I love these cupcakes that I made to celebrate the last day of school. These cupcakes will remind you of summer whenever you have them. The fruity peach flavor is pleasantly sweet but not overpowering.
Although delicious any time of the year, these cupcakes are best made in summer, when peaches are in season. To make up lack of peachy flavor, you can add more chunks of peach to the batter or more puree to the frosting. For the frosting just make sure to add a little bit more powdered sugar to keep the consistency the same.
I would definitely recommend these cupcakes for any summer party or for bringing to an event because cupcakes travel better than most other desserts.
For the cake:
- 3 cups cake flour (or 2 3/4 cups all-purpose flour)
- 1 Tbsp. baking powder
- 1/2 tsp. salt
- 16 Tbsp. unsalted butter, at room temperature
- 2 cups sugar
- 4 large eggs, at room temperature
- 1 1/4 cups buttermilk, at room temperature
- 1 Tbsp. vanilla extract
- 1 cup fresh peeled peaches, roughly chopped
For the frosting:
- 1 cup unsalted butter, room temperature
- 4 cups confectioner’s sugar, sifted
- 1 cup fresh peeled peaches
- 1 tsp vanilla extract
- pinch salt
- fresh peach slices, for garnish
To make the cupcakes, preheat oven to 350. Line 2 cupcake tins with paper liners, set aside.
In a medium bowl, combine the flour, baking powder and salt. Whisk to combine and set aside.
In the bowl of a stand mixer fitted with a paddle attachment cream together the butter and sugar until fluffy,about 3 minutes. Add the eggs one at a time, and the vanilla, and mix until incorporated. Scrape down the sides of the bowl after each addition.
Combine the buttermilk and vanilla extract in a liquid measuring cup. With the mixer on low speed, add the dry ingredients alternately with the wet ingredients, beginning and ending with the dry ingredients and mixing just until incorporated. Scrape down the sides of the bowl and mix for 15 seconds longer.
Gently fold the chopped peaches into the batter.
Fill the cupcakes liners 2/3 of the way full with batter (I like to use a large cookie scoop). Bake until golden and a toothpick inserted into the center comes out clean, about 18 minutes. Let cool in pan about 5 minutes before removing to a cooling rack to cool completely.
For the frosting, puree the peaches in a small food processor until smooth and set aside. Make sure there aren’t any large pieces because they can get stuck in your piping bag.
In the bowl of an electric mixer fitted with a paddle attachment cream the butter over medium speed for 1 minute. Reduce speed to low, and carefully add in the confectioners sugar and the pinch of salt. Add the vanilla extract, as well as the peach puree. Increase speed to medium, and beat until smooth and well combined. If want a thicker, sturdier frosting, add a little bit more powdered sugar.
Frost cupcakes as desired and garnish with a fresh slice of peach before serving.