This recipe for Peaches and Cream Cupcakes uses fresh peaches to make deliciously light, fruity cupcakes that are topped with fresh whipped cream.
These pretty little cakes are are flavored with fresh peaches as well as peach schnapps and they’re perfect for summer entertaining!
I don’t know anybody who doesn’t just love fresh peaches and cream, so when you combine them into a cake you just know it’s got to be good, and these are amazing!
Why this recipe works:
- Using fresh peaches in the batter gives the cake a natural peach flavor.
- Cooking the pureed peaches reduces the mixture, removing excess liquid from the fruit preventing a soggy, dense cake that often comes with adding fruit to cake.
- The fresh whipped cream is the perfect match to the fresh peach flavor in the cake.
Baker’s Tips:
- When cooking down the peaches, once it reduces by half, start measuring. You want it to reduce down to a half a cup. This ensures you get the most flavor out of the reduction as possible.
- When mixing the fruit with the wet ingredients, it may appear curdled. Don’t worry; the mixture will smooth once the dry ingredients are added.
- If you like a large swirl of frosting It may be a good idea to double the recipe. This recipe makes 12 large cupcakes (paper’s filled 3/4 full).
- When making the whipped cream in a food processor, watch for the waves that form in the thickening cream.
FAQs
Can you freeze cupcakes? Yes. Once cooled, place (the cupcakes without the frosting) in an airtight, freezer safe container and freeze for up to 3 months.
How do you store cupcakes with whipped cream frosting? Store in the refrigerator in an airtight container. You can remove them 30 minutes before you plan to serve them.
How do you store the cupcakes without the icing? Store in an airtight container or well wrapped at room temperature for 2-3 days.
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Peaches and Cream Cupcakes
Moist, fruity cakes which are perfect for an afternoon with friends or family gathering.
Ingredients
For the cupcakes:
- 6 peaches pealed 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 tablespoons 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 teaspoons vanilla extract
- 1 tablespoon skimmed milk powder
Instructions
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Preheat oven to 350°F. Line A 12-count muffin pas with cupcake liners.
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Add the peaches to a food processor and puree until fully broken down.
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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.
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Cream the butter and sugar together until light and fluffy.
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Add the milk and peach reduction and blend until smooth. Mix in the eggs, peach schnapps, and vanilla.
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Add the flour, baking powder and salt. Mix until combined.
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Using a large ice cream scoop, fill the cupcake liners 3/4 of the way full. This recipe makes 12 large cupcakes.
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Bake for 20-25 minutes or until the tops of the cupcakes spring back when gently touched and a cake tester comes out clean.
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Allow to cool in the pan for 5 minutes, then transfer to a rack to cool completely.
To make the frosting:
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Add all of the ingredients into a food processor or mixer.
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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:
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Using a piping bag, swirl the icing onto the cupcakes
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lydiaf1963 says
I actually prefer the whipped cream topping, but like you have experienced troubles when the weather’s warm. Love the cake recipe especially now with peaches in season.
Erren says
Hi Lyia, I just love this frosting. Try my method, it keeps it’s shape for days!
Julie @ Tastes of Lizzy T says
Oh my yumminess! The cupcakes look great and I love the light frosting on top!
Byron Thomas says
These look heavenly! My daughter loves cupcakes and I’m always on the lookout for new recipes for her to try. We will bake these together for sure!
Erren says
So glad you like them Byron! 🙂 Please let me know if you try them!
WhitBit's Indian Kitchen says
These are so cute and delicious and perfect for summer!
chilinhtran says
Oooh this looks absolutely delicious! I love peaches in anything!
Also, I work for a foodtech company called Chicory and we would love to have you as a recipe partner. Are you interested?
Erren says
Hi chilinhtran, email me some details 🙂
chilinhtran says
Hi Erren, I sent you an email. Hope to see your reply!
Framed Recipes says
Peaches and peach schnapps cupcakes? Yes,please. 🙂 – Sreelatha
Dinner at the Zoo says
These are so pretty, I also love the peaches and cream combination. What a great idea to use a food processor to make whipped cream!
Erren says
Thanks so much, the food processor works really well! I swear it lasts for days on end! I’m doing a post on it because I can’t believe it lasts so long!
Sabrina @ Dinner, then Dessert says
I love peaches and cream. I was drawn to this since the most delicious peaches showed up in our farmer’s market this week. What adorable, delicious cupcakes!
tina roberge says
These are very scrumptious!
Erren says
Thank you Tina! 🙂
Joann says
Hi Erren,
unfortunately these didn’t work at all for me. 🙁 First batch seemed cooked after 23 minutes, toothpick came out clean, but once they started cooling, they fell. Once they cooled I opened one up and it was just wet inside, really undercooked. So I whipped up another batch, added a little more flour to the peach puree and added less peach puree (maybe 1.75 cups) and baked for well over 45 min. The edges and tops were as dark a golden brown as I dared but unfortunately still undercooked inside, as evidenced by falling again. Any ideas? The cooked parts of the cake were delicious so I’d like to get it right. 🙂
Erren says
Hi Joann, I’m sorry for the late reply. I’ve been having issues with comments showing up in spam. I’m hopping it’s fixed now. It could be that your peaches were too wet. Try using chopped peaches and coating them in flour. Your peaches may be too wet. Hope this helps.
Zaykebaz says
what attachment do you use for the food processor when making the cream?
Erren says
I just use the chopping blade but a whisk tool will work too.
kathy says
Hey, can I use a stand mixer to whip the cream ?
Erren says
Yes, that works too