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Mango Margarita Cupcakes
Prep Time
50 mins
Cook Time
30 mins
Total Time
1 hr 20 mins

Celebrate Cinco de Mayo with these mango margarita cupcakes! The juicy mango, fresh lime, and tequila flavors are off the charts!

Course: Dessert
Cuisine: American
Keyword: cinco de Mayo, Cupcakes, mango, margarita
Servings: 26
Calories: 319 kcal
For the cupcakes
For the buttercream
  • 2 cups granulated sugar, divided
  • 2/3 cup water
  • 5 large egg whites
  • 1/2 teaspoon cream of tartar
  • pinch of kosher salt
  • 2 teaspoons vanilla extract
  • 1 1/2 cups unsalted butter, softened but cool
  • 3/4 cup mango puree (1 1/2 3.5-ounce pouches)
  • juice of 3 small limes
  • 1 1/2 tablespoons tequila, optional
For the garnishes
To make the cupcakes:
  1. Preheat the oven to 350 degrees F and line cupcake pans with papers.
  2. Place the flours, sugar, baking powder, baking soda, lime zest, and salt in a large mixing bowl, and mix on low speed to combine.
  3. Add the butter, stirring on low speed until the mixture resembles damp sand (about a minute).
  4. Stir in the eggs, one at a time, scraping the sides and bottom of the bowl with a silicone spatula after each addition.
  5.  Add the mango puree, lime juice, and tequila (if using), and mix on medium-high speed for about a minute and a half, to build the cake’s structure and aerate the batter.
  6. Place about ¼ cup of batter in each well of the cupcake pans, and bake the cupcakes for 16-18 minutes, or until they spring back when lightly pressed and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  7. Cool completely and top with buttercream.
To make the buttercream:
  1. Place half the sugar in a small pot with the water, and cook over medium heat.
  2. Place the egg whites, cream of tartar, and salt in a large mixing bowl and whip on medium-high speed with the whisk attachment.
  3. When the whites can hold soft peaks, slowly add the remaining sugar (about a tablespoon at a time) while continuing to whip.
  4. When all the sugar has been added, add the vanilla and continue to whip the meringue until stiff.  Turn the mixer down to low speed while you wait for the sugar syrup to come to temperature.
  5. When the sugar syrup has reached 235 degrees F, remove it from the heat, turn the mixer back up to medium-high, and slowly pour the hot syrup down the side of the mixing bowl in a thin stream.  (Do not pour onto the spinning whisk; it could splash out of the bowl and burn you.)
  6. Continue to whip until there is no hint of warmth when you place your hand on the side of the bowl.
  7. When the meringue is completely cool, whip in the butter, a tablespoon at a time.  (If the mixture seems runny, place the entire bowl and whisk in the refrigerator for 10 to 20 minutes, and re-whip.  If the mixture seems curdled, just keep whipping- it will come together.)
  8. Whip in the mango puree, lime juice, and tequila, if using.
To assemble the cupcakes*:
  1. Transfer half the buttercream to a pastry bag fitted with a jumbo round tip.
  2. Pipe a smooth round over the surface of the cupcake.
  3. Sprinkle with salty sugar.
  4. Transfer the remaining buttercream to a pastry bag fitted with an open star tip.
  5. Pipe a swirl, and garnish with a slice of lime and two thin slices of mango.

Recipe Video

Nutrition Facts
Mango Margarita Cupcakes
Amount Per Serving
Calories 319 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 10g63%
Cholesterol 61mg20%
Sodium 150mg7%
Potassium 105mg3%
Carbohydrates 39g13%
Sugar 28g31%
Protein 3g6%
Vitamin A 755IU15%
Vitamin C 8mg10%
Calcium 23mg2%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.