Best 6 Peach Cupcakes With Peach Cream Cheese Frosting Recipes

PEACH CUPCAKES

Steps:

• Preheat the oven to 350°F and line the cupcake tins with liners.
• Mix flour, salt, and baking powder in a bowl and set it aside.
• Take another large measuring bowl and mix peach puree, vanilla extract, and buttermilk in it and then set aside.
• Now beat granulated sugar and butter in another mixing bowl using an electric mixer for 2 minutes, and then add eggs one at a time and mix well. After that, add pulverized peaches and mix.
• Mix the flour mixture and the peach puree mixture into the pulverized peach mixture in three alternating batches. Mix until just combined.
• Scoop the batter into the cupcake tins and bake for about 21 to 24 minutes until golden brown.
• Let the cupcakes cool in the tins for at least 10 minutes. After 10 minutes, remove cupcakes from the tins and place them on the cooling rack.

PEACH CUPCAKES

Steps:

• Preheat oven to 350°F.
• Sift together the flour, baking powder and baking soda. Set aside.
• In a separate large mixing bowl or mixing bowl of a stand mixer fitted with the paddle attachment, beat the butter for 1-2 minutes until creamy and pale.
• Add the sugars and continue to beat until fully combined. Beat in the eggs, one at a time. Lastly, add the honey and vanilla, blend until smooth.
• Alternate adding the buttermilk, flour mixture and seltzer water until all ingredients are just combined. Do not over mix! Over mixing can make the cupcakes tough.
• Place cupcake liners in cupcake tin. Fill each wrapper 1/3 way. Spoon 1 heaping tablespoon of the peaches on top of batter followed by an additional dollop of cake batter to cover
• Bake for 18-20 minutes, or until the tops gently bounce back when touched and are slightly browned. Cool completely.

PEACHES AND CREAM CHEESE CUPCAKES

Steps:

• Set the oven to 350F
• Whisk together the flour, baking powder and salt. Set aside.
• Cream together the butter and sugar until fluffy. Beat in the eggs and vanilla.
• Add the dry ingredients alternately with the buttermilk, beginning and ending with the dry. Stir just enough to combine everything, but don't over beat.
• Scoop the batter into cupcake liners and bake for about 20 minutes, until the cupcakes are risen and springy. A toothpick should come out clean.
• Let cool before frosting.
• To make the frosting, puree the peach and lemon juice in a small food processor.
• Cream together the butter and cream cheese, and then add about 1/2 cup of the peach puree, and the sugar, one cup at a time. Add enough sugar to bring the frosting to a spreadable consistency. (You may not need all of it)

QUICK CUPCAKES WITH PEACH FROSTING

Steps:

• Combine the sugar, milk, vanilla and butter in the bowl of a stand mixer fitted with a paddle (or a large bowl if using a hand mixer). Beat until smooth, scraping down the sides of the bowl as needed.
• Swirl in the preserves using a spatula to make pretty streaks.
• Frost the muffins and watch them turn into cupcakes!

PEACH CUPCAKE WITH PEACH CREAM CHEESE

Steps:

• 1. Turn oven on to 350 degrees. Line your cupcake pan with liners. Take 5 of the peaches and slice them. Set aside
• 2. Frosting: Take last of the Peaches and Peel off the skin. Then chop and put in blender to make puree for frosting. Put in refrigerator until needed.
• 3. In a large bowl beat cream cheese until fluffy. Add vanilla extract. Mix in Peach puree until well blended. Add powdered sugar a little at a time until it is smooth and at frosting consistency. Add one or two drops of pink food coloring to add a little pink to frosting. Refrigerate for 30 mins.
• 4. Cupcakes: In large bowl mix cake mix as directed except substitute some of the water with peach juice(like 1/4 cup). Mix well. Then add the Peach jello and mix well. Pour mix 3/4 full. Then Bake for 12-13 mins. Let cool.
• 5. Frost cupcakes and top with slice peaches.

PEACHES N' CREAM CUPCAKES

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Place 12 liners in a cupcake pan.
• In a medium bowl, whisk together the flour, baking powder, baking soda and salt. In a large bowl, beat the sugar and butter together using an electric mixer until it looks creamy. Beat in the egg, vanilla extract and peach extract until the mixture is smooth. Add half of the flour mixture to the butter mixture and stir until almost combined. Add the buttermilk and peach puree and stir again until almost combined. Add the rest of the flour and stir until all the ingredients are mixed in.
• Fill the cupcake liners with batter using a large ice cream scoop. Bake for 18 to 20 minutes. Cool for 10 minutes before removing from the pans. Place on a wire rack and cool completely.
• For the filling: Place small saucepan on the stovetop and put on medium heat. Put the peaches and sugar in and bring to slight boil. In a separate small bowl, mix the cornstarch and 1 tablespoon water until no lumps. Add the cornstarch mixture to the pan and keep on medium-low heat for about 1 minute. Cool completely before use. (Makes about 1 1/2 cups filling.)
• For the frosting: Put the mascarpone, cream and confectioners' sugar in a stand mixer with the paddle attachment and beat on medium speed until thick, 4 to 5 minutes. (Makes about 2 cups frosting.)
• Fill the cupcakes with the peach filling and then frost with the mascarpone frosting.