Peach Cupcakes
Indulge in the summery sweetness of these delightful Peach Cupcakes, a perfect treat for any occasion. Featuring a buttery, moist cupcake base dotted with juicy bits of fresh peaches, this recipe bursts with natural fruity flavor. The creamy peach-infused buttercream frosting takes these cupcakes to the next level, delivering a bright and tangy finish that perfectly complements the light and tender cake. Ready in under 40 minutes, this simple yet sensational dessert is ideal for peach season, backyard gatherings, or as an eye-catching treat at parties. Garnish with thin peach slices for an elegant touch, and experience a bite of sunshine with every morsel. Search no further for your ultimate peach dessert recipe—these homemade cupcakes will keep guests coming back for more!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter (softened)
- 1 cups Granulated sugar
- 2 Eggs
- 1 teaspoons Vanilla extract
- 0.5 cups Full-fat plain yogurt
- 1 cup Fresh peaches (peeled, pitted, and finely diced)
- 2.5 cups Powdered sugar (for frosting)
- 0.75 cups Unsalted butter (softened, for frosting)
- 3 tablespoons Peach puree (for frosting)
- 0.5 teaspoons Vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Using a stand mixer or hand mixer, cream the softened butter and granulated sugar together on medium speed until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
Reduce the mixer speed to low. Add the dry ingredients to the wet ingredients in three additions, alternating with the yogurt. Begin and end with the dry ingredients. Mix until just combined—do not overmix.
Gently fold in the diced peaches with a spatula until evenly distributed throughout the batter.
Spoon the batter into the prepared cupcake liners, filling each about two-thirds full.
Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
To make the frosting, beat the softened butter in a large bowl on medium speed until creamy, about 1-2 minutes.
Gradually add the powdered sugar, 1/2 cup at a time, mixing on low speed at first to prevent a sugar cloud. Once combined, increase the speed to medium and beat until smooth.
Mix in the peach puree and vanilla extract until fully incorporated and the frosting is light and fluffy.
Spread or pipe the frosting onto the cooled cupcakes using your preferred piping tip.
Optional: Garnish the cupcakes with thin peach slices or a sprinkle of powdered sugar for a decorative touch.
Nutrition Facts
Calories |
432 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.4 g | 27% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 86 mg | 29% | |
| Sodium | 127 mg | 6% | |
| Total Carbohydrate | 57.8 g | 21% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 45.5 g | ||
| Protein | 3.4 g | 7% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 25 mg | 2% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 93 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
