Fresh peach Cupcakes
A recipe for delicious fresh peach cupcakes. These peach cupcakes are perfectly sweet and peachy, just like you imagine them.
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Fresh peach Cupcakes

Happy National Peach Month!!! These peach cupcakes are perfectly sweet and peachy- just the way I imagined them! The recipe calls for a little vinegar which helps add a little zest which deepens the peach flavor. Pro tip: Keep these cupcakes chilled to prevent the frosting from melting,

Fresh Peach Cupcakes

A delicious and summery cupcake with a hint of fresh peach in each bite!
Prep Time30 mins
Cook Time20 mins
Total Time2 hrs 30 mins
Course: Dessert
Cuisine: American
Keyword: birthday, buttercream, cake, cupcakes, peach, peaches, pink
Servings: 18 cupcakes

Ingredients

Peach Cupcakes Ingredients:

  • 2 1/2 cups Cake Flour*
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 1/2 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

Peach Buttercream Ingredients:

  • 1 cup unsalted butter room temperature
  • 3 cups powdered sugar more or less depending on how sweet you want it
  • 1/4 cup fresh peach puree remove pits and skins
  • 1 teaspoon vanilla extract
  • 2-3 drops pink food coloring

Instructions

Peach Cupcake Directions:

  • Preheat oven to 350 degrees F. Place cupcake papers in tin, set aside.
  • In a medium bowl add sifted cake flour, baking powder, baking soda and salt. Whisk together well and set aside.
  • In a food processor or blender, add 2-3 pealed and pitted peaches and blend until pureed. Measure one cup and ? cup separately (save ? cup for buttercream).
  • In a large clean bowl add sugar, peach puree, vegetable oil, egg, vanilla extract, water and apple cider vinegar and beat until smooth.
  • 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.
  • 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 a cooling rack and cool to room temperature. Make frosting while cupcakes are baking and cooling.
  • Optional: Slice one peach with skins attached into very small wedges to place on top of frosted cupcakes.

Peach Buttercream Directions:

  • 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.
  • Beat in 1/4 cup peach puree and vanilla extract.
  • 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).**
  • Fill frosting bag with buttercream and pipe onto room temperature cupcakes as you desire.
  • Keep cupcakes in a cool area or the fridge to prevent melting.

Notes

* 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.
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