Peach Cupcakes
Bursting with summer sweetness, everyone will love these moist cupcakes that are truly delicious. The peach and vanilla flavors go perfectly together.
Servings:24 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.
Nutrition
Calories: 300kcal | Carbohydrates: 50g | Protein: 3g | Fat: 20g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 164mg | Potassium: 107mg | Fiber: 1g | Sugar: 18g | Vitamin A: 666IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg