Strawberry Mango Margarita Cupcakes — A Secret for Party-Ready Dessert

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How This Recipe Was a Happy Accident

I baked these not knowing they’d turn out to be the best thing I’d made all week. I was trying to make something with fresh strawberries and mango, enough to feel like I’d captured summer in the kitchen. Instead, I ended up with a cupcake that smells like a fruit stand in your grandma’s backyard—sweet, juicy, with a hint of citrus that makes your head lift. I didn’t plan on adding tequila, but I did. Because, honestly, how often do you get to say a cupcake has a little booze in it and it’s okay? These are perfect for a no-fuss party, or just because you’re craving something bright. Sometimes the best recipes come from messing around—here’s hoping this one sticks around for good.

Tequila-Infused Summer Fruit Cupcake

This cupcake recipe combines fresh strawberries and mango with a splash of tequila, resulting in a moist, tender crumb with a vibrant fruit flavor and citrus aroma. The batter is mixed and baked until golden and fluffy, then finished with a fruity glaze for a bright finish.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12
Course: Main Course
Cuisine: Fusion
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter softened
  • 2 eggs large eggs
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1/4 cup tequila preferably blanco
  • 1 cup finely chopped strawberries
  • 1/2 cup finely chopped mango
  • 1 cup powdered sugar for glaze
  • 2 tablespoons lemon juice

Equipment

  • Mixing bowls
  • Whisk or electric mixer
  • Cupcake pan
  • Cupcake liners
  • Cooling rack

Method
 

  1. Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners. Using a medium bowl, whisk together the flour and baking powder.
  2. Cream the softened butter and granulated sugar in a large bowl using a whisk or electric mixer until light and fluffy, about 2-3 minutes. Add eggs one at a time, mixing thoroughly after each addition. Mix in vanilla extract and tequila.
  3. Gradually add the dry ingredients to the wet mixture, alternating with milk, beginning and ending with dry ingredients. Mix until just combined and smooth.
  4. Fold in the chopped strawberries and mango gently, ensuring evenly distributed fruit throughout the batter.
  5. Spoon the batter into the prepared cupcake liners, filling each about two-thirds full. Place in the oven and bake for 20 minutes, or until a toothpick inserted into the center comes out clean. The cupcakes should be golden and spring back when lightly pressed.
  6. Remove cupcakes from the oven and transfer to a cooling rack. Allow to cool completely before preparing the glaze.
  7. To make the glaze, whisk together powdered sugar, lemon juice, and a teaspoon of water until smooth and pourable. Drizzle the glaze over the cooled cupcakes and let set for 10 minutes before serving.

Whatever you do, don’t skip the fresh fruit slice on top. It’s the only thing saving me from eating five in a row. It’s just that good.

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