Easy Strawberry Mango Margarita Cupcakes

Strawberry Mango Margarita Cupcakes are soft, fluffy cupcakes flavored with strawberry and mango—just like a frozen margarita but baked!

The cupcakes are topped with buttercream tinted and flavored to match, and they’re finished with sugared lime wedges and strawberry halves. These are part fruity cocktail, part cupcake, and 100% fun.

I started baking these when I wanted something fun and fruity with a little cocktail twist.

They’re the perfect dessert when you want something that feels festive without any fancy tools or complicated steps.

How To Make Strawberry Mango Margarita Cupcakes?

Recipe Overview

Strawberry Mango Margarita Cupcakes are soft, fruity cupcakes inspired by the flavors of a strawberry and mango margarita.

• Prep Time: 25 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 10 minutes
• Cuisine: American
• Course: Dessert
• Difficulty: Easy
• Yield: 24 cupcakes
• Calories: ~285 per cupcake (with frosting and toppings)

Equipment You’ll Need

• 2 muffin tins (12-cup)
• Paper cupcake liners
• Electric hand or stand mixer
• Large mixing bowls
• Measuring cups and spoons
• Spatula
• Piping bag and tip (optional for frosting)
• Zester or grater (for lime garnish)

Ingredients

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 color)
• 2-3 tsp strawberry freeze-dried powder
• Yellow food gel (for mango color)
• 2-3 tsp mango freeze-dried powder
• 8-10 tsp tequila (optional)

Frosting:

• 1 batch American or Swiss Meringue Buttercream
• Food gels: Pink/red for strawberry, yellow for mango
• Freeze-dried powders: Strawberry and mango (about 1-2 tsp each, or to taste)

Decorations:

• 1 cup granulated sugar
• 10 limes, cut into 40 wedges
• 10 strawberries, halved

Ingredient Notes

1. Freeze-dried powders: These add big flavor without watering down your batter or frosting. I get mine online or at specialty baking stores.

2. Tequila: Totally optional. It gives the cupcakes a fun twist, but skip it if you’re baking for kids or just not into it.

3. Food gel: I like AmeriColor or Chefmaster—they give strong color without changing the consistency.

Instructions

1. Preheat and Prep

Preheat your oven to 350°F (175°C). Line two muffin tins with paper liners.

2. Mix the Dry

In a large bowl, whisk together flour, caster sugar, baking powder, and salt.

3. Mix the Wet

In another bowl, beat butter until creamy. Add eggs, one at a time. Then mix in milk, oil, yogurt (or sour cream), and vanilla.

4. Combine and Flavor

Add the dry ingredients to the wet ingredients and stir until just combined. Split the batter in half—one half for the strawberry, one for the mango.

1. Strawberry batter: Add pink/red food gel and strawberry powder. Stir in half the tequila if using.

2. Mango batter: Add yellow food gel and mango powder. Stir in the rest of the tequila.

5. Fill and Bake

Scoop a bit of each batter into each cupcake liner so you get both flavors in one bite. Bake for 18–22 minutes or until a toothpick comes out clean. Let cool completely before frosting.

6. Make the Frosting

Whip up your buttercream, then split it into two bowls. Flavor one with mango powder + yellow gel, and the other with strawberry powder + pink/red gel. Swirl the two frostings together in a piping bag.

7. Decorate

Pipe the frosting onto cooled cupcakes. Roll lime wedges in sugar, then top each cupcake with a lime wedge and half a strawberry.

What Do They Taste Like?

They’re fruity, zesty, and light—with a punch of flavor from the freeze-dried fruit. The tequila gives a slight warmth (kind of like a real margarita), but the cupcakes stay soft and sweet with just enough tang.

Nutrition (Per Cupcake)

• Calories: ~285
• Fat: 13g
• Carbs: 38g
• Protein: 3g
• Sugar: 27g

Tips

1. No tequila? Just leave it out. You can sub with a splash of lime juice or orange juice for flavor.

2. Freeze-dried fruit: If you can’t find freeze-dried powder, blitz freeze-dried slices in a blender or food processor.

3. Make ahead: Bake the cupcakes a day in advance. Frost and decorate the day you plan to serve.

Serving Suggestions

These cupcakes shine on dessert tables with fresh fruit platters, limeade, or even mini margaritas.

I like serving them on a white tray with a sprinkle of coarse sugar and extra lime wedges on the side for extra flair.

FAQ

Final Thoughts

If you make these Strawberry Mango Margarita Cupcakes, I’d love to hear how they turned out!

Leave a comment below or tag me @allcooksrecipe on Facebook. It means so much to see you enjoying these recipes right along with me. Happy baking!