Peach Cupcakes
Delightful cupcakes bursting with sweet peach flavor and topped with creamy frosting, perfect for any occasion.
Ingredients
Cupcake Ingredients
- 1.5 cups all-purpose flour providing a light and airy base
- 1 teaspoon baking powder for that perfect rise
- 0.5 teaspoon baking soda to give your cupcakes a lovely fluffiness
- 0.25 teaspoon salt to balance out the sweetness
- 0.5 cups unsalted butter, softened to create a rich texture
- 1 cup granulated sugar for sweetness and moisture
- 2 large eggs adding structure and richness
- 1 teaspoon vanilla extract for depth of flavor
- 0.5 cups sour cream contributing to the moistness
- 0.5 cups canned peach puree for that fresh, fruity essence
- 0.25 cups milk ensuring a smooth batter
Frosting Ingredients
- 0.5 cups unsalted butter, softened for a creamy consistency
- 2 cups powdered sugar to sweeten the frosting to perfection
- 2 ounces cream cheese, softened for a rich, tangy flavor
- 1 teaspoon vanilla extract to enhance the overall taste
- 2 tablespoons peach puree for a hint of fruitiness
- 1 pinch salt to elevate the sweetness
Instructions
Preheat the Oven
- Begin by preheating your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
Prepare the Batter
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy.
- Add each egg one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the flour mixture to the butter mixture, alternating with sour cream and milk.
- Gently fold in the peach puree until just incorporated.
Bake the Cupcakes
- Divide the batter among the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Cool and Frost the Cupcakes
- Allow the cupcakes to cool in the tin for a few minutes before transferring them to a wire rack.
- Beat frosting ingredients together until smooth and fluffy.
- Once cool, spread or pipe the frosting onto each cupcake.
Notes
Use room temperature ingredients for better texture. Store cupcakes in an airtight container for up to three days.