Peaches and Cream Cheese Cupcakes ~ this recipe makes the most perfect, pillowy yellow cupcakes topped with a light fresh peach cream cheese frosting.
Peach cupcakes are a special summertime treat
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.
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 they were always be-sprinkled, but nowadays I’m into more subtle pleasures.
Peaches and Cream Cheese Cupcakes
Peaches and Cream Cheese Cupcakes ~ this recipe makes the most perfect, pillowy yellow cupcakes topped with a light fresh peach cream cheese frosting.
Servings: 20 cupcakes
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
- 4 Tbsp (1/2 stick) unsalted butter, at room temperature
- 4 oz whipped cream cheese
- 4 to 5 cups confectioner's sugar, sifted
Instructions
- 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)
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
Yellow cake slightly adapted from Pillsbury
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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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!
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 🙂
Hooray for subtle pleasures. GREG
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!!
Love these Sue, and yes I do have a peach on the counter, they would be perfect for tomorrow. Happy 4th to you!
Oh my, I don’t think the frosting would make it to the cupcakes – I’d be busy eating it with a spoon! 😉