Perfectly Peachy Cupcakes

These cupcakes are the perfect thing to bake as peach season is upon us. They are moist and fluffy and simple to make. With the addition of a secret ingredient and a dollop of peach compote, this recipe really kicks up the flavour. These Perfectly Peachy Cupcakes are topped with vanilla buttercream with pieces of peach purée throughout and are a must-have at any party, gathering or after-dinner dessert! 

You can colour the icing for a bright peach colour, but I prefer seeing the flecks of peaches throughout.

This recipe is really simple, the hardest part is peeling the peaches, but even that can be done fairly easily and you want six peeled peaches for this recipe.

The easiest way to peel a peach is to use a knife to make a small x in the bottom of each one then place in a bowl. Boil enough water to fully cover the peaches, pour the boiling water over the marked peaches and let stand about 5-10 minutes. You will then be able to easily slide the skin off. There will be more step by step information for this when I post my peach jam recipe this weekend!

HOW TO MAKE PEACH CUPCAKES

Start by finely dicing the peaches, then place them into a pan. Add the water and sugar then place the pan over medium heat.

Cook the mixture, stirring occasionally until the liquid is mostly evaporated and peaches are tender. It should have a syrup-like consistency.

Remove the peaches from the heat and set aside to cool while you make the cupcakes. Start by adding eggs, sugar, and brown sugar to the bowl of a stand mixer fitted with the whisk attachment. Mix on medium-high until well combined.

Now add the eggs, honey, and vanilla and mix again on medium-high until they are well combined.

In a small bowl add the flour, salt, baking powder, and baking soda then whisk together. Also, measure out the peach soda and buttermilk. Start by adding some of the flour mixture to the butter and eggs in the bowl of the stand mixer. Whisk to until just combined.

Now add all the peach soda, whisk again until just combined. Then add more of the flour and whisk again.

Now add the buttermilk and whisk to incorporate. Add the remaining flour and whisk until just combined.

I like to stir the last flour addition by hand to avoid over mixing the batter which will result in tough cupcakes.

Once you’ve prepared the cupcake batter, the peach compote should be cooled. Line a muffin tin cupcake liners then fill each one about 1/3 of the way full with the cupcake batter.

Now add about a teaspoon of peach compote on top of each partially filled cupcake. You will have peach compote remaining, about 1/2 a cup, set this aside until it’s time to make or peach buttercream to top the cupcakes.

Once you’ve topped each cupcake with the peach compote add a little bit more cupcake batter on top of each cupcake in order to sandwich the compote inside.

My muffin tins are well washed they just happen to be older than me 😉

Now place the prepared cupcakes into a preheated oven and bake until just starting to turn golden on the edges.

Once the peach cupcakes finish baking, remove them from the oven to cool completely before frosting.

Once the cupcakes are almost cooled you can start prepping the frosting.

HOW TO MAKE PEACH FROSTING

Start by adding the remaining peach compote to the blender then purée to have a smoother mixture.

In the bowl of a stand mixer, using the whisk attachment, add the butter and half of the icing sugar and whisk until fluffy and lightened in colour. Then add the peach purée and whisk to combine. Add the other half of the icing sugar and whisk again until combined.

Then add the vanilla and a splash of heavy cream and whisk until light and fluffy.

Once the icing is made you can top the cooled cupcakes. I like to use a piping bag with a large star tip, it looks pretty without much effort and it’s faster than smoothing it with a spatula.

Pipe the top of each cupcake and you are ready to enjoy.

HOW TO STORE THEM

These cupcakes keep well about 5 days in a covered container at room temperature. If your house is quite warm I’d keep them in the fridge to prevent spoiling. You can also make just the cupcake portion and freeze without icing for use another day. In an airtight container, they stay good for about two months.

 

INGREDIENTS:

Peach Compote:

  • 6 peeled and finely diced peaches
  • 1/3 cup granulated sugar
  • 1/4 cup water
  • 1/3 cup

Cupcake Batter:

  • 2 cups of flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup room temperature butter
  • 2/3 cup granulated sugar
  • 1/3 cup brown sugar
  • 3 eggs
  • 1 tbsp. honey
  • 2 tsp. vanilla
  • 1/2 cup buttermilk
  • 1/2 cup peach soda

Peach Frosting:

  • 3/4 cup soft butter
  • 4 cups icing sugar
  • 1/2 cup peach puree
  • 1 tsp. vanilla
  • 1 tbsp. heavy cream

Preparation:

  1. Start by making the peach compote. In a pan, over medium-high heat, add the diced peaches, sugar, and water. 
  2. Cook, stirring occasionally, for about 10 minutes until liquid is syrupy and peaches are tender.
  3. Set aside to cool while making cupcake batter.
  4. Preheat the oven to 350 degrees. Line a muffin tin with cupcake liners and set aside.
  5. In the bowl of a stand mixer add butter, sugar, and brown sugar then whisk until well combined.
  6. Add the eggs, vanilla, and honey whisking again until combined.
  7. In a small bowl add the flour, baking powder, baking soda, and salt then stir to combine.
  8. Add 1/3 of the flour mixture into the bowl on the stand mixer then whisk until just combined.
  9. Add the peach soda and whisk until combined.
  10. Add another 1/3 of the flour, whisk to combine, then add the buttermilk and whisk until incorporated.
  11. Add the remaining flour and stir, by hand, until just combined.
  12. Fill each cup of the muffin tin 1/3 of the way full.
  13. Add 1 teaspoon of peach compote to each partially filled cupcake liner.
  14. Top the peach compote with another 2 tablespoons of cupcake batter to sandwich the filling inside.
  15. Place the prepared cupcakes into a preheated oven and bake for about 22-25 minutes, until edges are just golden brown.
  16. Remove from oven to cool completely.
  17. To make the frosting take the remaining peach compote and puree in the blender.
  18. Add the butter to the bowl of a stand mixer and 2 cups of icing sugar. Whisk until fluffy and lightened in colour.
  19. Add peach puree and whisk. Then add the 2 remaining cups of icing sugar whisking to combine.
  20. Add vanilla and heavy cream then whisk on high for a few minutes until frosting is light and fluffy.
  21. Fill a piping bag with the desired tip then pipe icing onto the tops of each cupcake.

Enjoy

 

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