Mango Margarita Cupcakes
Elevate your dessert game with these sensational Mango Margarita Cupcakes—an irresistible fusion of tropical fruit and cocktail-inspired flavors. Perfectly moist and tangy, these cupcakes combine sweet mango puree, zesty lime juice, and a hint of tequila for a delightful twist. Topped with a luscious tequila-infused mango buttercream frosting, each bite delivers the perfect balance of creamy sweetness and citrusy brightness. Add a pinch of lime zest and an optional sprinkle of coarse salt or sugar for that signature margarita flair. Ready in under 40 minutes, these cupcakes are a show-stopping treat for parties, summer gatherings, or any indulgent occasion. Let these tropical delights transport you to paradise!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter, softened
- 1 cups Granulated sugar
- 2 Eggs, large
- 1 teaspoons Vanilla extract
- 0.5 cups Mango puree
- 1 teaspoons Lime zest
- 2 tablespoons Lime juice, freshly squeezed
- 0.25 cups Whole milk
- 2.5 cups Powdered sugar
- 2 tablespoons Tequila
- 2 tablespoons Heavy cream
- 1 tablespoons Mango puree (for frosting)
- 0.5 teaspoons Lime zest (for garnish)
- 1 teaspoons Coarse salt or sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar together using a hand or stand mixer until light and fluffy, about 2 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
Stir in the mango puree, lime zest, and lime juice until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined.
Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
Bake the cupcakes for 16-18 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cupcakes from the oven and let them cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
To make the frosting, beat the softened butter in a large bowl until creamy. Gradually add the powdered sugar, 1/2 cup at a time, and mix until smooth.
Pour in the tequila, heavy cream, and mango puree, then beat the mixture until fluffy. If the frosting is too thick, add more cream, 1 teaspoon at a time, until the desired consistency is achieved.
Once the cupcakes are completely cool, pipe or spread the frosting onto each cupcake.
Garnish with a pinch of lime zest and a sprinkling of coarse salt or sugar, if desired.
Serve immediately and enjoy the tropical margarita flavors!
Nutrition Facts
Calories |
3890 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.3 g | 154% | |
| Saturated Fat | 71.3 g | 356% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 668 mg | 223% | |
| Sodium | 3400 mg | 148% | |
| Total Carbohydrate | 668.7 g | 243% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 516.4 g | ||
| Protein | 34.9 g | 70% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 213 mg | 16% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 726 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
