Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper cupcake liners.
2. Make the cupcake batter:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream together the butter and sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, lime zest, and lime juice.
Alternately add the dry ingredients and the sour cream, mixing just until combined.
Gently fold in the mango puree and strawberry puree. The batter should be thick and slightly swirled with the fruity purees.
3. Bake the cupcakes:
Divide the batter evenly between the cupcake liners, filling each about 2/3 full.
Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
4. Make the margarita buttercream frosting:
In a large bowl, beat the butter until creamy with an electric mixer. Gradually add the powdered sugar, about 1/2 cup at a time, beating until smooth.
Add the lime juice, tequila, and orange liqueur (if using), and beat until combined. Adjust the frosting’s consistency by adding more powdered sugar if it’s too thin or more lime juice if it’s too thick.
Mix in the lime zest and a pinch of salt. The frosting should be light, creamy, and spreadable.
5. Frost the cupcakes:
Once the cupcakes have cooled completely, pipe or spread the margarita buttercream frosting onto each cupcake. You can use a piping bag fitted with a star tip for a decorative swirl.
Optionally, you can garnish the cupcakes with lime wedges, candied sugar rims, or a slice of strawberry or mango for a tropical touch.
6. Serve:
Serve your Strawberry Mango Margarita Cupcakes at your next celebration or whenever you want a fun and fruity treat. These cupcakes are perfect for summer parties, BBQs, or festive occasions!
