These beautiful peach cupcakes are moist and delicious, prepared with fresh peaches, and flavored with a hint of vanilla. The peach and cream cheese frosting is amazing and a fresh peach slice makes a simple, elegant decoration.
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When peaches are in season and you’re thinking about making peach jellies or jams, remember this peach cupcakes recipe too! They’re easy-peasy to prepare and fun to decorate. The aroma of peach cupcakes baking will make your mouth water.
They’re the perfect recipe for summertime snacking. Strawberry crunch cake and these strawberry lemon blondies are another two of my favorite summertime desserts.
Whether you’re looking for an alternative to peach pie or you just want to try a brand new cupcake recipe, this one is perfect. It’s a wonderful way to use seasonal peaches.
Main Ingredients
Perhaps you found this peach cupcakes recipe because you have plenty of summer peaches and you’re wondering what to make with them. Peaches are of course the main ingredient in this yummy recipe. Here are some of the other key ingredients:
- Fresh & freeze-dried peaches: To flavor the cupcakes and add the unmistakable taste.
- Vanilla: Add extra drops of vanilla if you love the taste as much as I do.
- Buttermilk: To add a tasty tang to the cupcakes without adding much fat.
- Cream cheese: Makes the frosting oh-so-creamy.
- Powdered sugar: To sweeten the frosting.
- Baking powder: To make the cupcakes rise and become light.
Instructions Overview
If you’ve decided to make these peach cupcakes, you will be wondering just how easy they are. The good news is they’re simple to make, even if you’re new to cupcake-baking! Gather the ingredients and preheat the oven. You will also need to line some cupcake tins.
Combine the flour, baking powder, and salt in one bowl and the buttermilk, peach puree, and vanilla in another. The sugar and butter are mixed in a third bowl before the eggs are added and then the freeze-dried peaches. Now the flour mixture and peach mixture can be combined.
Divide the batter between the cupcake liners and bake them. They should cool for a while in the baking tin and then you can finish cooling them on wire racks.
The frosting is just as easy to make as these peach cupcakes. Mix butter and cream cheese then add vanilla and peaches. Add powdered sugar and mix, and then pipe the frosting over the cooled cupcakes. You can then decorate these peach cupcakes however you prefer, although a simple fresh peach slice is always perfect!
Common Questions
Don't feel guilty about indulging your sweet tooth in peach cupcakes. After all, peaches are a good source of Vitamin C as well as antioxidants, which are needed for the body to build connective tissue. Eating Vitamin C-rich foods can also help you resist infections, so go on, enjoy that second cupcake!
Some people use these terms interchangeably but there is a technical difference. Frosting usually begins with butter which is why it's known as buttercream since it's rich in butter and creamy.
Frosting is typically fluffy and thick. Icing is thinner than frosting but thicker than a glaze, and is usually made by combining powdered sugar (also called icing sugar in some places!) with some type of liquid.
Icing can be drizzled or spread and is smoother and shinier than frosting. These peach cupcakes have frosting since it's thick, buttery and rich!
You'll see freeze dried peaches are used in the frosting and might be wondering if these are the same as regular dried peaches. Freeze drying differs from drying (or dehydrating) because the temperature goes below freezing and is then allowed to slowly rise. This removes every last bit of moisture from the fruit.
Freeze dried fruits are airier and lighter than regular dried fruit which is chewy and tough (and also delicious!) You can either buy freeze dried peach powder or pulverize your own in a food processor. If you can't find either, a splash of peach extract (or some peach schnapps!) would work instead.
Assuming you’re making these with seasonal summertime peaches, you might like to make homemade lemonade for a refreshing pairing. Of course, a cup of coffee, a glass of iced tea, or any other beverage would work. Are you making these for a special occasion? Then serve them with chilled champagne for an elegant treat!
Keep these in an airtight container at room temperature for up to four days.
Yes, after frosting them, put them on a cookie sheet and pop them in the freezer. Once frozen, transfer them into a large Ziploc bag. You can also freeze them unfrosted. Adding a fresh peach slice after thawing them out will add a fresh element to the cupcakes. If you’re thawing frosted cupcakes, take them out of the Ziploc bag beforehand otherwise the frosting will stick to the plastic.
Since they keep for several days, these can absolutely be made ahead. Keep them in an airtight container at room temperature until serving.
It will be light peach in color but if you want a richer shade, use one part red food coloring to three parts yellow.
Chopnotch Tips
- Swap the vanilla extract for almond extract if you like.
- A sprig of mint makes a pretty decoration, either along with a slice of peach or instead of it.
- Make a large cake instead of cupcakes by using a cake pan and increasing the baking time. You will need to double the ingredients and use a pair of 8-inch cake pans for a layer cake. Double the frosting amount too, so you can frost the layers together and also frost the top.
- Don’t frost them until they are completely cool, for the best-looking result.
These peach cupcakes are sweet, juicy, moist, and simple to prepare. This is a wonderful recipe to make in the summer when big, fresh peaches are in every market.
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Let us know what you think! Give this recipe a rating in the comments section below.
Recipe
How to Make
Peach Cupcakes
Ingredients
- 1 cup unsalted butter, softened
- 2 ⅔ cups all-purpose flour
- 2 ½ teaspoons baking powder
- 2 cups granulated sugar
- ½ teaspoon salt
- 3 eggs, large
- 1.75 ounces freeze-dried peaches, pulverized
- ½ cup pureed fresh peach
- ¾ cup buttermilk
- 1 teaspoon vanilla extract
For the peach cream cheese frosting:
- 8 ounces cream cheese, softened
- 1 cup unsalted butter, softened
- 1.75 ounces freeze-dried peaches, pulverized
- 4 cups confectioners sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F and line the cupcake tins with liners.
- Mix flour, salt, and baking powder in a bowl and set it aside.
- Take another large measuring bowl and mix peach puree, vanilla extract, and buttermilk in it and then set aside.
- Now beat granulated sugar and butter in another mixing bowl using an electric mixer for 2 minutes, and then add eggs one at a time and mix well. After that, add pulverized peaches and mix.
- Mix the flour mixture and the peach puree mixture into the pulverized peach mixture in three alternating batches. Mix until just combined.
- Scoop the batter into the cupcake tins and bake for about 21 to 24 minutes until golden brown.
- Let the cupcakes cool in the tins for at least 10 minutes. After 10 minutes, remove cupcakes from the tins and place them on the cooling rack.
To make the peach cream cheese frosting:
- Mix the butter in a mixing bowl until softened. After that, pour cream cheese and beat it with butter until it is uniform.
- Now add vanilla extract and pulverized peaches and mix well.
- Add 3 cups of sugar (or more if necessary) to the mixture and mix well until the frosting is spreadable and creamy.
- Frost cupcakes and serve!
Notes
- Swap the vanilla extract for almond extract if you like.
- A sprig of mint makes a pretty decoration, either along with a slice of peach or instead of it.
- Make a large cake instead of cupcakes by using a cake pan and increasing the baking time. You will need to double the ingredients and use a pair of 8-inch cake pans for a layer cake. Double the frosting amount too, so you can frost the layers together and also frost the top.
- Don’t frost them until they are completely cool, for the best-looking result.
Hi, can I skip the dried peaches part ?
Hi Maham, I haven’t tried it without the freeze dried peaches. You can give it a try. My only concern is the batter may be a bit too moist without it.
Can I use frozen peaches?
Hi Silvia, I used freeze-dried peaches. Frozen peaches would add a lot of moisture to the cupcakes. It could possibly work out well if you omitted the peach puree, but I have not tried this myself. Let me know if you do. I think it's worth giving it a shot!
The texture of the cupcakes was spot on! The taste of peach was very subtle. I would have liked to taste the peachy flavor more, but that is my opinion. Others thought it was great!
Thanks so much for the feedback, Samitha!