How to Make Peach Cupcakes
Do you like cupcakes with filling in the middle? How about fresh fruit filled cupcakes? Let’s finish off Summer with my easy recipe for peach cupcakes! They are so good with the yummy whipped cream topping and fresh Texas Hill Country peaches. I also think you could substitute the fruit here with say fresh strawberries and strawberry preserves or whatever other kind of fruit is your favorite. If you end up switching up this recipe, please let me know in the comments below and I may have to give your version a try!
Ok let’s get right into this peaches and cream cupcake recipe. This will make 12 peach cupcakes with a delicious whipped topping. I recommend popping your mixing bowl for the frosting in the freezer while you are preparing the cupcakes. That way it will stay nice and cold and that whipped topping will keep longer.
// Ingredients for the cupcakes
1/2 cup sugar
1/4 cup butter, softened to room temperature
1 egg
1 teaspoon vanilla
1/4 cup half & half
3/4 cup flour
1 teaspoon baking powder
1-2 peaches peeled, pitted & chopped
1 peach, sliced for garnish
Red food coloring
1/3 cup peach preserves
// Ingredients for the whipped topping
1 cup heavy whipping cream
1 teaspoon vanilla
1/4 cup powdered sugar
Cinnamon
instructions for the cupcakes
Preheat your oven to 350 degrees and line a muffin tin with cupcake liners.
Next, you will cream the butter and sugar together until light and fluffy, about 2 minutes. Add the egg and beat until well combined. Add vanilla then beat to combine. With the mixer on low speed, slowly pour in half & half then beat to combine.
If you want to make your cupcakes peach colored, add 1 drop at a time of red food coloring and then mix until you have the desired shade of peach.
In a separate bowl, stir together the flour and baking powder. Add the dry ingredients to the wet ingredients and mix.
Then add in the chopped peaches and fold into the batter by hand.
Fill the muffin liners with about a tablespoon of batter and then add a little of the peach preserves on top. Then top with another tablespoon or so of batter to cover the preserves.
Bake for around 17-20 minutes, or until a toothpick inserted into the center comes out clean.
Let cupcakes rest in the muffin tins for 5 minutes then remove to a wire rack to cool completely.
instructions for the whipped topping
Add whipping cream, cinnamon and vanilla to a chilled mixing bowl. Beat the mixture on medium speed while gradually adding the powdered sugar. Increase the speed to medium-high and beat until whipped cream can hold its shape, but is not lumpy, about 2-3 minutes. You can adjust the amount of powdered sugar to make it thicker. Refrigerate until ready to use.
When cupcakes are completely cool, scoop whipped cream frosting into a piping or ziplock bag then pipe onto cupcakes. Top with a fresh peach slice and some cinnamon sugar, if you so desire. Store in the refrigerator.
I hope you enjoy these delicious cupcakes as much as I did! Let me know in the comments section below if you end up trying them out!
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How about some Target Dollar Spot crafts and Dollar Tree coastal transformations. We’ll be putting together tiered tray miniatures to decorate our little coastal vignette.