I had some fresh peaches that no one wanted to eat, so I thought I'd use them and make peach cupcakes.
I like this recipe, which I am sharing today, because it is quick and easy.
Also, the peach cupcakes always turn out fluffy, moist and filled with gooey fresh peaches, which I adore.
Peach Cupcakes
The juicy and sweet flavor of peaches made this recipe perfect for summertime.
I also like that these easy cupcakes are what you would call "portable food." Meaning, you may pack it up and bring it to any event you wish to attend; picnic, birthday, BBQ evening.
You'll Need
All-Purpose Flour.
Baking Powder. Adding baking powder to these cupcakes will help to improve their volume while also lightening their texture.
Granulated Sugar.
Buttermilk. It gives the cupcakes a softer texture with a little bit of moisture.
Eggs.
Unsalted Butter. It gives a light and soft texture to your cupcakes. You will also be using butter for your cream cheese frosting.
Juicy Peaches. These peaches are the main flavor for your recipe; I use fresh peaches.
Vanilla Extract.
For the topping: I use cream cheese and icing sugar.
How to Make Peach Cupcakes?
One: Preheat the oven to 180°C and line a standard 12 cup cupcake pan with cupcake liners.
Two: In a large bowl, beat sugar and butter for 1-2 minutes until soft and fluffy, then add eggs one at a time and mix well.
Three: Mix in buttermilk, chopped peach and vanilla extract until combined.
Four: Stir in flour, salt, and baking powder.
Five: Scoop the batter into the muffin cups and bake for about 20 to 25 minutes until golden brown.
Six: Let the cupcakes cool in the tin for 10-15 minutes. Then remove the cupcakes from the tins and place them on a wire rack.
To make the cream cheese frosting
One: In a small bowl, mix the butter and cream cheese until well combined.
Two: Add vanilla extract and icing sugar and mix well until the frosting is smooth and creamy.
Three: Put the mixture into a piping bag and frost cupcakes, and top with a fresh peach slice or some chopped peaches, then serve!
Top Tips!
- Make sure to use fresher peaches on top of the cream cheese frosting to avoid a foul smell on your mixture. Fresh peaches are also sweeter and tangier.
- Allow the cupcakes to cool down before applying the frosting to let the frosting take its form on top.
Recipe FAQs
Refrigerate the cupcakes after they have been stored in an airtight container. They will keep for up to 5 days in the refrigerator.
Yes. Canned peaches will give your cupcakes a softer filling than fresh peaches. If you prefer the more intense tangy sweetness and burst of flavor for your cupcakes, it is suggested to really use the fresh peaches instead.
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Peach Cupcakes
Equipment
- Muffin tin
- Mixing bowl
- Measuring spoons
- Measuring cups
Ingredients
- 1 ¾ cups all-purpose flour
- 2 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup granulated sugar
- ¾ cup buttermilk
- 3 large eggs
- ½ cup unsalted butter , softened
- ½ cup peach , chopped
- 1 teaspoon vanilla extract
For the peach cream cheese frosting
- 226 g cream cheese , softened
- 1 cup confectioners sugar
- ½ cup unsalted butter , softened
- 1 teaspoon vanilla extract
- ½ cup peach , chopped
Instructions
- Preheat the oven to 180°C and line a standard 12 cup cupcake tins with paper liners.
- In a mixing bowl, beat sugar and butter for 1-2 minutes until soft and fluffy, then add eggs one at a time and mix well.1 cup granulated sugar, ½ cup unsalted butter, 3 large eggs
- Mix in buttermilk, chopped peach and vanilla extract until combined.¾ cup buttermilk, ½ cup peach, 1 teaspoon vanilla extract
- Stir in flour, salt, and baking powder.1 ¾ cups all-purpose flour, ¼ teaspoon salt, 2 teaspoon baking powder
- Scoop the batter into the muffin cups and bake for about 20 to 25 minutes until golden brown.
- Let the cupcakes cool in the tin for 10-15 minutes. Then remove the cupcakes from the tins and place them on the cooling rack.
To make the peach cream cheese frosting
- In a mixing bowl, mix the butter and cream cheese until well combined.226 g cream cheese, ½ cup unsalted butter
- Add vanilla extract and icing sugar and mix well until the frosting is smooth and creamy.1 cup confectioners sugar, 1 teaspoon vanilla extract
- Frost cupcakes and sprinkle chopped peach on the top, then serve!½ cup peach
Notes
- I prefer to use fresh peaches because they are sweeter.
- Allow the cupcakes to cool down before applying the frosting to let the frosting take its form on top.
Lucy says
Perfect for breakfast with a cup of coffee and milk for my kid.
Clair says
Delicious and soft, I like them.