cupcakes

Peach Cupcakes with Fresh Peach Buttercream

August 7, 2020 by Natalie

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!

In a medium sized bowl, stir to combine the sour cream or yogurt, oil, eggs, and vanilla.
In a large bowl, whisk the sugar, flour, baking powder, baking soda, cinnamon, and salt together in and set aside.
Pour the yogurt-oil mixture into the dry ingredients and whisk until smooth. Stir in the chopped peaches.
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!

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

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

Preheat the oven to 350 degrees F. Line cupcake tin with liners.
In a medium sized bowl, stir to combine the sour cream or yogurt, oil, eggs, and vanilla.
In a large bowl, whisk the sugar, flour, baking powder, baking soda, cinnamon, and salt together in and set aside.
Pour the yogurt-oil mixture into the dry ingredients and whisk until smooth. Stir in the chopped peaches.
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

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.
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,

Flourless Chocolate Cupcakes

July 31, 2020 by Natalie

And the best way to kick off the weekend is…. with these easy, delicious Flourless Chocolate Cupcakes, of course! Made with melted chocolate, rich olive oil and studded with chocolate chips, you won’t know what chocolatey deliciousness hit you! Best part? These fudgy cupcakes are naturally gluten free.

ABOUT THESE FLOURLESS CHOCOLATE CUPCAKES

Made with both melted chocolate and chocolate chips, these cupcakes are a chocolate lover’s dream. I used lots of dark chocolate in mine and my husband, who is a huge dark chocolate fan, loves them! These cupcakes are the same recipe as my Flourless Chocolate Olive Oil Cake. Rather than pouring it into a 9 inch pan, I turned it into 12 cupcakes!

I love the chocolatey olive oil base. The olive oil adds a rich and fruity flavor and so much moisture! I also use olive oil in my Blood Orange Olive Oil Cake. The olive oil makes for such a tender, delicious texture in both cakes!

WHAT’S IN THIS FLOURLESS CHOCOLATE CUPCAKES RECIPE

I’ll start by what’s not in it: flour. I know…flourless cake sounds a little weird, but it is soooo good! Flourless makes these cupcakes naturally gluten free. This olive oil dessert is also dairy free. For a flourless and sugar less chocolate cake recipe, check out this 3-Ingredient Flourless Chocolate Cake from Gimme Some Oven!

As far as what’s in it, it’s a simple list of ingredients that most people probably have on hand. You can make mini substitutions with what you have on hand.

ABOUT THE INGREDIENTS:

Olive oil: I use extra virgin olive oil. Melted butter can be substituted for the olive oil.
Chocolate: I recommend dark chocolate but bittersweet or semisweet also work.
Eggs: Use 4 large.
Sugar: I found that 3/4 cup is the perfect, just right amount.
Cocoa Powder: 1/3 cup
Vanilla: 2 1/2 teaspoons which surprisingly brings out the chocolate flavor.
Espresso powder: This is the ingredient that you might not have on hand. It also works to bring out the chocolate flavor. It can usually be found in the baking aisle of most grocery stores. You can definitely leave it out if you don’t have it. In that case, I’d suggest bumping the amount of vanilla up to a tablespoon.
Chocolate chips Semisweet, bittersweet, dark or milk chocolate chips all work.
Salt: Salt also enhances the chocolatey flavor and rounds out some of the sweetness.

HOW TO MAKE THESE CHOCOLATE CUPCAKES

Start by melting the chocolate and olive oil in a medium bowl in the microwave. I like to first chop the chocolate since chopping it will help it melt faster. Melt the chocolate and olive oil in the microwave in about two twenty second intervals. Stir it really well after each interval. The chocolate will melt more as you stir it.

You want to keep the chocolate nice and shiny so make sure not to heat it more than necessary in the microwave. Once the chocolate is melted, stir in the olive oil and set mixture aside.

THE REST OF THE INGREDIENTS

Next, you’ll add most of the other ingredients to a large bowl. Stir or whisk together the sugar, salt, espresso powder, cocoa powder and vanilla. Pour in the melted chocolate and olive oil mixture then stir in the eggs one at a time. Stir in the chocolate chips. That’s it. So easy!

BAKING THE CUPCAKES

Grease or line a cupcake tin and distribute the batter among 12 cups. I prefer greasing my tin rather than using cupcake liners. Using cupcake liners typically leaves little liner marks. Although these are cupcakes, I prefer them to have the look of mini cakes, so I just grease the tin really well. Once baked, the mini cakes, or cupcakes will pop right out!

Bake at 350 for 15-20 minutes or 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.

ENJOYING THE CUPCAKES

I love and can’t resist this cake warm, but it can also be eaten warm, at room temperature or cold. These cupcakes are delicious as is since they’re very brownie-like.

If you want to add toppings, which I highly recommend, these sweet but not too sweet chocolate cupcakes are the perfect blank slate for all your favorite toppings!

WHAT TO TOP YOUR CUPCAKES WITH

WHIPPED CREAM

Since there is chopped chocolate, cocoa powder and chocolate chips in this flourless espresso cake, I like to top it off with a dollop of chocolate whipped cream! It only takes four ingredients and five minutes to make. You can also make the whipped cream without the cocoa.

I love folding fresh raspberries into either plain or chocolate whipped cream. I love the freshness that the berries add to an otherwise rich dessert. Chopped strawberries would also work. I like raspberries because you don’t need to chop them. Just lightly mash them with a fork and they fold in nicely. They add a pretty pink color and little bits of fruit!

MORE TOPPING SUGGESTIONS

GANACHE: Rich, chocolatey ganache is the perfect sauce to drizzle or pour over the cake! Here’s the easy two ingredient ganache recipe I use for my Boston Cream Pie Cupcakes.
ICE CREAM: A scoop of vanilla, chocolate, or coffee ice cream is AMAZING but really any flavor ice cream works!
POWDERED SUGAR: A simple dusting of powdered sugar makes the cake extra pretty and adds a touch more sweetness!
CARAMEL: My chocolate caramel recipe comes to mind first, but this maple caramel would be delicious too!

These flourless chocolate cupcakes are the perfect combination of a piece of chocolate cake and a brownie. They have the fudgy, gooey texture of brownies and are super easy to make! Perfect for when the chocolate urge strikes or for having friends over.