Best Orange Filled Peach Cupcakeschampagne Frosting Recipes

PEACH CUPCAKES WITH PEACH CREAM CHEESE FROSTING RECIPE - (4.3/5)

Steps:

• Preheat oven to 350°F. Line cupcake tins with liners. Mix together flour, baking powder, and salt. Set aside. In a large measuring cup or bowl, mix together buttermilk, peach puree and vanilla extract. Set aside until needed. Using an electric mixer, beat butter and granulated sugar in a mixing bowl until pale, about 2 minutes. Add eggs one at a time, mixing well after each addition. Mix in pulverized peaches. Mix in flour mixture in three batches, alternating with two batches of buttermilk mixture. Mix until just combined, scraping down bowl as needed. (I like to mix the last bit by hand using a spatula to make sure I get all the stuff at the bottom.) Scoop batter into cupcake tins. Bake until golden brown and a toothpick inserted into center of cake comes out clean, about 21 to 24 minutes. Allow cupcakes to cool in tins for 10 minutes, and then remove cupcakes and place them on a cooling rack. Peach Cream Cheese Frosting: Makes enough to frost 24 cupcakes In a large mixing bowl, mix butter until it is softened and uniform. Add cream cheese and beat together until it is uniform. Add vanilla extract and mix. Add pulverized peaches and mix. Add 3 cups of sugar to the mixture and mix. Add more sugar if necessary. Mix again until mixture is creamy and spreadable. Add more sugar if necessary, otherwise prepare to frost cake.

PEACH COBBLER CUPCAKES

Steps:

• 1.For the cupcakes mix the dry ingredients (except sugar) in one bowl .
• 2.In another bowl mix eggs and sugar First then add sour cream and milk then add vanilla.
• 3.Set aside don't combine yet.
• 4.On the stove mix the filling ingredients except cornstarch.
• 5.Once it starts boiling add cornstarch cook for 5 minutes turn off n let cool. Set aside some of the peaches in a bowl (for garnish).
• Once the mix is cooled a little put into blender to purée add to egg mixture and mix all up once mixed add the dry ingredients to the wet mixture.
• Pour into cupcakes cups bake on 350 degrees for 18 minutes Let cool completely.
• For the frosting: Mix butter and cream cheese til super smooth add powdered sugar and vanilla.

ORANGE BUTTERCREAM FROSTING

Steps:

• In a small bowl, cream butter until light and fluffy. Beat in the confectioners' sugar, orange zest and vanilla. Add enough orange juice to achieve frosting consistency.

PEACH CUPCAKES

Steps:

• In a small bowl, mix together flour, baking powder, nutmeg and salt.
• In a large bowl, using an electric mixer, beat together sugar and butter until well combined. Add eggs, one at a time, beating well after each addition until light and fluffly. Add vanilla and orange zest, beating well. Alternately beat in flour mixture and milk, making three additions of flour mixture and two of milk, beating until smooth. Fold in peaches or nectarines.
• Scoop batter into prepared pan. Bake in preheated over for 23-28 minutes or until golden brown and tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack.

ORANGE FILLED PEACH CUPCAKES/CHAMPAGNE FROSTING

Steps:

• Preheat oven to 350 degrees. Line cupcake pans with liners.
• Mix all ingredients together until combined. Bake for 20-25 minutes until a tooth pick comes out clean.
• Filling: Mix the butter and cream cheese and add orange flavor, vanilla, salt, and orange zest. Beat in confectioners sugar until smooth and creamy.
• When the cupcakes have cooled with a sharp knife cut a divit in the center of the cupcake out and with a pastry tube fill the hollow with the filling. The bigger the divit the more orange flavor. Refrigerate.
• Frosting: Beat together the butter and the vanilla. Add powdered sugar in one cup increments, then add champagne, milk, peach schnapps. By this time the filling should have firmed up....frost the cupcakes and enjoy. You can decorate them with yellow and orange sprinkles or what ever you like.