Description
These Fresh Peach Cupcakes with Cream Cheese Frosting are a delightful combination of moist, tender cake bursting with fresh peach pieces and topped with a rich, creamy frosting. Perfect for summer gatherings or any occasion, these cupcakes balance fruity freshness with a smooth, tangy cream cheese finish.
Ingredients
Cupcakes
- 3 cups cake flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 3/4 cup unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1 1/2 cups sour cream
- 4 peaches, peeled, cored, and diced (small)
Cream Cheese Frosting
- 8 ounces cream cheese, at room temperature
- 1/2 cup unsalted butter, at room temperature
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
Instructions
- Prepare the cupcakes batter: Preheat your oven to 350°F (175°C) and line 24 muffin cups with paper liners. In a large bowl, whisk together cake flour, baking powder, baking soda, and salt to combine the dry ingredients evenly.
- Cream sugars and butter: Using a stand mixer fitted with the paddle attachment, cream the unsalted butter, granulated sugar, and brown sugar until light and fluffy. This will help incorporate air for a tender crumb.
- Add eggs and wet ingredients: Mix in the lightly beaten eggs one at a time, ensuring each is fully incorporated. Then add vanilla extract and sour cream, mixing until the batter is smooth and cohesive.
- Combine dry and wet ingredients: Gradually stir the whisked dry ingredients into the wet mixture until just combined, careful not to overmix as this can toughen the cupcakes.
- Fold in peaches: Gently fold in the small diced peaches, distributing them evenly through the batter without breaking them down.
- Fill and bake: Spoon the batter into the prepared muffin tins, filling each about two-thirds full. Bake in the preheated oven for 18 to 22 minutes until a toothpick inserted in the center of a cupcake comes out clean.
- Cool the cupcakes: Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
- Make the cream cheese frosting: In a clean bowl of the stand mixer, cream together the softened cream cheese and butter until smooth and fluffy.
- Add vanilla and sugar: Beat in the vanilla extract, then gradually add the powdered sugar, mixing slowly until the frosting is smooth and spreadable.
- Frost and serve: Spread the cream cheese frosting generously over cooled cupcakes. Serve immediately or store in the refrigerator until ready to enjoy.
Notes
- Ensure peaches are ripe but firm to prevent excess moisture in the batter.
- Do not overmix the batter to maintain tender cupcakes.
- The cupcakes are best served at room temperature for optimal flavor and texture.
- Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days.
- Allow refrigerated cupcakes to come to room temperature before serving for the best taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
