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Peaches & Cream Cupcakes Recipe

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4.2 from 84 reviews

  • Author: Diane
  • Total Time: 40 minutes
  • Yield: 12 cupcakes

Description

Delight in these Peaches & Cream Cupcakes featuring tender cake infused with warm spices, filled with luscious spiced peaches, and topped with silky stabilized whipped cream. Perfect for summer gatherings or any occasion, these cupcakes combine fresh fruit, comforting flavors, and creamy frosting for a truly indulgent treat.

Ingredients

Spiced Peaches

  • 2 cups peaches (fresh or frozen), thinly sliced and peeled if desired
  • 1/4 cup light brown sugar
  • 2 teaspoons cornstarch
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pinch kosher salt

Cupcakes

  • 1/2 cup unsalted brown butter, melted
  • 1/2 cup light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups cake flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 1/2 cup milk

Stabilized Whipped Cream

  • 2 cups heavy whipping cream
  • 1/2 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 2 teaspoons flavorless powdered gelatin
  • 2 tablespoons water

Instructions

  1. Prepare Spiced Peaches: Thinly slice the peaches (peeling if desired) and place them in a small pot. Add brown sugar, ground cinnamon, ground nutmeg, kosher salt, and cornstarch. Cook over medium heat for 10-15 minutes, stirring occasionally, until the peaches soften and the sauce thickens. Remove from heat and let cool to room temperature.
  2. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 12-cup cupcake pan with cupcake liners.
  3. Mix Dry Ingredients: In a large bowl, whisk together the cake flour, baking powder, ground cinnamon, and kosher salt to combine evenly.
  4. Combine Wet Ingredients: In another bowl, whisk melted brown butter, light brown sugar, granulated sugar, eggs, and vanilla extract until smooth and well incorporated.
  5. Combine Batter: Stir half of the dry flour mixture into the wet ingredients until just combined. Then add the milk and the remaining flour mixture, mixing until fully combined. The batter will be thin in consistency.
  6. Fill Cupcake Liners and Bake: Divide the batter evenly among the cupcake liners, about 1/4 cup each filling liners halfway. Bake in the preheated oven for 18-22 minutes, or until a cake tester inserted in the center comes out clean.
  7. Cool Cupcakes: Remove cupcakes from oven and transfer to a wire rack. Let them cool completely before proceeding.
  8. Core Cupcakes and Fill: Using a cupcake corer or small knife, remove the center from each cooled cupcake. Fill each cavity with approximately 2 teaspoons of cooled spiced peaches.
  9. Prepare Gelatin: Add water to a microwave-safe bowl and sprinkle the powdered gelatin on top. Let it sit for a few minutes to bloom. Microwave the mixture for 5-10 seconds until gelatin dissolves completely. Stir and set aside to cool slightly.
  10. Whip Cream: In a stand mixer bowl fitted with a whisk attachment or using a hand mixer in a large bowl, combine heavy whipping cream, powdered sugar, and vanilla extract. Whip on medium speed until soft peaks form.
  11. Incorporate Gelatin: With mixer on low speed, slowly pour the cooled but still liquid gelatin mixture into the whipped cream. Mix until well combined. Increase speed to medium and continue whipping until stiff peaks form. If gelatin thickens before adding, briefly reheat for 3-5 seconds.
  12. Decorate Cupcakes: Transfer stabilized whipped cream to a piping bag fitted with a 1M tip. Pipe swirls atop each filled cupcake. Garnish with sliced peaches and a light sprinkle of cinnamon.

Notes

  • Use ripe, sweet peaches for the best flavor; substitute frozen peaches if fresh are not available, but thaw and drain excess liquid first.
  • Room temperature eggs help achieve a smoother batter.
  • Stabilized whipped cream holds its shape longer, making these cupcakes ideal for parties or events.
  • If you don't have a cupcake corer, use a small knife or spoon to remove the cupcake centers carefully.
  • Ensure the gelatin is fully dissolved to avoid lumps in the whipped cream.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://eatwithdiane.com/peaches-and-cream-cupcakes-recipe/