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These peach cupcakes with peach purée buttercream capture the essence of summer in each fluffy bite. The natural sweetness of ripe peaches shines through both in the tender cake and the vibrant, tangy frosting. They are perfect for any occasion that calls for a fresh and fruity dessert.
I made these for a summer picnic and everyone raved about how fresh and bright the flavor was. Now they are a goto treat for warm weather celebrations.
Ingredients
- Allpurpose flour: provides structure choose unbleached for better texture
- Baking powder and baking soda: leavening agents that ensure the cupcakes rise perfectly
- Salt: balances sweetness and enhances flavor
- Unsalted butter: softened for easy creaming to trap air and lighten the cake
- Granulated sugar: sweetens and assists with tender crumb
- Eggs: add moisture and help bind the batter
- Vanilla extract: adds warm aroma and background flavor
- Almond extract (optional): boosts peach flavor with a delicate nuttiness
- Peach purée: made from ripe peaches the star ingredient that gives true peach freshness
- Buttermilk: adds tang and keeps cupcakes moist
- Unsalted butter for buttercream: softened for smooth creamy frosting
- Powdered sugar: sweetens and helps create the classic fluffy texture
- Vanilla extract for buttercream: for a subtle sweet note
- Almond extract for buttercream (optional): continues the peach enhancing theme
- Peach purée for buttercream: fresh and thick adds real peach flavor and slight fruitiness
- Heavy whipping cream: adjusts frosting consistency for piping or spreading
- Optional peach food coloring: gives a pretty peachy hue to the frosting
Instructions
- Prepare the Cupcake Batter:
- Preheat your oven to 350 degrees Fahrenheit and line muffin tins with cupcake liners to prevent sticking and promote even baking. In a medium bowl whisk together the allpurpose flour baking powder baking soda and salt to evenly distribute leavening. In a separate large bowl cream the softened unsalted butter and granulated sugar until light and fluffy then add the eggs one at a time mixing well after each addition. Mix in the vanilla extract and almond extract if using then gradually add the peach purée stirring gently. Alternately add the dry ingredients and buttermilk starting and ending with the dry mix only until just combined to avoid developing gluten.
- Bake the Cupcakes:
- Spoon the batter into the lined tins filling each about two thirds full for proper rise and bake in the preheated oven for about 18 to 22 minutes. Check doneness with a toothpick it should come out clean or with a few moist crumbs. Remove and cool completely on a wire rack to prevent the frosting from melting and sliding off.
- Make the Peach Purée Buttercream:
- Beat the softened butter until pale creamy and smooth then add the powdered sugar gradually beating thoroughly. Mix in the vanilla extract almond extract if desired and peach purée until the frosting is smooth and airy. Adjust consistency with heavy whipping cream one tablespoon at a time until pipeable but still holds shape and optionally stir in a few drops of peach colored food coloring.
- Decorate and Serve:
- Use a piping bag or spatula to frost cooled cupcakes and garnish with thin slices of fresh peach or sprigs of mint. Refrigerate briefly if needed to help buttercream set then bring to room temperature before serving.
My favorite ingredient is the fresh peach purée. I love how it adds vibrancy and real fruit flavor beyond artificial peach extracts. It reminds me of summer afternoons spent picking peaches with family and turning them into inspired desserts that everyone enjoyed.
Storage Tips
Store these cupcakes in an airtight container at room temperature if they will be eaten within three days. For longer storage refrigerate but bring to room temperature before serving to restore softness. To freeze cool completely frost if desired then freeze in a single layer wrapped tightly and placed in a freezer safe container thaw overnight in the fridge and warm to room temperature before serving.
Ingredient Substitutions
Buttermilk can be swapped for plain Greek yogurt to maintain moisture and a hint of tang. If allergic to almonds or prefer citrus tones replace the almond extract with finely grated lemon zest. Try swapping peach purée with mango purée for a tropical twist that still pairs nicely with the buttery base and sweet frosting.
Serving Suggestions
These peach cupcakes pair wonderfully with iced tea infused with mint or a light sparkling Prosecco to keep the summer vibes going. Embellish with candied almonds or crystallized ginger for added texture and complexity and serve alongside fresh fruit salads or vanilla bean scones for brunch.
These peach cupcakes are a bright summery treat that’s simple to make. They showcase the fresh flavor of ripe peaches and elevate any gathering.
Common Questions About Recipes
- → How do I achieve a moist cupcake texture?
Ensure not to overmix the batter to prevent toughness. Cream softened butter and sugar until fluffy before adding ingredients gradually for a tender crumb.
- → Can almond extract be substituted?
Yes, lemon zest is a great alternative providing a bright citrus note that complements the peach flavor beautifully.
- → What causes buttercream to curdle and how to fix it?
Buttercream can curdle if ingredients are at different temperatures. Gently warming the bowl over simmering water and whisking steadily smooths it out.
- → Is it possible to swap peach purée for another fruit?
Absolutely, mango purée works well and lends a tropical twist that pairs nicely with the buttery frosting.
- → How should these cupcakes be stored for best freshness?
Store frosted cupcakes in an airtight container at room temperature for up to three days or refrigerated up to a week, allowing them to warm to room temperature before serving.
- → Why might my cupcakes not rise evenly?
Uneven rising often results from inconsistent batter distribution or expired leavening agents. Measure ingredients accurately and fill liners evenly.