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Peach Jam Filled Peach Cupcakes with Whipped Cream Frosting Recipe

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4.4 from 56 reviews

  • Author: Ava
  • Total Time: 40 minutes
  • Yield: 12 servings

Description

Delight in these moist and fluffy Peach Cupcakes, perfectly sweetened with brown and granulated sugar and enriched with vanilla. Filled with luscious peach jam and topped with homemade whipped cream and fresh peach slices, these cupcakes offer a deliciously fruity twist on a classic treat—ideal for any occasion or afternoon tea.

Ingredients

Cupcake Batter

  • 1/2 cup unsalted butter, softened
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs, room temperature
  • 1 tsp vanilla extract
  • 1 1/2 cups cake flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp kosher salt
  • 1/2 cup milk

Filling & Topping

  • Peach jam, for filling
  • 2 cups heavy whipping cream
  • 1 peach, sliced for garnish

Instructions

  1. Gather Ingredients: Collect all the listed ingredients to ensure smooth preparation.
  2. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a cupcake pan with cupcake liners to prevent sticking and ease cleanup.
  3. Mix Wet Ingredients: In a mixing bowl, whisk together the softened butter, brown sugar, granulated sugar, eggs, and vanilla extract until fully combined and creamy.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the cake flour, baking powder, and kosher salt until evenly blended.
  5. Incorporate Dry Ingredients and Milk: Add half of the dry ingredient mixture to the wet ingredients and stir. Pour in the milk, then gently fold in the remaining dry ingredients until the batter is smooth and uniform.
  6. Prepare Batter for Baking: Ensure the cupcake batter is smooth and well combined but do not overmix to avoid tough cupcakes.
  7. Fill Cupcake Liners: Spoon the batter evenly into the prepared cupcake liners, filling each about halfway to allow room for rising.
  8. Bake the Cupcakes: Bake the cupcakes for 20 minutes or until a toothpick inserted in the center comes out clean, indicating they are fully cooked.
  9. Cool the Cupcakes: Let the cupcakes cool in the pan for a few minutes, then transfer them onto a wire rack to cool completely before decorating.
  10. Core and Fill: Using a cupcake corer or a small knife, carefully remove the center from each cupcake. Fill the hollow spaces with peach jam to add a fruity surprise inside.
  11. Make Whipped Cream: Beat the heavy whipping cream using an electric mixer until stiff peaks form, creating a light and fluffy frosting.
  12. Pipe Whipped Cream: Transfer the whipped cream to a piping bag and pipe decorative swirls on top of each cooled cupcake for a beautiful finish.
  13. Garnish: Top each cupcake with a fresh peach slice to enhance the flavor and presentation.

Notes

  • Ensure eggs and butter are at room temperature to blend smoothly.
  • Do not overmix batter to keep cupcakes tender.
  • You can substitute cake flour with all-purpose flour—use 1 cup plus 2 tablespoons, sifted.
  • Chill whipped cream if it starts softening before piping.
  • Store cupcakes in an airtight container in the refrigerator for up to 3 days.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/peach-jam-filled-peach-cupcakes-with-whipped-cream-frosting-recipe/