Description
These Strawberry Mango Margarita Cupcakes combine vibrant fruity flavors with a hint of tequila, layered into moist cupcakes and topped with colorful flavored buttercream frosting. Perfectly baked and adorned with lime wedges and fresh strawberries, they offer a festive twist on classic cupcakes inspired by margarita cocktails.
Ingredients
Scale
Cupcake Batter
- 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 buttercream)
- Yellow food gel (for mango buttercream)
- Strawberry and mango flavorings (to taste)
Decoration
- 1 cup granulated sugar
- 10 limes, cut into 40 wedges
- 10 strawberries, halved
Instructions
- Preheat oven: Preheat your oven to 275°F (140°C) if using a fan-forced oven or 320°F (160°C) for a conventional oven. Prepare two cupcake tins by lining them with cupcake liners.
- Mix dry ingredients: In a large bowl, sift together the all-purpose flour, caster sugar, baking powder, and fine salt. Add softened unsalted butter and mix until the mixture resembles crumbs.
- Combine wet ingredients: In a separate bowl, whisk eggs, full cream milk, vegetable oil, Greek yogurt (or sour cream), tequila if using, and vanilla extract until well combined.
- Form batters: Pour the wet ingredients into the dry ingredients and fold to form a smooth batter. Divide the batter evenly into two separate bowls. To one portion, add pink and red food gels along with strawberry flavoring; to the other portion, add yellow food gel and mango flavoring. Mix each portion well to incorporate colors and flavors uniformly.
- Layer batter in liners: Using a piping bag or spoon, alternate layers of strawberry and mango batter into each cupcake liner, creating a layered effect.
- Bake: Place the cupcake tins in the preheated oven and bake for 40–50 minutes. Check doneness by inserting a toothpick into the center of a cupcake; it should come out clean when done. Remove and cool cupcakes completely on wire racks.
- Prepare buttercream: Make or prepare a batch of American or Swiss Meringue Buttercream. Divide the frosting into two portions. Color and flavor one portion with pink and red food gels and strawberry flavoring, the other with yellow food gel and mango flavoring, mixing well.
- Decorate cupcakes: Lightly dip the rims of the cooled cupcakes in water, then roll them in granulated sugar to create a shimmering edge. Using piping bags fitted with your preferred tips, pipe swirls of alternating strawberry and mango flavored buttercreams on each cupcake. Garnish each cupcake with lime wedges and strawberry halves for a festive finish.
Notes
- For best results, ensure ingredients like butter, eggs, and milk are at room temperature before preparing the batter.
- Tequila is optional; omit for a non-alcoholic version, adjusting the liquid ratio if needed.
- Use gel food colors for vibrant hues without altering the batter consistency.
- Swiss Meringue Buttercream offers a smoother, less sweet finish compared to American buttercream and is recommended for this recipe.
- Store cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days.
- Allow refrigerated cupcakes to reach room temperature before serving to enjoy optimal texture and flavor.
