These cupcakes never last long! Such a delight to serve!

1/4 cup mango puree
Lime slices and fresh strawberries for garnish (optional)

Directions

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, using an electric mixer, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Combine the mango puree, strawberry puree, milk, and tequila in a small bowl or measuring cup. Gradually add the dry ingredients and the puree mixture to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
Fold in the lime zest.
Evenly divide the batter among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
Allow the cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
To make the frosting, beat the butter until creamy. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Add the tequila, lime juice, strawberry puree, and mango puree, and beat until smooth and fluffy.
Frost the cooled cupcakes with the tequila-lime frosting and garnish with lime slices and fresh strawberries, if desired.

Variations & Tips
For a non-alcoholic version, simply replace the tequila with an equal amount of additional milk or mango juice. You can also experiment with different fruits, such as pineapple or peach, for a unique twist. If you prefer a tangier frosting, increase the lime juice slightly. Feel free to adjust the amount of fruit puree in both the batter and frosting to suit your personal taste.