Peaches and Cream Cupcakes Recipe
Peaches and cream cupcakes are the ultimate summer-inspired dessert. These moist and fluffy cupcakes are infused with the sweetness of ripe peaches and topped with a luscious cream cheese frosting, creating a perfect balance of fruity and creamy flavors. Whether for a picnic, birthday, or weekend indulgence, these cupcakes are as beautiful as they are delicious.
Look forward to light, golden cupcakes studded with juicy peach chunks and crowned with a rich cream cheese frosting. The combination of sweet, tangy, and fruity flavors will have everyone reaching for seconds. Each bite feels like a little slice of summer!
This recipe is simple, delicious, and versatile. The fresh peaches make the cupcakes naturally sweet and moist, while the cream cheese frosting adds a velvety richness. These cupcakes are perfect for both casual gatherings and special occasions, making them a crowd-pleaser every time.
Tools to Use
- Large mixing bowl
- Hand or stand mixer
- Muffin tin
- Cupcake liners
- Measuring cups and spoons
- Spatula
- Cooling rack
- Piping bag (optional, for frosting)
Ingredients
Cupcakes:
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk (whole or buttermilk preferred)
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup diced fresh peaches
Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- Fresh peach slices for garnish (optional)
Instructions
- Preheat the Oven
Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. - Prepare the Batter
In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
Gently fold in the diced peaches using a spatula. - Bake the Cupcakes
Scoop the batter evenly into the prepared cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a cooling rack to cool completely. - Prepare the Frosting
In a mixing bowl, beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and vanilla extract, beating until the frosting is fluffy and smooth. - Frost the Cupcakes
Once the cupcakes are completely cool, spread or pipe the cream cheese frosting onto each cupcake. Garnish with a fresh peach slice or a sprinkle of cinnamon if desired.
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Peaches and Cream Cupcakes Recipe
Equipment
- Large mixing bowl
- Hand or stand mixer
- Muffin tin
- Cupcake liners
- Measuring cups and spoons
- Spatula
- Cooling rack
- Piping bag (optional, for frosting)
Ingredients
- Cupcakes:
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk whole or buttermilk preferred
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup diced fresh peaches
- Cream Cheese Frosting:
- 8 oz cream cheese softened
- 1/2 cup unsalted butter softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- Fresh peach slices for garnish optional
Instructions
- Preheat the Oven
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Prepare the Batter
- In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
- Gently fold in the diced peaches using a spatula.
- Bake the Cupcakes
- Scoop the batter evenly into the prepared cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a cooling rack to cool completely.
- Prepare the Frosting
- In a mixing bowl, beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and vanilla extract, beating until the frosting is fluffy and smooth.
- Frost the Cupcakes
- Once the cupcakes are completely cool, spread or pipe the cream cheese frosting onto each cupcake. Garnish with a fresh peach slice or a sprinkle of cinnamon if desired.
Tips for Cooking
- Use ripe peaches for maximum flavor and sweetness. If using canned peaches, drain them thoroughly.
- Make sure the cupcakes are completely cool before frosting to prevent the frosting from melting.
- For a more decorative touch, use a piping bag with a star tip to frost the cupcakes.
- Add a dash of cinnamon or nutmeg to the batter for a warm, spiced flavor.
Why You Should Try This Recipe
Peaches and cream cupcakes are the perfect way to showcase the natural sweetness of peaches while enjoying a creamy, decadent dessert. They’re easy to make, versatile, and guaranteed to impress at any gathering. Plus, the combination of juicy fruit and rich frosting is a match made in dessert heaven!
These peaches and cream cupcakes are a delightful treat that everyone will love. Whether you’re baking for a summer party or simply satisfying a sweet craving, these cupcakes deliver fruity, creamy perfection in every bite. Try them today and enjoy the irresistible blend of peaches and cream!
