Peach Cupcake Recipe
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4.5
258 reviews
Excellent
Peach Cupcake Recipe
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Peach Cupcakes embody all that is summer. Sweet and juicy peaches make these light cupcakes with peach cream cheese frosting just perfect!
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Ingredients
Cupcake Batter:
- 2 cups flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup unsalted butter , room temperature
- 3/4 cup sugar
- 1/4 cup light brown sugar , packed
- 3 eggs
- 1 tablespoon honey
- 1 1/2 teaspoons vanilla
- 1/2 cup buttermilk
- 1/2 cup sparkling water- plain or peach flavored
- 1 1/2 cups canned peaches , drained and chopped
Cream Cheese Frosting:
- 1/4 cup unsalted butter , softened
- 8 ounces cream cheese , room temperature
- 4 cups powdered sugar
- 1/2 teaspoon peach extract , or vanilla
- 3 tablespoons sparkling water- plain or peach flavored
Decoration
- Peach Rings
Instructions
- Preheat oven to 350°F.
- Sift together the flour, baking powder and baking soda. Set aside.
- In a separate large mixing bowl or mixing bowl of a stand mixer fitted with the paddle attachment, beat the butter for 1-2 minutes until creamy and pale.
- Add the sugars and continue to beat until fully combined. Beat in the eggs, one at a time. Lastly, add the honey and vanilla, blend until smooth.
- Alternate adding the buttermilk, flour mixture and seltzer water until all ingredients are just combined. Do not over mix! Over mixing can make the cupcakes tough.
- Place cupcake liners in cupcake tin. Fill each wrapper 1/3 way. Spoon 1 heaping tablespoon of the peaches on top of batter followed by an additional dollop of cake batter to cover
- Bake for 18-20 minutes, or until the tops gently bounce back when touched and are slightly browned. Cool completely.
Make the Frosting:
- In a medium mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, beat together the cream cheese and butter. Add the powdered sugar, extract and seltzer. Blend until creamy and appropriate frosting consistency. If frosting is too thick, add small amounts of peach soda until spreadable.
- Place into a piping bag fitted with a large round or star attachment, frost cupcakes and top with a peach ring.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings!
Equipments used:
Nutrition Information
Show Details
Calories
359kcal
(18%)
Carbohydrates
58g
(19%)
Protein
3g
(6%)
Fat
13g
(20%)
Saturated Fat
7g
(35%)
Cholesterol
62mg
(21%)
Sodium
91mg
(4%)
Potassium
168mg
(5%)
Fiber
1g
(4%)
Sugar
46g
(92%)
Vitamin A
590IU
(12%)
Vitamin C
2.7mg
(3%)
Calcium
48mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 18cupcakes
Amount Per Serving
Calories 359 kcal
% Daily Value*
| Calories | 359kcal | 18% |
| Carbohydrates | 58g | 19% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 62mg | 21% |
| Sodium | 91mg | 4% |
| Potassium | 168mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 46g | 92% |
| Vitamin A | 590IU | 12% |
| Vitamin C | 2.7mg | 3% |
| Calcium | 48mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
258 reviews
Excellent
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