Moist Peach Cupcakes with Peach Buttercream Frosting
This easy Peach Cupcake recipe turns simple ingredients, pantry staples, and juicy peaches into something special. These fluffy cupcakes are moist, tender, and bursting with peach flavor thanks to fresh peach puree in the cake batter and the buttercream frosting. Serve these at your next family party, Sunday brunch, or whenever you want a little something special.
Servings 12
Calories 509kcal
Ingredients
Cupcakes
- 1 ⅓ cups cake flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ⅓ cup whole milk
- 3 egg whites room temperature
- 2 tablespoons sour cream
- 1 teaspoon vanilla extract
- ½ cup butter room temperature
- 1 cup sugar
Peach Puree
- 3 cups peaches peeled and sliced
- ⅔ cup sugar
- 1 teaspoon lemon zest
- 2 teaspoons lemon juice
- 2 teaspoons cornstarch
- ¼ teaspoon cardamom
- ¼ teaspoon cinnamon
- ⅛ teaspoon salt
Frosting
- 1 cup butter room temperature
- 3 cups powdered sugar
- ½ teaspoon salt
- ½ teaspoon vanilla extract
- 1/4 cup peach puree
Instructions
Peach Puree
- Combine peaches, sugar, lemon zest, lemon juice, cornstarch, cardamom cinnamon, and salt in a saucepan over medium heat. Bring to a simmer and cook, stirring occasionally, until the fruit has softened.
- Mash with a potato masher or the back of a spoon and continue to cook until the mixture has thickened, about 10 minutes. Pour into a bowl and let it cool before making the cupcakes.
Cupcakes
- Preheat oven to 350º. Line a 12-cup muffin pan with paper liners.
- Whisk together the flour, baking powder, and salt in a medium bowl. Whisk together the milk, egg whites, sour cream, and vanilla in a large measuring cup.
- In the bowl of a stand mixer, beat the butter and sugar on low until it is light and fluffy, about 5 minutes. Add the flour mixture alternating with the milk mixture. Beat on low until combined.
- Fold in all but ¼ cup of the peach puree and divide the batter between the muffin cups.
- Bake for 22-25 minutes until a toothpick comes out clean. Let cool in the pan for 5 minutes then remove them to a wire rack. Let cool completely before frosting.
Frosting
- Beat the butter until it is fluffy. Gradually add the powdered sugar, salt and vanilla and beat on low until it is creamy. It will be thick. Add ¼ cup of the reserved peach puree and stir to combine. Frost the cupcakes with an offset spatula.
Notes
- If using frozen peaches, let them thaw and drain before using.
- These will stay fresh in the refrigerator for a day or 2, after that, store in the freezer.
- Try to use ripe peaches for the best flavor.
