Fresh Peach Cupcakes Recipe

Name: Fresh Peach Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE PEACH VANILLA CAKE:; 1-1/4 cup All-purpose Flour; 1 teaspoon Baking Powder; 1 teaspoon Baking Soda; 1/2 teaspoons Salt; 2 whole Large Egg, Room Temperature; 1/2 cups Granulated Sugar; 1/2 cups Brown Sugar; 1/2 cups Canola Oil; 1 teaspoon Vanilla Extract; 1/2 cups Buttermilk, Room Temperature; 1 cup Diced Firm Peaches; FOR THE PEACH BUTTERCREAM FROSTING:; 2 sticks Unsalted Butter, Room Temperature; 2 cups Powdered Sugar; 1 teaspoon Vanilla Extract; 2 Tablespoons Heavy Cream; 1/4 cups Peach Puree; 1 drop Peach Food Coloring (optional); Sliced Peaches, Optional For Garnish

Servings: persons

FOR THE PEACH VANILLA CAKE:
1-1/4 cup All-purpose Flour
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1/2 teaspoons Salt
2 whole Large Egg, Room Temperature
1/2 cups Granulated Sugar
1/2 cups Brown Sugar
1/2 cups Canola Oil
1 teaspoon Vanilla Extract
1/2 cups Buttermilk, Room Temperature
1 cup Diced Firm Peaches
FOR THE PEACH BUTTERCREAM FROSTING:
2 sticks Unsalted Butter, Room Temperature
2 cups Powdered Sugar
1 teaspoon Vanilla Extract
2 Tablespoons Heavy Cream
1/4 cups Peach Puree
1 drop Peach Food Coloring (optional)
Sliced Peaches, Optional For Garnish

1
Preheat oven to 350 F. Grease a 12-count standard size muffin tin or line with muffin liners.
2
In a large bowl, sift flour, baking powder, baking soda and salt. Mix well.
3
In the bowl of an electric mixer fitted with the paddle attachment, mix eggs, granulated sugar and brown sugar until well combined. Gradually add oil and vanilla, mix until just blended. With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the buttermilk, mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended. Fold in diced peaches.
4
Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake for 15 to 18 minutes. Transfer muffin tin from the veon to a wire rack and let cupcakes cool completely.
5
For the frosting:
6
Put butter in a mixing bowl and beat it for a few minutes with a mixer with the paddle attachment on medium speed. Add powdered sugar and turn your mixer on the lowest speed until the sugar incorporates with the butter. Add vanilla, heavy cream and peach puree (and peach food coloring, if using) and continue mixing until incorporated. Increase mixer speed to medium high, beat for another 5 to 8 minutes until light and fluffy.
7
Transfer frosting to a large pastry bag fitted with your preferred tip and frost the cupcakes. Garnish with a sliced fresh peach on each cupcake.

1504

kcal

Calories

107

Fat

133

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: FOR THE PEACH VANILLA CAKE:, 1-1/4 cup All-purpose Flour, 1 teaspoon Baking Powder, 1 teaspoon Baking Soda, and more.

Yes, Fresh Peach Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Fresh Peach Cupcakes

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