This site runs ads and generates income from affiliate links. Read my disclosure policy.
These Peaches and Cream Cupcakes are packed with real peach flavor and topped with fluffy whipped cream frosting for the ultimate summer dessert.
Know Before You Scroll
What You’ll Need
Fresh peaches, butter, sugar, eggs, all-purpose flour, baking powder, whipping cream, powdered sugar, vanilla extract, and peach schnapps (optional).
Flavor Profile
Soft vanilla cupcakes bursting with concentrated fresh peach flavor, topped with light, fluffy whipped cream frosting for a fresh, summery finish.
Difficulty Level
Easy
Equipment Needed
12-cup muffin pan, cupcake liners, food processor or blender, small saucepan, stand or hand mixer, mixing bowls, cooling rack, ice cream scoop, and piping bag (optional).
Top Tip
Reduce the peach puree until thick and syrupy, then let it cool completely before adding it to the batter. This creates intense peach flavor without making the cupcakes dense.
Time-Saving Tips
Bake the cupcakes a day ahead and store them covered at room temperature. Prepare the whipped cream frosting just before serving for the freshest texture.
Ingredient Swaps
Use frozen peaches instead of fresh (thawed and drained), replace peach schnapps with peach nectar or extra peach puree, and substitute vanilla bean paste for vanilla extract for deeper flavor.
Why This Recipe Works
I first published these Peaches and Cream Cupcakes back in 2015, and they’ve been a reader favorite ever since, earning a 4.67-star rating over the years. The recipe itself was too good to mess with, so I haven’t changed it. Instead, I’ve given the post a much-needed refresh with new photos, a video, and plenty of extra tips to help you get the best results.
What I still love about this recipe is how much real peach flavor you get without relying on artificial flavoring. Fresh peaches are pureed and cooked down into a concentrated reduction before going into the batter. That extra step removes excess moisture while intensifying the fruit’s natural flavor, so you end up with soft, moist cupcakes that actually taste like peaches.
And the whipped cream frosting is just as important. Instead of covering that delicate peach flavor with a heavy buttercream, I use a light vanilla whipped cream stabilized with milk powder. It gives you that classic peaches-and-cream combination in every bite without making the cupcakes overly sweet.
Ingredient Notes
Fresh Peaches
Best Choice
Choose ripe peaches that give slightly when gently squeezed and smell fragrant.
Substitutions
Frozen peaches work well when thawed and drained before pureeing.
Whipping Cream
Best Choice
Heavy whipping cream with at least 36% fat creates the most stable frosting.
Substitutions
Heavy cream or double cream both work well.
Peach Schnapps
Best Choice
Adds extra peach flavor without overpowering the cupcakes.
Substitutions
Peach nectar or additional peach puree can be used if you prefer to skip the alcohol.
Where to Find
Liquor store or omit if desired.
Milk Powder
Best Choice
Skim milk powder stabilizes the whipped cream without changing the flavor.
Substitutions
Instant ClearJel or whipped cream stabilizer also work.
Where to Find
Baking aisle near powdered milk.
You can find the full, printable recipe at the top of this post, but you can read the detailed instructions with photos for each step below.
Step By Step Instructions
1
Concentrate the peach flavor
Puree the peeled peaches until completely smooth, then transfer the puree to a saucepan. Cook it over medium-high heat, stirring from time to time, until it reduces to about ½ cup. You’re looking for a thicker, syrupy consistency rather than a loose fruit puree. Reducing the peaches this way intensifies the flavor and removes excess water that could make the cupcakes heavy. Let it cool before adding it to the batter.
2
Mix the Cupcake Batter
Cream the softened butter and sugar until the mixture looks noticeably paler and fluffier than when you started. This step incorporates air into the batter, which helps give the cupcakes a lighter texture. Add the milk and cooled peach reduction, then mix until smooth before adding the eggs, vanilla, and peach schnapps. Add the flour, baking powder, and salt and mix only until you no longer see streaks of flour. Once the flour goes in, avoid prolonged mixing.
3
Bake Until Light and Fluffy
Divide the batter between the cupcake liners, filling each about three-quarters full. An ice cream scoop is useful here because it gives you consistently sized cupcakes that bake at the same rate. Bake until the tops look set, spring back when lightly touched, and a tester inserted in the center comes out clean or with just a few moist crumbs.
4
Whip the Frosting
Allow the cupcakes to cool completely while you make the frosting. Whip the cream, powdered sugar, vanilla, and milk powder until thick enough to hold stiff peaks for piping.
5
Decorate and Serve
Pipe generous swirls of whipped cream frosting onto the cooled cupcakes and garnish with fresh peach slices if serving immediately.
Rate This Recipe
Recipe
Peaches and Cream Cupcakes
Ingredients
For the cupcakes:
- 6 peaches (peeled and quartered)
- ¾ cup butter (softened)
- 1½ cups granulated sugar
- ½ cup milk (at room temperature)
- 2 large eggs (at room temperature)
- 1 teaspoons vanilla extract
- 1 tablespoon peach schnapps
- 2¼ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
For the cream:
- 1¼ cups whipping cream
- 6 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon skimmed milk powder
Instructions
- Preheat oven to 350°F. Line A 12-count muffin pan with cupcake liners.
- Add the peaches to a food processor and puree until fully broken down.
- Add the puree to a saucepan and bring to boil over medium-high heat and cook (stirring occasionally), until reduced to a ½ cup of syrupy liquid. Set aside to cool while preparing the ingredients for the cake.
- Cream the butter and sugar together until light and fluffy.
- Add the milk and peach reduction and blend until smooth. Mix in the eggs, peach schnapps, and vanilla.
- Add the flour, baking powder and salt. Mix until combined.
- Using a large ice cream scoop, fill the cupcake liners 3/4 of the way full. This recipe makes 12 large cupcakes.
- Bake for 20-25 minutes or until the tops of the cupcakes spring back when gently touched and a cake tester comes out clean.
- Allow to cool in the pan for 5 minutes, then transfer to a rack to cool completely.
To make the frosting:
- Add all of the ingredients into a food processor or mixer.
- Whip until thick (You’ll know it’s ready to use when you run a spoon through it and it doesn’t collapse into the crevice).
Decorating the cupcakes:
- Using a piping bag, swirl the icing onto the cupcakes
Save to favoritesYour saved recipes will be right here waiting for you every time you visit, so you can easily find and make the meals you love.FAQs
Why reduce the peaches first?
Reducing the puree removes excess water while concentrating the peach flavor, giving the cupcakes a stronger natural peach taste.
Can I use canned peaches?
Yes. Drain them very well before pureeing, although fresh peaches provide the brightest flavor.
Can I make these ahead?
Absolutely. Bake the cupcakes a day ahead and frost them shortly before serving.
Does the alcohol bake out?
Most of the alcohol in the batter bakes off during cooking, leaving behind extra peach flavor.
Can I use buttercream instead?
Yes, but the whipped cream frosting keeps the dessert lighter and allows the peach flavor to shine.
Leave a Reply