Peach Cupcake Recipe
Meet the Peach Cupcake Recipe that will sweep you straight into summertime, no matter what the calendar says! Imagine ultra-tender cupcakes with a dreamy, fruity crumb, little bursts of sweet peach in every bite, all swirled with a creamy, tangy frosting and a playful peach ring on top. These cupcakes aren’t just a treat for your tastebuds, they’re a cheery pick-me-up for any table—easy enough for an afternoon project but dazzling enough to be the star at your next celebration. If peaches are your jam, this might just become your new cupcake obsession.
Ingredients You’ll Need
What I love about this recipe is how simple the ingredients are, yet each one brings something special to the mix. You’ll see how the buttery richness, tangy buttermilk, bright peaches, and playful fizz from sparkling water all work together to create cupcakes that are truly unforgettable.
- Flour (2 cups): The backbone of the cupcake, giving structure and that classic tender cake crumb.
- Baking powder (1 1/2 teaspoons): Lifts your cupcakes sky-high for the fluffiest texture.
- Baking soda (1/2 teaspoon): Works with the buttermilk to give the cupcakes an extra boost and delicate crumb.
- Unsalted butter (1/2 cup, room temperature): For richness and that irresistible melt-in-your-mouth feel.
- Sugar (3/4 cup): Gives sweetness and a subtle crisp top.
- Light brown sugar (1/4 cup, packed): Adds a little caramel note that pairs beautifully with peaches.
- Eggs (3): Bind everything together and help the cupcakes set up light and airy.
- Honey (1 tablespoon): For a floral, softly sweet background.
- Vanilla (1 1/2 teaspoons): Rounds out all the flavors, bringing warmth and depth.
- Buttermilk (1/2 cup): The secret for ultra-moist, tender cupcakes.
- Sparkling water, plain or peach flavored (1/2 cup for batter): Gives an irresistible, extra-tender crumb and a little lift.
- Canned peaches (1 1/2 cups, drained and chopped): Real peach flavor in every bite—just chop and fold in!
- Unsalted butter (1/4 cup, softened, for frosting): Makes the frosting luscious and smooth.
- Cream cheese (8 ounces, room temperature): For that signature tang and creaminess in the frosting.
- Powdered sugar (4 cups): Sweetens up the frosting and gives it beautiful piping texture.
- Peach extract or vanilla (1/2 teaspoon): For an extra punch of peach, or keep it classic with more vanilla.
- Sparkling water, plain or peach flavored (3 tablespoons, for frosting): Adds lightness and just a hint of sparkle to the frosting.
- Peach Rings: The adorable, irresistible finishing touch for every peach cupcake!
How to Make Peach Cupcake Recipe
Step 1: Preheat and Prep
Start by cranking your oven up to 350°F, so it’s nice and hot when your cupcakes are ready to bake. Line a cupcake tray with your favorite cheerful liners—they’ll keep the cupcakes from sticking and make cleanup a breeze.
Step 2: Sift Dry Ingredients
In a medium bowl, sift together the flour, baking powder, and baking soda. Sifting keeps your cupcakes fluffy and lump-free, and helps those leaveners distribute evenly throughout the batter.
Step 3: Cream the Butter
Using a stand mixer with a paddle attachment or a good mixing bowl and hand mixer, beat the room-temperature butter for 1 to 2 minutes until it’s light, creamy, and pale in color. This step is key for that bakery-style texture.
Step 4: Mix in Sugars and Wet Ingredients
Add the granulated and brown sugars to the butter, mixing until fluffy and totally incorporated. Then, beat in the eggs, one by one, so your batter stays silky. Don’t forget to drizzle in the honey and vanilla—these are what set this Peach Cupcake Recipe apart from ordinary cupcakes!
Step 5: Combine Dry and Wet Mixtures
Now, alternate adding the buttermilk, flour mixture, and sparkling water to the wet ingredients. Begin and end with the dry ingredients, and mix just until everything’s combined. Over-mixing leads to dense cupcakes, and we want soft and pillowy!
Step 6: Layer the Batter and Peaches
Fill each cupcake liner about one-third of the way with batter. Top with a generous tablespoon of chopped peaches, then cover with more batter until the peaches are tucked away inside. This ensures a juicy peach surprise in every bite.
Step 7: Bake to Perfection
Slide your cupcakes into the oven and bake for 18 to 20 minutes. When gently pressed, the tops should spring back. Let them cool completely in the pan before frosting. Patience is tough, but so worth it!
Step 8: Make the Frosting
Beat together the cream cheese and softened butter until perfectly smooth. Slowly mix in the powdered sugar, peach extract or vanilla, and sparkling water. If it’s too thick, add a touch more sparkling water (or even peach soda!) for a light, dreamy spreadable consistency.
Step 9: Frost and Decorate
Spoon your frosting into a piping bag fitted with a star or round tip, and frost each cooled cupcake in a generous swirl. Crown each one with a pretty peach ring for that playful, “just peachy” finish.
Step 10: Share and Enjoy
If you can resist eating them all right away, snap a photo, share them with friends and family, and don’t forget to leave your feedback online. The Peach Cupcake Recipe community loves hearing all the sweet success stories!
How to Serve Peach Cupcake Recipe
Garnishes
You can’t go wrong with the classic peach ring on top, but try adding a little edible glitter, a sprinkle of finely chopped candied ginger, or even a mint leaf for a touch of color and extra flavor pop. These small touches make your Peach Cupcake Recipe look even more tempting and show-stopping.
Side Dishes
Pair your Peach Cupcake Recipe with a scoop of vanilla ice cream for an instant dessert upgrade. For something a little lighter, serve alongside fresh summer berries, a citrusy fruit salad, or a big pitcher of iced tea. These tangy or creamy flavors play perfectly with the sweet, floral notes of the cupcakes.
Creative Ways to Present
Display your cupcakes on a tiered stand or rustic wooden board for charming bakery vibes. For birthdays, arrange them in the shape of a giant peach! You can even dress up each cupcake with a mini “peach” flag or serve in pastel colored wrappers for an extra-festive touch. The key: presentation brings the Peach Cupcake Recipe experience to life!
Make Ahead and Storage
Storing Leftovers
Pop any leftover cupcakes into an airtight container and keep them in the refrigerator for up to 3 days. The cream cheese frosting stays lush, and the cupcakes keep their moist texture. Let them sit at room temperature for 20 minutes before serving for best flavor.
Freezing
If you want to get ahead, these cupcakes freeze like a dream! Freeze the unfrosted cupcakes, well wrapped, for up to 2 months. Thaw overnight in the fridge, then frost and decorate as usual. You can also freeze the frosted cupcakes briefly on a baking sheet, then wrap individually.
Reheating
To refresh your Peach Cupcake Recipe, gently bring refrigerated or thawed cupcakes to room temperature. Avoid the microwave, which can make the frosting runny. Instead, a quick 10-second zap (without the peach ring) warms them up just enough, if you can’t wait!
FAQs
Can I use fresh or frozen peaches instead of canned?
Absolutely! If using fresh, peel and chop about 1 1/2 cups of sweet, ripe peaches. For frozen, thaw and drain any excess liquid first. The goal is to keep moisture in check so your Peach Cupcake Recipe stays perfectly fluffy.
What can I substitute for peach extract?
If you can’t find peach extract, just use vanilla, or try almond extract for a subtle twist. The recipe works beautifully without peach extract, especially with canned or fresh peaches stirred in.
Do I have to use sparkling water?
Sparkling water gives the cupcakes an airy crumb and a little sparkle, but you can use plain water in a pinch. Peach flavored soda is also a fun, flavorful substitute that brings extra peachy goodness!
Can I make these cupcakes gluten free?
Yes! Swap the all-purpose flour for your favorite gluten free baking blend (make sure it contains xanthan gum for structure). Keep an eye on baking time, as gluten free versions may cook a bit faster.
How do I prevent the cupcake liners from sticking?
Grease the liners lightly with non-stick spray, or use high-quality, parchment-style cupcake liners. Letting the cupcakes cool completely before unwrapping also helps them pull away more cleanly.
Final Thoughts
If you adore juicy peaches and soft, pillowy cupcakes, this Peach Cupcake Recipe is an absolute must-try. It’s such a joyful bake—simple, satisfying, and sure to spark smiles. Whip up a batch, top with peach rings, and watch the magic happen. Happy baking!
Print
Peach Cupcake Recipe
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Delight your taste buds with these moist and flavorful Peach Cupcakes. A perfect balance of sweet and fruity goodness topped with a creamy frosting and a peachy twist!
Ingredients
Dry Ingredients:
- 2 cups flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
Wet Ingredients:
- 1/2 cup unsalted butter (room temperature)
- 3/4 cup sugar
- 1/4 cup light brown sugar (packed)
- 3 eggs
- 1 tablespoon honey
- 1 1/2 teaspoons vanilla
- 1/2 cup buttermilk
- 1/2 cup sparkling water – plain or peach flavored
- 1 1/2 cups canned peaches (drained and chopped)
- 1/4 cup unsalted butter (softened)
- 8 ounces cream cheese (room temperature)
- 4 cups powdered sugar
- 1/2 teaspoon peach extract (or vanilla)
- 3 tablespoons sparkling water – plain or peach flavored
Toppings:
- Peach Rings
Instructions
- Preheat oven to 350°F.
- In a separate large mixing bowl or mixing bowl of a stand mixer fitted with the paddle attachment, beat the butter for 1-2 minutes until creamy and pale.
- Alternate adding the buttermilk, flour mixture, and seltzer water until all ingredients are just combined.
- Place cupcake liners in cupcake tin. Fill each wrapper 1/3 way. Spoon 1 heaping tablespoon of the peaches on top of batter followed by an additional dollop of cake batter to cover.
- Bake for 18-20 minutes, or until the tops gently bounce back when touched and are slightly browned. Cool completely.
- Make the Frosting:
- Place into a piping bag fitted with a large round or star attachment, frost cupcakes and top with a peach ring.
- If you’ve tried this recipe, come back and let us know how it was in the comments or star ratings!
Sift together the flour, baking powder, and baking soda. Set aside.
Add the sugars and continue to beat until fully combined. Beat in the eggs, one at a time. Lastly, add the honey and vanilla, blend until smooth.
Do not over mix! Over mixing can make the cupcakes tough.
In a medium mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, beat together the cream cheese and butter. Add the powdered sugar, extract, and seltzer. Blend until creamy and appropriate frosting consistency. If frosting is too thick, add small amounts of peach soda until spreadable.
Notes
- For a more intense peach flavor, consider adding a bit of peach puree to the batter.
- Ensure the cupcakes are completely cooled before frosting to prevent the frosting from melting.
- Experiment with different frosting decorations for a unique touch.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Keywords: Peach Cupcakes, Peach Dessert, Cupcake Recipe
