Strawberry Mango Margarita Cupcakes
Ingredients:
1 ½ cups all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 tsp vanilla extract
¼ cup milk
¼ cup mango puree
¼ cup fresh strawberry puree
Zest of 1 lime
1 tbsp lime juice
2 tbsp tequila (optional)
Frosting:
1 cup unsalted butter, softened
4 cups powdered sugar
2 tbsp tequila (optional)
1 tbsp lime juice
1-2 tbsp heavy cream
Fresh mango and strawberry slices for garnish
Lime zest for garnish
Directions:
Prepare the Dry Ingredients: Preheat oven to 350°F (175°C) and line a cupcake tin with paper liners. In a bowl, whisk together flour, baking powder, and salt. Set aside.
Cream Butter and Sugar: In a separate large bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Add Fruit Purees and Lime: Stir in the mango puree, strawberry puree, lime zest, and lime juice. If using tequila, add it now. Mix until combined.
Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined, being careful not to overmix.
Bake the Cupcakes: Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool completely.
Make the Frosting: In a large bowl, beat the softened butter until creamy. Gradually add powdered sugar, mixing on low speed. Add the tequila (if using), lime juice, and heavy cream, and beat until the frosting is light and fluffy. Adjust the consistency with more cream if needed.
Frost the Cupcakes: Once the cupcakes are completely cooled, pipe or spread the frosting on top of each one. Garnish with fresh strawberry and mango slices, and a sprinkle of lime zest.
Prep Time: 20 minutes | Cook Time: 20 minutes | Total Time: 40 minutes
Kcal: 380 kcal per serving | Servings: 12 cupcakes