Peach Cupcakes with Dreamy Vanilla Buttercream Recipe
If you’re looking for a dessert that bursts with sunshine and feels like a warm hug, these Peach Cupcakes with Dreamy Vanilla Buttercream are exactly what you need. Each bite offers a tender, moist cupcake infused with sweet peach filling, topped with a luscious, velvety vanilla buttercream that melts in your mouth. These cupcakes perfectly capture the essence of summer in every crumb and swirl, making them an irresistible treat for any occasion.
Ingredients You’ll Need
The beauty of making Peach Cupcakes with Dreamy Vanilla Buttercream lies in the simplicity and balance of the ingredients. Each one plays a crucial role—whether it’s the fresh peaches giving a fruity brightness, the cinnamon adding warmth, or the buttercream bringing that creamy, dreamy finish. Together, they create a harmonious melody of flavors and textures that’s hard to resist.
- Peaches, 1 cup (finely diced): Fresh peaches lend natural sweetness and juicy texture to the filling.
- Water, 1 tbsp: Helps soften the peaches as they cook into a thick, luscious filling.
- Brown sugar, 1 ½ tbsp (plus ⅔ cup for cupcakes): Adds deep caramel notes and moisture to the cupcakes and filling.
- Butter, 1 tbsp + ⅔ cup (softened): Creates richness in both the cupcakes and the decadent buttercream frosting.
- Salt, a pinch + ⅛ tsp: Enhances flavors, balancing sweetness beautifully.
- Cornflour (corn starch), 1 tsp: Thickens the peach filling to a perfect consistency.
- All-purpose flour, 1 ½ cups: The foundation for soft, tender cupcakes.
- Baking powder, 1 tsp: Provides lift and ensures a light crumb.
- Cinnamon, 1 tsp: Adds a hint of warmth and spice that complements the peaches.
- Lemon juice, 1 tbsp: Brightens the flavor, balancing the sweetness.
- Milk, ¾ cup: Contributes moisture and tenderness to the cupcake batter.
- Vanilla extract, 2 tsp (1 tsp for batter, 1 tsp for buttercream): Infuses a sweet, aromatic depth of flavor.
- Egg, 1: Binds ingredients together and adds richness.
- Powdered sugar, 2 cups: Gives the buttercream its perfect, fluffy sweetness.
- Heavy whipping cream, 1 tbsp: Creamy texture boost for the buttercream royalty.
How to Make Peach Cupcakes with Dreamy Vanilla Buttercream
Step 1: Prepare the Peach Filling
Start by combining your diced peaches, water, brown sugar, butter, and a pinch of salt in a pot over medium heat. Stir gently as the butter and sugar melt, coaxing the peaches to release their natural juices and flavors. Once things start bubbling with delicious aroma, mix the cornflour with a teaspoon of water until smooth, then pour this slurry into the peach mixture. Keep stirring until the sauce thickens into a lovely, glossy filling. Set it aside to cool completely; this filling will be the juicy surprise inside your cupcakes.
Step 2: Bake the Cupcakes
Preheat your oven to 350 degrees F (180 C) and line a 12-cup muffin tray with cupcake liners. In a bowl, sift together the flour, baking powder, cinnamon, and salt to ensure an even rise and tender texture. In a separate bowl, whisk the lemon juice, milk, and vanilla extract—these wet ingredients add moisture and brightness to your batter. Cream together softened butter and brown sugar in your mixer until light and airy, then beat in the egg. Alternate adding dry ingredients and wet mixture gradually to the butter mixture, mixing until the batter is smooth and luscious. Spoon the batter evenly into the liners and bake for 15-20 minutes. You’ll know they’re done when a toothpick poked in comes out clean. Let them cool for a few minutes in the tray, then transfer to a rack to cool completely before frosting.
Step 3: Whip up the Dreamy Vanilla Buttercream
For the buttercream, beat softened butter and powdered sugar on medium speed until it transforms into a light, fluffy cloud—this usually takes about 4-5 minutes. Add vanilla extract and heavy whipping cream, then continue mixing to achieve that silky, dreamy texture that perfectly complements the peach filling. The contrast between tangy fruit and sweet, smooth buttercream is pure magic.
Step 4: Assemble the Peach Cupcakes with Dreamy Vanilla Buttercream
Grab a small knife and carefully carve out the centers of the cooled cupcakes, creating little wells for the peach filling. Fill each with your cooled peach mixture, reserving some to garnish later. Finally, pipe or dollop a generous swirl of vanilla buttercream on top, and crown each cupcake with a spoonful of the reserved filling. This layered effect not only looks gorgeous but makes every bite burst with flavor.
How to Serve Peach Cupcakes with Dreamy Vanilla Buttercream
Garnishes
To elevate the presentation, fresh peach slices or a light dusting of cinnamon on top of the buttercream work beautifully. You can also sprinkle finely chopped toasted pecans or slivered almonds for a delightful crunch that contrasts with the soft cupcake.
Side Dishes
These cupcakes pair wonderfully with a scoop of vanilla bean ice cream or a simple fruit salad made from berries and mint. A hot cup of chamomile or green tea also balances the sweet richness perfectly if you’re serving these at a cozy afternoon tea.
Creative Ways to Present
For special occasions, serve these cupcakes in charming pastel wrappers or decorate with edible flowers adorning the creamy tops. Another fun option is to turn them into a mini trifle by layering crumbled cupcakes, peach filling, and whipped cream in glass jars—the ultimate crowd-pleaser that highlights Peach Cupcakes with Dreamy Vanilla Buttercream from a whole new angle.
Make Ahead and Storage
Storing Leftovers
Once assembled, store your cupcakes in an airtight container in the refrigerator to keep the buttercream fresh and prevent the peach filling from spoiling. They can stay lovely for up to 3 days if properly refrigerated.
Freezing
If you want to enjoy these later, freeze the baked but unfrosted cupcakes wrapped individually in plastic wrap and then place them in an airtight bag or container. When ready, thaw completely and then frost with your buttercream and peach filling. This method preserves the best texture and flavor.
Reheating
Since the cupcakes contain buttery frosting and peach filling, reheating isn’t necessary and might alter the textures. Instead, allow refrigerated cupcakes to come to room temperature naturally for the best taste experience.
FAQs
Can I use canned peaches instead of fresh?
Yes, canned peaches can work in a pinch, but fresh peaches will give you a brighter, more natural flavor and better texture. If using canned, drain them well and perhaps reduce the added sugar to balance sweetness.
What if I don’t have heavy whipping cream for the buttercream?
You can substitute with whole milk or even almond milk for a lighter version, though the buttercream may be slightly less rich and creamy. Add a bit less at first and adjust for consistency as you mix.
Is it possible to make these cupcakes gluten-free?
Absolutely! Swap the all-purpose flour for a gluten-free baking blend that includes xanthan gum to help keep the structure intact. Your Peach Cupcakes with Dreamy Vanilla Buttercream will still be delicious and safe for gluten sensitivities.
Can I prepare the buttercream ahead of time?
Yes, you can make the buttercream a day in advance. Store it in an airtight container in the refrigerator and let it come to room temperature, then whip it again before frosting your cupcakes to restore fluffiness.
How do I know when the cupcakes are done baking?
Insert a toothpick or skewer into the center of a cupcake—if it comes out clean or with just a few moist crumbs, they’re ready. If batter sticks, give them a few more minutes, checking frequently to avoid overbaking.
Final Thoughts
Making Peach Cupcakes with Dreamy Vanilla Buttercream is not only a joyful baking experience but also a delicious way to celebrate the sunny sweetness of peaches. Whether it’s a special gathering or just a treat to brighten your day, these cupcakes promise to deliver smiles and satisfied taste buds. Go on, whip up a batch—you’ll be so glad you did!
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Peach Cupcakes with Dreamy Vanilla Buttercream Recipe
- Total Time: 45 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Delight in these moist Peach Cupcakes filled with a luscious homemade peach filling and topped with a dreamy, silky vanilla buttercream. Perfectly spiced with cinnamon and brightened with lemon juice, these cupcakes offer a sweet, fresh peach flavor balanced by creamy frosting, making them an irresistible treat for any occasion.
Ingredients
Peach Filling
- 1 cup peaches, finely diced
- 1 tbsp water
- 1 ½ tbsp brown sugar
- 1 tbsp butter
- 1 pinch salt
- 1 tsp cornflour (corn starch)
Cupcakes
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp cinnamon
- ⅛ tsp salt
- 1 tbsp lemon juice
- ¾ cup milk
- 1 tsp vanilla extract
- ⅔ cup butter, softened
- ⅔ cup brown sugar
- 1 egg
Vanilla Buttercream
- 2 cups powdered sugar
- ⅔ cup butter, softened
- 1 tsp vanilla extract
- 1 tbsp heavy whipping cream
Instructions
- Prepare Peach Filling: Add the diced peaches, 1 tablespoon water, brown sugar, butter, and salt to a pot. Heat over medium heat until the butter and sugar melt completely.
- Thicken the Filling: Mix the cornflour with 1 teaspoon water to form a slurry. Stir this into the cooked peaches and continuously stir until the sauce thickens. Remove from heat and allow to cool.
- Preheat Oven & Line Tray: Set the oven to 350°F (180°C) and line a 12-hole muffin tray with cupcake liners.
- Mix Dry Ingredients: Sift together the all-purpose flour, baking powder, cinnamon, and salt into a large mixing bowl.
- Mix Wet Ingredients: In a small bowl, combine lemon juice, milk, and vanilla extract; set this aside.
- Cream Butter and Sugar: Using a stand mixer fitted with a paddle attachment, beat the softened butter and brown sugar on medium speed for about 4 minutes until light and fluffy.
- Add Egg and Dry Ingredients: Incorporate the egg into the butter mixture. Then add half of the dry ingredients and mix on medium speed until combined.
- Add Wet Ingredients: Pour half of the wet ingredients into the bowl and mix to combine. Then add the remaining dry and wet ingredients and continue mixing for 2-3 minutes until the batter is smooth and well blended.
- Fill Cupcake Liners & Bake: Distribute the batter evenly into the cupcake liners and bake for 15-20 minutes, or until a skewer inserted into the center comes out clean.
- Cool Cupcakes: Let the cupcakes cool in the tray for 5 minutes before transferring them to a wire rack to cool completely.
- Make Buttercream: Combine softened butter and powdered sugar in the stand mixer bowl, beating on medium speed for 4-5 minutes until fluffy. Add vanilla extract and heavy cream, then beat for another 1-2 minutes until smooth and creamy.
- Core the Cupcakes: Use a small knife to remove the center of each cupcake, leaving the edges intact to create a small cavity for filling.
- Fill Cupcakes: Spoon the cooled peach filling into each cupcake cavity, reserving some filling for topping.
- Frost and Garnish: Pipe or dollop the vanilla buttercream on top of each cupcake. Finish by adding a spoonful of the reserved peach filling on top for a beautiful and flavorful garnish.
Notes
- Use ripe, fresh peaches for the best flavor and texture in the filling.
- Ensure butter is softened to room temperature for easy creaming with sugar.
- Do not overmix the batter to keep cupcakes tender and light.
- The peach filling can be made a day ahead and stored in the refrigerator.
- Allow cupcakes to cool completely before frosting to prevent buttercream from melting.
- These cupcakes can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 140 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1.5 g
- Protein: 3 g
- Cholesterol: 55 mg
Keywords: peach cupcakes, vanilla buttercream, fruit filled cupcakes, peach dessert, homemade cupcakes
