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–+ servings
Peach Cupcakes

Peach Cupcakes That Burst with Flavor and Summer Vibes

Peach Cupcakes bursting with flavor, featuring a luscious peach jam filling and topped with whipped cream and fresh peaches.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup Unsalted Butter Provides moisture and richness; substitution with margarine works if needed.
  • 1 cup Brown Sugar Adds a deeper, caramel-like flavor; can replace with all granulated sugar.
  • 1 cup Granulated Sugar Sweetens the cupcakes; avoid substitution unless mixing with brown sugar.
  • 2 large Eggs Essential for structure and moisture; use room temperature eggs for better mixing.
  • 1 teaspoon Vanilla Extract Enhances flavor; opt for pure vanilla for best results.
  • 2 cups Cake Flour Ensures a light and fluffy texture; can mix with all-purpose flour.
  • 2 teaspoons Baking Powder Leavening agent for rise; ensure it's fresh to maximize effectiveness.
  • 1/2 teaspoon Kosher Salt Balances sweetness; table salt can be used in slightly lesser amounts.
  • 1 cup Milk Adds necessary moisture; non-dairy options can be substituted.
For the Topping
  • 2 cups Heavy Whipping Cream Provides a rich, creamy flavor; light whipping cream serves as a decent alternative.
  • 1/2 cup Peach Jam Acts as a delicious filling, adding to the summer vibe; can substitute with other fruit jams.
  • 1 medium Peach Fresh slices for garnish that enhance flavor; any similar stone fruit can be used.

Equipment

  • Oven
  • Mixing Bowl
  • Electric mixer
  • Cupcake pans
  • Whisk
  • Cupcake Corer
  • piping bag

Method
 

Cupcake Preparation
  1. Preheat your oven to 350°F (175°C) and line your cupcake pans with paper liners.
  2. In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes. Add eggs one at a time and mix in the vanilla.
  3. In a separate bowl, whisk together cake flour, baking powder, and kosher salt. Gradually add this to the wet ingredients, alternating with milk, mixing until just combined.
  4. Fill each cupcake liner halfway with batter and bake for about 20 minutes until tops are golden and a toothpick comes out clean.
  5. Cool the cupcakes in the pans for 5 minutes, then transfer them to a wire rack to cool completely.
  6. Once cool, use a cupcake corer to remove the centers from each cupcake and fill them with peach jam.
  7. Whip the heavy cream until stiff peaks form and pipe onto each cupcake, then garnish with fresh peach slices.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 200mgPotassium: 150mgSugar: 18gVitamin A: 300IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

For best results, use fresh ingredients, avoid overmixing, and chill your whipping cream before use to achieve fluffy peaks.

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