Peaches and Cream Cheese Cupcakes




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Peaches and Cream Cheese Cupcakes 4

Peaches and Cream Cheese Cupcakes 1

This recipe makes the most perfect, pillowy yellow cupcakes topped with a light fresh peach cream cheese frosting.  There’s nothing earth shattering about them, but the texture of the cake and the tangy peach icing is spot on.  They are the perfect little something sweet without being too much.  If you have one ripe peach sitting on the counter, and a little cream cheese in the fridge, these can be yours.

peaches and cream cupcakes

I haven’t made cupcakes in so long, but when my kids were young I was the cupcake queen, and there was a continuous stream of them going out of my kitchen to school, bake sales, and parties. Back then the preferred flavor was chocolate and be-sprinkled, but nowadays I’m into more subtle pleasures.

Peaches and Cream Cheese Cupcakes
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Servings: makes about 20 cupcakes

Peaches and Cream Cheese Cupcakes 4

Ingredients

    for the cupcakes
  • 2 1/2 cups all-purpose flour
  • 3 tsp baking powder
  • 1/4 tsp salt
  • 1 1/4 cups sugar
  • 3/4 cup ( 1 1/2 sticks) unsalted butter at room temperature
  • 1 tsp vanilla extract
  • 3 large eggs
  • 1 cup buttermilk
    Peaches and Cream Cheese Frosting
  • 1 ripe peach, peeled and sliced
  • juice of 1/2 lemon
  • 1/2 stick unsalted butter, at room temperature
  • 4 oz whipped cream cheese
  • 4 to 5 cups confectioner's sugar, sifted

Instructions

  1. Set the oven to 350F
  2. Whisk together the flour, baking powder and salt. Set aside.
  3. Cream together the butter and sugar until fluffy. Beat in the eggs and vanilla.
  4. 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.
  5. 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.
  6. Let cool before frosting.
  7. To make the frosting, puree the peach and lemon juice in a small food processor.
  8. 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)

Notes

If you plan to pipe the froting like I did, you may need extra sugar to stiffen it. Yellow cake slightly adapted from Pillsbury

Peaches and Cream Cheese Cupcakes 2

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6 Comments

    Leave a Reply

  • Reply
    Jovana
    October 6, 2016 at 1:11 am

    Hi Sue! Thank you for sharing this great recipe. Cupcakes looks delicious. I was wondering if you can share a chocolate cupcake recipe since you mentioned you did a lot of them back in the day :)
    Thank you!

    • Reply
      Sue
      October 7, 2016 at 7:34 am

      Hey Jovana, I will definitely do that, but I have to be honest, when my kids were little I often made my cupcakes with a boxed mix and homemade frosting, it was the perfect (easy) combination :)

  • Reply
    Sippitysup
    July 4, 2014 at 7:42 am

    Hooray for subtle pleasures. GREG

  • Reply
    Julia
    July 4, 2014 at 7:36 am

    I absolutely love all things peaches n cream!! I never would have had the guts to try making peach icing until reading your recipe – it looks like such a cinch and I bet it’s absolutely delicious! Thanks so much for the inspiration!! And happy 4th!!

  • Reply
    cheri
    July 3, 2014 at 8:33 pm

    Love these Sue, and yes I do have a peach on the counter, they would be perfect for tomorrow. Happy 4th to you!

  • Reply
    Laura (Tutti Dolci)
    July 3, 2014 at 10:35 am

    Oh my, I don’t think the frosting would make it to the cupcakes – I’d be busy eating it with a spoon! ;)