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Peaches and Cream Cupcakes

A soft, fresh peach cupcake with a burst of jam inside, topped of with a light as air whipped cream frosting make these a truly decadent treat!
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 12

Ingredients

  • For the cupcakes:
  • 1 stick (113g) unsalted butter/marg
  • 1/2 cup (100g) caster sugar
  • 1/4 cup (50g) light brown sugar
  • 2 eggs
  • 1/2 tsp vanilla extract
  • 2 tsp baking powder
  • 1 1/2 cups (210g) plain flour
  • Pinch of salt, ONLY if you're using unsalted butter
  • 3/4 cup (180g) fresh peach purée; this was 3 peaches for me*
  • 1/4 cup (80g) peach jam/conserve; it depends how big you make the holes in the cupcakes as to how much you need., May be less than 1/4 cup
  • For the frosting:
  • 1 1/2 cups (360ml) double cream
  • 1 tsp vanilla extract
  • 1/4 cup (30g) icing sugar
  • 1/2 fresh peach, cut into 6 slices and then halved for garnish, optional

Instructions

  • Preheat oven to 180C/350F and line a 12 hole cupcake tray.
  • Place the butter and sugars into a large bowl or the bowl of your stand mixer and beat until light and fluffy, about 2 minutes on med-high speed.
  • Add in the eggs and vanilla, scraping sides as necessary and mix on medium until well incorporated, about 1 minute.
  • Add in the baking powder, flour and salt, if using, and mix on low until well combined.
  • Add in the peach purée and mix on low until well combined.
  • Divide the batter between the liners, 3/4 full.
  • Place in oven for 18-22 mins, until risen, golden and an inserted skewer into the centre comes out clean.
  • Transfer to wire rack immediately. If you leave them in the tray they can get greasy and the liners will peel away from the cupcakes.
  • Once cool, using a 1 and 1/2 inch piping nozzle/doughnut filling nozzle or small knife, make a small hole in the centre of each cupcakes, make sure you make the hole almost all the way through the cupcake.
  • Pipe jam into each hole until level with the top, then make the frosting. Place all frosting ingredients into a large bowl and whisk on medium speed until light and fluffy, you want it just a little firmer than soft peak, so it will hold its shape when you pipe it.
  • Pipe frosting onto each cupcake and garnish with half a peach slice.
  • Cupcakes will keep in an airtight container, in the fridge for 2 days.

Notes

*I placed my peaches in warm water for 5-10 minutes to soften the skin, then peeled and de-stoned them before blitzing with a hand blender.
**I use this site and this site to convert my measurements from cups to grams. Recipe by Annie of Annie's Noms