Description
Delicious peach cupcakes with a creamy frosting and a sweet peach filling. Perfect for dessert or an afternoon treat.
Ingredients
Scale
- 1 cup (150g) peaches, finely diced
- 1 tbsp (15ml) water
- 1 ½ tbsp (19g) brown sugar
- 1 tbsp (14g) butter
- 1 pinch salt
- 1 tsp (2.5g) cornflour (corn starch)
- 1 ½ cups (188g) all-purpose flour
- 1 tsp (4g) baking powder
- 1 tsp (2.6g) cinnamon
- ⅛ tsp salt
- 1 tbsp (15ml) lemon juice
- ¾ cup (180ml) milk
- 1 tsp (5ml) vanilla extract
- ⅔ cup (150g) butter, softened to room temperature
- ⅔ cup (140g) brown sugar
- 1 egg
- 2 cups (240g) powdered sugar
- ⅔ cup (150g) butter, softened to room temperature
- 1 tsp (5ml) vanilla extract
- 1 tbsp (15ml) heavy whipping cream
Instructions
- Prepare the Filling: Start by cooking the peach filling in a saucepan. You will want to see it bubbling and thickening as it cooks; that delicious smell will fill your kitchen. This is all about letting those peaches shine without being too runny. Just remember to give it time and keep stirring to prevent sticking.
- Mix the Cupcake Batter: Whisk together your dry ingredients in one bowl and the wet in another. When you blend them until just combined, the batter will look smooth. This keeps your cupcakes light, so do not overmix. A common slip is to keep stirring too much, which leads to dense cupcakes.
- Bake & Monitor: Spoon the batter into your prepared cupcake tins and pop them in the oven. You will want to keep an eye on them as they bake; they should rise nicely and smell great. Testing them with a toothpick a bit earlier keeps them moist, so do not wait too long!
- Cool the Cupcakes: Remove the cupcakes from the oven, letting them sit for a few minutes before transferring them to a wire rack. Your cupcakes should cool completely; the softer texture is key for that perfect bite. Be careful not to frost too soon, or the icing might melt and slide off.
- Make the Buttercream Frosting: Beat the butter and powdered sugar together until smooth and creamy. The frosting will look fluffy and light; that is when you know it is ready. Sifting the powdered sugar makes a difference, so do not skip this step to avoid lumps.
- Assemble Your Peach Cupcakes: Once everything is cooled down, take your peach filling and spoon it into the center of each cupcake, then frost the tops generously. You will see that gorgeous peach filling peeking out. Just be gentle while frosting to keep the beauty intact; big dollops can easily mess up the look.
Notes
- Storage Tips: Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. Do not freeze as filling and frosting do not thaw well.
- Expert Tips: Always use room temperature ingredients for better mixing. Peel fresh peaches and blanch for easy skin removal. Do not overmix the batter to keep cupcakes light and fluffy. Cool both the filling and cupcakes completely before assembly.
- Reheating Instructions: Not applicable.
- Serving Suggestions: Serve with coffee or tea for an afternoon treat. Pair with ice cream for a dessert indulgence. Garnish with fresh peach slices for visual appeal.
- Recipe Variations: Add a streusel topping for a crunchy texture. Use cream cheese frosting instead of vanilla for tanginess. Incorporate other fruits like blueberries into the filling.
- Ingredient Notes: Fresh, diced peaches are the star of this cupcake. Go for ripe ones for that juicy sweetness. You can also use canned peaches if you are in a pinch. Softened butter adds so much richness. Stick to unsalted for baking, so you can control the sweetness better.
Nutrition
- Serving Size: 1 cupcake
- Calories: 397
- Sugar: 34g
- Sodium: 230mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 72mg