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peaches and cream cupcakes
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Peaches and Cream Cupcakes
Prep Time
40 mins
Cook Time
24 mins
 
Enjoy the flavors of summer in a cupcake. These moist and tender Peaches and Cream Cupcakes are packed with fresh peaches and are topped with big swirl of whipped cream frosting that’s also bursting with peach flavor.
Course: Dessert
Cuisine: American
Keyword: cupcake recipe, cupcakes, peach cake, peaches and cream cupcakes
Servings: 16
Calories: 269 kcal
Author: Beth Klosterboer
Ingredients
Cupcakes
  • 2-4 peaches (2 large or 4 small)
  • 1 ⅔ cups all-purpose flour (214 grams)
  • 1 cup 1 cup granulated sugar (190 grams)
  • 1 ounce freeze-dried peaches, crushed into fine powder (¼ cup or 28 grams)
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 2 large eggs
  • 8 tablespoons unsalted butter, (1 stick) softened and cut into small pieces
  • ½ cup sour cream, room temperature
  • 1 ½ teaspoon pure vanilla extract
Whipped Cream Frosting
  • 1 cup heavy whipping cream (240 grams)
  • 1 cup powdered sugar (110 grams)
  • 1 teaspoon vanilla extract
  • ½ ounce freeze-dried peaches, crushed into fine powder (14 grams)
optional garnish
  • 16 peach slices
Instructions
Cupcake Instructions:
  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Line muffin pans with 16 cupcake wrappers.
  3. Wash and peel the peaches.
  4. Cut the peaches into ¼-inch pieces.
  5. Measure 1 ½ cups of the diced peaches and enjoy any extra as a snack.
  6. Set two layers of paper towels on the counter.
  7. Spread the peaches out on the paper towels.
  8. Place two layers of paper towels over the peaches and gently press to soak up the liquid.
  9. Repeat this process using clean and dry paper towels two more times to dry the peaches. This drying process will keep your cupcakes from being too wet.
  10. Toss the peaches with about 3 tablespoons of the flour. This will keep them from sinking to the bottom of your cupcakes while baking.
  11. Combine the remaining flour, sugar, freeze-dried peach powder, baking powder, and salt in the bowl of a stand mixer or in a large mixing bowl.
  12. Blend for a few seconds to mix the ingredients.
  13. Add the eggs, softened butter, room temperature sour cream, and vanilla extract.
  14. Beat on low speed for 10 seconds, then increase the speed to medium and beat for 30 seconds just until creamy.
  15. Use a silicone spatula or wooden spoon to mix any flour that isn’t incorporated into the batter.
  16. Fold the diced peaches into the cupcake batter.
  17. Equally divide the batter into the 16 cupcake wrappers using a #16 scoop or a ¼ measuring cup.
  18. Bake for 22-26 minutes until the cupcakes spring back when pressed in the center.
  19. Remove the cupcakes from the pans and set on a cooling rack.
  20. Allow the cupcakes to cool completely before frosting.
Whipped Cream Frosting:
  1. Make this frosting the day you plan to serve your cupcakes.
  2. Pour the heavy whipping cream into a mixing bowl and beat just until frothy.
  3. Sift the powdered sugar over the cream, then beat on medium-low speed until combined.
  4. Add the vanilla extract.
  5. Turn the mixer up to high speed and beat just until thickened.
  6. Reserve ½ teaspoon of the crushed freeze-dried peaches to sprinkle over top of the cupcakes.
  7. Add the remaining freeze-dried peach powder to the whipped cream.
  8. Beat until the frosting holds stiff peaks but no more or your frosting will turn to butter.
  9. Spoon the frosting into a large pastry bag fitted with a large open star pastry tip (1M).
  10. Pipe a big swirl of frosting onto each cupcake.
  11. Sprinkle the reserved freeze-dried peach powder over the cupcakes.
  12. If desired, top the cupcakes with a peach slice.
Recipe Notes

These cupcakes are best if frosted and served the day they are baked. The peaches will be at their peak flavor and the cupcakes will have the best texture. You can, however, store leftovers in the refrigerator for up to 3 days.