Peach Cupcakes With Peach Purée Buttercream
45 min
|
intermediate
|
vegetarian
Recipe by Eunice
Introduction
These Peach Cupcakes With Peach Purée Buttercream are light, fresh and with lots of peach flavor! Every bite tastes like you are taking a bite of peach with a side of indulgence.
This mini dessert is perfect for cookouts, baby showers, summer parties or just when you want a sweet bite. The crumb is moist and tender. Be ready to make extra batches as this dessert runs out quick.
Ingredients (12 servings)
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Ingredients for the Cupcakes:
- 1¾ cups all-purpose flour all-purpose flour 0.48 lb
- 1½ tsp baking powder baking powder 0.25 oz
- ½ tsp baking soda baking soda 0.08 oz
- ½ tsp salt salt
- ½ cup unsalted butter, softened unsalted butter 4 oz
- 1 cup granulated sugar granulated sugar
- 2 large eggs large eggs 2 ct
- 1 tsp vanilla extract pure vanilla extract 1 tsp
- ½ tsp almond extract (optional, for enhanced peach flavor) almond extract 0.08 fl oz
- ½ cup peaches, puréed peaches 0.27 lb
- ½ cup buttermilk buttermilk 4 fl oz
Ingredients for the Peach Purée Buttercream:
- 1 cup unsalted butter, softened unsalted butter 8 oz
- 3½ cups powdered sugar powdered sugar 15.43 oz
- ½ tsp vanilla extract pure vanilla extract 0.5 tsp
- ½ tsp almond extract (optional) almond extract 0.08 fl oz
- ¼ cup peaches, puréed peaches 0.14 lb
- 2 Tbsp heavy whipping cream (as needed for consistency) heavy cream 1 fl oz
- peach food coloring (optional, a few drops) peach food coloring 1 null
How to Make Peach Cupcakes With Peach Purée Buttercream
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Prep and preheat
Heat the oven to 350 F and line a 12-cup muffin tin with paper liners.
Bring all cold ingredients to room temp so the batter emulsifies and bakes up plush.
Measure 3/4 cup peach purée total and divide into 1/2 cup for the batter and 1/4 cup for the buttercream.
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Thicken the buttercream purée
If your 1/4 cup purée looks watery, simmer it in a small pan over low heat to a thick applesauce texture, then cool completely and re-measure to 1/4 cup.
Do not skip cooling or the buttercream will break and you will hear my New Yorker side sigh.
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Mix the dry ingredients
Whisk together the flour, baking powder, baking soda, and salt until light and uniform.
Sifting is great here if your flour is clumpy because it keeps the crumb fine and even.
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Cream butter and sugar
Beat the softened butter with the granulated sugar on medium speed until very light and fluffy, about 3 minutes.
Scrape the bowl so no sneaky butter hides on the bottom.
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Add eggs and extracts
Beat in the eggs one at a time until fully incorporated and glossy.
Mix in the vanilla and the almond extract if using because a whisper of almond makes peach taste more peachy.
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Combine wet and dry
Whisk the 1/2 cup peach purée into the buttermilk so it blends smoothly.
Add the dry ingredients to the butter mixture in three additions, alternating with the peach-buttermilk, beginning and ending with dry, and mix just until the flour disappears.
Finish by hand with a spatula to avoid overmixing because we are baking cupcakes, not making rubber balls.
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Portion and bake
Divide the batter evenly among the liners, filling each about two thirds full.
Bake 18 to 20 minutes until the tops spring back and a toothpick has a few moist crumbs, or the center reads about 205 F.
Cool in the pan 5 minutes, then transfer to a rack to cool completely before frosting.
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Make the peach purée buttercream
Beat the softened butter on medium speed until smooth and slightly paler, about 1 minute.
Gradually beat in the powdered sugar, vanilla, and almond extract if using until fluffy and no lumps remain.
Beat in the cooled 1/4 cup thickened peach purée a spoonful at a time until silky.
Add heavy cream a teaspoon at a time until the frosting is the texture of creamy peanut butter, then add a drop or two of peach coloring if you want that sunset glow.
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Frost like you mean it
Transfer buttercream to a piping bag fitted with a large tip or use an offset spatula and crown each cupcake generously.
If the frosting looks bubbly, stir it by hand with a spatula for 20 seconds to press out air and get that pro finish.
Substitutions
- Buttermilk -> Greek yogurt + milk
- Use 1/4 cup Greek yogurt whisked with 1/4 cup whole milk for the same tang and tenderness without losing moisture.
- Fresh peaches -> frozen or canned peaches
- Thaw frozen peaches and drain well or use canned peaches in juice drained, then purée and cook down to a thick consistency so the color and flavor stay bright without watering down batter or frosting.
- Almond extract -> Amaretto or peach schnapps
- Swap in 1 teaspoon Amaretto or peach schnapps for an adults-only vibe that deepens stone fruit notes and keeps the aroma lush and warm.
Tips
- Concentrate the peach
- Cooking the buttercream portion of the purée to a thicker consistency locks in flavor and prevents a split or slack frosting.
- Room temp is non-negotiable
- Butter, eggs, and buttermilk at room temp emulsify fast which traps air and gives you that tender bakery crumb.
- Do not overmix the batter
- Once the flour is in, mix just until combined and finish by folding so gluten stays chill and the cupcakes bake soft, not tough.
- Even rise strategy
- Fill liners with a scoop for consistency, tap the pan once to pop big air pockets, and rotate the pan at 12 minutes if your oven has hot spots.
- Buttercream texture check
- Aim for frosting that holds soft peaks and spreads like creamy peanut butter because anything looser will slump on warm days.
- Make ahead like a pro
- Bake cupcakes a day ahead, wrap when cool, and keep at room temp, then refrigerate buttercream up to 3 days and bring to room temp and re-whip before piping.
Nutrition Facts *
| Energy | 552 | kcal |
|---|---|---|
| Protein | 6 | g |
| Total Fat | 25 | g |
| Carbohydrates | 77 | g |
| Dietary Fiber | 0 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My buttercream curdled after adding the purée, what now?
- Warm the bowl with a hair dryer or warm towel while beating on low until it comes back together, then keep mixing until smooth and add a spoon of powdered sugar if it still looks loose.
- Why are my cupcakes dense instead of fluffy?
- Overmixing knocks out air and overdevelops gluten, so mix just until combined and make sure your baking powder and soda are fresh and your butter was properly creamed.
- The cupcakes sank in the middle, what caused it?
- Underbaking or opening the oven early can collapse the structure, so bake until the tops spring back and wait until the 15 minute mark before checking.
- Can I use freeze-dried peaches for more flavor?
- Yes, grind 2 to 3 tablespoons into powder and beat it into the buttercream which boosts peach flavor and color without extra moisture.
- How do I store these cupcakes?
- Keep frosted cupcakes in an airtight container at cool room temp for 1 day or refrigerate up to 3 days and bring to room temp before serving so the buttercream softens.
- Can I double the recipe for a party?
- Yes, scale everything exactly and bake in two pans on separate racks, switching positions halfway through for even heat.
Serving Suggestions
Serve these with a quick garnish on top of finely diced fresh peach and a pinch of flaky salt which brings up the sweetness and adds a little attitude.
If you want to show off, fill the cupcakes with a spoon of peach jam before frosting and finish with toasted sliced almonds for crunch and a bakery window look.
More pairings:
Reviews
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Amy Nelson: Made them for my daughter's birthday party, big success!
: That's great to hear, Amy—glad everyone enjoyed them! 🎉
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Latisha: Everybody kept asking where I bought them 😍 huge hit.
: That’s so nice to hear, Latisha—thanks for sharing!
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Mary, Brisbane AU: Unfortunately, it's a no for me. Followed the instructions carefully on two tries, but the result was dense.
: Sorry these turned out dense for you, Mary; for a lighter crumb, try making sure the butter is fully softened and creaming it with the sugar until very fluffy before adding the eggs.
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erica, Peoria IL: Pro tip: make sure cupcakes are totally cool before frosting or it slides (ask me how I know :lol:) — round 2: PERFECT.
: Glad to hear round two worked out, Erica! Cooling the cupcakes completely definitely makes frosting easier.
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Caroline, Louisville KY: added a drop of food coloring and it made the frosting so peachy pink 💖 very cute for a birthday party
: That sounds adorable, Caroline—great idea to bump up the color for a festive touch!
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Nina: I did the mango purée swap—so tropical!!
: Happy to hear you enjoyed the mango twist, Nina!
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Tara, Archdale VA: Peach flavor a bit light… Still tasty tho.
: Thanks for sharing, Tara; for a stronger peach flavor, you can try swirling a little extra peach purée into the batter before baking.
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Shann: SUMMER in a cupcake 🍑☀️ fluffy, fruity, delicious
: Glad you enjoyed the summery flavors, Shann!
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