My Peaches & Cream Cupcakes
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4.8 from 5 votes

Peaches and Cream Cupcakes

Moist, fruity cakes which are perfect for an afternoon with friends or a family gathering.
Course Dessert
Cuisine American
Keyword cupcake, dessert, peaches and cream, summer dessert
Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings 12 cupcakes
Calories 454kcal
Author Erren Hart of Erren's Kitchen


For the cupcakes:

  • 6 peaches peeled and quartered
  • ¾ cup butter softened
  • cups granulated sugar
  • ½ cup milk at room temperature
  • 2 large eggs at room temperature
  • 1 teaspoons vanilla extract
  • 1 tablespoon peach schnapps
  • cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt

For the cream:

  • cups whipping cream
  • 6 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon skimmed milk powder


  • 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


Calories: 454kcal | Carbohydrates: 60g | Protein: 5g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 92mg | Sodium: 227mg | Potassium: 291mg | Fiber: 1g | Sugar: 40g | Vitamin A: 1035IU | Vitamin C: 5.1mg | Calcium: 80mg | Iron: 1.5mg