Peach Cupcakes
Peach Cupcakes are fluffy, tender cakes infused with ripe peaches, topped with a refreshing peach-flavored frosting. Perfect for summer gatherings or afternoon tea.
Ingredients
For the Cupcakes
- 1.5 cups all-purpose flour Forms the soft base of the cupcakes.
- 1 tsp baking powder To add lightness.
- 0.5 tsp baking soda Contributes to the perfect rise.
- 0.25 tsp salt Enhances flavors.
- 0.5 cups unsalted butter, softened Creates a rich texture.
- 1 cups granulated sugar Adds sweetness.
- 2 large eggs Adds moisture and structure.
- 1 tsp vanilla extract Offers a hint of warmth.
- 0.5 cups sour cream Ensures a tender crumb.
- 0.5 cups canned peach puree (or fresh pureed peaches) Bursting with fruity goodness.
- 0.25 cups milk For the perfect batter consistency.
For the Frosting
- 0.5 cups unsalted butter, softened Creates decadence.
- 2 cups powdered sugar For smoothness.
- 2 oz cream cheese, softened Adds an irresistible tang.
- 1 tsp vanilla extract Enhances frosting’s flavor.
- 2 tbsp peach puree (or fresh peach juice) For extra fruitiness.
- 1 pinch salt Balances sweetness.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, beat together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
- Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
- Incorporate the flour mixture into the butter mixture in three portions, alternating with sour cream and milk, beginning and ending with flour.
- Fold in the peach puree gently.
- Distribute the batter evenly in the cupcake liners, filling each about two-thirds full.
Baking
- Bake in the preheated oven for 18-20 minutes until a toothpick inserted in the center comes out clean.
- Allow cupcakes to cool in the tin before transferring to a wire rack.
Frosting
- While the cupcakes cool, beat the butter, powdered sugar, cream cheese, vanilla extract, peach puree, and salt until smooth and fluffy.
- Once cooled, pipe or spread the frosting onto each cupcake.
Notes
For best results, use room temperature ingredients. For a richer flavor, use fresh peaches in the puree. Store in an airtight container at room temperature for up to three days.