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Peach Cupcakes with Fresh Peach Buttercream

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This recipe for Peach Cupcakes makes incredibly soft, moist cupcakes topped with fresh peach buttercream. These cupcakes are sweetened with brown sugar and feature hints of vanilla and warm cinnamon. To make them even more delicious, each cupcake is studded with chunks of sweet seasonal peaches.

ABOUT THIS PEACH CUPCAKE RECIPE

I didn’t realize it until after I wrote this recipe, but these cupcakes were totally created with my own taste buds in mind! I love fruity desserts, moist cupcakes, and buttercream so these are like a dream dessert to me!

If you also love cupcakes, definitely check out my Strawberry Filled Cupcakes with Fresh Strawberry Buttercream, Boston Cream Pie Cupcakes and these chocolately Nutella Cupcakes!

For some more fruit filled desserts, check out my Blueberry Blondies, Blueberry Cream Cheese Pound Cake.

WHAT MAKES THESE CUPCAKES SO MOIST?

Back to these peach cupcakes. The base of this recipe is a moist cinnamon cupcake. It’s soft and fluffy and is the perfect texture for juicy, soft peaches.

I looked to my recipe for Banana Muffins with Chocolate Chips since they are super moist. I realized it was the oil in the recipe that gave them that tender, moist texture, so I decided to use oil in this peach cupcake recipe too!

HOW TO MAKE PEACH CUPCAKES

This recipe uses simple ingredients, comes together in minutes and does not require a mixer. Can’t get much easier than that!

  1. In a medium sized bowl, stir to combine the sour cream or yogurt, oil, eggs, and vanilla.
  2. In a large bowl, whisk the sugar, flour, baking powder, baking soda, cinnamon, and salt together in and set aside.
  3. Pour the yogurt-oil mixture into the dry ingredients and whisk until smooth. Stir in the chopped peaches.
  4. Fill each cupcake about 2/3 to 3/4 full. Bake 15-18 minutes, let the cupcakes cool, frost and enjoy!

A FEW RECIPE NOTES

  • Peaches: I haven’t used frozen or canned peaches and definitely recommend using fresh, if possible. Peel and pit the peaches and chop them into smallish pieces (about 1/4 inch). Prep your peaches before beginning the recipe so that when it comes time to add them, you have them ready.
  • Dairy Options: I wanted the ingredients to be simple and mostly stuff you already have on hand. If you have buttermilk, great, but if not, no need to make a special trip to the store for it. Use yogurt, sour cream, or buttermilk. You could even make your own buttermilk substitute if you wanted to.
  • Filling the cupcake liners: The batter in this recipe makes about 18 cupcakes. To make it easier to fill the cupcake liners, use a cookie or even an ice cream scoop. It will make it easier to get cupcakes of the same size and is typically less messy than using a spoon or measuring cup.

HOW TO KNOW WHEN THE CUPCAKES ARE FINISHED BAKING

There are a couple of ways of testing for doneness. One way is to stick a toothpick into the center of a cupcake. If it comes out clean with hardly any crumbs, the cupcakes are done.

Another way to know if your cupcakes have finished baking is to gently press the top of a cupcake. If it’s springy, they are done. Cool trick, right? If you also like baking cakes and have wondered how to know when your cake is done, check out this article from The Kitchn called “5 Ways to Tell When Your Cake is Done.”

HOW TO MAKE PEACH BUTTERCREAM FROSTING

The homemade buttercream frosting is the perfect indulgent yet fresh tasting topping! This simple buttercream that is very similar to my fresh strawberry buttercream recipe. I more or less just swapped out the fresh strawberries for a fresh pureed peach.

Once you make your own buttercream frosting from scratch, you’ll probably never want to buy frosting again. It tastes so much fresher than store bought and only takes five minutes to make!

To make the frosting, you’ll need a bowl, an electric mixer and the following ingredients:

  • Room Temperature Butter: Butter that is not too soft and not too cold will help get the perfect consistency. Take the butter out no more than 20 minutes before making it.
  • A Little Salt: The recipe says a pinch. Taste it once mixed and add a bit more salt if you think it’s needed.
  • Powdered Sugar: Even though it’s going to go into a mixer, I highly recommend sifting it first. It only takes a minute and makes sure you don’t have any little bumps of powdered sugar in your frosting.
  • Vanilla: For flavor and it ties in with the flavor of the cupcakes.
  • Heavy Cream Or Milk: Optional. If you need to thin the frosting out a bit.
  • A Lightly Pureed Peach: Pit and peel the peach then puree it. A food processor works best to puree it.

HOW TO DECORATE THESE PEACH CUPCAKES

USE FOOD COLORING OR KEEP IT NATURAL

I tinted my frosting with a few drops of food coloring. I don’t usually use food coloring and you can definitely keep them natural if you like. To get that light peach color, I used several drops of yellow and one drop of red. The one drop of red will make it look pink but I stirred in a few more drops of yellow until I got to the peach color I wanted.

CREATING A FLAT SWIRL

I wanted a blossomy look to my frosting, so I used my Wilton 1M tip to pipe that flat swirl. Simply start in the middle and pipe in a swirl til you get to the edge.

OTHER WAYS TO PIPE THE FROSTING ON

With its peach specks, this frosting will look amazing however you frost your cupcakes. Use your favorite frosting tip. In addition to a flat swirl, I’ve made them with both my Wilton 6B and Ateco 808).

USE AN ICE CREAM OR COOKIE SCOOP

Short on time or pastry bags/tips? You can still make em super cute by using an ice cream scoop or even a smaller cookie scoop full of frosting on top! I see this style more and more in bakeries these days and love it!

HOW TO STORE PEACH CUPCAKES

These peach cupcakes are delicious cold or at room temperature. Store leftover cupcakes in the refrigerator in an air tight container.

PERFECT ANYTIME TREATS

I’m loving these cupcakes with fresh, in season peaches. Everything just tastes better and just feels more like a treat when it’s in season, right? That said, these are delicious year round! For another delicious peach recipe, it does not get more delicious than Ina Garten’s Fresh Peach Cake!

I also think that, like my Lemon Blueberry Muffins, these peach cupcakes would make a delicious breakfast. Just stop short of frosting them and they make perfect breakfast muffins! Now that I think about it, they could definitely go on my Pinterest board called Breakfast or Dessert?!

For a bit of juicy sweet peach flavor in every bite, you must make these Peach Cupcakes with Fresh Peach Buttercream! Nothing tastes as good as homemade or in season fruit and these happen to be as easy as store bought! Hope you enjoy these delicious cupcakes and that you enjoy the rest of the summer!

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Peach Cupcakes

★★★★★ 5 from 1 reviews
  • Author: Natalie
  • Prep Time: 25 minutes
  • Cook Time: 18 minutes
  • Total Time: 43 minutes
  • Yield: About 18 cupcakes 1x
  • Category: Desserts, Cupcakes
  • Method: Baking
  • Cuisine: American
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Description

These from scratch Peach Cupcakes with Fresh Peach Buttercream are moist, soft and delicious! Made with juicy peaches, brown sugar and cinnamon, and topped with homemade frosting, each bite is irresistibly delicious!

Scale

Ingredients

FOR THE CUPCAKES

  • 1/2 cup oil (vegetable or canola)
  • 1/2 cup packed brown sugar
  • 1/2 cup white sugar
  • 2 tsp vanilla
  • 2 eggs
  • 3/4 cup sour cream, yogurt, or buttermilk
  • 1 3/4 cups all purpose flour
  • 3/4 teaspoons baking soda
  • 1 1/4 tsp baking powder
  • 1/2 tsp salt
  • 3/4 tsp cinnamon
  • 2 peaches, peeled, pitted, and finely chopped (about 1 1/2 cups finely diced peaches)

FOR THE PEACH BUTTERCREAM FROSTING

  • 3/4 cup unsalted butter, room temperature
  • 1 1/4 teaspoons vanilla
  • 3 3/4 cups powdered sugar, sifted, plus more if needed
  • 1/4 cup pureed peach, about 1 peach, peeled, pitted and pureed 
  • a pinch of salt

Instructions

FOR THE CUPCAKES

  1. Preheat the oven to 350 degrees F. Line cupcake tin with liners.
  2. In a medium sized bowl, stir to combine the sour cream or yogurt, oil, eggs, and vanilla.
  3. In a large bowl, whisk the sugar, flour, baking powder, baking soda, cinnamon, and salt together in and set aside.
  4. Pour the yogurt-oil mixture into the dry ingredients and whisk until smooth. Stir in the chopped peaches.
  5. Evenly distribute the batter by filling each cupcake liner between 2/3 and  3/4 full. Bake 15-18 minutes or until a toothpick comes out clean when inserted in the center of a cupcake. Allow cupcakes to cool completely before frosting.

FOR THE PEACH BUTTERCREAM FROSTING

  1. In the bowl of an electric mixer fitted with the whisk attachment, beat the butter and salt on medium for 2-3 minutes until light and fluffy. Scrape down the sides of the bowl now and after each addition of powdered sugar. Turn mixer to low and add 1 cup of the powdered sugar until combined and smooth. Add the remaining powdered sugar.
  2. Turn the mixer up to medium and mix in the vanilla. Add the peach puree and whip on medium until combined. If frosting is too thin, add more powdered sugar. If it’s too thin, add milk or heavy cream. 

Notes

If frosting is too thin, add more powdered sugar. If it’s too thin, add milk or heavy cream. 

Keywords: cupcakes, peach, peaches, fruit, fresh fruit, buttercream, frosting, icing, peach buttercream, peach cupcakes,

Peanut Butter Cookie Sandwiches with Peanut Butter Buttercream

by

Peanut butter Oatmeal buttercream filled cookie sandwiches on a baking sheet with a piping bag nearby.

Peanut Butter Sandwich Cookies with Peanut Butter Buttercream: soft, chewy peanut butter oatmeal cookies filled with an ultra luscious, creamy peanut butter buttercream making these the most delicious peanut butter sandwich cookies you’ll ever have! Peanutty, chocolatey, and melt in your mouth GOOD.

PEANUT BUTTER COOKIES

One of the things I love about baking is there there are SO many opportunities to get creative. Last summer, I shared my recipe for Old Fashioned Peanut Butter Cookies. It’s a classic peanut butter cookie….sweet, a little crumbly and full of peanut butter flavor.

I love those classic cookies, but have been wanting to make another, less classic peanut butter cookie for a while now. Enter these peanut butter chocolate chip oatmeal cookies! They’re made with loads of peanut butter along with some delicious add ins to change up the flavor and texture!

ADD INS FOR FLAVOR AND TEXTURE

Cinnamon and vanilla add warmth and flavor while brown sugar and oatmeal add flavor and a bit of soft chewiness. My favorite add in though? You guessed it: chocolate chips! I couldn’t decide between dark and milk so decided they were better together. I think you’ll agree!

Peanut butter cookie dough with lots of milk and dark chocolate chips on top.

SANDWICH COOKIES

I love cookies on their own, but love a good cookie sandwich to up the decadence factor! Last month I took my favorite sour cream chocolate chip cookies and turned them into the easiest chocolate chip cookie ice cream sandwiches! Speaking of ice cream sandwiches (and peanut butter), definitely check out my no churn peanut butter and jelly ice cream sandwiches!

NOT YOUR AVERAGE SANDWICH COOKIE

These cookies are soft and tender making them so eaaaasy to bite into. They cookies give way to the best sandwich filling ever: peanut butter buttercream! It’s sweet but not too sweet and is perfectly creamy and decadent. You’ll love every bite of these sandwiches!

A close up of peanut butter cookies topped with milk and dark chocolate chips and oats.

HOW TO MAKE THE COOKIES

These cookies are super simple to make!

  1. Start by combining the dry ingredients in a bowl.
  2. Next, beat the peanut butter and butter. Add the sugars followed by the egg and vanilla.
  3. Turn the mixer on low and add the dry ingredients. Fold in the chocolate chips.
  4. Chill for about 20 minutes. Preheat the oven to 350 F and line two baking sheets with parchment paper.
  5. Use a cookie scooper to form balls a tablespoon or a little more than a tablespoon in size. Place them 2 ” apart. Gently press down the tops of the balls with the palm of your hand. No need to flatten them out completely, just gently press down on the tops of them a little bit.
  6. Bake 8-10 minutes.

A FEW NOTES ABOUT THE RECIPE

The dough will be on the soft side and you’ll want to chill it for about 20 minutes before baking them. I use that 20 minutes to make the buttercream. You could also make the buttercream while the cookies are chilling.

As I mentioned, I couldn’t decide between milk and dark chocolate chips so I used a little of each! Feel free to use whichever chocolate you prefer. In addition to chocolate chips, you can use chocolate chunks or just chop up a milk or dark chocolate bar!

PEANUT BUTTER BUTTERCREAM FILLING

This peanut butter buttercream is the perfect filling for these cookie sandwiches. It’s rich and creamy, full of peanut butter flavor, but isn’t too sweet! It’s just perfect and will make everyone’s eyes go wide when they try them.

Peanut butter oatmeal cookies on a baking sheet and coated with swirled peanut butter buttercream.

HOW TO MAKE PEANUT BUTTER BUTTERCREAM

In addition to being delicious, this peanut butter buttercream icing also happens to be very easy to make! By easy I mean one bowl, five ingredients, and less than five minutes to make!

To make the buttercream, simply:

  1. Beat the peanut butter and room temperature butter on medium. Scrape down the sides and add the vanilla and salt.
  2. With the mixer on low speed, add the powdered sugar and beat for another minute. Add the heavy cream and beat until buttercream is combined and spreadable. Use as soon as possible.

This buttercream recipe makes just under 2 cups of frosting and could definitely be used for cupcakes! If you want to mix things up here, and increase the chocolate factor, I dare you to try my nutella buttercream as your filling!

A close up of peanut butter cookie sandwiches filled with homemade peanut butter buttercream.

HOW TO ASSEMBLE THESE COOKIE SANDWICHES

Like making the cookies and the buttercream, this step is also super easy. Make sure your cookies are cooled completely first. Flip one of the cookies over and pipe, spoon or spread some filling over the middle of a cookie.

It doesn’t really matter what you use to spread the buttercream. Use whatever you have or what is easiest for you. I find a piping tip least messy, but you can also use a table knife, an offset spatula, or even the back of a spoon.

No need to spread it right to the edges since it will spread when you add the top cookie.

A stack of homemade chocolate chip cookie sandwiches filled with peanut butter buttercream.

ADD ON IDEAS

These are perfect as is but you can definitely have fun and add even more flavor if you like with ingredients like:

  • Jelly: Naturally because PB & J work! Spread about a half a tablespoon over the buttercream for some sweetness and color!
  • More Chocolate Chips: Once assembles, roll the middles of your sandwiches in mini or regular sized chocolate chips!
Delicious homemade cookie sandwiches with soft, chewy peanut butter chocolate chip oatmeal cookies.

Peanut butter lovers and all dessert lovers will love these Peanut Butter Cookie Sandwiches with Peanut Butter Buttercream! They’re interesting, soft, and melt in your mouth delicious! Make just the cookies, make just the buttercream, or make them both together for the perfect treat!

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Peanut Butter Cookie Sandwiches with Peanut Butter Buttercream

  • Author: Natalie
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes
  • Yield: 30 Cookies 1x
  • Category: Desserts, Cookies
  • Method: Baking
  • Cuisine: American
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Description

These peanut butter cookie sandwiches feature creamy homemade peanut butter buttercream sandwiched between soft, chewy peanut butter chocolate chip oatmeal cookies! They’re easy to make and are irresistibly delicious! 

Scale

Ingredients

FOR THE COOKIES

  •  1/2 cup unsalted butter, room temperature
  • 1/2 cup creamy peanut butter
  • 1 1/4 teaspoon vanilla
  • 1 egg
  • 1 1/4 cups old fashioned oats
  • 1/2 cup flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup dark brown sugar, packed
  •  1/4 cup plus 1 tablespoon granulated sugar
  • 1 1/4 cups chocolate chips (milk or dark or a combination of the two)

FOR THE PEANUT BUTTER BUTTERCREAM

  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup creamy peanut butter
  • 1/2 teaspoon vanilla
  • 1 cup plus 2 tablespoons powdered sugar, sifted
  • 1 tablespoon heavy cream
  • pinch of salt

Instructions

FOR THE COOKIES

  1. In a medium sized bowl, whisk to combine the flour, oats, baking powder, baking soda, cinnamon, and salt. 
  2. In the bowl of a hand held or stand mixer, cream the butter and peanut butter until combined. Scrape down the sides of the bowl then add the sugars and beat until until light and fluffy. Add the vanilla followed by the egg and beat until combined. Scrape down the sides of the bowl. With the mixer on low, gradually mix in the dry ingredients. Use a spatula to stir in the chocolate chips until they are incorporated into the dough. 
  3. Use a cookie scoop to form balls a little larger than 1 tablespoon. Place balls on the baking sheet about 2 inches apart. Lightly push down on the tops of the cookies with the palm of your hand. Bake for 8-10 minutes, until edges are very light brown.Let cool on the baking sheet for about five minutes then transfer cookies to a rack to cool completely. 

FOR THE PEANUT BUTTER BUTTERCREAM

  1. Beat the peanut butter and room temperature butter on medium. Scrape down the sides and add the vanilla and salt.
  2. With the mixer on low speed, add the powdered sugar and beat for another minute. Add the heavy cream and beat until buttercream is combined and spreadable. Use as soon as possible.

Keywords: Cookies, peanut butter, buttercream, icing, peanut butter sandwiches, chocolate chips, dark chocolate, milk chocolate, oatmeal, brown sugar

Strawberry Filled Cupcakes with Fresh Strawberry Buttercream

by

Vanilla cupcakes with strawberries baked inside and with pink strawberry buttercream frosting piped on top.

Moist, extra juicy and super sweet Strawberry Filled Cupcakes are the most delicious way to celebrate summer! Made with the easiest vanilla cupcake batter with a whole strawberry baked inside! They’re topped with the simplest fresh strawberry buttercream. Bonus: these cupcakes are super easy to make. You just need some basic pantry ingredients and the freshest, sweetest strawberries you can find!

THE BEST SUMMER DESSERT

Ok….they might come in a first place tie with strawberry shortcake for best summer dessert. If you’re looking for something similar to but a little different than strawberry shortcake, look no further!

These cupcakes are so pretty, both inside and out. The strawberries become perfectly roasted as the cupcakes bake and give a burst of color, juice and sweet flavor with every bite!

A cupcake sliced in half with a roasted strawberry in the middle and topped with frosting.

MORE STRAWBERRY DESSERTS

Is there anything better than in season strawberries? I make my Roasted Strawberry Crumb Bars year round, but they are by far the best when made with in season berries!

Another sweet way to cool down and enjoy some strawberries is definitely with my sweet, creamy No Churn Raspberry and Roasted Strawberry Ice Cream! For my fellow Americans, check out the most delicious American Flag Cake with Fruit featuring blueberries for the stars and, of course, chopped strawberries as stripes!

I have to share one more strawberry recipe that I will definitely be making this summer and that is this Strawberry Chamomile Naked Cake! I love how it’s fancy and simple at the same time plus it looks delicious!

Cupcakes topped with pink strawberry buttercream on a wooden tray in front of a jug of milk.

ABOUT THESE CUPCAKES

THE BATTER

I used my great grandmother’s tried and true vanilla cake recipe for these cupcakes. I first tested it out as cupcakes for my Boston Cream Pie Cupcakes. It’s a super simple, straight forward, foolproof recipe.

THE STRAWBERRIES

As delicious as the cupcake batter and frosting are, the strawberries in the centers are the real stars of the show! That said, use the freshest, sweetest, most beautiful berries you can get your hands on! You can use any shape or size. I tried to choose medium sized berries and chose the freshest, reddest ones out of my bunch. Cut the tops off and remove the white cores.

Vanilla cupcake batter in a muffin tin with whole strawberries in the middle.

ADDING THE STRAWBERRIES IN THE MIDDLES

Once you have the batter mixed, spoon two tablespoons of batter into each cupcake liner. Next, place one berry in the middle of each cupcake then spoon one more tablespoon of batter around it. This is not at all hard, but it is….a little awkward…. Why? Because you want to use a hand or a finger to kind of hold the berry standing up straight in the middle while gently pouring the batter around it.

I spoon that last tablespoon in by dropping three teaspoons in around the sides of the berry/cupcake. I add it by the teaspoon since the teaspoon is smaller and easier to slide in there and three teaspoons make a tablespoon. After I get that last amount of batter in, I just smooth over the tops gently with my finger.

Cupcakes with strawberries baked in the centers and swirls of strawberry frosting on top!

The strawberry in the middle of these cupcakes definitely reminds me of my Cupcakes with Hearts in the Middle recipe! They’re the cutest cupcakes baked with a red velvet heart in the middle. For a chocolate stuffed cupcake, definitely try these Nutella Stuffed Chocolate Cupcakes with Nutella Buttercream!

Vanilla cupcakes topped with homemade strawberry frosting with milk jugs in the background.

HOW TO MAKE THE STRAWBERRY BUTTERCREAM

To make the frosting, you’ll need a bowl, an electric mixer and the following ingredients:

  • Room Temperature Butter: Butter that is not too soft and not too cold will help get the perfect consistency. Take the butter out no more than 20 minutes before making it.
  • A Little Salt
  • Powdered Sugar: Even though it’s going to go into a mixer, I highly recommend sifting it first. It only takes a minute and makes sure you don’t have any little bumps of powdered sugar in your frosting.
  • Vanilla: For flavor and it ties in with the flavor of the cupcakes.
  • Heavy Cream Or Milk: Optional. If you need to thin the frosting out a bit.
  • Lightly Pureed Strawberries: They add flavor and color and hint at the big roasted strawberry tucked inside! See below for more info on the strawberries.
Pretty pink strawberry buttercream frosting in a mixing bowl with a paddle attachment.

PUREED STRAWBERRIES

I’d recommend a few pulses in a food processor for the strawberries. It chops them up into perfectly sized specks which look so pretty when piped on cupcakes!

I used a blender the first time I made these and I found it too much liquid when fully pureed. As a result, I had to add a lot more powdered sugar to thicken it up. If you do use a blender, just use the chop option and very briefly.If you don’t have a food processor, finely chopping the berries is also an option.

I like to core the strawberries before pureeing them. This just means cutting out the tops and the white part in the top/middle. It doesn’t have any flavor and I’d rather have only the parts that add color/flavor.

FROM PINK TO MORE PINK

I’ve made this recipe several times now and have experimented with the color and amount of strawberries. Whether you make it light pink or bright pink will just depend on the amount of strawberry you add.

Add additional pureed strawberries a little at a time because they will change both the color and consistency. Add berries until you get the color and consistency you like.

FRESH OR ROASTED STRAWBERRIES

I recently put a poll on my Instagram to find out if people would prefer fresh or roasted strawberries in this buttercream recipe. I thought it would be kind of split, but an overwhelming majority of people voted for fresh!

Homemade strawberry filled cupcakes topped with strawberry frosting on parchment paper.

FROSTING THE CUPCAKES

PIPE IT ON

With its strawberry specks and pretty pink color, this frosting will look amazing however you frost your cupcakes. Use your favorite frosting tip (I’ve made them with both my Wilton 6B and Ateco 808).

USE AN ICE CREAM OR COOKIE SCOOP

Short on time or pastry bags/tips? You can still make em super cute by using an ice cream scoop or even a smaller cookie scoop full of frosting on top! I see this style more and more in bakeries these days and love it!

DOUBLE THE RECIPE IF YOU LIKE

This recipe makes 8 cupcakes, but can easily be doubled. I settled on 8 for now since we are still somewhat in social distancing days and most people don’t have a need for 16 or 18 cupcakes. That said, it’s perfectly easy to double the amount. There is an option to double the recipe below or just use the recipe from my Boston Cream Pie Cupcakes.

A strawberry cupcake cut in half revealing a strawberry inside topped with pink buttercream.

These Strawberry Filled Cupcakes are so pretty and easy to make. They’re baked with whole strawberries in the centers and topped with the prettiest, freshest strawberry buttercream! They’re fun to make and even more fun to eat!

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strawberry cupcakes with strawberries baked inside and swirls of strawberry frosting on top!

Strawberry Filled Cupcakes with Fresh Strawberry Buttercream

  • Author: Natalie
  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 40 minutes
  • Yield: About 8 cupcakes 1x
  • Category: Dessert, Cupcakes
  • Method: Baking
  • Cuisine: American
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Description

Make these delicious Strawberry Filled Cupcakes with Fresh Strawberry Buttercream for the perfect summer dessert! Like strawberry shortcakes, these from scratch cupcakes have ALL the strawberry flavor. Featuring a whole strawberry roasted inside each cupcake and fresh strawberry buttercream, you’ll want to make this summer dessert all year long!

Scale

Ingredients

FOR THE CUPCAKES

  • 3/4 cups plus 2 tablespoons flour 
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 3 tbsp butter
  • 1/2 cup sugar
  • 1 egg
  • 1/2 tsp vanilla
  • 1/4 cup plus 2 tablespoons milk
  • Strawberries (8 whole, hulled)

FOR THE STRAWBERRY BUTTERCREAM

  • 3 fresh strawberries, hulled, lightly purred
  • 1/2 cup butter, room temperature
  • pinch of salt 
  • 2 1/4 cups powdered sugar, sifted (add more, if needed, to thicken)
  • 1/2 teaspoon vanilla
  • 1 tablespoon milk or heavy cream (if needed, to thin out frosting)

Instructions

  1. Preheat oven to 350°F and place paper liners in muffin tins.
  2. Whisk together flour, baking powder, and salt. Set aside.
  3. Cream the butter and sugar with a mixer for 3-4 minutes until light and fluffy. Add the vanilla.
  4. Add the eggs one at a time, mixing well after the addition of each egg.
  5. Alternatively add the dry ingredient mixture and milk to the sugar mixture, mixing well after each addition and be sure to scrape down the sides of the bowl.
  6. Fill cupcake liners with 2 tbsp of the batter. Place one strawberry in the middle of each cupcake. With one hand, hold the berry in place and with the other hand, carefully our one more tablespoon of batter around the strawberry. 
  7. Bake for 15-20 minutes, until a toothpick comes out clean when inserted into the center of a cupcake. Cool for about ten minutes in the muffin tins and then remove to a rack to cool completely.

FOR THE STRAWBERRY FROSTING

  1. In the bowl of an electric mixer fitted with the whisk attachment, beat the butter and salt on medium for 2-3 minutes until light and fluffy. Scrape down the sides of the bowl now and after each addition of powdered sugar. Turn mixer to low and add 1 cup of the powdered sugar until combined and smooth. Add the remaining powdered sugar.
  2. Turn the mixer up to medium and mix in the vanilla. Add the strawberries and whip on medium until combined. If frosting is too thin, add more powdered sugar. If it’s too thin, add milk or heavy cream. 

Notes

For more of a pink frosting, add a bit more strawberries. 

Keywords: Strawberries, strawberry, cupcakes, strawberry filled, frosting, icing, buttercream, fruit, summer

Cupcakes with Hearts in the Middle

by

Half of a cupcake with red velvet hearts inside topped with vanilla buttercream.

Here is a special, edible way to show your love! These cupcakes with hearts in the middle are fun to make and share at Valentine’s Day or any day of the year! Made with a moist white cake batter and the batter of your choice for the hearts and topped with a rich, creamy buttercream, these cupcakes have special heart shapes waiting to be sliced into!

Making cupcakes with hearts inside is easy but just requires a few extra steps. The extra steps are:

  • Making an extra batter.
  • Cutting hearts out.
  • Tucking the hearts inside the cupcake batter.
Adorable heart cupcakes sliced in half topped with rich vanilla buttercream.

USE TWO BATTERS

You’ll need two cake batters of contrasting colors to make these cupcakes. I’m including my white cake recipe for the cupcakes below. For the hearts, I used a recipe for red velvet cupcakes. Feel free to use your favorite recipe for red velvet or take a short cut and use a boxed cake mix.

For the hearts, you’ll need a single layer 8 inch cake. For the cupcake batter, you’ll need enough to make a dozen.

HEART CUPCAKE COLOR COMBINATIONS

It’s the beginning of February, so I felt like making a classic red heart and white cupcakes and frosting. The white cupcakes and frosting definitely makes the red pop.

I’m dying to make pink hearts with chocolate cupcakes. For that I might use my white cupcake batter for the hearts along with some food coloring to make it pink and a chocolate cupcake mix! You really can do any color hearts, cupcakes and frosting you like!

White cupcakes topped with buttercream and red velvet cake crumbs next to a red velvet heart.

FROSTING AND DECORATING YOUR HEART CUPCAKES

My buttercream is the perfect sweet, rich topping for these these tender cupcakes. I love the pretty white color, but you can also add food coloring to it to get your desired color.

To keep the decorating simple and sweet, I scoop the frosting on using an ice cream scoop and simply top it with leftover red velvet crumbs. They have a simple, modern look to them and which happens to be super easy to create!

If you like, you can pipe the frosting on using your favorite tip and add any candy hearts or sprinkles!

Red velvet cake cut out in heart shapes next to a heart shaped cookie cutter.

ABOUT THE HEARTS INSIDE

Once you have your heart cake batter made, it’s important to let it cool completely before cutting out the hearts. Use a 1 inch heart-shaped cookie cutter.

You’ll want to make a little mark on the front of your cupcake liners so that you know where to cut the hearts. I use a marker and place a little tiny line at the fronts of my liners and place all my hearts in the same direction.

A cupcake tin lined with white cupcakes with bright red velvet hearts in the middle.
A white cupcake with a heart inside topped with buttercream and red velvet crumbs.

HOW TO MAKE CUPCAKES WITH HEARTS IN THE MIDDLE

  1. Start by making your hearts. Make the cake flavor and recipe of your choice (from scratch or boxed). I like to cook mine for the minimum baking time. You definitely don’t want to overcook them.
  2. Set the cake aside and allow it to cool completely. Once cooled, cut out the hearts.
  3. Next, line your cupcake tin with liners. Use a marker to make a little mark at the front of each cupcake liner. This will help you know which direction the hearts are facing.
  4. Make the white cupcake batter and fill each cup about 1/3 full. Place a heart inside each cupcake making sure the hearts are standing upright and touching the bottom. Carefully spoon a extra batter around the hearts. The tops will be peaking out before and after they bake. That’s fine because they’ll get covered with frosting!
  5. Bake the cupcakes for 10-12 minutes then transfer cupcakes to a wire rack to cool.
  6. Prepare the simple buttercream. Once the cupcakes are cooled, use an ice cream scoop and top each cupcake with a “scoop” of frosting. Top with red velvet cake crumbs.
Half of a cupcake with a red heart in the middle topped with thick, creamy buttercream.

These cupcakes with hearts in the middle are SO FUN to make and eat! You can tell people what’s inside beforehand, but I find it fun to tell them where to cut and to see their reactions to the surprise heart inside! Make them for Valentine’s Day, Mother’s Day or any day you feel like making some special cupcakes!

FOR MORE VALENTINE’S/CUPCAKE RECIPES, TRY MY:

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Cupcakes with Hearts in the Middle

★★★★★ 5 from 1 reviews
  • Author: Natalie
  • Prep Time: 1 hour
  • Cook Time: 25 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: About 12 cupcakes 1x
  • Category: Baking, Cupcakes, Desserts, Valentines
  • Method: Baking
  • Cuisine: American
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Description

These cupcakes with hearts in the middle are super sweet and cute! Made with a moist white cake and red velvet heart, these cupcakes are topped with a rich buttercream frosting. Fun to make and eat! 

Scale

Ingredients

FOR THE HEARTS

  • Use any 8-inch from scratch or boxed cake. 

FOR THE CUPCAKES

  • 2 cups flour
  • 2 1/2 teaspoons baking powder
  • 1/2 salt
  • 1/2 cup unsalted butter
  • 1 teaspoon vanilla
  • 2 eggs
  • 1 cup milk

FOR THE VANILLA BUTTERCREAM FROSTING

  • 1 cup unsalted butter, room temperature
  • 2 1/4 teaspoons vanilla
  • 4 1/2 cups powdered sugar, sifted
  • 1/4 cup milk
  • a pinch of salt

    Instructions

    FOR THE HEARTS

    1. Use a red velvet cake recipe or any flavor you like and prepare at least an 8 inch cake. Let cake cool completely. 
    2. Once cooled, use a 1-inch heart-shaped cookie cutter to cut out hearts. Set aside while preparing the cupcake batter. 

    FOR THE CUPCAKES

    1. Preheat oven to 350 degrees F. Line a cupcake tin with liners. Use a marker to make a small dot at the fronts of your cupcakes so that you will know which direction the hearts are facing once baked and frosted. 
    2. Whisk the dry ingredients together in a medium sized bowl and set aside. 
    3. Cream the butter, sugar and vanilla in the bowl of an electric mixer with a paddle attachment or with a hand held mixer. 
    4. Add the eggs one at a time, beating well after each addition. Add the dry ingredients alternatively with the milk, scraping down the sides as you go. Beat well.
    5. Fill the cupcake tins at least 1/3 of the way with the cupcake batter. Place the hearts in the middle, making sure the bottoms are touching the bottom of the tin. Gently spoon additional batter around the top part of each heart. (The hearts will be still be sticking out on top before and after baking).
    6. Bake for 10-12 minutes. Begin checking the cupcakes at 10 minutes. 
    7. Remove the cupcakes from the tin and allow to cool completely on a cooling rack. 

    FOR THE VANILLA BUTTERCREAM

    1. Beat the butter and vanilla until it’s creamy. With the mixer on low, gradually add the powdered sugar followed by the milk, vanilla and salt. Turn the speed up to medium and beat until smooth and fluffy. 

    DECORATING THE CUPCAKES

    1. Use an ice cream scoop to top each cupcake with a scoop of frosting. Break up some crumbs from the leftover heart batter and sprinkle them on top of the frosting. You might have to lightly press some into the sides if they don’t naturally stick. 

    Keywords: cupcakes, valentines, white cake, vanilla buttercream, heart shape, heart inside