Peach cupcakes with cream cheese frosting

6 servings
15 min
20 min
Very Easy


Number of serving: 6

Peach Cupcakes:

3 cups cake flour

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

Pinch of nutmeg

3/4 cup (1 1/2 sticks or 6 ounces) unsalted butter, at room temperature

3/4 cup granulated sugar

3/4 cup light brown sugar, packed

2 large eggs, lightly beaten

1 teaspoon vanilla extract

1 1/2 cups (12 ounces) sour cream (or buttermilk or yogurt)

5 small peaches, peeled, cored, and chopped smallish (about 1/3-inch dice) (or 3 larger peaches)

2 small peaches, peeled, cored, and pureed

Cream Cheese Frosting:

5 oz of cream cheese, at room temp

1/2 cup of butter

1 teaspoon of vanilla extract

2 cups of powdered sugar


  • Preheat the oven to 350°F. Line 25 muffin cups with paper liners. Sift together the flour, baking powder, baking soda, salt and nutmeg and set aside.
  • Cream the butter and sugars together, beating until fluffy. Add the eggs, one at a time, scraping down the sides and bottom of the bowl between each addition, and then the vanilla.
  • Gently mix in the sour cream. Stir in the dry ingredients and fold in the peach chunks. Puree 2 peaches in a foodprocessor and stir into batter as well.
  • Divide the batter evenly among the prepared cupcake liners. Bake for 18 to 22 minutes, or until a tester inserted into the center of cupcakes comes out clean and tops are golden brown.
  • Cool the cupcakes for five minutes in the tin, then turn them out onto a wire rack to cool completely.
  • Mix butter and cream cheese on medium-high in the bowl of an electric mixture. Switching to low speed, add powdered sugar one cup at a time.
  • Beat in vanilla extract until it is smooth and has reached desired consistency.


Peach Cupcakes with Cream Cheese Frosting, photo 1Peach Cupcakes with Cream Cheese Frosting, photo 2Peach Cupcakes with Cream Cheese Frosting, photo 3


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