This recipe for Peaches and Cream Cupcakes makes moist, fruity cakes 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 they are amazing! They are a dreamy, creamy, moist, and heavenly cakes!
Unfortunately for my friend, there weren’t any left after my family got to them! This would be fine if we were a big family, but there’s only three of us! Okay, so my son had a friend over, but there were 12 cupcakes.
It doesn’t take a genius to figure out that we made pigs of ourselves. The worst part is, looking at these photos, I’m wishing I had one right now to dig into! These little cakes are perfect for entertaining, but if you need another excuse, I say they are also perfect to just celebrate a summer’s day!
Now, let me say something about the whipped cream – I have spent A LOT of time trying to find ways to make whipped cream hold it’s shape. You’ll notice the recipe calls for a tablespoon of skimmed milk powder (I got mine at the grocery store with the powdered milk). I’ve tried everything from gelatin to melted marshmallows to stabilize the cream, but the combination of the skimmed milk powder and using a food processor to whip the cream is the winner hands down!
I’ve had whipped cream (made with ordinary fresh cream) hold it’s shape for days (In the fridge of course). It didn’t even get the least bit runny.
One tip though – when using the food processor to whip the cream – only whip until it thickens. Be careful not to over whip so stop and check often! It really take no time at all.
Note: I’ve had some people report problems with the cupcakes not cooked all the way through. Using very ripe peaches will cause your puree to be quite wet. If your are using soft peaches, I would use chopped peaches coated in flour instead of pureed.
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- For the cake:
- ⅔ cup butter softened, plus extra for the pan
- ½ cup super fine or granulated sugar
- ¼ cup brown sugar packed
- 2 large eggs beaten
- 1 teaspoon vanilla
- 1 tablespoon peach schnapps or 1 teaspoon peach extract
- ½ teaspoon salt
- 1 ¼ cup/155g all-purpose/plain flour
- 2 teaspoon baking powder
- For the peach puree:
- 2 peaches peeled and pitted (if using very ripe peaches, - don't puree - chop the peaches instead and coat with the flour)
- 1 tablespoon of flour
- For the cream:
- 1¼ cups Whipping Cream
- 6-8 tablespoons powdered sugar
- 1 teaspoons vanilla extract
- 1 tablespoon skimmed milk powder optional
- Preheat the oven to 375F/170C
- Prepare a muffin pan with twelve muffin cases.
- To puree the peaches, put them in a food processor with 1 tablespoon of flour. This will help with the moisture in the peaches and stop the cupcakes from being too moist.
- Cream the butter, salt, sugar and brown sugar until light and fluffy, then add the vanilla and peach schnapps and mix to combine.
- Slowly add the eggs one at a time followed by ½ the flour.
- Fold in the remaining flour, baking powder and peaches.
- Using an ice cream scoop add the batter into muffin cases and bake for about 20 minutes (30 minutes for the large loaf pan) or until a cake tester comes out clean.
- Cool in the pan for 10 minutes, then remove and cool on a wire rack.
- For the cream:
- Add powdered sugar (to taste), skimmed milk powder (if using - This is to help give the whipped cream structure so it doesn't flatten out too quickly), and vanilla to the cream.
- Using a food processor, whip the cream until it thickens enough to hold its shape (this doesn't take long at all so check often).
- Pipe the cream onto the cooled cupcakes.
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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.
Hi Lyia, I just love this frosting. Try my method, it keeps it’s shape for days!
Oh my yumminess! The cupcakes look great and I love the light frosting on top!
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!
So glad you like them Byron! 🙂 Please let me know if you try them!
These are so cute and perfect for summer!
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?
Hi chilinhtran, email me some details 🙂
Hi Erren, I sent you an email. Hope to see your reply!
Peaches and peach schnapps cupcakes? Yes,please. 🙂 – Sreelatha
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!
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!
I love peaches and cream. I also was drawn to this since the most delicious peaches showed up in our farmer’s market this week. What adorable cupcakes!
Looks very scrumptious.
Thank you Tina! 🙂
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. 🙂
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.
what attachment do you use for the food processor when making the cream?
I just use the chopping blade but a whisk tool will work too.
Hey, can I use a stand mixer to whip the cream ?
Yes, that works too