Delicious Peaches and Cream Cupcakes : A Perfect Summer Treat

Peaches and cream is a classic combination that embodies the taste of summer, and these Peaches and Cream Cupcakes take that flavor to the next level. With a moist brown butter cupcake base, a luscious spiced peach filling, and a light stabilized whipped cream frosting, every bite is packed with rich, fruity goodness.

This recipe is perfect for special occasions, summer barbecues, or simply when you’re craving a unique dessert. The fresh peaches create a naturally sweet and juicy filling, while the brown butter adds a deep, nutty undertone that enhances the overall flavor profile.

Whether you’re a baking novice or an experienced baker, these cupcakes are easy to make and guaranteed to impress. They are elegant, flavorful, and perfect for peach lovers. Follow this step-by-step guide for the best Peaches and Cream Cupcakes you’ve ever tasted!

Why You Will Love Making This Recipe

Fresh and Fruity Flavor – The combination of juicy peaches and light whipped cream creates a refreshing and satisfying bite.
Brown Butter Base – The nuttiness of brown butter adds a rich depth to the cupcakes, making them stand out from typical vanilla-based cupcakes.
Perfect for Summer – When peaches are in season, this recipe is an excellent way to showcase their natural sweetness.
Great for Any Occasion – Whether for a birthday, picnic, or afternoon tea, these cupcakes make a stunning dessert.
Customizable – You can switch up the frosting, add a caramel drizzle, or even infuse the batter with additional spices for a unique touch.

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Ingredients

For the Cupcakes:

1 cup (2 sticks) unsalted butter
1 ½ cups cake flour
1 ½ teaspoons baking powder
½ teaspoon salt
1 cup granulated sugar
½ cup brown sugar
2 large eggs
1 teaspoon vanilla extract
½ cup whole milk

For the Spiced Peach Filling:

2 cups fresh peaches, peeled and diced
¼ cup brown sugar
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Pinch of salt
1 tablespoon cornstarch

For the Stabilized Whipped Cream:

1 teaspoon unflavored gelatin
4 teaspoons cold water
1 cup heavy whipping cream
¼ cup powdered sugar
½ teaspoon vanilla extract

Equipment Used

Mixing bowls
Saucepan
Muffin tin with cupcake liners
Electric mixer
Piping bag and tip
Cooling rack

Directions & Instructions

Step 1: Prepare the Brown Butter

Melt the unsalted butter in a saucepan over medium heat. Stir continuously until it turns golden brown and emits a nutty aroma. Remove from heat and let it cool slightly.

Step 2: Make the Spiced Peach Filling

In a saucepan, combine diced peaches, brown sugar, cinnamon, nutmeg, salt, and cornstarch.
Cook over medium heat for 10-15 minutes until the peaches soften and the mixture thickens. Let it cool completely.

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Step 3: Prepare the Cupcake Batter

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a bowl, whisk together cake flour, baking powder, and salt.
In a separate bowl, mix the cooled brown butter, granulated sugar, and brown sugar. Add eggs one at a time, then vanilla extract.
Gradually add the dry ingredients, alternating with milk, and mix until combined.

Step 4: Bake the Cupcakes

Fill each cupcake liner halfway with batter.
Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
Let cupcakes cool completely before filling.

Step 5: Fill the Cupcakes

Cut a small portion from the center of each cupcake and fill with the cooled peach mixture.

Step 6: Make the Stabilized Whipped Cream

Dissolve gelatin in cold water and let sit for a few minutes. Gently heat until melted.
In a chilled bowl, whip heavy cream, powdered sugar, and vanilla until soft peaks form.
Gradually add the melted gelatin while whipping until stiff peaks form.

Step 7: Frost and Serve

Pipe the whipped cream onto the cupcakes using a piping bag.
Garnish with a fresh peach slice and enjoy!

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Nutritional Information

Each peaches and cream cupcake contains approximately:

Calories: 320
Carbohydrates: 45g
Protein: 4g
Fat: 15g
Saturated Fat: 9g
Cholesterol: 70mg

To make a lighter version, you can:

Use Greek yogurt instead of some butter for a lower-fat option.
Swap sugar for honey to add natural sweetness.
Use almond flour for a lower-carb alternative.

Prep Time and Cook Time

Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes

Variations

Caramel Peach Cupcakes – Drizzle caramel sauce over the whipped cream for extra sweetness.
Peach Cobbler Cupcakes – Add a streusel topping before baking for a crunchy texture.
Peach Almond Cupcakes – Add a touch of almond extract for a nutty undertone.

Frequently Asked Questions

Can I make these cupcakes ahead of time?

Yes! You can bake the cupcakes and store them unfrosted for up to 2 days in an airtight container. Add the whipped cream just before serving.

Can I use canned or frozen peaches?

Absolutely! If using canned peaches, drain them well. If using frozen peaches, thaw and remove excess moisture before cooking.

How do I store leftovers?

Store frosted cupcakes in the refrigerator for up to 3 days. Let them come to room temperature before serving for the best flavor.

Pro Tips By Lynda

Use Ripe Peaches – The sweeter the peaches, the better the flavor!
Let Cupcakes Cool Completely – Filling warm cupcakes can cause them to become soggy.
Chill the Whipping Bowl – A cold bowl helps the whipped cream stay firm longer.
Use a Cupcake Corer – Makes filling the cupcakes easier and more even.

Serving Suggestions

With a Scoop of Ice Cream – Vanilla ice cream pairs beautifully with these cupcakes.
Paired with Peach Iced Tea – A refreshing summer drink to complement the dessert.
As a Party Dessert – Perfect for birthdays, baby showers, or picnics.