This isn’t your typical summer treat

I got curious after a late-night craving for something tangy, sweet, with a punch of tropical heat. Mango isn’t usually the first thing I reach for in a cocktail, but I thought—why not turn it into a cupcake? The smell as the batter bakes: that ripe mangoiness and lime zest mingling, it’s like catching a tropical sunset from your kitchen window. These cupcakes aren’t overly sweet. Instead, there’s a sharp burst of strawberry—fresh and juicy—like biting into a perfectly ripe one right off the vine. And the margarita glaze? It’s just enough to make you double-tap your own reflection. Honestly, I didn’t expect baking with mangoes to work out—but here we are. Who knew that blending summer into a cupcake could feel so *right* right now? It’s like a little rebellion for the season.

Mango Strawberry Cupcakes with Margarita Glaze

This dessert features moist cupcake bases infused with ripe mango and lime zest, topped with a juicy strawberry component. The cupcakes are finished with a tangy margarita-inspired glaze that adds a shimmering, flavorful coating, resulting in a tropical-inspired treat with a light, tender crumb and vibrant finish.

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Prep Time 20

Cook Time 25

Total Time 45

Servings: 12

Course: Main Course

Cuisine: Tropical

Calories: 250

Ingredients Equipment Method

Ingredients

1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter softened
2 large eggs
1/2 cup milk
1 cup pureed mango about 1 ripe mango, mashed
1 tablespoon lime zest
1 cup chopped strawberries fresh
1/2 cup powdered sugar
2 tablespoons lime juice
1 tablespoon triple sec or orange liqueur

Equipment

Mixing Bowls
Whisk or hand mixer
Cupcake muffin tin
Cupcake liners
Zester or fine grater
Small saucepan
Cooling rack
Spoon or brush for glaze

Method

Preheat the oven to 350°F (175°C). Line a cupcake tin with paper liners. Measure and sift the flour into a mixing bowl, then set aside.
Cream together the softened butter and sugar in a large bowl using a whisk or hand mixer until the mixture is fluffy and pale, about 3-4 minutes. Observe the color lightening and volume increasing.
Add eggs one at a time, mixing well after each addition. Ensure the mixture is smooth and slightly thickened before adding the next.
Mix in the mango puree and lime zest until just combined, creating a vibrant, fragrant batter with visible flecks of lime zest.
Alternately add the dry sifted flour and milk to the batter in three additions, beginning and ending with flour, mixing on low speed or folding gently until just combined. Be careful not to overmix.
Fold in the chopped strawberries gently, distributing evenly through the batter without deflating the mixture.
Scoop the batter into the prepared cupcake liners, filling each about two-thirds full. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden.
Remove cupcakes from the oven and let cool on a wire rack for 10 minutes. The cupcakes should be firm to the touch and slightly domed.
Meanwhile, prepare the margarita glaze by whisking together powdered sugar, lime juice, and triple sec in a small saucepan over low heat until the sugar dissolves and the mixture is smooth. Warm until just bubbling, about 2 minutes.
Once the cupcakes are cooled, spoon or brush the glaze over the tops, allowing it to drip down the sides for a shiny finish. Let set for a few minutes before serving.

Nothing fancy, just a messy kitchen and a craving that wouldn’t quit. Sometimes that’s all it takes—one weird idea, a bunch of ripe fruit, and a mixing bowl. If these cupcakes bring a little extra sunshine to your day, then I guess they did something right.

Mayank

I’m Mayank, the creator, cook, and writer behind this blog. FeastChase is not just a collection of recipes — it’s a journey through tastes, memories, and moments that bring people together at the table.