Strawberry Lemon Coffee Cake. Fresh, juicy, fruity strawberries. Bright, zesty lemons. Topped with delicious cinnamon streusel, and drizzled with glaze. I was going to wait until we were a little further into the warm weather season to share this recipe, but I’m planning to make this for Mother’s Day, and kept thinking that maybe you would like to as well! So here it is, let’s make some coffee cake!

Cinco de Mayo is this weekend! Who’s ready for all the nachos, tacos, and margaritas?? Well, how about a twist on the classic cocktail – a peach margarita cupcake. Dessert and tequila all in one? Sign me up! You’ll love this fun, festive and easy Cinco de Mayo dessert!

This peach margarita cupcake recipe calls for peach extract, which can sometimes be tricky to find. I order mine online here! If you want to make these this weekend, you can always omit the extract, and just use some extra vanilla extract instead for a classic margarita taste. Then serve with fresh peach slices on top. Perfect solution!

Makes 12 standard cupcakes

Cupcake Ingredients: 

1 cup all-purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter, softened
1 cup granulated sugar
1 egg plus 1 egg yolk
1 teaspoon peach extract
1/2 teaspoon vanilla extract
1/3 cup full-fat vanilla yogurt (greek or regular is fine)
1/4 cup buttermilk
2 tablespoons tequila
Juice of 1 lime
Zest of 2 limes

Tequila Lime Buttercream Ingredients: 

1 cups butter, softened
3 cups powdered sugar
Juice and zest of one lime
1 tablespoon tequila
1/2 teaspoon vanilla extract
 
Cupcake Directions: 

Preheat the oven to 350 degrees, and line a muffin tin with cupcake liners. Whisk together the dry ingredients, flour through salt.

In the bowl of your stand mixer fitted with the paddle attachment, beat the butter until light and fluffy. Mix in the sugar until combined. Add in the eggs, vanilla, yogurt, buttermilk and tequila and mix on low until all ingredients are incorporated. Then add the flour mixture, mixing on low until just combined, scraping down the sides of the bowl as necessary. Mix in the lime zest and juice.

Spoon the batter into the lined muffin tin, filling the liners evenly to about 1/2-2/3 full. Bake 13-16 minutes or until a toothpick comes out with moist crumbs. Allow to cool before removing from liners.

Just before frosting, brush each cupcake with tequila!  

Tequila Lime Buttercream Directions:

In the bowl of your stand mixer fitted with the paddle attachment, beat the butter on high speed until light and fluffy. Add powdered sugar one cup at a time, starting your mixer on low and increasing to high with each addition. Add the lime zest, juice, tequila and vanilla extract, mixing on high speed for about 3-4 minutes. Add additional cup of powdered sugar if necessary. Taste! If you’d like the frosting to taste even more like lime, add additional zest!

Sprinkle sea salt on the top of each frosted cupcake, and garnish with sprinkles and a lime wedge. I used these sprinkles from Sweets and Treats!

If you’re a fan of cookies and cream ice cream, you have got to try this cookies and cream cake! Rich, dense and full of cookie goodness, this cake is what dreams are cookie lovers’ dreams are made of! The cake is made with cream cheese, giving that characteristic vanilla cream taste, cookies baked into the cake and pureed into the frosting, and covered with chocolate ganache. Every bite will send your taste buds into a tizzy!

Cake Ingredients: 

2 cups all-purpose flour (I like Bob’s Red Mill)
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup butter, softened (I used Tillamook)
1 3/4 cups granulated sugar
3 eggs
2 1/2 teaspoons vanilla extract
8 oz cream cheese (I used Philadelphia)
1/4 cup buttermilk
2 cups oreos, roughly chopped

Frosting Ingredients: 

2 cups butter, softened
5-6 cups powdered sugar
2 teaspoons vanilla extract
1 cup finely crushed oreos (I crushed mine in the food processor)

Ganache Ingredients: 

1 cup semi-sweet chocolate chips
1/3 cup heavy cream

Directions: 

Preheat the oven to 350 degrees F, and grease and line three 6″ cake pans. Whisk together the dry ingredients, flour through salt in a medium bowl and set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until light and fluffy. Add the sugar, and beat until well combined. Add the eggs and vanilla and mix until combined, scraping down the sides of the mixing bowl as needed. Add the cream cheese and buttermilk, mixing until all ingredients have come together. The batter may look piecey at this stage, which is ok!

Add the dry ingredients, mixing on low speed until just combined. Stir in the oreos by hand with a spatula, making sure they’re evenly distributed within the batter. Spoon the batter into the prepared cake pans, and bake about 38-42 minutes, or until a toothpick comes out with moist crumbs.

For the frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until light and fluffy. Add the powdered sugar one cup at a time, and then add the vanilla extract. Add the finely crushed oreos, starting the mixer on low and increasing the speed to high for about 3 minutes. If the frosting is too wet, add another cup of powdered sugar. If it’s too dry, add a tablespoon of heavy cream.

For the ganache: Heat the chocolate chips and heavy cream in a microwave-safe bowl for about a minute, or until the chocolate chips are completely melted. Allow to cool slightly, and then drizzle down the sides of the cake, finishing by covering the top of the cake as well. Let set in the fridge until hardened before adding any frosting decorations on top.