Peach Cupcakes With Peach Cream Cheese Frosting Recipes

PEACH CUPCAKES

Steps:

• Preheat the oven to 350°F and line the cupcake tins with liners.
• Mix flour, salt, and baking powder in a bowl and set it aside.
• Take another large measuring bowl and mix peach puree, vanilla extract, and buttermilk in it and then set aside.
• Now beat granulated sugar and butter in another mixing bowl using an electric mixer for 2 minutes, and then add eggs one at a time and mix well. After that, add pulverized peaches and mix.
• Mix the flour mixture and the peach puree mixture into the pulverized peach mixture in three alternating batches. Mix until just combined.
• Scoop the batter into the cupcake tins and bake for about 21 to 24 minutes until golden brown.
• Let the cupcakes cool in the tins for at least 10 minutes. After 10 minutes, remove cupcakes from the tins and place them on the cooling rack.

PEACH CUPCAKES

Steps:

• Preheat oven to 350°F.
• Sift together the flour, baking powder and baking soda. Set aside.
• In a separate large mixing bowl or mixing bowl of a stand mixer fitted with the paddle attachment, beat the butter for 1-2 minutes until creamy and pale.
• Add the sugars and continue to beat until fully combined. Beat in the eggs, one at a time. Lastly, add the honey and vanilla, blend until smooth.
• Alternate adding the buttermilk, flour mixture and seltzer water until all ingredients are just combined. Do not over mix! Over mixing can make the cupcakes tough.
• Place cupcake liners in cupcake tin. Fill each wrapper 1/3 way. Spoon 1 heaping tablespoon of the peaches on top of batter followed by an additional dollop of cake batter to cover
• Bake for 18-20 minutes, or until the tops gently bounce back when touched and are slightly browned. Cool completely.

PEACHES AND CREAM CHEESE CUPCAKES

Steps:

• Set the oven to 350F
• Whisk together the flour, baking powder and salt. Set aside.
• Cream together the butter and sugar until fluffy. Beat in the eggs and vanilla.
• Add the dry ingredients alternately with the buttermilk, beginning and ending with the dry. Stir just enough to combine everything, but don't over beat.
• Scoop the batter into cupcake liners and bake for about 20 minutes, until the cupcakes are risen and springy. A toothpick should come out clean.
• Let cool before frosting.
• To make the frosting, puree the peach and lemon juice in a small food processor.
• Cream together the butter and cream cheese, and then add about 1/2 cup of the peach puree, and the sugar, one cup at a time. Add enough sugar to bring the frosting to a spreadable consistency. (You may not need all of it)

QUICK CUPCAKES WITH PEACH FROSTING

Steps:

• Combine the sugar, milk, vanilla and butter in the bowl of a stand mixer fitted with a paddle (or a large bowl if using a hand mixer). Beat until smooth, scraping down the sides of the bowl as needed.
• Swirl in the preserves using a spatula to make pretty streaks.
• Frost the muffins and watch them turn into cupcakes!

PEACH CUPCAKES WITH PEACH CREAM CHEESE FROSTING RECIPE - (4.3/5)

Steps:

• Preheat oven to 350°F. Line cupcake tins with liners. Mix together flour, baking powder, and salt. Set aside. In a large measuring cup or bowl, mix together buttermilk, peach puree and vanilla extract. Set aside until needed. Using an electric mixer, beat butter and granulated sugar in a mixing bowl until pale, about 2 minutes. Add eggs one at a time, mixing well after each addition. Mix in pulverized peaches. Mix in flour mixture in three batches, alternating with two batches of buttermilk mixture. Mix until just combined, scraping down bowl as needed. (I like to mix the last bit by hand using a spatula to make sure I get all the stuff at the bottom.) Scoop batter into cupcake tins. Bake until golden brown and a toothpick inserted into center of cake comes out clean, about 21 to 24 minutes. Allow cupcakes to cool in tins for 10 minutes, and then remove cupcakes and place them on a cooling rack. Peach Cream Cheese Frosting: Makes enough to frost 24 cupcakes In a large mixing bowl, mix butter until it is softened and uniform. Add cream cheese and beat together until it is uniform. Add vanilla extract and mix. Add pulverized peaches and mix. Add 3 cups of sugar to the mixture and mix. Add more sugar if necessary. Mix again until mixture is creamy and spreadable. Add more sugar if necessary, otherwise prepare to frost cake.

PEACHES AND CREAM CUPCAKES

Steps:

• Combine pureed peaches and sugar for filling in a medium saucepan over medium heat. Bring to a slight boil.
• Mix cornstarch and water together in a separate bowl until there are no lumps. Stir mixture into the pan. Reduce heat to medium-low and cook until thick and bubbly, about 1 minute. Let filling cool completely.
• While filling cools, preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
• Whisk flour, baking powder, baking soda, and salt together in a medium bowl for cupcakes.
• Beat sugar and butter together in a large bowl using an electric mixer until creamy. Beat in eggs, vanilla extract, and peach extract until smooth. Add 1/2 of the flour mixture and stir until combined. Add buttermilk and 1/2 cup pureed peaches; stir until almost combined. Add remaining flour mixture and stir until all ingredients are mixed in.
• Spoon batter into the prepared muffin cups, filling each 2/3 full.
• Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes. Cool in the tins for 10 minutes. Transfer to a wire rack and let cool, about 20 minutes.
• Remove a bit of the center of each cupcake using a cupcake corer; fill with cooled peach filling.
• Beat whipping cream, pudding mix, and vanilla extract for frosting together using a wire whisk attachment until firm peaks form. Frost cooled cupcakes.

PEACH CUPCAKE WITH PEACH CREAM CHEESE

Steps:

• 1. Turn oven on to 350 degrees. Line your cupcake pan with liners. Take 5 of the peaches and slice them. Set aside
• 2. Frosting: Take last of the Peaches and Peel off the skin. Then chop and put in blender to make puree for frosting. Put in refrigerator until needed.
• 3. In a large bowl beat cream cheese until fluffy. Add vanilla extract. Mix in Peach puree until well blended. Add powdered sugar a little at a time until it is smooth and at frosting consistency. Add one or two drops of pink food coloring to add a little pink to frosting. Refrigerate for 30 mins.
• 4. Cupcakes: In large bowl mix cake mix as directed except substitute some of the water with peach juice(like 1/4 cup). Mix well. Then add the Peach jello and mix well. Pour mix 3/4 full. Then Bake for 12-13 mins. Let cool.
• 5. Frost cupcakes and top with slice peaches.