enhance presentation and add complementary flavors.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
