Peaches & Cream Cupcakes: A Cozy, Summery Treat
Ah, summer! A time filled with sunshine, laughter, and the sweet aroma of fresh peaches ripening on the tree. When I think back to my childhood summers, I can still hear the sound of laughter filling the backyard as cousins rushed to pick ripe peaches before diving into a delicious dessert. Today, I want to share a recipe that captures that essence of summer joy: Peaches & Cream Cupcakes. These golden cupcakes, topped with delicate peach cream frosting, are not only a feast for the eyes but a comforting treat for the soul. Trust me, they are perfect for any cozy gathering or simply as a sweet escape from a busy day. This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Fluffy and moist: Each bite of these Peaches & Cream Cupcakes is heavenly, thanks to the combination of fresh peach puree and creamy frosting.
- Easy to make: With simple ingredients and straightforward steps, this recipe is a breeze for bakers of all levels.
- Summer-inspired flavors: Infused with real peaches, these cupcakes capture the essence of sun-soaked days and the sweet, juicy fruit that defines the season.
- Perfect for gatherings: Whether it’s a picnic, birthday, or just a cozy evening at home, these cupcakes are sure to impress family and friends.
- A delightful twist: The peach cream frosting is light yet indulgent, making every cupcake a mini celebration in itself.
Ingredients You’ll Need for Peaches & Cream Cupcakes
- 1/2 cup unsalted butter, softened
- 1 lb powdered sugar
- 1/2 teaspoon salt
- 1/4 cup heavy whipping cream
- 2 tablespoons peach puree
- 1 teaspoon vanilla extract
- 2-3 drops orange food coloring (optional)
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/4 cups unsalted butter, softened
- 2 cups sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
- 3/4 cup peach puree (from about 2 fresh peaches)
Let’s Make It Together
- Preheat your oven to 350°F (175°C) and prepare a muffin tin with cupcake liners.
- In a medium-sized bowl, mix the flour, baking powder, and salt. Set this aside for later use.
- In a larger bowl, blend 1 1/4 cups of softened butter and 2 cups of sugar until the mixture is light and fluffy.
- Incorporate the eggs one at a time, ensuring to mix well after each addition. Follow up with 1 teaspoon of vanilla extract, blending until fully incorporated.
- Gradually introduce the flour mixture to the butter mixture, alternating with 1 cup of milk. Start and finish this process with the flour mixture, mixing until just combined.
- Finally, gently fold in 3/4 cup of fresh peach puree, ensuring it’s evenly distributed throughout the batter.
- Fill each cupcake liner to about 2/3 of its capacity with the batter, making sure they are all filled evenly.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- While the cupcakes are cooling, start preparing the peach cream frosting. In a large bowl, whip 1/2 cup of softened butter until it’s creamy.
- Gradually add 1 lb of powdered sugar and 1/2 teaspoon of salt, mixing well after each addition.
- In a separate bowl, combine 1/4 cup of heavy whipping cream, 2 tablespoons of peach puree, and 1 teaspoon of vanilla extract. Gradually add this liquid mixture to the butter and sugar mixture, beating until the frosting is smooth and creamy.
- Once the cupcakes have completely cooled, frost them generously with the peach cream frosting. To add a lovely touch, use a Wilton 1M piping tip to create an attractive swirl.
- Serve and savor these perfectly balanced Peaches & Cream Cupcakes, allowing the flavors of summer to dance on your palate!
Delicious Variations to Try
- Peach Melba Cupcakes: Add a layer of raspberry sauce in the frosting for a tangy twist that complements the peach beautifully.
- Cream Cheese Frosting: For a rich and tangy topping, swap out the peach cream frosting for a smooth cream cheese frosting that enhances the fruit flavor.
- Almond Extract: Infuse a hint of nutty flavor by adding 1/2 teaspoon of almond extract to the batter for a delightful twist.
- Mini Cupcakes: Turn this recipe into adorable mini cupcakes – perfect for sharing and snacking throughout a party!
Chef Emma’s Helpful Tips
- Make-ahead: You can prepare the cupcakes a day in advance! Just allow them to cool completely, store them in an airtight container, and frost just before serving.
- Ingredient swaps: If you don’t have fresh peaches, using canned peach puree works in a pinch. Just be sure to drain off excess liquid.
- Storage: Store leftover cupcakes in an airtight container in the fridge for up to 4 days, but they are best enjoyed fresh!
- Freezing: These cupcakes freeze well! Frost them before freezing and ensure they are wrapped tightly to maintain freshness.
Nutrition Information per Serving
- Serving Size: 1 cupcake
- Calories: 350
- Carbs: 50g
- Sugar: 36g
- Fat: 15g
- Protein: 4g
- Sodium: 110mg
Frequently Asked Questions
Can I make this ahead?
Absolutely! Prepare the cupcakes the day before and frost them just before serving for best results.
Can I use different ingredients?
Yes, feel free to customize the recipe by using different fruit purees or experimenting with flavors!
How do I store leftovers?
Store any leftover cupcakes in an airtight container in the fridge for up to 4 days.
How long does it last?
These cupcakes are best enjoyed fresh but can last up to 4 days in the fridge or can be frozen for an extended period.
Wrapping It Up
These Peaches & Cream Cupcakes are not just a sweet treat; they are a celebration of summer, nostalgia, and the simple joys of life. Each mouthful is a reminder of sunlit afternoons spent sharing laughter and creating memories. I hope you make these for your loved ones and that they bring you the same warmth that they have brought to my heart. Save this Peaches & Cream Cupcakes recipe to your “Sweet Delights” board so it’s ready when you need a cozy treat!
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Peaches & Cream Cupcakes
- Total Time: 40 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Fluffy and moist cupcakes infused with real peaches and topped with a light peach cream frosting, perfect for summer gatherings.
Ingredients
- 1/2 cup unsalted butter, softened
- 1 lb powdered sugar
- 1/2 teaspoon salt
- 1/4 cup heavy whipping cream
- 2 tablespoons peach puree
- 1 teaspoon vanilla extract
- 2–3 drops orange food coloring (optional)
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/4 cups unsalted butter, softened
- 2 cups sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
- 3/4 cup peach puree (from about 2 fresh peaches)
Instructions
- Preheat your oven to 350°F (175°C) and prepare a muffin tin with cupcake liners.
- In a medium-sized bowl, mix the flour, baking powder, and salt. Set this aside for later use.
- In a larger bowl, blend 1 1/4 cups of softened butter and 2 cups of sugar until the mixture is light and fluffy.
- Incorporate the eggs one at a time, ensuring to mix well after each addition. Follow up with 1 teaspoon of vanilla extract, blending until fully incorporated.
- Gradually introduce the flour mixture to the butter mixture, alternating with 1 cup of milk. Start and finish this process with the flour mixture, mixing until just combined.
- Gently fold in 3/4 cup of fresh peach puree, ensuring it’s evenly distributed throughout the batter.
- Fill each cupcake liner to about 2/3 of its capacity with the batter.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Meanwhile, prepare the peach cream frosting by whipping 1/2 cup of softened butter until creamy. Gradually add 1 lb of powdered sugar and 1/2 teaspoon of salt, mixing well after each addition.
- In a separate bowl, combine 1/4 cup of heavy whipping cream, 2 tablespoons of peach puree, and 1 teaspoon of vanilla extract. Gradually add this to the butter and sugar mixture, beating until smooth and creamy.
- Frost the cooled cupcakes generously with the peach cream frosting and serve.
Notes
Make-ahead: Prepare the cupcakes a day in advance and frost just before serving. Store leftovers in an airtight container in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 36g
- Sodium: 110mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Keywords: cupcakes, peach dessert, summer treats, baking, sweet treats