Description
Sweet, fluffy cupcakes bursting with peach flavor, reminiscent of the classic Peach Bellini cocktail.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened to room temperature
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup buttermilk
- 1 cup fresh or canned peaches, pureed
- 1 cup unsalted butter, softened (for frosting)
- 4 cups powdered sugar
- 3 tablespoons peach puree
- 1 teaspoon vanilla extract
- 2 tablespoons cream or milk (as needed for consistency)
- Fresh peach slices or candied cherries (optional garnish)
- Edible glitter (optional garnish)
Instructions
- Preheat your oven to 350°F (175°C) and line your muffin tin with paper liners.
- Cream together the softened butter and granulated sugar using a hand mixer on medium speed until light and fluffy.
- Add the eggs, one at a time, mixing until well combined.
- Stir in the vanilla extract and peach puree until blended.
- Combine the flour, baking powder, and baking soda in a separate bowl. Gradually add this dry mixture to your wet ingredients, alternating with the buttermilk.
- Spoon the batter into the prepared muffin liners, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- Blend the softened butter for the frosting until creamy, then gradually add the powdered sugar and peach puree.
- Frost the cooled cupcakes with the peach frosting and garnish if desired.
Notes
For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, substitute with plant-based butter and dairy-free milk.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 25g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg