My Peaches & Cream Cupcakes
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 454 kcal


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


  1. Preheat oven to 350°F. Line A 12-count muffin pan with cupcake liners.

  2. Add the peaches to a food processor and puree until fully broken down.
  3. 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.

  4. Cream the butter and sugar together until light and fluffy.

  5. Add the milk and peach reduction and blend until smooth. Mix in the eggs, peach schnapps, and vanilla.
  6. Add the flour, baking powder and salt. Mix until combined.
  7. Using a large ice cream scoop, fill the cupcake liners 3/4 of the way full. This recipe makes 12 large cupcakes.

  8. Bake for 20-25 minutes or until the tops of the cupcakes spring back when gently touched and a cake tester comes out clean.

  9. Allow to cool in the pan for 5 minutes, then transfer to a rack to cool completely.

To make the frosting:

  1. Add all of the ingredients into a food processor or mixer.
  2. 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:

  1. Using a piping bag, swirl the icing onto the cupcakes
Nutrition Facts
Peaches and Cream Cupcakes
Amount Per Serving
Calories 454 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Saturated Fat 13g 65%
Cholesterol 92mg 31%
Sodium 227mg 9%
Potassium 291mg 8%
Total Carbohydrates 60g 20%
Dietary Fiber 1g 4%
Sugars 40g
Protein 5g 10%
Vitamin A 20.7%
Vitamin C 6.2%
Calcium 8%
Iron 8.1%
* Percent Daily Values are based on a 2000 calorie diet.