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Yellow Cupcakes with Peach Cream Cheese Frosting
4.7 from 21 votes

Yellow Cupcakes with Peach Cream Cheese Frosting

These yellow cupcakes with peach cream cheese frosting are light and fluffy. The cream cheese frosting is has the perfect peach flavor and color. 

Prep Time
20 mins
Cook Time
17 mins
Total Time
37 mins
Servings: 19 cupcakes
Calories: 326 kcal
Course: Dessert
Cuisine: American

Ingredients

Cupcakes
  • 1/2 cup butter room temperature
  • 1 1/4 cups granulated sugar
  • 3 tablespoons vegetable oil
  • 4 egg room temperature
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 3/4 cups cake flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
Frosting
  • 1 cup butter room temperature
  • 8 ounces cream cheese room temperature
  • 3 ounce peach gelatin dessert box
  • 4 cups powdered sugar
  • 2 – 3 tablespoons whole milk or heavy cream

Instructions

Cupcakes
    Cup of Yum
  1. Preheat oven to 350 degrees F. Line the cupcake pan with paper liners.
  2. In a large bowl, add the butter and sugar. Beat with a hand mixer on medium speed until light and fluff, about 2 minutes.
  3. Add in the vegetable oil and then one egg at a time. As soon as each egg is incorporated, scrape down the sides and bottom of the bowl and add another egg. Once all the eggs are combined, beat on medium speed for an additional 2 minutes. The batter will become thick and very pale.
  4. Measure out the buttermilk and add the vanilla extract to it. Set aside. 
  5. In a separate bowl, add the cake flour, baking powder, baking soda, and salt. Whisk until combined.
  6. Alternately add the dry ingredients and buttermilk mixture to the butter mixture, starting and ending with dry ingredients. Mix on medium speed until combined and scrape down the sides of the bowl after each addition.
  7. Fill the cupcake liners about two-thirds full of batter.
  8. Place the cupcake pan into the preheated oven and bake for 17 minutes or until the cupcakes are done. Test the center cupcakes by inserting a toothpick in the center of the cupcakes. Moist crumbs or a clean toothpick mean they’re done, wet batter means they need to bake longer.
  9. Remove from the oven and let cool completely.
Frosting
  1. In a large bowl, add the butter and cream cheese. Beat with a hand mixer on medium speed until smooth.
  2. Add in the dry jello mix, powdered sugar, and 2 tablespoons of milk. Beat until incorporated. If it’s too thick add an additional tablespoon of milk. For a fluffier frosting, beat on high for 30 seconds to 1 minute. 
  3. Add the frosting into a piping bag fit with a 1M tip. 
  4. Pipe tall swirls on top of the cupcakes. 
  5. Store cupcakes in an airtight container in the refrigerator.

Nutrition Information

Calories 326kcal (16%) Carbohydrates 43g (14%) Protein 3g (6%) Fat 15g (23%) Saturated Fat 9g (45%) Cholesterol 75mg (25%) Sodium 339mg (14%) Potassium 83mg (2%) Sugar 42g (84%) Vitamin A 515IU (10%) Calcium 70mg (7%) Iron 0.2mg (1%)

Nutrition Facts

Serving: 19 cupcakes

Amount Per Serving

Calories 326

% Daily Value*

Calories 326kcal 16%
Carbohydrates 43g 14%
Protein 3g 6%
Fat 15g 23%
Saturated Fat 9g 45%
Cholesterol 75mg 25%
Sodium 339mg 14%
Potassium 83mg 2%
Sugar 42g 84%
Vitamin A 515IU 10%
Calcium 70mg 7%
Iron 0.2mg 1%

* Percent Daily Values are based on a 2,000 calorie diet.