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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


  • 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


  1. Preheat oven to 180C/350F and line a 12 hole cupcake tray.
  2. 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.
  3. Add in the eggs and vanilla, scraping sides as necessary and mix on medium until well incorporated, about 1 minute.
  4. Add in the baking powder, flour and salt, if using, and mix on low until well combined.
  5. Add in the peach purée and mix on low until well combined.
  6. Divide the batter between the liners, 3/4 full.
  7. Place in oven for 18-22 mins, until risen, golden and an inserted skewer into the centre comes out clean.
  8. 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.
  9. 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.
  10. 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.
  11. Pipe frosting onto each cupcake and garnish with half a peach slice.
  12. Cupcakes will keep in an airtight container, in the fridge for 2 days.

Recipe 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