Bright, fruity, and unapologetically fun, these Strawberry Mango Margarita Cupcakes are everything I love about summer baking. Bursting with strawberry and mango flavor, swirled with sunshine-colored frosting, and topped with sugar-dusted lime wedges and fresh berries they’re a party in cupcake form.
Whether you’re planning a summer BBQ, a girls’ night, or a weekend bake that just screams “vacay mode,” these cupcakes are your golden ticket to a tropical vibe. What makes this recipe special isn’t just the flavors (though they are unforgettable) it’s the texture and balance.
The cupcakes are soft and fluffy, thanks to a mix of butter, oil, and a touch of Greek yogurt. The fruit flavorings are bright but not artificial, and the optional splash of tequila gives them that cheeky margarita kick people search for during party season.
They’re not just cute they’re lower in processed sugar than many bakery-style cupcakes, making them a feel-good indulgence. In fact, homemade fruit-flavored cupcakes allow you to skip the additives and still wow a crowd.
Pair these with a Pink Coconut Mojito or some Street Corn and you’ve got a complete summer spread that guests will rave about. They’re colorful. They’re bold. And they absolutely taste like summer.
Try them, tweak them, and tag me I’d love to see how yours turn out!
What Makes These Cupcakes a Must-Bake?
These Strawberry Mango Margarita Cupcakes have become a signature treat for me, especially during the warmer months. Here’s why they keep showing up on my dessert table and why I think you’ll love them too:
- They light up the table literally: The colors are so bright and cheerful, they always grab attention. Guests comment on them before even tasting, which is saying a lot!
- That fruity combo is something special: Strawberry and mango together feel tropical, juicy, and refreshing not overly sweet like some cupcake flavors can be.
- You can play with the tequila twist: I’ve made them both ways, and they’re equally moist and flavorful. The tequila adds a little party vibe without overwhelming the taste.
- Swirled frosting = instant crowd-pleaser: The bold pink and yellow frosting swirl is fun to make and even more fun to eat kids love it, and adults get a kick out of it too.
- They’re sweet without the sugar overload: Using fruit flavoring and less refined sugar keeps them feeling light, which I personally love when serving dessert at daytime events.
Strawberry Mango Margarita Cupcakes Recipe
Equipment
- Mixing bowls (large and medium)
- Electric hand mixer or stand mixer
- Whisk and spatula
- Cupcake tray
- Paper cupcake liners
- Oven
- Piping bag (for frosting)
- Cooling Rack
- Small knife (for lime/strawberry decorations)
Ingredients
Cupcakes:
- 3 1/2 cups / 430 g plain all-purpose flour
- 1 1/4 cups / 265 g caster superfine sugar
- 3 tsp / 3 tsp baking powder
- 1/2 tsp / 1/2 tsp fine salt
- 1/2 cup / 125 g unsalted butter softened
- 2 / 2 large eggs
- 1 1/2 cups / 375 ml full-cream whole milk
- 1/2 cup / 125 ml vegetable oil
- 2 tbsp / 2 tbsp Greek yoghurt or sour cream
- 1 tsp / 1 tsp vanilla extract or vanilla bean paste
- 4 / 4 drops pink food gel + 3 drops red food gel
- 1 tsp / 1 tsp strawberry flavouring
- 4 / 4 drops yellow food gel
- 1 tsp / 1 tsp mango flavouring
- 2 tsp tequila optional
Frosting:
- 1 / 1 batch American buttercream frosting or Swiss meringue buttercream frosting
- 5 / 5 drops pink food gel + 3 drops red food gel
- 1 tsp / 1 tsp strawberry flavouring
- 5 / 5 drops yellow food gel
- 1 tsp / 1 tsp mango flavouring
Decorations:
- 1 cup / 1 cup granulated sugar
- 10 / 10 limes – cut into 40 wedges
- 10 / 10 strawberries washed & halved
Instructions
- Preheat the oven to 175°C (350°F) and line your cupcake tray.
- In a large bowl, mix flour, sugar, baking powder, and salt.
- Add butter, eggs, milk, oil, yogurt, vanilla, food gels, fruit flavorings, and tequila (optional). Mix until smooth.
- Fill cupcake liners ¾ full with batter and bake for 18–20 minutes or until a toothpick comes out clean.
- Let cupcakes cool completely on a wire rack.
- Prepare your buttercream frosting with mango and strawberry flavors and color gels.
- Swirl pink and yellow frosting in a piping bag and frost cooled cupcakes.
- Decorate with sugared lime wedges and halved strawberries before serving.
Nutrition
Creative Variations For When You Want to Mix It Up!
Sometimes I like to switch things around depending on the occasion, ingredients on hand, or just for fun. Here are a few non-basic twists I’ve tested that totally work:
- Make it a boozy surprise
Fill the center of each cooled cupcake with a small spoonful of mango or strawberry tequila jam (or even a tequila-infused curd) for a fun burst of flavor in the middle. - Go coconut-lime with the base
Swap the Greek yogurt for coconut yogurt and add a little lime zest to the batter. It gives the cupcakes a light, tropical background that plays nicely with the fruitiness. - Use Swiss meringue buttercream with a citrus salt rim
For a smoother, more elegant frosting, go with Swiss meringue and add a pinch of citrus zest and flaky salt along the cupcake’s edge like a true margarita glass. - Turn them into mini cupcakes or cake pops
If you’re hosting, bake these as minis or transform leftovers into cake pops dipped in white chocolate and dusted with pink sanding sugar. Party-perfect and super cute. - Layer the flavors in a swirl batter
Divide the batter into two bowls flavor one mango, the other strawberry then swirl them in each liner before baking. The flavor separation adds depth and a cool visual when bitten into.
Quick Questions?
1. Can I leave out the tequila?
Ans: Absolutely! The tequila is totally optional. You’ll still get the tropical flavor from the mango and strawberry just a little less of that margarita vibe.
2. How do I get that perfect frosting swirl?
Ans: Use a piping bag with two colors of frosting side by side (pink and yellow). A star tip helps make the swirl pop beautifully.
3. Can I use fresh strawberries or mango instead of flavoring?
Ans: If you’re experienced with baking from scratch, yes but keep in mind, fresh fruit adds moisture and may affect texture. A fruit puree reduction works best.
4. How do I keep the cupcakes moist for longer?
Ans: Store them in an airtight container at room temperature for up to 2 days, or refrigerate with a slice of bread in the container to retain moisture.
5. Can I turn this into a cake instead of cupcakes?
Ans: Definitely. Just pour the batter into a greased 9-inch round or square pan and increase bake time to 30–35 minutes. Keep an eye on the center with a toothpick test.
6. What kind of frosting works best for hot weather?
Ans: Swiss meringue buttercream holds up better than American buttercream in heat, especially if you’re serving outdoors or at summer events.
