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Delicious peach cupcakes topped with peach frosting and fresh peach slices.
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Peach Cupcakes

Deliciously moist and fluffy Peach Cupcakes, infused with sweet peach flavor and topped with creamy frosting, perfect for any occasion.
Course Dessert, Snack
Cuisine American
Keyword bakery style cupcakes, Dessert Recipe, Easy Baking, Peach Cupcakes, Summer Treats
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 cupcakes
Calories 250kcal

Ingredients

For the Cupcakes

  • 1.5 cups all-purpose flour This will form the base of your cupcakes.
  • 1 tsp baking powder This leavening agent helps your cupcakes rise beautifully.
  • 0.5 tsp baking soda Balances the acidity in the peaches.
  • 0.25 tsp salt Enhances overall flavors.
  • 0.5 cups unsalted butter, softened Brings moisture and flavor to the cupcakes.
  • 1 cup granulated sugar To sweeten the mix and achieve a fluffy texture.
  • 2 large eggs Helps bind ingredients together.
  • 1 tsp vanilla extract Adds depth to the flavor.
  • 0.5 cups sour cream For added richness and moisture.
  • 0.5 cups canned peach puree (or fresh pureed peaches) Gives the cupcakes their signature peachy flavor.
  • 0.25 cups milk Keeps the batter moist.

For the Frosting

  • 0.5 cups unsalted butter, softened Base of the frosting, contributing to its creamy consistency.
  • 2 cups powdered sugar Sweetens the frosting.
  • 2 oz cream cheese, softened Adds a tangy richness.
  • 1 tsp vanilla extract (for frosting) Enhances flavor.
  • 2 tbsp peach puree (or fresh peach juice) Adds a delicious peach taste.
  • a pinch salt (for frosting) Balances the sweetness.

Instructions

Preparation

  • Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
  • In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well-combined.

Making the Cupcakes

  • In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy.
  • Add the eggs, one at a time, mixing thoroughly after each addition. Stir in the vanilla extract.
  • Gradually add the flour mixture to the butter mixture in three parts, alternating with the sour cream and milk.
  • Carefully fold in the peach puree until just blended.
  • Divide the batter evenly among the lined cupcake wells, filling each about two-thirds full.
  • Bake for 18-20 minutes, until a toothpick inserted comes out clean.
  • Allow the cupcakes to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Making the Frosting

  • In a mixing bowl, beat together the softened butter, powdered sugar, cream cheese, vanilla extract, peach puree, and a pinch of salt until smooth and fluffy.
  • Once the cupcakes are cooled, pipe or spread the peach frosting over each cupcake.

Notes

Use room temperature ingredients for a better emulsion. Avoid overmixing for tender cupcakes. Check for doneness with a toothpick.