Description
Peaches & Cream Cupcakes are a delightful treat that perfectly captures the sweetness of ripe peaches and the creamy richness of whipped frosting. These moist cupcakes are infused with fresh peach flavor and topped with a luscious cream topping, making them a perfect dessert for any occasion. Whether you’re baking for a summer gathering or simply craving a fruity, indulgent treat, these cupcakes bring the essence of summer to your table with every bite.
Ingredients
Scale
- For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- ½ cup fresh or canned peaches, diced (drained if canned)
- For the Whipped Cream Frosting:
- 1 cup heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Ingredient Highlights
- Peaches: Fresh peaches bring a juicy sweetness, but canned or frozen peaches work well if fresh ones aren’t available.
- Sour Cream: Adds moisture and tanginess to the cupcake batter for a tender crumb.
- Heavy Whipping Cream: Creates a light and fluffy frosting that balances the sweetness of the cupcakes.
- Vanilla Extract: Enhances the flavor of both the cupcakes and frosting.
Instructions
Prepare the Cupcake Batter:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Add the Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract.
- Incorporate the Sour Cream: Stir in the sour cream until smooth and creamy.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix.
- Fold in the Peaches: Gently fold the diced peaches into the batter, ensuring they are evenly distributed.
Bake the Cupcakes:
- Fill the Liners: Divide the batter evenly among the cupcake liners, filling each about ¾ full.
- Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool: Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Prepare the Whipped Cream Frosting:
- Whip the Cream: In a chilled mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
- Frost the Cupcakes: Once the cupcakes are completely cool, pipe or spread the whipped cream frosting onto each cupcake. Garnish with a peach slice or a sprinkle of cinnamon if desired.
- Prep Time: 20 minutes
- Cook Time: 18-20 minutes
Nutrition
- Calories: 200-250 kcal
- Fat: 10g
- Carbohydrates: 28g
- Protein: 3g