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Peach Cupcakes

Delightful Peach Cupcakes capture the essence of summer with moist texture and luscious cream cheese frosting, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1.5 cups all-purpose flour For a soft and fluffy texture.
  • 1 tsp baking powder To provide that delightful rise.
  • 0.5 tsp baking soda Complementing the baking powder.
  • 0.25 tsp salt To enhance flavors.
  • 0.5 cups unsalted butter, softened Adds moisture and flavor.
  • 1 cups granulated sugar For irresistible sweetness.
  • 2 large eggs Binding agents for richness.
  • 1 tsp vanilla extract Fragrant aroma pairing with peaches.
  • 0.5 cups sour cream For extra moisture.
  • 0.5 cups canned peach puree (or fresh pureed peaches) The star ingredient for fruity delight.
  • 0.25 cups milk To achieve perfect batter consistency.
For the Frosting
  • 0.5 cups unsalted butter, softened Base for a creamy frosting.
  • 2 cups powdered sugar For sweetness and smooth texture.
  • 2 oz cream cheese, softened Enhances flavor profile.
  • 1 tsp vanilla extract A touch of warmth in frosting.
  • 2 tbsp peach puree (or fresh peach juice) Brings peach flavor to frosting.
  • 1 pinch salt Balances sweet elements.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large bowl, beat the softened butter and granulated sugar until light and fluffy for about 3-5 minutes.
  4. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  5. Gradually add the flour mixture to the butter mixture in three additions, alternating with the sour cream and milk, starting and ending with the dry ingredients.
  6. Fold in the peach puree gently.
  7. Divide the batter evenly into the lined cupcake tins, filling each about two-thirds full.
Baking
  1. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  2. Let the cupcakes cool in the tin before transferring them to a wire rack.
Frosting and Serving
  1. Beat together the butter, powdered sugar, cream cheese, vanilla extract, peach puree, and salt until smooth.
  2. Once cooled, frost the cupcakes generously and decorate as desired.

Notes

Consider folding in chopped pecans or walnuts for added texture. Use ripe fresh peaches for better sweetness and ensure they are pureed smoothly.