Summer’s sweet kiss is captured perfectly in these simple peach cupcakes. Bursting with fresh peach flavor and topped with a dreamy swirl of cream cheese frosting, these delightful treats are surprisingly easy to whip up, even for beginner bakers. Whether you’re hosting a backyard barbecue or simply craving a taste of sunshine, this Simple Peach Cupcake Recipe is your ticket to a sweet escape. So grab your apron and let’s bake!
Table Of Contents
A simple peach cupcake recipe is the perfect way to enjoy the abundance of fresh peaches during the summer months. These fluffy, moist cupcakes are packed with peach flavor, thanks to the addition of both pureed and diced peaches. And the cream cheese frosting? Let’s just say it’s the icing on the cake (or cupcake!). You’re going to adore how easy this recipe is to follow. Want to know a secret? I’ve even impressed myself with these delightful treats, and I’ve been baking for decades! Ready to get started?
Preparing Your Peachy Keen Ingredients
First things first, let’s gather our ingredients. For this simple peach cupcake recipe, you’ll need the usual suspects like flour, sugar, eggs, and butter. But the star of the show is, of course, fresh, ripe peaches. Don’t be tempted to use canned peaches, my friends. Fresh peaches provide a vibrant flavor and texture that canned peaches just can’t match. Trust me on this one!
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (1 stick) unsalted butter, softened
- 2 large eggs
- 1 cup buttermilk
- 1 tsp vanilla extract
- 2 ripe peaches, peeled and diced (about 1 1/2 cups)
- 1/2 cup peach puree (from about 1 peach)
Creating the Perfect Peach Cupcake Batter
Now for the fun part – mixing the batter! Start by creaming together the softened butter and sugar until light and fluffy. This creates air pockets in the batter, resulting in a lighter, more tender crumb. Ever wonder why your cupcakes sometimes turn out dense? Under-creaming the butter and sugar could be the culprit.
Next, beat in the eggs one at a time, followed by the vanilla extract. In a separate bowl, whisk together the dry ingredients – flour, baking powder, baking soda, and salt. This ensures that the leavening agents are evenly distributed, preventing those dreaded pockets of baking powder or soda in your finished cupcakes.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix, as this can develop the gluten in the flour, leading to tough cupcakes. Remember, similar to how to bake cupcakes with fresh fruit, incorporating fresh ingredients like peaches adds a delicate touch that elevates the entire experience.
Finally, gently fold in the diced peaches and peach puree. Now, your batter is ready to be transformed into beautiful, peachy cupcakes!
Peach Cupcake Batter Ready for Baking
Baking and Cooling Your Peachy Creations
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners and fill each liner about two-thirds full. Baking the cupcakes at the correct temperature is crucial for achieving the perfect texture. Too low, and they might be dense; too high, and they could burn on the outside while remaining raw in the center.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. For those who prefer not to use toothpicks, Best way to test cupcake doneness without a toothpick provides alternative methods to ensure your cupcakes are perfectly baked. Once baked, let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely. This prevents the bottoms from becoming soggy.
Freshly Baked Peach Cupcakes Cooling on Wire Rack
Whipping Up a Dreamy Cream Cheese Frosting
While the cupcakes are cooling, it’s time to make the frosting. This simple cream cheese frosting complements the peach flavor beautifully.
- 4 oz cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
Beat the cream cheese and butter together until smooth. Gradually add the powdered sugar, beating until light and fluffy. Stir in the vanilla extract and salt.
Frosting and Decorating Your Peach Cupcakes
Once the cupcakes are completely cool, frost them generously with the cream cheese frosting. Get creative with your decorating! You can swirl the frosting on with a knife, pipe it on using a piping bag and tip, or even just spread it evenly with an offset spatula. For an extra touch of peachy goodness, garnish with fresh peach slices or a sprinkle of cinnamon.
Decorated Peach Cupcakes with Cream Cheese Frosting
Frequently Asked Questions (FAQ)
Q: Can I use frozen peaches?
A: While fresh peaches are recommended, you can use frozen peaches in a pinch. Just be sure to thaw them completely and drain off any excess liquid before adding them to the batter.
Q: How do I store leftover cupcakes?
A: Store frosted cupcakes in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Q: Can I make the batter ahead of time?
A: Yes, you can make the batter ahead of time and store it in the refrigerator for up to 24 hours. Just bring it to room temperature before baking.
A Sweet Ending
There you have it – a simple peach cupcake recipe that will impress your friends and family. These cupcakes are the perfect combination of sweet and tangy, with a delightful peach flavor that screams summer. So, what are you waiting for? Get baking and enjoy!
