Description
Sweet summer memories bloom in these heavenly peach cupcakes, offering a delightful fusion of fresh fruit and tender cake. Moist crumb and delicate peach essence invite you to savor each delectable bite of pure seasonal bliss.
Ingredients
Scale
Main Ingredients:
- 2 peaches (1 for filling/garnish)
- 2 eggs, room temperature
- 1 1/2 cups cake flour
Wet Ingredients:
- 1/2 cup (113 grams) unsalted butter, softened
- 1/2 cup (120 milliliters) milk
- 1 teaspoon vanilla extract
- 2 cups (480 milliliters) heavy whipping cream
Dry Ingredients and Sweeteners:
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- Peach jam for filling
Instructions
- Prepare the baking environment by warming the oven to 350°F and positioning cupcake liners in the pan.
- Create a creamy base by thoroughly blending softened butter with brown and granulated sugars until light and fluffy, then incorporate eggs and vanilla extract for a smooth mixture.
- Sift together cake flour, baking powder, and salt in a separate vessel to ensure even distribution of dry ingredients.
- Gradually fold the flour mixture into the wet ingredients, alternating with milk to prevent lumps and achieve a silky, consistent batter.
- Carefully distribute the batter evenly into cupcake liners, filling each approximately halfway to allow room for rising during baking.
- Bake for 18-22 minutes, monitoring closely and testing with a toothpick for complete doneness – it should emerge clean and dry.
- Allow cupcakes to cool completely on a wire rack, preventing condensation that could compromise their delicate texture.
- Using a cupcake corer or small knife, gently remove the center of each cupcake and generously fill with vibrant peach jam.
- Whip heavy cream to stiff, glossy peaks, ensuring it holds its shape for elegant piping.
- Transfer the whipped cream to a piping bag fitted with a decorative tip and create beautiful swirls atop each cupcake.
- Finish by artfully arranging fresh peach slices on top for a stunning summer presentation.
Notes
- Perfectly ripe peaches work best for maximum flavor, so choose fragrant, slightly soft fruits that aren’t bruised or overly mushy.
- Swap cake flour with all-purpose flour by removing 2 tablespoons per cup and adding cornstarch for lighter texture.
- Use dairy-free alternatives like almond milk and vegan butter to make these cupcakes suitable for plant-based diets without compromising taste.
- Prevent peach jam from making cupcake centers soggy by letting cupcakes cool completely and patting peach pieces dry before filling.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 280
- Sugar: 18 g
- Sodium: 100 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 70 mg