Description
These Peach Cupcakes are moist, tender, and bursting with fresh peach flavor. Perfect with fresh or canned peaches, they make a delightful summer dessert topped with your choice of frosting.
Ingredients
- 1 1/2 cups all-purpose or cake flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp cinnamon (optional)
- 1/4 tsp nutmeg (optional)
- 1/2 cup unsalted butter, room temperature (or browned for richer flavor)
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk or buttermilk
- 1 cup chopped fresh peaches (or canned peach puree with some juice)
Instructions
Preheat oven to 350°F (175°C) and line a standard muffin pan with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, salt, and optional spices.
- In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla extract.
- Alternately add dry ingredients and milk (or buttermilk) to the butter mixture, mixing just until combined.
- Gently fold in chopped peaches or peach puree.
- Divide batter evenly among cupcake liners, filling about two-thirds full.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool cupcakes in pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Notes
- Fresh or canned peaches both work well—drain canned peaches to avoid excess moisture.
- Brown butter adds a nutty depth of flavor.
- For a lighter topping, use stabilized whipped cream; for richness, try cinnamon cream cheese frosting.
- To enhance peach flavor, add a few tablespoons of peach puree to your frosting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 210
- Sugar: 18g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
