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Fruity Strawberry Mango Margarita Cupcakes

Fruity Strawberry Mango Margarita Cupcakes for Summer Bliss

Indulge in Fruity Strawberry Mango Margarita Cupcakes, a vibrant, alcohol-free dessert bursting with tropical flavors, perfect for summer gatherings.
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Prep Time 30 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 2 cups Plain All-Purpose Flour Substitute with gluten-free flour for a gluten-free version.
  • 1 cup Caster Sugar Use granulated sugar in a pinch.
  • 2 teaspoons Baking Powder Acts as a leavening agent.
  • 1/2 teaspoon Fine Salt Balances sweetness and enhances flavors.
  • 1/2 cup Unsalted Butter (Softened) Can substitute with vegan butter for dairy-free.
  • 2 large Large Eggs Binds ingredients and provides structure.
  • 1 cup Full-Cream Whole Milk Almond or soy milk can be used for dairy-free.
  • 1/2 cup Vegetable Oil Ensures cupcakes remain soft and moist.
  • 1/2 cup Greek Yogurt (or Sour Cream) Use dairy-free yogurt for vegan option.
  • 2 teaspoons Vanilla Extract Vanilla bean paste is a great alternative.
  • 3 drops Food Gels (Pink, Red, Yellow) For vibrant colors in the batter.
  • 1 teaspoon Strawberry Flavoring Intensifies strawberry taste.
  • 1 teaspoon Mango Flavoring Deepens tropical flavor profile.
  • 2 tablespoons (Optional) Tequila Omit for family-friendly version.
For the Frosting
  • 2 cups American Buttercream Frosting (or Swiss Meringue) Sweet base for cupcake topping.
For the Decoration
  • 1/2 cup Granulated Sugar Sugars the cupcake rims.

Equipment

  • Oven
  • Mixing Bowl
  • electric mixer
  • Cupcake Tins
  • piping bags
  • wire rack

Method
 

Preparation
  1. Preheat your oven to 140°C (275°F) for fan-forced, or 160°C (320°F) for conventional. Line cupcake tins with liners.
  2. In a large mixing bowl, combine flour, caster sugar, baking powder, and fine salt. Whisk thoroughly.
  3. Add softened butter and mix until the batter resembles coarse crumbs.
  4. Gradually add eggs, milk, oil, yogurt, and vanilla. Mix until smooth.
  5. Divide the batter into two bowls. Add food gels and flavorings, mixing well.
  6. Layer the colored batters in the cupcake tins, filling each cup two-thirds full.
  7. Bake for 40-50 minutes, checking for doneness with a toothpick.
  8. Cool cupcakes in tins for 10 minutes, then transfer to a wire rack.
  9. Prepare the frosting and tint if desired.
  10. Brush cupcake rims with water, roll in sugar.
  11. Frost the cooled cupcakes, finishing with lime wedges and strawberries.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 40mgSodium: 150mgPotassium: 60mgFiber: 0.5gSugar: 20gVitamin A: 400IUVitamin C: 3mgCalcium: 50mgIron: 1mg

Notes

Follow tips for ingredient temperature and mixing to achieve the best results. Store appropriately to maintain freshness.

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