Can you tell I’m looking forward to summer?  Earlier this week it was coconut and today it is peaches.  While it’s not quite time for the peach crop (depending where you live), it’s never too early to start THINKING about fresh peaches. So pin this recipe or save it for later when you have fresh peaches that are getting a bit overripe and you need a way to use them up.   The peach buttercream frosting would also be a great way to dress up a plain vanilla cupcake.

Cathlin came up with this recipe over on Cathlin Cooks. Totally delicious!

Peach Cupcakes with Peach Buttercream Frosting

Cupcakes

2-2 ½ cups unbleached white flour
1 teaspoon baking powder
1 teaspoon baking soda
¾ cup sugar
1 cup fresh peach puree
½ cup vegetable oil
2 teaspoons vanilla extract
2/3 cup water
2 tablespoons vinegar

Buttercream

¾ cup butter, at room temperature
1 ½ cups confectioner’s sugar
¼ cup peach puree
Vanilla, to taste

Directions

Cake
Preheat oven to 375°F. Line a muffin tin, or lightly grease and flour a 9-inch round or 8-inch square cake pan. Sift together the flour, baking powder, baking soda, and sugar into a bowl. In a measuring cup, mix together the peach puree, oil and vanilla. Add the peach mixture to the dry ingredients and whisk together until combined. At this point, you may want to add some yellow and food colouring to achieve a peachier colour. When the batter is smooth, add the vinegar and stir quickly. The batter will foam slightly where the baking soda and vinegar are reacting. Stir just until the vinegar is evenly distributed throughout the batter. Pour the batter into the prepared pan, and bake for 20 minutes if making cupcakes, or 25 to 30 minutes it making cake. Allow to cool before glazing or frosting.

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Peach Buttercream
Whip the butter until light and fluffy. Add the sugar and beat until well combined. Add peach puree and vanilla and beat again until smooth.

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You may want to add some yellow and red food colouring to achieve a peachier colour.
Can be piped or spread onto cakes.

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