Happy National Peach Month!!! These peach cupcakes are subtilely sweet and peachy- just the way I imagined them! The recipe calls for a little vinegar which helps add a little twang which works wonderfully with the peach flavor. I made these specially for my friend who was hosting a bachelorette party for a gal who loved peach! I had a great time experimenting with the recipe and to my luck- the first batch came out fabulous. One one caution due to the summer heat: because the buttercream contains fresh peach puree, the piped frosting did not hold shape as well, so a word to the wise: keep these cupcakes chilled!
This month I am bringing you fun facts about peaches that you probably never would have guessed! Did you know that peach pits contain hydrocyanic acid which is poisonous? California produces over 50% of the United States peaches. The world’s largest peach is in Gaffney, South Carolina. It weighs over 10,000 pounds. Lastly, There are over 700 varieties of peaches– I dare you to try them all!!
Thanks for stopping by! Leave me a comment and check out the recipes and fun pictures below!
- 2 ½ cups Cake Flour*
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup sugar
- ½ cup vegetable oil
- 1 egg
- 2 teaspoons vanilla extract
- 2/3 cup water
- 2 tablespoons apple cider vinegar
- 4-5 drops pink food coloring
- 4- 5 medium sized peaches (divided)
- 1 cup unsalted butter (room temperature)
- 3 cups powdered sugar (more or less depending on how sweet you want it)
- ¼ cup fresh peach puree (remove pits and skins)
- 1 teaspoon vanilla extract
- 2-3 drops pink food coloring
- 1. Preheat oven to 350 degrees F. Place cupcake papers in tin, set aside.
- 2. In a medium bowl add sifted cake flour, baking powder, baking soda and salt. Whisk together well and set aside.
- 3. In a food processor or blender, add 2-3 pealed and pitted peaches and blend until pureed. Measure one cup and ¼ cup separately (save ¼ cup for buttercream).
- 4. In a large clean bowl add sugar, peach puree, vegetable oil, egg, vanilla extract, water and apple cider vinegar and beat until smooth.
- 5. Add the flour mixture and beat on low for 1 minute. Add a 4-5 drops of pink food coloring to create a light peachy color (you can add a little more after you mix for a few seconds). Then beat on medium speed for 1-2 minutes until combined (there will be some small lumps). Add 1 cup of diced peaches if desired and fold in batter.
- 6. Fill each cupcake hole 2/3 full with batter and bake for 18-22min until a toothpick inserted in the middle comes out clean. Place cupcakes on cooling rack and cool to room temperature. Make frosting while cupcakes are baking and cooling.
- 7. Optional: Slice one peach with skins attached into very small wedges to place on top of frosted cupcakes.
- 1. In a large bowl, beat butter at medium speed until creamy. Then add powdered sugar 1 cup at a time beating at low speed until blended after each addition.
- 2. Beat in ¼ cup peach puree and vanilla extract.
- 3. Add 2-3 drops of pink food coloring to create a light peachy color (you can add a little more after you mix for a few seconds).**
- 4. Fill frosting bag with buttercream and pipe onto room temperature cupcakes as you desire.
- * To make cake flour, substitute one tablespoon cornstarch for one tablespoon flour for every cup of all purpose flour you use.
- **If your frosting is not dense enough, add more sugar until the desired consistency is reached.
Fun facts from: National Peach Month
Baked by Michelle for MoreChocolate.net.