1. Recipes

How to Make Peaches and Cream Cupcakes - A Step-by-Step Guide

There's nothing quite like the taste of fresh, ripe peaches in the summertime. And when you combine that sweet, juicy flavor with rich, creamy frosting and fluffy cake, you've got a winning combination that's hard to resist. That's why we're so excited to share our recipe for Peaches and Cream Cupcakes, a delectable treat that's perfect for any summer gathering or special occasion. Whether you're hosting a backyard barbecue, a birthday party, or just want to satisfy your sweet tooth, these cu...

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Ingredients

  • 3 ½ cups pureed peaches
  • 2 tablespoons white sugar
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 2 ⅔ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups white sugar
  • ½ cup unsalted butter, at room temperature
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon peach extract
  • 1 ½ cups buttermilk
  • ½ cup pureed peaches
  • 2 cups heavy whipping cream
  • 2 tablespoons instant vanilla pudding mix
  • 1 teaspoon vanilla extract

Information

  • Prep Time: 40 mins
  • Cook Time: 30 mins
  • Additional Time: 35 mins
  • Total Time: 1 hr 45 mins
  • Servings: 24
  • Yield: 24 cupcakes

  • Combine peaches and sugar for filling in a medium saucepan over medium heat; bring to a slight boil.
  • Meanwhile, mix cornstarch and water in a separate bowl until smooth and no lumps remain. Add to the peach mixture, reduce heat to medium-low, and cook until thick and bubbly, about 1 minute. Remove from the heat and allow to cool completely.
  • Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
  • Whisk flour, baking powder, baking soda, and salt for cupcakes together in a medium bowl.
  • Beat sugar and butter together in a large bowl with an electric mixer until creamy. Add eggs, vanilla extract, and peach extract; beat until smooth. Add 1/2 of the flour mixture; stir until combined. Add buttermilk and 1/2 cup pureed peaches; stir until almost fully combined. Stir in remaining flour until incorporated. Fill the prepared muffin cups 2/3 full with batter.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 20 minutes.
  • Cool on a wire rack for 10 minutes. Remove from the pans and let cool completely, about 25 minutes.
  • Meanwhile, beat cream, pudding mix, and vanilla for frosting with a wire whip attachment until firm peaks form.
  • Remove a bit of each cupcake using a cupcake corer. Fill with cooled peach filling and frost with frosting. Serve immediately or refrigerate until serving.

    • Nutrition

    247 cal.

    • Total Fat: 12g
    • Saturated Fat: 7g
    • Cholesterol: 54mg
    • Sodium: 169mg
    • Total Carbohydrate: 33g
    • Dietary Fiber: 0g
    • Total Sugars: 21g
    • Protein: 3g
    • Vitamin C: 9mg
    • Calcium: 50mg
    • Iron: 1mg
    • Potassium: 68mg

    Categories

    Peach recipes
    Cream recipes
    Cupcake recipes