I made these cupcakes on a whim, totally unaware that the first version of a margarita actually came from a dentist in 1938 looking for something to serve her vacationing friends.
Crazy, right? It got me thinking—what if the weird, maybe not-so-glamorous origins of a drink could sneak into a dessert?
These cupcakes aren’t just pretty—they’re a little rebellious in flavor. The fresh strawberries, bright mango, and a splash of tequila—kind of like biting into a sunset and hearing an old story at the same time.
Seasonal and Quirky
Spring feels like a good time to mess with tradition. I mean, who said margaritas are only for summer? Baking these feels like sneaking a bit of that sunshine into a dessert, even when it’s still kinda chilly outside.
It’s weird to say, but I think these cupcakes are kind of a protest. A little sweet, a little tangy, and totally unexpected. And honestly? They remind me that sometimes, the best ideas come when you’re not looking for them.
Tequila Mango Strawberry Cupcakes
Equipment
- Mixing bowls
- Electric mixer or whisk
- Cupcake muffin tins
- Paper cupcake liners
- Knife
- Cutting board
- Blender or food processor
- Cooling rack
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
- 1/4 cup tequila preferably blanco
- 1 cup fresh strawberries hulled and chopped
- 1 cup powdered sugar for glaze
Instructions
- Preheat the oven to 350°F (175°C). Line a muffin tin with paper cupcake liners. In a blender or food processor, blend the strawberries and mango until smooth. Set aside the fruit puree.1 1/2 cups all-purpose flour
- In a large mixing bowl, cream together the softened butter and granulated sugar with an electric mixer or whisk until light and fluffy, about 3-4 minutes. The mixture should be pale and slightly increased in volume.1 1/2 cups all-purpose flour
- Add eggs one at a time to the creamed mixture, beating well after each addition. Continue until the mixture is smooth and homogeneous. Then, mix in the milk, tequila, and fruit purees until fully incorporated.1 1/2 cups all-purpose flour
- Gradually add the flour to the wet ingredients, folding gently with a spatula or mixing on low speed until just combined. Do not overmix to keep the cupcakes tender.1 1/2 cups all-purpose flour
- Spoon the batter evenly into the prepared muffin tins, filling each about 2/3 full. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean. The cupcakes should be golden and spring back when lightly pressed.
- Remove the cupcakes from the oven and let them cool in the tin for 5 minutes, then transfer to a cooling rack. Once cooled, mix the powdered sugar with a few teaspoons of water or lemon juice to create a glaze. Drizzle over the top of each cupcake for a shiny finish.1 1/2 cups all-purpose flour
Notes
So yeah, maybe you’ll end up eating one for breakfast or midnight snacks. Or not. Whatever. Baking is weird like that, and it’s kind of perfect when it surprises you.
