Ingredients
For the Cupcakes:
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1 ½ cups all-purpose flour
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1 ½ teaspoons baking powder
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¼ teaspoon salt
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½ cup unsalted butter, softened
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¾ cup granulated sugar
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2 large eggs
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1 teaspoon vanilla extract
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2 tablespoons tequila (optional)
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Zest of 1 lime
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½ cup mango purée (fresh or canned)
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¼ cup whole milk
For the Strawberry Frosting:
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½ cup unsalted butter, softened
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2 ½ cups powdered sugar
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¼ cup strawberry purée
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1 tablespoon lime juice
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Pinch of salt
For Garnish:
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Lime wedges
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Coarse sugar or sea salt (optional, for a margarita rim look)
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Fresh strawberry or mango slices
Instructions
Preheat Oven:
Preheat oven to 350°F (175°C). Line a muffin tin with 12 cupcake liners.
Mix Dry Ingredients:
In a bowl, whisk together flour, baking powder, and salt. Set aside.
Cream Butter and Sugar:
In another large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla, tequila (if using), and lime zest.
Add Mango and Milk:
Stir in the mango purée. Then alternately add the dry ingredients and milk, beginning and ending with dry ingredients. Mix just until combined.
Bake:
Divide batter evenly among cupcake liners. Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.
Make Frosting:
Beat softened butter until creamy. Gradually add powdered sugar, then mix in strawberry purée, lime juice, and salt. Beat until fluffy.
Frost & Garnish:
Pipe or spread frosting onto cooled cupcakes. Garnish with lime wedges, a sprinkle of coarse sugar or salt around the edge, and fruit slices if desired.