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Peach Cupcakes

Deliciously fluffy cupcakes bursting with sweet and tangy peach flavor, topped with creamy peach frosting.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the cupcakes
  • 1.5 cups all-purpose flour Provides structural base
  • 1 tsp baking powder Helps cupcakes rise
  • 0.5 tsp baking soda Helps cupcakes rise
  • 0.25 tsp salt Enhances flavor
  • 0.5 cups unsalted butter, softened Adds richness
  • 1 cups granulated sugar Balances tanginess of peach
  • 2 large eggs Adds moisture
  • 1 tsp vanilla extract Enhances sweetness
  • 0.5 cups sour cream Adds moisture and tang
  • 0.5 cups canned peach puree (or fresh pureed peaches) Provides peach flavor
  • 0.25 cups milk Helps with batter consistency
For the frosting
  • 0.5 cups unsalted butter, softened Base for the frosting
  • 2 cups powdered sugar Sweetens the frosting
  • 2 oz cream cheese, softened Adds creaminess
  • 1 tsp vanilla extract (for frosting) Enhances flavor
  • 2 tbsp peach puree (or fresh peach juice) Flavors the frosting
  • a pinch of salt (for frosting) Balances sweetness

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Line a muffin tin with cupcake liners.
Mixing
  1. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
  2. In a large bowl, beat the softened butter and granulated sugar together until light and fluffy (about 3-4 minutes).
  3. Add the eggs one at a time, mixing well after each addition.
  4. Stir in the vanilla extract.
  5. Gradually add the flour mixture to the butter mixture, alternating with the sour cream and milk. Start and end with the dry ingredients.
  6. Gently stir in the peach puree until just combined.
Baking
  1. Divide the batter among the cupcake liners, filling each about two-thirds full.
  2. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  3. Let the cupcakes cool in the tin for about 10 minutes, then transfer to a wire rack.
Frosting
  1. Beat together the softened butter, powdered sugar, cream cheese, vanilla extract, peach puree, and a pinch of salt until smooth and fluffy.
  2. Once the cupcakes are completely cool, generously frost each cupcake.

Notes

Use ripe, fresh peaches for enhanced flavor. Store in an airtight container at room temperature for up to three days, or refrigerate for up to a week.