2015-08-03_0009Happy 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!

2015-08-03_0011 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!

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Fresh Peach Cupcakes with Peach Buttercream
Serves 18
A delicious and summery cupcake with a hint of fresh peach in each bite!
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Prep Time
30 min
Cook Time
20 min
Total Time
3 hr
Prep Time
30 min
Cook Time
20 min
Total Time
3 hr
Peach Cupcakes Ingredients
  1. 2 ½ cups Cake Flour*
  2. 1 teaspoon baking powder
  3. 1 teaspoon baking soda
  4. ½ teaspoon salt
  5. 1 cup sugar
  6. ½ cup vegetable oil
  7. 1 egg
  8. 2 teaspoons vanilla extract
  9. 2/3 cup water
  10. 2 tablespoons apple cider vinegar
  11. 4-5 drops pink food coloring
  12. 4- 5 medium sized peaches (divided)
Peach Buttercream Ingredients
  1. 1 cup unsalted butter (room temperature)
  2. 3 cups powdered sugar (more or less depending on how sweet you want it)
  3. ¼ cup fresh peach puree (remove pits and skins)
  4. 1 teaspoon vanilla extract
  5. 2-3 drops pink food coloring
Peach Cupcake Directions
  1. 1. Preheat oven to 350 degrees F. Place cupcake papers in tin, set aside.
  2. 2. In a medium bowl add sifted cake flour, baking powder, baking soda and salt. Whisk together well and set aside.
  3. 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. 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. 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. 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. 7. Optional: Slice one peach with skins attached into very small wedges to place on top of frosted cupcakes.
Peach Buttercream Directions
  1. 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. 2. Beat in ¼ cup peach puree and vanilla extract.
  3. 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. 4. Fill frosting bag with buttercream and pipe onto room temperature cupcakes as you desire.
  1. * To make cake flour, substitute one tablespoon cornstarch for one tablespoon flour for every cup of all purpose flour you use.
  2. **If your frosting is not dense enough, add more sugar until the desired consistency is reached.
More Chocolate https://morechocolate.net/

Fun facts from:  National Peach Month
Baked by Michelle for MoreChocolate.net.


8 comments on “Fresh Peach Cupcakes”

  1. The pictures show adding chopped up peaches to the batter, but the recipe doesn’t say how much. It looks like maybe a cup or so, is that correct? They look yummy, can’t wait to try them!

  2. I accidentally used apple cider instead of apple cider vinegar. I guess I need to make sure I read the directions better. Do you think they will still be good.

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