Peach Cupcake Recipe
User Reviews
4.5
Peach Cupcake Recipe
Description
The Peach Cupcake Recipe starts with a batter made by creaming butter and sugars, followed by eggs, honey, and vanilla. Dry ingredients of flour, baking powder, and baking soda are sifted and alternated with buttermilk and sparkling water to maintain a tender crumb without overmixing. Canned peaches are folded into the batter to add moisture and fruit flavor.
The cupcakes are filled halfway, topped with peaches and covered with more batter, then baked until slightly browned and springy. After cooling, a smooth cream cheese frosting with butter, cream cheese, powdered sugar, and peach extract is spread on top. The peach flavor in both the cake and frosting provides a consistent fruit note balanced by the richness of cream cheese.
Decorating with peach ring candies adds a visual and textural element. This dessert is ideal for peach lovers wanting a soft, gently flavored cupcake with creamy frosting, suitable for serving at celebrations or as a sweet snack.
Ingredients
Cupcake Batter:
- 2 cups flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup butter room temperature, unsalted
- 3/4 cup sugar
- 1/4 cup light brown sugar , packed
- 3 egg
- 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 butter softened, unsalted
- 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 candy
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!
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.5
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