Strawberry Mango Margarita Cupcakes bring a festive, tropical vibe to any gathering. With alternating layers of strawberry and mango-flavored batter and swirls of matching buttercream frosting, these cupcakes capture the fun and brightness of summer in every bite. The sugar-dipped tops and colorful appearance make them not just delicious but visually stunning, ideal for parties and celebrations.
Why You’ll Love This Recipe
I love how these cupcakes combine the fruity flavors of mango and strawberry in such a fun, eye-catching way. Whether I want to serve them at a summer barbecue, birthday party, or casual get-together, these cupcakes always add excitement. Decorating them with sugar rims, lime wedges, and strawberries makes every batch feel like a festive masterpiece.
ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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3 ½ cups all-purpose flour
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1 ¼ cups caster sugar
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3 teaspoon baking powder
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½ teaspoon fine salt
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½ cup unsalted butter, softened
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2 large eggs
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1 ½ cups full cream milk
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½ cup vegetable oil
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2 tablespoon Greek yogurt or sour cream
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1 teaspoon vanilla extract
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Pink and red food gel (for strawberry batter and frosting)
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1 teaspoon strawberry flavoring
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Yellow food gel (for mango batter and frosting)
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1 teaspoon mango flavoring
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1 batch American or Swiss Meringue Buttercream
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Granulated sugar, for decorating
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10 limes, cut into wedges for garnish
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10 strawberries, halved for garnish
directions
Step 1: I preheat the oven to 275°F (140°C) for fan-forced or 320°F (160°C) for conventional ovens and line two cupcake tins with paper liners.
Step 2: In a large bowl, I whisk together flour, caster sugar, baking powder, and fine salt. Then I add the softened butter and mix until the mixture becomes crumbly.
Step 3: In another bowl, I whisk the eggs, milk, vegetable oil, Greek yogurt or sour cream, and vanilla extract.
Step 4: I divide the batter into two portions. I add pink and red food gel and strawberry flavoring to one, and yellow food gel and mango flavoring to the other.
Step 5: Using piping bags, I pipe alternating layers of strawberry and mango batter into the cupcake liners, filling them about two-thirds full.
Step 6: I bake the cupcakes for 40–50 minutes, until a toothpick inserted into the center comes out clean. Then I let them cool completely on a wire rack.
Step 7: I prepare the buttercream, dividing it into two batches: one with pink and red food gel and strawberry flavoring, the other with yellow food gel and mango flavoring.
Step 8: I lightly dip the cooled cupcake tops in water, then roll them in granulated sugar to create the signature look.
Step 9: Using a piping bag fitted with a star tip, I pipe alternating swirls of strawberry and mango buttercream on each cupcake.
Step 10: Finally, I garnish each cupcake with a lime wedge and a strawberry half for a festive finish.
Servings and timing
This recipe makes 24 cupcakes.
Prep time: 20 minutes
Cook time: 50 minutes
Total time: 70 minutes
Variations
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I sometimes add a little extra strawberry puree to the batter for an even fruitier taste.
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I like using Swiss Meringue Buttercream when I want a lighter, less sweet frosting.
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For a sparkle effect, I sprinkle edible glitter on the frosting.
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I occasionally create mini cupcakes using this recipe, adjusting the bake time to about 20–25 minutes.
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I sometimes top with mango slices for extra tropical flair.
storage/reheating
I store the cupcakes in an airtight container in the fridge for up to 3 days. Before serving, I let them come to room temperature so they’re soft and flavorful. If needed, I refresh them by letting them sit out for about 15–20 minutes or by microwaving them for just a few seconds — but I’m careful not to overheat, especially with the buttercream frosting.
FAQs
Can I make these cupcakes ahead of time?
I often bake the cupcakes a day ahead and store them unfrosted. I frost them fresh before serving for the best texture and flavor.
How do I get vibrant frosting colors?
I always use gel food coloring because it’s much more concentrated than liquid and doesn’t affect the frosting texture.
What’s the best way to pipe the dual-color swirls?
I fill one side of a piping bag with strawberry buttercream and the other side with mango buttercream, then pipe in a swirl to create the perfect two-tone effect.
How do I prevent the cupcakes from being dry?
I make sure not to overbake them — I start checking around the 40-minute mark. Adding Greek yogurt or sour cream also helps keep them moist.
Can I freeze these cupcakes?
Yes, I freeze the unfrosted cupcakes for up to 2 months. I thaw them overnight in the fridge and then frost them before serving.
Conclusion
Strawberry Mango Margarita Cupcakes are my go-to treat when I want to impress with something colorful, fruity, and festive. Each bite bursts with the fresh flavors of strawberry and mango, while the sugar-dipped rims and swirled buttercream make them a visual centerpiece. I love making these cupcakes for birthdays, barbecues, or anytime I want to bring a little sunshine to the dessert table.
Strawberry Mango Margarita Cupcakes
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 70 minutes
- Yield: 24 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Strawberry Mango Margarita Cupcakes are a vibrant, fruity dessert perfect for parties and summer gatherings. These colorful cupcakes layer strawberry and mango flavors, topped with festive swirled buttercream, sugar rims, and fresh garnishes — a fun and delicious way to celebrate the season!
Ingredients
- 3 ½ cups all-purpose flour
- 1 ¼ cups caster sugar
- 3 tsp baking powder
- ½ tsp fine salt
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 ½ cups full cream milk
- ½ cup vegetable oil
- 2 tbsp Greek yogurt or sour cream
- 1 tsp vanilla extract
- Pink and red food gel (for strawberry batter and frosting)
- 1 tsp strawberry flavoring
- Yellow food gel (for mango batter and frosting)
- 1 tsp mango flavoring
- 1 batch American or Swiss Meringue Buttercream
- Granulated sugar, for decorating
- 10 limes, cut into wedges, for garnish
- 10 strawberries, halved, for garnish
Instructions
- Preheat oven to 275°F (140°C) fan-forced or 320°F (160°C) conventional. Line two cupcake tins with liners.
- Whisk flour, caster sugar, baking powder, and salt together. Add butter and mix until crumbly.
- In a separate bowl, whisk eggs, milk, oil, Greek yogurt (or sour cream), and vanilla extract.
- Combine wet and dry ingredients. Divide batter into two bowls.
- Color and flavor one half with pink/red food gel and strawberry flavoring; the other half with yellow food gel and mango flavoring.
- Pipe alternating layers of each batter into liners, filling two-thirds full.
- Bake 40–50 minutes, or until a toothpick comes out clean. Cool completely.
- Divide buttercream into two batches; color and flavor as with batter.
- Lightly dip cooled cupcake tops in water, roll in granulated sugar.
- Pipe alternating swirls of both buttercreams onto each cupcake.
- Garnish with lime wedges and strawberry halves.
Notes
- Use gel food colors for vibrant, rich shades without altering texture.
- Avoid overbaking to maintain moist cupcakes; check around 40 minutes.
- Store unfrosted cupcakes airtight if making ahead; frost before serving for best freshness.
- Edible glitter or extra mango slices make fun optional garnishes.
- For mini cupcakes, bake 20–25 minutes instead.
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