Name: Strawberry Mango Margarita Cupcakes
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
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

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.)

3 ½ cups all-purpose flour
1 ¼ cups caster sugar
3 teaspoon baking powder
½ teaspoon fine salt
½ cup unsalted butter, softened
2 large eggs
1 ½ cups full cream milk
½ cup vegetable oil
2 tablespoon Greek yogurt or sour cream
1 teaspoon vanilla extract
Pink and red food gel (for strawberry batter and frosting)
1 teaspoon strawberry flavoring
Yellow food gel (for mango batter and frosting)
1 teaspoon 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

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

I sometimes add a little extra strawberry puree to the batter for an even fruitier taste.
I like using Swiss Meringue Buttercream when I want a lighter, less sweet frosting.
For a sparkle effect, I sprinkle edible glitter on the frosting.
I occasionally create mini cupcakes using this recipe, adjusting the bake time to about 20–25 minutes.
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.