Best 3 Mango Margarita Cupcakes Recipes

Tantalize your taste buds with a tropical twist on a classic dessert! These Mango Margarita Cupcakes are a delightful fusion of sweet and tangy flavors, perfect for any occasion. Each cupcake is a burst of juicy mango and zesty margarita, topped with a luscious cream cheese frosting. Indulge in the perfect balance of flavors and textures with this irresistible treat. Our collection of recipes includes variations for both alcoholic and non-alcoholic versions, catering to all preferences.

The boozy rendition features freshly squeezed lime juice, tequila, and triple sec, ensuring a vibrant and authentic margarita flavor. For those who prefer a non-alcoholic option, we offer an equally tantalizing version made with lime juice, lime zest, and a touch of agave syrup, delivering a burst of citrusy goodness.

Both variations are complemented by a velvety cream cheese frosting, swirled with mango puree for a stunning visual appeal. The result is an explosion of flavors and textures that will leave you craving more. Whether you're hosting a party, looking for a unique dessert to impress your friends, or simply seeking a delightful treat to brighten your day, these Mango Margarita Cupcakes are sure to hit the spot.

Here are our top 3 tried and tested recipes!

MANGO MARGARITA CAKE

Mango Margarita Cake image

Mangoes and margarita mix make a tropical cake creamy and dreamy.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 1h55m

Yield 15

Number Of Ingredients 10

Ingredients

1 box Betty Crocker™ Super Moist™ yellow cake mix
3/4 cup nonalcoholic margarita mix
1/3 cup vegetable oil
1/4 cup water
2 teaspoons grated lime peel
4 eggs
1 jar (1 lb 4 oz) sliced mango in extra-light syrup, well drained, diced
Remaining diced mango
1 container (8 oz) frozen whipped topping (thawed)
3 containers (6 oz each) Yoplait® Original yogurt mango

Steps:

Heat oven to 350°F. Spray bottom only of 13x9-inch pan with baking spray with flour (do not use dark or nonstick pan). In large bowl, beat cake mix, margarita mix, oil, water, lime peel, eggs and 1 cup of the diced mango with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
Bake 32 to 36 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
In small bowl, place remaining diced mango and mash with fork until pureed. In medium bowl, fold together whipped topping and yogurt; frost cake. Spoon small dollops of pureed mango over frosting, then swirl with back of spoon. Store in refrigerator.

Nutrition Facts : Calories 280, Carbohydrate 43 g, Cholesterol 50 mg, Fat 2, Fiber 0 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 18 g, TransFat 0 g

MARGARITA CUPCAKES

Margarita Cupcakes image

These margarita cupcakes are my most requested recipe. If you are unable to find Key lime juice, you can use regular lime juice. -Kerri McMillan, Sylvester, Georgia

Provided by Taste of Home

Categories Desserts

Time 35m

Yield 20 servings.

Number Of Ingredients 10

Ingredients

1 package yellow cake mix (regular size)
3/4 cup frozen nonalcoholic margarita mix, thawed
1/3 cup vegetable oil
3 large eggs, room temperature
3 to 4 tablespoons Key lime juice, divided
1 tablespoon meringue powder
1 teaspoon water
3-1/2 to 4 cups confectioners' sugar
1 cup vegetable shortening
Optional: Lime zest and lime slices

Steps:

Preheat oven to 350°. Line 20 muffin cups with paper liners. Combine the first 5 ingredients. Beat on low speed 30 seconds; beat on medium 2 minutes., Fill prepared cups half full. Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely., For frosting, in a large bowl, combine 2 tablespoons lime juice, meringue powder and water. Whisk until frothy. Add confectioners' sugar, shortening, and remaining lime juice. Beat until smooth; frost cupcakes. If desired, garnish with lime zest and slices.

Nutrition Facts : Calories 309 calories, Fat 15g fat (4g saturated fat), Cholesterol 28mg cholesterol, Sodium 170mg sodium, Carbohydrate 43g carbohydrate (34g sugars, Fiber 1g fiber), Protein 2g protein.

MANGO MARGARITA CUPCAKES

Mango Margarita Cupcakes image

Entered for Safe-keeping, these are very Cinco de Mayo festive. From woman's World 8/2/10. Cooling time was excluded from preparation time; estimate total elapsed time to be 2 hours, 5 minutes.

Provided by KateL

Categories Dessert

Time 1h5m

Yield 12 cupcakes, 12 serving(s)

Number Of Ingredients 14

Ingredients

1 1/2 mangoes, peeled, pitted
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup granulated sugar
1/2 cup butter, at room temperature
2 eggs
3 1/2 ounces mango baby food (1/3 cup)
2 teaspoons grated lime zest
1 cup butter, at room temperature
3 cups confectioners' sugar
3 tablespoons milk
light green decorator sugar, for garnish (optional)
12 lime slices, for garnish (optional)

Steps:

Preheat oven to 350 degrees Fahrenheit. Line 12 muffin cups with cupcake lines.
Dice mango; reserve.
Combine flour, baking powder and salt.
On medium speed, beat granulated sugar and 1/2 cup butter until light and fluffy, 2-3 minutes.
Add eggs and mango baby food; beat until blended.
On low speed, gradually beat in flour mixture.
Stir in diced mango and 1 teaspoon lime zest.
Divide batter among liners. Bake for 20 minutes or until toothpick inserted into centers comes out clean.
Cool 10 minutes. Transfer from pan to rack; cool completely.
FROSTING:.
On medium speed, beat remaining 1 cup butter until light and fluffy, about 2 minutes.
On low speed, gradually beat in confectioners' sugar.
Beat in milk and remaining 1 teaspoon lime zest; beat on medium speed until fluffy.
If desired, transfer frosting to pastry bag fitted with medium round tip; pipe or spread frosting on cupcakes.
Cut remaining 1/2 mango into small thin wedges.
If desired, sprinkle cupcake edges with green sugar. Garnish with mango, lime and cocktail umbrellas, if desired.

Nutrition Facts : Calories 471.8, Fat 24.2, SaturatedFat 15, Cholesterol 92.5, Sodium 296.4, Carbohydrate 63.2, Fiber 1, Sugar 51.8, Protein 3.1

Tips:

Use fresh, ripe mangoes for the best flavor.
If you don't have a juicer, you can mash the mango pulp and strain it through a fine-mesh sieve.
To make the cupcakes extra moist, use a combination of butter and oil.
Don't overmix the batter - overmixing can make the cupcakes tough.
Fill the cupcake liners only 2/3 full - this will prevent them from overflowing in the oven.
Bake the cupcakes until a toothpick inserted into the center comes out clean.
Let the cupcakes cool completely before frosting them.
For a margarita-flavored frosting, use a combination of cream cheese and whipped cream.
Decorate the cupcakes with lime slices, mango slices, or a sprinkle of coarse salt.

Conclusion:

These mango margarita cupcakes are the perfect way to celebrate a special occasion or just enjoy a delicious treat. They're moist, flavorful, and have a beautiful margarita-flavored frosting. With a few simple tips, you can make these cupcakes at home and impress your friends and family. So, what are you waiting for? Grab a mango and get baking!

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