Best Peach Cupcakes Recipes

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.

PEACH BELLINI CUPCAKES

Steps:

• Preheat oven to 350 degrees F.
• In a medium sized bowl combine flour, baking powder and salt.
• In a large mixing bowl beat together butter and sugar for 3-5 minutes, until light and fluffy. Add vanilla; then beat in egg whites one at a time.
• Stir together the champagne and schnapps in a spouted measuring cup.
• To the butter mixture, gradually add in flour mixture and the champagne/schnapps mixture, in three alternating additions, beginning and ending with the flour mixture.
• Gently stir in the diced peaches.
• Pour batter into cupcake liners, filling 2/3 full.
• Bake at 350 degrees F for 25-30 minutes, or until toothpick inserted into center comes out clean.
• To make the frosting:.
• Beat together the butter and vanilla.
• Add powdered sugar in one cup increments, then add champagne, milk, peach schnapps and food coloring.
• Frost cupcakes once they have completely cooled. I also sprinkled with a little orange and yellow sugar, for decoration.
• Makes 2 dozen cupcakes.

PEACH-BERRY SHORTCAKE CUPCAKES

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line a muffin pan with 12 regular-size cupcake liners.
• In the bowl of an electric stand mixer with the paddle attachment (or a standard hand held mixer and large mixing bowl), mix the sugar, oil, salt and peaches on medium speed for 30 seconds. Add the eggs and continue mixing on medium speed for 30 seconds. Scrape down the sides and bottom of the bowl with a rubber spatula and mix again on medium speed for 10 seconds. Next, in a blender or food processor, combine the corn and whipping cream and blend for 20 seconds until smooth. Add this creamed corn mixture to the wet ingredients and mix on medium speed until incorporated.
• In a medium bowl, sift the flour and baking powder and stir in the cornmeal. Add to the wet ingredient mixture and mix on low speed until incorporated. Now, add the baking soda, followed by the vinegar for an immediate bubbling action. Add 1/4 cup cold water and mix on low speed for 5 seconds. Scrape the sides and bottom of the bowl one last time to be sure all the ingredients are fully incorporated.
• Fill the cupcake liners two-thirds full with batter and bake for 18 to 20 minutes. Rotate the pan 180 degrees after 9 minutes of baking. Oven heat and times may vary so bake until the tops are no longer wet and spring back upon touching. Cool the cupcakes completely.
• Keep the oven on, but increase the temperature to 400 degrees F.
• For the shortcakes: In the bowl of an electric stand mixer with the paddle attachment (or a standard hand held mixer and medium mixing bowl), add the flour, sugar, baking powder and salt. Next, use your fingers to break the butter into pea-size pieces and add to the dry ingredients. Mix on low speed for 30 seconds until incorporated. Add the milk, cream, tarragon and vanilla and continue mixing on low speed until the flour is fully incorporated.
• Line a baking sheet with parchment paper. With a spoon, drop heaping spoonfuls of batter onto the baking sheet 2 inches apart and bake for 12 to 15 minutes. Oven heat and times may vary so bake the shortcakes until they are golden brown. Cool the shortcakes completely. With your fingers, break each shortcake into 3 equal pieces and set aside.
• For the compote: In a small bowl, combine the blackberries, peaches and strawberries. Add the sugar and gently fold into mixture. Set aside.
• For the frosting: In the bowl of an electric stand mixer with the paddle attachment (or a standard hand held mixer and medium mixing bowl), whip the heavy cream on medium-high speed for 3 minutes. In a small bowl, sift the powdered sugar. Add the sugar to the whipped cream mixture and mix on medium-high speed until stiff peaks form. The frosting should be able to stand on its own.
• To assemble: Begin assembling the cupcakes by placing a spoonful of peach-berry compote on top of each cupcake. Place the frosting in a piping bag with a round tip or in a gallon-size plastic baggy and snip 1/2-inch off the corner. Next, pipe frosting onto the compote. Place a piece of the tarragon shortcake on top of the frosting. Finally, top with another small spoonful of peach-berry compote. With a tweezer or small tong, delicately place a tarragon leaf on top.

QUICK CUPCAKES WITH PEACH FROSTING

Steps:

• Combine the sugar, milk, vanilla and butter in the bowl of a stand mixer fitted with a paddle (or a large bowl if using a hand mixer). Beat until smooth, scraping down the sides of the bowl as needed.
• Swirl in the preserves using a spatula to make pretty streaks.
• Frost the muffins and watch them turn into cupcakes!

PEACH CUPCAKES WITH PEACH CREAM CHEESE FROSTING

Steps:

• Cupcake: Preheat oven to 350 degrees. 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. Frosting: 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. Assembly: Using either a piping bag or a spatula, frost each cupcake with a liberal amount of frosting. The cupcakes pictured here were frosted using a 2D tip and a piping bag. Start in the middle and swirl outward, holding piping tip perpendicular to the cupcake. Garnish with slices of fresh peach for an extra elegant look.

PEACH MIMOSA CUPCAKES WITH CHAMPAGNE MERINGUE

Steps:

• For the peach mimosa cupcakes: Preheat the oven to 275 degrees F on the convection setting. Line a cupcake pan with 24 cupcake liners.
• In a mixer with a paddle attachment, cream the butter on medium for 3 minutes. Gradually add in the sugar and mix for 2 minutes. Scrape the bowl and add all of the egg whites and mix for 2 minutes. Combine the cake flour and baking powder in a medium bowl and whisk. In another bowl, add the peach syrup to the buttermilk. Add in one-third of the dry mixture, and then add one-third of the buttermilk mixture. Continue this process until all ingredients are incorporated. Fold in the peaches. Fill the prepared cupcake pan three-quarters full with the cupcake batter. Then bake until the top springs back to the touch, about 20 minutes. Let the cupcakes cool completely.
• For the meringue: Bring a small amount of water in a medium double boiler pot to a simmer. In a medium bowl, mix the sugar and egg whites with a whisk until combined. Place the bowl on top of the double boiler and whisk constantly until the temperature reads 140 degrees F on a candy thermometer. Remove from the heat and transfer to a mixer. Mix on high speed with a whisk attachment for 5 minutes. Add the cream of tartar. Mix for 2 more minutes and slowly add in the Champagne until completely combined. Mix the meringue until it is shiny and stiff peaks form.
• To assemble: Top the cooled cupcakes with the meringue and torch until slightly browned.

WORKING BLUE CUPCAKES: GINGER CUPCAKES WITH PEACH FILLING AND BLUEBERRY FROSTING

Steps:

• For the cupcakes: Preheat the oven to 325 degrees F. Line standard cupcake pans with 36 standard cupcake liners.
• Sift the flour, baking powder, and salt into a medium bowl. Set the bowl aside. In the bowl of an electric stand mixer, cream the sugar and margarine with the whisk attachment, about 5 minutes. Scrape down the sides and bottom of the bowl. In a small bowl or cup, combine the water and egg replacer and stir to dissolve the egg replacer. Add the egg replacer to the sugar and mix until combined. Scrape the bottom of the bowl. Add the ginger juice and mix until combined. In a small bowl, combine the soy milk and vanilla and set aside. Turn the mixer speed to low and slowly add the dry ingredients and the soy milk, alternating between the 2, ending with the soy milk. Fold in the minced ginger by hand into the batter.
• Fill the cupcake liners 3/4 full with batter and bake until a toothpick inserted into each cupcake comes out clean, 19 minutes. Cool the cupcakes completely.
• For the filling: In a medium, heavy-bottomed saucepan, stir together the puree and sugar. Heat on medium-high heat until the mixture begins to bubble around the edges. In a small bowl, mix the water or brandy and cornstarch into a slurry. Slowly add the cornstarch mixture to the puree while whisking. Cook for 2 more minutes while stirring. Let cool completely. Put the cooled peach filling into a piping bag and cut 1/2 inch off the tip.
• For the frosting: In the bowl of a stand mixer, whip the shortening and margarine until completely combined. Scrape the bottom of the bowl to ensure that all the ingredients are mixed thoroughly. Add the blueberry puree and vanilla and mix until incorporated. Scrape the bottom of the bowl. On low speed, slowly add the sugar a little at a time. Add the blueberry juice and mix to combine. Scrape the bottom of the bowl and mix on medium-high speed until all the ingredients are combined and the frosting is fluffy, about 2 minutes. Put the frosting into a pastry bag and cut 1/2 inch off the tip.
• To assemble: With a plastic drinking straw or a small paring knife, make holes in the center of each cupcake. Squeeze the peach filling into the center of each cupcake until filled but not overflowing, about 1 tablespoon per cupcake. Pipe a dollop of blueberry frosting onto each cupcake. Garnish with a few fresh blueberries, if using.

PEACH BELLINI CUPCAKES RECIPE - (4.3/5)

Steps:

• Preheat oven to 350°F. In a medium sized bowl combine flour, baking powder and salt. In a mixing bowl beat together butter and sugar for 3 to 5 minutes until light and fluffy. Add vanilla, then beat in egg whites one at a time. Add in flour mixture and champagne/schnapps mixture (I mixed the peach schnapps in with the champagne) in three alternating additions, beginning and ending with the flour mixture. Gently stir in the diced peaches. Pour batter into cupcake liners, filling 2/3 full. Bake for 25 to 30 minutes, or until toothpick inserted into center comes out clean. To make the frosting beat together the butter and vanilla. Add powdered sugar in one cup increments, then add champagne, milk, peach schnapps and food coloring. Frost cupcakes once they have completely cooled. I also sprinkled with a little orange and yellow sugar, for decoration.

RASPBERRY PEACH CUPCAKES

Steps:

• In a microwave, melt chips and butter; stir until smooth., In a large bowl, combine the cake mix, milk, eggs, vanilla and melted chips; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in raspberries and peaches. , Fill paper-lined muffin cups three-fourths full. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, beat the butter, confectioners' sugar and lemon juice until smooth. Frost cupcakes. Top with fruit if desired.

PEACH COBBLER, MIEL DE NUEZ, BROWN STREUSEL CUPCAKES

Steps:

• For the batter: Preheat the oven to 350 degrees. Line a cupcake pan with 24 paper liners. In a medium bowl, combine the self-rising flour and the all-purpose flour. In a large bowl, cream the granulated sugar, butter, milk and vanilla extract. Add the eggs, incrementally alternating with the flour mixture.
• For the Mexican honey nut syrup: Combine the honey, butter, cinnamon and nutmeg in a small saucepan and bring to a boil. Reduce the heat and let simmer for 4 minutes. Remove from the heat and add the almonds, if desired, and mix well. Return to the heat and add the can of peaches and simmer for 5 more minutes.
• For the streusel layer: Combine the brown sugar, granulated sugar, butter and cinnamon in small mixing bowl.
• To assemble: First pour the batter into the prepared cupcake pan, then add the peaches, about 1 slice per cupcake, then top with more batter. Lastly, sprinkle with the brown streusel layer. Bake at 350 degrees for 18 minutes. Let the cupcakes cool before frosting with the Cool Whip frosting, and top with the Bunuelo garnish.
• Blend the heavy whipping cream for 3 minutes. Slowly add the confectioners' sugar until incorporated. Then blend in the vanilla extract last.
• Heat the oil over medium heat in a large saucepan. Mix the granulated and brown sugar together. Cut any desired shape in the raw flour tortillas. Then fry the tortillas until they are crispy. Sprinkle on the sugar mixture while still hot.

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.

RASPBERRY PEACH CUPCAKES

Steps:

• In a microwave-safe bowl, combine the chips and butter.
• Microwave at 70% power until melted; stir until smooth.
• In a large mixing bowl, combine the cake mix, milk, eggs, vanilla and melted white chocolate chips; beat on low speed for 30 seconds.
• Beat on medium for 2 minutes.
• Fold in the raspberries and peaches.
• Fill paper lined muffin cups three-fourts full.
• Bake at 350 for 15-20 minutes or until a toothpick comes out clean.
• Cool for 10 minutes before removing from pans to wire racks to cool completely.
• For frosting, in a small mixing bowl, beat the butter, confectioners' sugar and lemon juice until smooth.
• Frost cupcakes.
• Top with fruit if desired.

PEACH CUPCAKES W/BROWN SUGAR FROSTING

Steps:

• For Cupcakes:.
• Preheat the oven to 350°F Line 28 muffin cups with paper liners.
• Sift together the flour, baking powder, baking soda, salt and nutmeg and set aside. Cream the butter and sugars together, beating until fluffy. Add the eggs, one at a time, scraping down the sides and bottom of the bowl between each addition, and then the vanilla. Gently mix in the buttermilk. Stir in the dry ingredients and fold in the peach chunks.
• Divide the batter evenly among the prepared cupcake liners. Bake for 18 to 22 minutes, or until a tester inserted into the center of cupcakes comes out clean. Cool the cupcakes for five minutes in the tin, then turn them out onto a wire rack to cool completely.
• For Frosting:.
• In a small bowl, whisk together the brown sugar, cornstarch and powdered sugar. In a large bowl, beat the cream cheese and butter until fluffy. Add the sugar-cornstarch mixture and vanilla, beat until frosting is smooth and light. Chill the bowl in the refrigerator until it thickens back up a bit, about 30 minutes, then spread or dollop on cooled cupcakes.

PEACH COBBLER CUPCAKES

Steps:

• For the cupcakes: Position an oven rack in the middle of the oven and preheat the oven to 350 degrees F. Line one 12-cup standard muffin tin with cupcake liners and spray the top of the tin lightly with baking spray.
• Spread the pecans out on a baking sheet and bake until nicely toasted, 8 to 10 minutes. Allow to cool, then pulse in a food processor until finely ground. Add the flour, baking powder, baking soda and salt and pulse to combine. Set aside.
• Combine the granulated sugar and butter in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand-held electric mixer). Beat on medium-high speed until light and fluffy, about 5 minutes. Add the eggs 1 at a time, beating to incorporate after each addition. Scrape down the sides of the bowl as needed. Beat in the lemon zest. Adjust the speed to low and add the flour mixture and sour cream in alternating batches, beginning and ending with the flour.
• Divide the batter evenly in the tin, filling each cup about two-thirds full. Top each with 2 peach wedges. Bake until the edges are golden and a toothpick inserted in the center comes out clean, 22 to 24 minutes. Cool the cupcakes on a rack in the tin for 10 minutes, then remove. Cool on the rack completely.
• Combine the peach preserves and lemon juice in a small microwave-safe bowl and heat for a few seconds just to warm through. Generously brush the top of each cupcake with the preserves.
• For the pecan crumble: Combine the flour, pecans, brown sugar, butter and salt in a bowl. Spread the mixture out on a rimmed baking sheet and bake until golden, about 15 minutes, rotating the baking sheet about halfway through. Allow to cool completely, then crumble.
• For the cream topping: Combine the heavy cream, sour cream and confectioners' sugar in the bowl of a stand mixer fitted with a whisk attachment. Whip on medium-high speed until stiff peaks form, about 4 minutes.
• Top each cupcake with the cream topping and sprinkle with the pecan crumble. Serve immediately.

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.

GINGER AND PEACH CUPCAKES

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
• In medium bowl, mix 2 1/3 cups flour, baking powder, salt and ginger; set aside.
• In large bowl, beat butter with electric mixture on medium speed 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating well after each addition. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternatively add flour mixture, about 1/3 of mixture at a time, and yogurt, about 1/2 at a time, beating just until blended. In small bowl, toss peach with 1 tablespoon flour; fold into batter.
• Divide batter evenly among muffin cups, filling each about 2/3 full.
• Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. Cool in pans 5 minutes. Remove cupcakes from pans; place on cooling racks to cool.
• Meanwhile, in small bowl, mix powdered sugar and 1 container peach yogurt until smooth and spreadable. Frost cupcakes. Sprinkle each with about 1/2 teaspoon chopped ginger.

PEACH COBBLER CUPCAKES

Steps:

• Makes cake according to directions on box except use the juice from the peaches instead of the water(reserve 2 teaspoons for frosting). Chop peaches add to batter (reserve 2 or 3 slices for frosting), add cinnamon and brown sugar to taste.
• Bake as directed, the cupcakes will be very moist. I made a buttercream with the some of the peach juice and a couple of the peached pureed into the buttercream.

PEACH CUPCAKES WITH BROWN SUGAR FROSTING RECIPE - (4/5)

Steps:

• Preheat the oven to 350°F. Line 28 muffin cups with paper liners. Sift together the flour, baking powder, baking soda, salt and nutmeg and set aside. Cream the butter and sugars together, beating until fluffy. Add the eggs, one at a time, scraping down the sides and bottom of the bowl between each addition, and then the vanilla. Gently mix in the buttermilk, sour cream or yogurt. Stir in the dry ingredients and fold in the peach chunks. Divide the batter evenly among the prepared cupcake liners. Bake for 18 to 22 minutes, or until a tester inserted into the center of cupcakes comes out clean. Cool the cupcakes for five minutes in the tin, then turn them out onto a wire rack to cool completely. Brown Sugar Cream Cheese Frosting Cornstarch? Let me explain: Quick buttercreams and cream cheese frostings are generally made by whipping fatty ingredients (butter, cream cheese, yes please) with powdered sugar. Powdered sugar works in a way that granulated sugar does not because it is mixed with cornstarch, which both keeps the sugar from clumping in its packaging and thickens the frosting. Brown sugar is not only more damp than granulated and powdered sugar, it's missing that cornstarch thickener, so I added some to help the frosting set up. It's still a bit thinner than traditional cream cheese frosting but the flavor leaves the stuff you're used to in the dust. And for me, that's all that matters. 1 1/4 cups light brown sugar 1/4 cup cornstarch 1/2 cup powdered sugar 2 8-ounce packages of cream cheese, at room temperature 1/2 cup (4 ounces or 8 tablespoons) unsalted butter, at room temperature 1/2 teaspoon vanilla extract In a small bowl, whisk together the brown sugar, cornstarch and powdered sugar. In a large bowl, beat the cream cheese and butter until fluffy. Add the sugar-cornstarch mixture and vanilla, beat until frosting is smooth and light. Chill the bowl in the refrigerator until it thickens back up a bit, about 30 minutes, then spread or dollop on cooled cupcakes.

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.