Irresistible Peach Cupcakes with Dreamy Vanilla Buttercream Recipe
If you are craving a delightful treat that feels like a warm hug from summer, look no further than these Irresistible Peach Cupcakes with Dreamy Vanilla Buttercream. This recipe combines the sweet, juicy essence of ripe peaches with a soft, fluffy cupcake base, all crowned by a luxuriously smooth vanilla buttercream frosting. Every bite is bursting with layers of fruity goodness and rich, creamy vanilla, making these cupcakes not just a dessert but an unforgettable experience. Whether baking for a special occasion or just to brighten your day, these cupcakes are guaranteed to become your new favorite indulgence.
Ingredients You’ll Need
Gathering simple pantry staples and fresh peaches is all it takes to create magic with these cupcakes. Each ingredient plays an essential role, from the tender crumb of the cupcakes to the rich sweetness of the vanilla buttercream and the luscious peach filling that ties it all together.
- Peaches (1 cup, finely diced): Fresh peaches bring natural sweetness and vibrant color to the filling.
- Water (1 tbsp): Helps to soften peaches and aids in thickening the filling with cornflour.
- Brown sugar (1 ½ tbsp for filling, ⅔ cup for cupcake, ⅔ cup for buttercream): Adds depth and caramel notes crucial for flavor complexity throughout the recipe.
- Butter (1 tbsp for filling, ⅔ cup softened for cupcakes and ⅔ cup softened for buttercream): Provides richness and moisture to both the batter and frosting.
- Salt (1 pinch for filling, ⅛ tsp for cupcakes): Enhances the flavors and balances the sweetness perfectly.
- Cornflour (1 tsp): Thickens the peach filling to a perfect jam-like consistency without overpowering flavors.
- All-purpose flour (1 ½ cups): The foundation of the cupcake’s tender structure.
- Baking powder (1 tsp): Essential for give and rise so the cupcakes stay light and airy.
- Cinnamon (1 tsp): Adds a warm, cozy spice note that pairs beautifully with peaches.
- Lemon juice (1 tbsp): Brightens the batter and balances the sweetness with a hint of acidity.
- Milk (¾ cup): Moistens the batter for fluffiness and tender crumb.
- Vanilla extract (1 tsp for batter and 1 tsp for frosting): Infuses the entire cupcake with classic, dreamy vanilla aroma.
- Egg (1): Binds ingredients and adds structure to the cupcakes.
- Powdered sugar (2 cups): Creates the smooth, luscious texture of the vanilla buttercream frosting.
- Heavy whipping cream (1 tbsp): Adds silkiness and lightness to the buttercream for that dreamy finish.
How to Make Irresistible Peach Cupcakes with Dreamy Vanilla Buttercream
Step 1: Prepare the Peach Filling
Start by combining your finely diced peaches, water, brown sugar, butter, and a pinch of salt in a pot over medium heat. Watch as the butter melts and the sugar begins to caramelize, enveloping the peaches in a glossy, sweet sauce. Next, mix the cornflour with a teaspoon of water to create a slurry, then pour it into the warm mixture while stirring constantly. This thickens your filling into a luscious, jam-like texture that’s bursting with peach flavor. Let this cool completely while you move on to the cupcakes.
Step 2: Preheat and Prepare
Before baking, preheat your oven to 350 degrees Fahrenheit (180 Celsius) and line a 12-cup muffin pan with paper liners. This ensures your cupcakes bake evenly and are easy to handle once done.
Step 3: Mix Dry Ingredients
Sift the all-purpose flour, baking powder, cinnamon, and salt into a large bowl. Sifting aerates these ingredients and evenly distributes the rising agents and spices, helping create cupcakes with a light, fluffy texture and a warm hint of spice.
Step 4: Combine Wet Ingredients
In a separate bowl, mix together the lemon juice, milk, and vanilla extract. This blend is the perfect contrast to the dry mix, adding moisture and bright flavors that balance the sweetness.
Step 5: Cream Butter and Sugar
Using a stand mixer with a paddle attachment, beat the softened butter and brown sugar together until the mixture turns light and fluffy—about 4 minutes. This step is important to incorporate air, which helps your cupcakes rise beautifully.
Step 6: Add Egg and Alternate Dry and Wet Ingredients
Next, add the egg into your creamed butter and sugar, mixing until fully combined. Then, alternately add the dry and wet ingredients in two batches each, mixing on medium speed. This technique ensures your batter stays smooth without being overmixed, which can lead to dense cupcakes.
Step 7: Bake the Cupcakes
Divide your silky batter evenly among the cupcake liners and bake for 15 to 20 minutes, or until a toothpick inserted comes out clean. The aroma in your kitchen at this point will be heavenly, a beautiful mix of peaches, vanilla, and cinnamon.
Step 8: Cool Completely
Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Frosting warm cupcakes can cause the buttercream to melt and slide off, so patience is key here!
Step 9: Prepare the Dreamy Vanilla Buttercream
Beat softened butter and powdered sugar until light and fluffy, then add vanilla extract and heavy whipping cream. Continue to mix until the buttercream achieves a creamy, pipeable consistency that feels as delightful as it tastes. This is where the cupcake magic really happens.
Step 10: Assemble Your Irresistible Peach Cupcakes with Dreamy Vanilla Buttercream
Carefully use a small knife to hollow out the center of each cupcake, creating a perfect pocket to hold your sweet peach filling. Fill each hole generously, then top with a luscious dollop or pipe of vanilla buttercream. Finish by spooning a little more peach filling on top, adding a fresh, fruity brightness to each bite.
How to Serve Irresistible Peach Cupcakes with Dreamy Vanilla Buttercream
Garnishes
For an extra pop of color and flavor, garnish your cupcakes with a thin slice of fresh peach or a sprinkle of cinnamon. Adding a mint leaf introduces a refreshing green contrast that makes your cupcakes visually irresistible and elevates the aroma.
Side Dishes
Serve these cupcakes alongside a lightly brewed herbal tea or a glass of chilled sparkling wine to complement the sweet and creamy textures. If you want to go all out, a scoop of vanilla bean ice cream is divine next to the warm peach flavors for a winning dessert duo.
Creative Ways to Present
For a party or special occasion, arrange your Irresistible Peach Cupcakes with Dreamy Vanilla Buttercream on a tiered cake stand surrounded by fresh peach halves and edible flowers. Wrap each cupcake with a delicate ribbon or place them in decorative cupcake wrappers for an elegant touch that will impress visitors.
Make Ahead and Storage
Storing Leftovers
Leftover cupcakes stay fresh stored in an airtight container at room temperature for up to two days. Keep them away from direct sunlight and heat to preserve the delicate peach filling and creamy vanilla buttercream.
Freezing
If you want to prepare ahead, freeze the unfrosted cupcakes in an airtight container for up to three months. When ready to enjoy, thaw completely and then frost with the vanilla buttercream and peach filling for the best texture and flavor.
Reheating
To gently warm frozen cupcakes after thawing, place them in a low oven (around 300 degrees Fahrenheit) for 5 to 7 minutes. Avoid microwaving as it can make the cupcake dense or affect the buttercream’s texture.
FAQs
Can I use canned peaches instead of fresh?
While fresh peaches provide the best flavor and texture, canned peaches drained well can be used in a pinch. Just reduce added sugar slightly since canned peaches tend to be sweeter.
Is there a substitute for cornflour in the peach filling?
You can use all-purpose flour as a thickener if cornflour isn’t available, but use twice the amount and mix with cold water before adding it to the peaches to avoid lumps.
Can I make the buttercream dairy-free?
Absolutely! Swap butter for a vegan margarine and use coconut cream or another plant-based cream instead of heavy whipping cream. The taste will be slightly different but still deliciously creamy.
How long do these cupcakes stay fresh once frosted?
Once frosted, they are best eaten within two days when stored in the refrigerator to keep the buttercream stable and the peach filling fresh.
Can I add chopped nuts to the batter?
Yes, toasted pecans or almonds can be folded into the batter for an added crunch that complements the softness and sweetness of the peaches beautifully.
Final Thoughts
There is something truly special about these Irresistible Peach Cupcakes with Dreamy Vanilla Buttercream that turns an ordinary moment into a celebration. The balance of fresh peach filling, tender cupcake, and heavenly vanilla buttercream makes each bite a joy. I can’t wait for you to experience how effortlessly these cupcakes bring sunshine to your kitchen and smiles to your table. Give them a try – your taste buds will thank you!
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Irresistible Peach Cupcakes with Dreamy Vanilla Buttercream Recipe
- Total Time: 45 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Delight in these irresistible peach cupcakes topped with dreamy vanilla buttercream frosting. Featuring a moist cupcake infused with cinnamon and lemon, filled with a luscious homemade peach filling, and crowned with creamy vanilla buttercream, this recipe combines fresh fruit flavors and classic bakery indulgences for a perfect treat.
Ingredients
Peach Filling
- 1 cup peaches (finely diced)
- 1 tbsp water
- 1 ½ tbsp brown sugar
- 1 tbsp butter
- 1 pinch salt
- 1 tsp cornflour (corn starch)
Cupcakes
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp cinnamon
- ⅛ tsp salt
- 1 tbsp lemon juice
- ¾ cup milk
- 1 tsp vanilla extract
- ⅔ cup butter (softened to room temperature)
- ⅔ cup brown sugar
- 1 egg
Vanilla Buttercream Frosting
- 2 cups powdered sugar
- ⅔ cup butter (softened to room temperature)
- 1 tsp vanilla extract
- 1 tbsp heavy whipping cream
Instructions
- Prepare Peach Filling: Add all peach filling ingredients except the cornflour to a pot. Heat over medium heat until butter and sugar are melted.
- Make Cornflour Slurry: Mix cornflour with 1 tsp water to form a slurry.
- Thicken Filling: Stir the cornflour slurry into the peach mixture continuously until the sauce thickens. Remove from heat and cool.
- Preheat Oven: Set oven to 350°F (180°C) and line a 12-hole muffin tray with cupcake liners.
- Sift Dry Ingredients: In a mixing bowl, sift together flour, baking powder, cinnamon, and salt.
- Mix Wet Ingredients: In a small bowl, combine lemon juice, milk, and vanilla extract; set aside.
- Cream Butter and Sugar: Using a stand mixer with paddle attachment, beat softened butter and brown sugar for 4 minutes until light and fluffy.
- Add Egg: Beat the egg into the butter mixture until combined.
- Combine Dry and Wet Ingredients: Add half the dry ingredients to the butter mixture and mix on medium speed. Then add half the wet ingredients and mix.
- Finish Batter: Add remaining dry and wet ingredients and mix for 2-3 minutes until well combined.
- Fill Muffin Liners: Divide batter evenly among cupcake liners.
- Bake: Bake for 15-20 minutes or until a skewer inserted comes out clean.
- Cool Cupcakes: Let cupcakes cool 5 minutes in tray, then transfer to a wire rack to cool completely.
- Prepare Buttercream: Beat softened butter and powdered sugar on medium speed for 4-5 minutes until creamy.
- Add Flavor and Cream: Mix in vanilla extract and heavy cream; beat for 1-2 minutes.
- Hollow Cupcakes: Use a small knife to remove the center of each cupcake without cutting through the bottom.
- Fill and Frost: Spoon peach filling into cupcake centers, reserving some. Pipe or dollop buttercream on top and garnish with reserved peach filling.
Notes
- Ensure butter used for both batter and frosting is softened to room temperature for easier mixing.
- Use ripe, juicy peaches for the best flavor and texture in the filling.
- To make cupcakes dairy-free, substitute milk and butter with plant-based alternatives.
- Buttercream can be stored in an airtight container in the refrigerator for up to 3 days; bring to room temperature before using.
- These cupcakes freeze well; freeze after assembling without the peach filling, then fill and frost when ready to serve.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 42 g
- Fiber: 1.5 g
- Protein: 3 g
- Cholesterol: 55 mg
Keywords: peach cupcakes, vanilla buttercream, fruit filled cupcakes, homemade frosting, cinnamon cupcakes, summer dessert
