Peach Cupcakes

| |

I really do love peaches and wish the season lasted longer.  The problem I have with fresh peaches is they ripen and spoil too quickly for me to eat them all.  Hazard of being single I suppose.  But Week of Menus has a way to enjoy peaches in a cupcake AND in cream cheese frosting.  The recipe calls for freeze dried peaches that are “pulverized”.  Makes me wonder how much MORE delicious and flavorful these confections would be if using fresh peaches.  Hm….it may be time to do some experimentation in the kitchen.

Peach Cupcakes

Makes 24 cupcakes

Peach Cake Ingredients

1 cup (2 sticks) unsalted butter, softened
2 ⅔ cups all-purpose flour
2 ½ teaspoons baking powder
1/2 teaspoon salt
2 cups granulated sugar
3 large eggs
1.75 oz (49 grams) freeze dried peaches, pulverized in a mini food processor
3/4 cup low-fat buttermilk
1/2 cup pureed fresh peach
1 teaspoon pure vanilla extract

Peach Cream Cheese Frosting

1 cup of butter, softened
8 oz of cream cheese, softened
1.75 oz (49grams) freeze dried peaches (Target has Archer Farms brand), pulverized in a mini food processor
1 teaspoon vanilla extract
3-5 cups of confectioners sugar

Cupcake Directions 

Preheat oven to 350 degrees. Line cupcake tins with liners.

Mix together flour, baking powder, and salt. Set aside. In a large measuring cup or bowl, mix together buttermilk, peach puree and vanilla extract. Set aside until needed.

Using an electric mixer, beat butter and granulated sugar in a mixing bowl until pale, about 2 minutes. Add eggs one at a time, mixing well after each addition. Mix in pulverized peaches.
Mix in flour mixture in three batches, alternating with two batches of buttermilk mixture. Mix until just combined, scraping down bowl as needed. (I like to mix the last bit by hand using a spatula to make sure I get all the stuff at the bottom.) Scoop batter into cupcake tins.

Bake until golden brown and a toothpick inserted into center of cake comes out clean, about 21 to 24 minutes. Allow cupcakes to cool in tins for 10 minutes, and then remove cupcakes and place them on a cooling rack.

Cream Cheese Frosting Directions 

In a large mixing bowl, mix butter until it is softened and uniform. Add cream cheese and beat together until it is uniform. Add vanilla extract and mix. Add pulverized peaches and mix. Add 3 cups of sugar to the mixture and mix. Add more sugar if necessary. Mix again until mixture is creamy and spreadable. Add more sugar if necessary, otherwise prepare to frost cake.


Milk and Chocolate Chip Cookie Cupcakes

Salted Milky Way Cupcakes


Leave a Comment