Peach Cupcakes with Dreamy Vanilla Buttercream Recipe
If you’re craving a delightful treat that bursts with summer sweetness and creamy indulgence, these Peach Cupcakes with Dreamy Vanilla Buttercream are exactly what you need. Imagine tender, moist cupcakes infused with juicy peach bites, crowned with a luscious vanilla buttercream that melts in your mouth. This recipe perfectly balances fruity freshness and rich, velvety frosting, making it a standout dessert that’s just waiting to become your new favorite. Whether for a celebration or a simple weekend baking project, Peach Cupcakes with Dreamy Vanilla Buttercream bring joy to every bite.
Ingredients You’ll Need
The beauty of making Peach Cupcakes with Dreamy Vanilla Buttercream lies in the simplicity and quality of the ingredients. Each one has a specific role — from lending moisture and structure to the cupcakes, to infusing that unmistakable peach flavor, and of course, creating the perfect, creamy frosting texture and taste.
- Peaches (1 cup, finely diced): Fresh or ripe peaches bring natural sweetness and moisture to the cupcake filling.
- Water (1 tbsp): Helps soften the peach filling and makes the cornflour slurry.
- Brown sugar (1 ½ tbsp for filling + ⅔ cup for cupcake batter): Adds rich caramel notes enhancing the peach flavor and cupcake depth.
- Butter (1 tbsp for filling + ⅔ cup softened for batter + ⅔ cup softened for frosting): Essential for creamy texture and buttery richness throughout.
- Salt (pinch for filling + ⅛ tsp for batter): Balances sweetness and enhances all the flavors.
- Cornflour (1 tsp): Thickens the peach filling to a luscious consistency.
- All-purpose flour (1 ½ cups): The base for your tender, fluffy cupcakes.
- Baking powder (1 tsp): Gives the cupcakes their light rise.
- Cinnamon (1 tsp): Adds a warm, fragrant undertone that complements peaches beautifully.
- Lemon juice (1 tbsp): Brightens the batter, balancing sweetness with subtle acidity.
- Milk (¾ cup): Provides moisture and helps create a soft crumb.
- Vanilla extract (2 tsp total): Infuses both the batter and buttercream with sweet, aromatic flavor.
- Egg (1): Binds the ingredients and contributes to structure.
- Powdered sugar (2 cups): Sweetens and stabilizes the dreamy vanilla buttercream.
- Heavy whipping cream (1 tbsp): Makes the buttercream luxuriously smooth and creamy.
How to Make Peach Cupcakes with Dreamy Vanilla Buttercream
Step 1: Prepare the Peach Filling
Start by combining all the peach filling ingredients except the cornflour in a pot over medium heat. As the butter and sugar melt, the peaches release their juices, creating a naturally sweet base. Meanwhile, blend the cornflour with a teaspoon of water to form a smooth slurry — this will thicken the filling beautifully without lumps.
Step 2: Thicken and Cool
Once the filling mixture is hot and bubbling, slowly stir in the cornflour slurry while continuously mixing. This step is crucial because it transforms the peach mixture into a vibrant, jam-like consistency that will perfectly complement your cupcakes. Remove the pot from heat and allow the filling to cool to room temperature.
Step 3: Prepare Cupcake Batter
Preheat your oven to 350°F (180°C) and line a 12-hole muffin tray with cupcake liners. Next, sift together the flour, baking powder, cinnamon, and salt — this ensures even distribution and a light crumb. In a separate bowl, mix the lemon juice, milk, and vanilla extract to create your wet ingredients.
Step 4: Cream Butter and Sugar
Using a stand mixer fitted with a paddle attachment, beat the softened butter and brown sugar until pale and fluffy—this happens after about 4 minutes. This creaming process is key for airy cupcakes. Then, add the egg and mix just until combined, keeping everything light and well incorporated.
Step 5: Combine Ingredients
Add half of the dry ingredients to the butter mixture and mix on medium speed to start blending the batter. Follow with half of the wet ingredients, incorporating smoothly. Repeat with the remaining dry and wet ingredients, mixing for an additional 2 to 3 minutes until you achieve a silky, uniform batter.
Step 6: Bake the Cupcakes
Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 15-20 minutes, or until a skewer inserted comes out clean. After baking, allow the cupcakes to rest in the pan for 5 minutes to set, then transfer them to a wire rack to cool completely—this cooling period is essential before frosting.
Step 7: Make the Dreamy Vanilla Buttercream
While cupcakes cool, prepare the buttercream by beating the softened butter and powdered sugar together on medium speed for 4-5 minutes until light and airy. Add the vanilla extract and heavy cream, beating for another 1-2 minutes to create that dreamy, fluffy texture you’ve been waiting for.
Step 8: Assemble the Peach Cupcakes with Dreamy Vanilla Buttercream
Carefully carve out a small hole from the center of each cupcake using a knife, being cautious not to go all the way through. Spoon the cooled peach filling into each cavity, saving some filling for garnish. Then, pipe or dollop the luscious vanilla buttercream generously atop each cupcake. Finish by adding a little peach filling on top for a glossy, inviting look.
How to Serve Peach Cupcakes with Dreamy Vanilla Buttercream
Garnishes
Enhance your Peach Cupcakes with Dreamy Vanilla Buttercream by topping them with a thin slice of fresh peach or a sprinkle of cinnamon. Edible flowers or a light dusting of powdered sugar offer an elegant touch, transforming these cozy cupcakes into a stunning visual treat.
Side Dishes
These cupcakes are delightful on their own but serve wonderfully alongside a cup of freshly brewed tea, chilled vanilla bean ice cream, or even a refreshing glass of sparkling rosé to balance the sweet and creamy flavors.
Creative Ways to Present
For a special occasion, present the cupcakes in pastel-colored cupcake wrappers or a rustic wooden tray lined with peach blossoms. You can also offer mini versions for a charming finger-food dessert table or layer the cupcake components in a clear glass for a peach parfait twist.
Make Ahead and Storage
Storing Leftovers
You can store leftover Peach Cupcakes with Dreamy Vanilla Buttercream in an airtight container at room temperature for up to two days. Refrigeration is best if you want to keep them fresh for up to 5 days, just allow cupcakes to come to room temperature before serving.
Freezing
If you want to prepare ahead for a gathering, freeze the cupcakes without frosting first by wrapping them individually in plastic wrap. The frosting can be stored separately in an airtight container. When ready, thaw cupcakes completely and frost them fresh for the best texture and flavor.
Reheating
To bring frozen or chilled cupcakes back to life, allow them to reach room temperature naturally or warm them in the microwave for about 10 seconds. Avoid reheating with frosting on to maintain that perfect creamy texture, otherwise, the buttercream could melt.
FAQs
Can I use canned peaches for the filling?
Absolutely! If fresh peaches aren’t in season, well-drained canned peaches can work well. Just make sure to adjust the sugar slightly depending on the sweetness of the canned fruit.
Can I substitute the butter with oil?
While butter creates the best flavor and texture for both the cupcakes and buttercream, you can use oil in the cupcake batter for a moister texture, but it’s not recommended for the buttercream.
How long does the frosting keep?
The dreamy vanilla buttercream tastes best within 3-4 days when stored in the refrigerator. Bring it to room temperature and re-whip if it becomes too firm before serving.
Can I make these cupcakes gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free blend that measures like regular flour. The texture may vary slightly but will still be delicious.
What’s the best way to pipe the buttercream?
A large round or star tip works beautifully for piping the vanilla buttercream. Practice a gentle swirl to create an inviting, fluffy crown on each cupcake.
Final Thoughts
Making Peach Cupcakes with Dreamy Vanilla Buttercream is a delightful journey from simple ingredients to a show-stopping treat. Every bite combines juicy peaches, tender cake, and creamy, sweet frosting — a true crowd-pleaser that brings a little sunshine to any day. I hope you enjoy baking and sharing these cupcakes as much as I do. Give it a try soon, and watch your friends and family fall in love bite after bite!
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Peach Cupcakes with Dreamy Vanilla Buttercream Recipe
- Total Time: 45 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Delight in these moist peach cupcakes filled with a luscious homemade peach filling and topped with a dreamy vanilla buttercream frosting. Perfectly spiced with cinnamon and balanced with tangy lemon, these cupcakes bring a fresh twist to classic treats, ideal for summer gatherings or any special occasion.
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
- 2 cups powdered sugar
- ⅔ cup butter (softened to room temperature)
- 1 tsp vanilla extract
- 1 tbsp heavy whipping cream
Instructions
- Prepare the peach filling: Add the diced peaches, 1 tbsp water, 1 ½ tbsp brown sugar, 1 tbsp butter, and a pinch of salt into a pot, leaving out the cornflour for now.
- Cook mixture: Heat over medium heat until the butter and sugar melt completely, stirring occasionally.
- Make slurry: In a small bowl, mix 1 tsp cornflour with 1 tsp water to create a smooth slurry.
- Thicken filling: Pour the cornflour slurry into the peach mixture while stirring continuously. Continue stirring until the sauce thickens, then remove from heat and allow to cool.
- Preheat oven: Set your oven to 350°F (180°C) and line a 12-hole muffin tray with cupcake liners.
- Mix dry ingredients: In a mixing bowl, sift together the all-purpose flour, baking powder, cinnamon, and salt.
- Mix wet ingredients: In a separate small bowl, stir together the lemon juice, milk, and vanilla extract, then set aside.
- Cream butter and sugar: Using a stand mixer fitted with the paddle attachment, beat the softened butter and brown sugar on medium speed for 4 minutes or until light and fluffy.
- Add egg: Add the egg to the butter mixture and beat until fully incorporated.
- Combine dry and wet: Add half of the dry ingredient mixture to the butter mixture and mix on medium speed until just combined.
- Add wet ingredients: Pour half of the wet ingredient mixture and mix to combine; then add the remaining dry and wet ingredients and beat for 2-3 minutes until batter is smooth.
- Fill cupcake liners: Evenly divide the batter among the cupcake liners, filling each approximately 2/3 full.
- Bake: Bake in the preheated oven for 15-20 minutes or until a skewer inserted into the center comes out clean.
- Cool cupcakes: Remove cupcakes from oven and let cool in the tray for 5 minutes before transferring to a wire rack to cool completely.
- Prepare buttercream: In a clean bowl, beat the softened butter and powdered sugar with a stand mixer on medium speed for 4-5 minutes until fluffy.
- Add flavor and cream: Mix in the vanilla extract and heavy whipping cream and continue beating for 1-2 more minutes until smooth and creamy.
- Core cupcakes: Using a small knife, carefully remove the center of each cooled cupcake, creating a small well without cutting through the bottom.
- Fill with peach filling: Spoon the prepared peach filling into the hollowed centers of the cupcakes, reserving some for topping.
- Frost and finish: Pipe or dollop the vanilla buttercream over each cupcake, then top with a bit of the reserved peach filling for a beautiful finish.
Notes
- Ensure the butter for both the cupcakes and buttercream is softened to room temperature for easy mixing.
- The cornstarch slurry prevents the peach filling from being runny and adds great texture inside the cupcakes.
- You can substitute heavy whipping cream with milk if desired, but the cream adds richness to the buttercream.
- For a vegan version, replace butter, egg, and milk with appropriate dairy-free alternatives.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
- The cupcake batter can be gently mixed by hand if you don’t have a stand mixer, but avoid overmixing to maintain fluffiness.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 130 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1.5 g
- Protein: 3 g
- Cholesterol: 50 mg
Keywords: Peach cupcakes, vanilla buttercream, fruit-filled cupcakes, summer desserts, spiced cupcakes
