Peaches & Cream Cupcakes
Soft peach puree cupcakes with whipped peach cream frosting, ready in about 45 minutes including bake time.
Last updated: August 12, 2026
Ingredients
- 1 1/2 cups all purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 2/3 cup peach puree (fresh or canned, drained)
- 1/4 cup whole milk
- 1 cup heavy whipping cream, cold
- 1/2 cup peach puree, strained for frosting
- 1/3 cup powdered sugar
- 1 tsp vanilla extract for frosting
Instructions
Heat oven to 350°F. Line a 12 cup muffin pan with paper liners.
Whisk flour, baking powder, baking soda, and salt in a bowl. Set aside.
Beat butter and sugar together until light and fluffy, about 2 minutes.
Add eggs one at a time, then mix in vanilla extract.
Add the flour mix in three parts, alternating with peach puree and milk. Mix just until combined.
Divide batter evenly among liners, filling each about two thirds full.
Bake 16 to 18 minutes, until a toothpick comes out clean. Cool in the pan 5 minutes, then move to a wire rack.
For frosting, whip cold heavy cream until soft peaks form. Add strained peach puree, powdered sugar, and vanilla. Whip until stiff peaks hold.
Once cupcakes are fully cool, pipe or spread frosting on top. Chill 10 minutes before serving to firm up the swirl.
Pro Tips
- • Strain your peach puree through a fine mesh sieve to remove extra water. This keeps both batter and frosting from turning runny.
- • If using canned peaches, pick ones packed in juice, not heavy syrup. Drain them well before blending.
- • Whip the frosting cream just to stiff peaks. Overwhipping turns it grainy and buttery instead of silky.
- • Frost cupcakes only after they are completely cool, or the frosting will melt and slide off.
Recipe Details
Timing
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Final Thoughts
These peach cupcakes bring cobbler flavor into a tidy handheld treat. Bake a batch this week while peaches are in season, or use canned fruit any time of year.
Frequently Asked Questions
Can I use frozen peaches for this recipe?
Yes. Thaw frozen peaches fully, drain off extra liquid, then blend into puree. Frozen peaches release more water than fresh, so straining matters here.
Why is my peach frosting runny instead of fluffy?
This usually means the peach puree had too much liquid, or the cream was not cold enough when whipped. Chill your bowl and beaters first, and always strain the puree.
Can I make the cupcakes ahead of time?
Bake the cupcakes up to 2 days ahead and store unfrosted at room temperature in a sealed container. Add the peach cream frosting the day you plan to serve them.
Do I need to peel the peaches before pureeing?
Peeling is best for a smooth puree without skin flecks. Blanch peaches in boiling water for 30 seconds, then the skins slip off easily.
