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Peach Cupcakes
Peach cupcakes are soft, delicious and easy to make. They are just what you need during a summery afternoon and chilly wintery midday.
Prep Time
10
minutes
mins
Cook Time
25
minutes
mins
Total Time
35
minutes
mins
Course:
Breakfast, Dessert
Cuisine:
British
Servings:
12
servings
Calories:
424
kcal
Author:
Radwa
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
Make sure to use fresher peaches 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.
Use whole milk if buttermilk is unavailable; it will still have the same result for the cupcakes.
Granulated white sugar will help form the frosting if icing sugar is unavailable from your cupboard.
Nutrition
Serving:
1
serving
|
Calories:
424
kcal
|
Carbohydrates:
51
g
|
Protein:
6
g
|
Fat:
23
g
|
Saturated Fat:
12
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
5
g
|
Trans Fat:
1
g
|
Cholesterol:
89
mg
|
Sodium:
246
mg
|
Potassium:
73
mg
|
Fiber:
2
g
|
Sugar:
28
g
|
Vitamin A:
565
IU
|
Calcium:
94
mg
|
Iron:
2
mg