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


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