PEACH CUPCAKES
Peach Cupcakes embody all that is summer. Sweet and juicy peaches make these light cupcakes with peach cream cheese frosting just perfect!
Provided by Jessica Formicola
Categories Dessert
Time 1h5m
Number Of Ingredients 18
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.
Nutrition Facts : Calories 359 kcal, Carbohydrate 58 g, Protein 3 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 62 mg, Sodium 91 mg, Fiber 1 g, Sugar 46 g, ServingSize 1 serving
PEACH CUPCAKES
Make and share this Peach Cupcakes recipe from Food.com.
Provided by swirlycinnacakes
Categories Dessert
Time 38m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, mix together flour, baking powder, nutmeg and salt.
- In a large bowl, using an electric mixer, beat together sugar and butter until well combined. Add eggs, one at a time, beating well after each addition until light and fluffly. Add vanilla and orange zest, beating well. Alternately beat in flour mixture and milk, making three additions of flour mixture and two of milk, beating until smooth. Fold in peaches or nectarines.
- Scoop batter into prepared pan. Bake in preheated over for 23-28 minutes or until golden brown and tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack.
FRESH PEACH CAKE
Provided by Ina Garten
Time 1h5m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Grease a 9-inch square baking pan.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 1 cup of the sugar for 3 to 5 minutes on medium-high speed, until light and fluffy. With the mixer on low, add the eggs, one at a time, then the sour cream and vanilla, and mix until the batter is smooth. In a separate bowl, sift together the flour, baking soda, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined. In a small bowl, combine the remaining 1/2 cup sugar and the cinnamon.
- Spread half of the batter evenly in the pan. Top with half of the peaches, then sprinkle with two-thirds of the sugar mixture. Spread the remaining batter on top, arrange the remaining peaches on top, and sprinkle with the remaining sugar mixture and the pecans.
- Bake the cake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.
PEACHES N' CREAM CUPCAKES
Provided by Food Network
Time 1h
Yield 12 cupcakes
Number Of Ingredients 17
Steps:
- For the cupcakes: Preheat the oven to 350 degrees F. Place 12 liners in a cupcake pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda and salt. In a large bowl, beat the sugar and butter together using an electric mixer until it looks creamy. Beat in the egg, vanilla extract and peach extract until the mixture is smooth. Add half of the flour mixture to the butter mixture and stir until almost combined. Add the buttermilk and peach puree and stir again until almost combined. Add the rest of the flour and stir until all the ingredients are mixed in.
- Fill the cupcake liners with batter using a large ice cream scoop. Bake for 18 to 20 minutes. Cool for 10 minutes before removing from the pans. Place on a wire rack and cool completely.
- For the filling: Place small saucepan on the stovetop and put on medium heat. Put the peaches and sugar in and bring to slight boil. In a separate small bowl, mix the cornstarch and 1 tablespoon water until no lumps. Add the cornstarch mixture to the pan and keep on medium-low heat for about 1 minute. Cool completely before use. (Makes about 1 1/2 cups filling.)
- For the frosting: Put the mascarpone, cream and confectioners' sugar in a stand mixer with the paddle attachment and beat on medium speed until thick, 4 to 5 minutes. (Makes about 2 cups frosting.)
- Fill the cupcakes with the peach filling and then frost with the mascarpone frosting.
PEACH CUPCAKES
Bursting with summer sweetness, everyone will love these moist cupcakes that are truly delicious. The peach and vanilla flavors go perfectly together.
Provided by Chopnotch
Categories Dessert
Time 41m
Number Of Ingredients 15
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.
Nutrition Facts : Calories 300 kcal, Carbohydrate 50 g, Protein 3 g, Fat 20 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 72 mg, Sodium 164 mg, Fiber 1 g, Sugar 18 g, ServingSize 1 serving
More about "best peach cupcakes food"
PEACH CUPCAKES - PARSLEY AND ICING
From parsleyandicing.com
5/5 (4)Category DessertsCuisine AmericanTotal Time 43 mins
- In the bowl of an electric mixer fitted with the whisk attachment, beat the butter and salt on medium for 2-3 minutes until light and fluffy. Scrape down the sides of the bowl now and after each addition of powdered sugar. Turn mixer to low and add 1 cup of the powdered sugar until combined and smooth. Add the remaining powdered sugar.
PEACH PIE CUPCAKES RECIPE | DELICIOUS SUMMER PEACH …
From lifeloveandsugar.com
VEGAN PEACH CUPCAKES • THE CURIOUS CHICKPEA
From thecuriouschickpea.com
PEACH CUPCAKES - TASTE AND TELL
From tasteandtellblog.com
PEACH PIE CUPCAKES STUFFED WITH PEACH FILLING
From butternutbakeryblog.com
FRESH PEACH CUPCAKES - THE SWEET AND SIMPLE KITCHEN
From thesweetandsimplekitchen.com
DESSERTS | WEGMANS
From shop.wegmans.com
A PLUSHY, SPICED PEACH & CHOCOLATE CAKE - NZ HERALD
From nzherald.co.nz
CUPCAKE HEAVEN | HAYMARKET VA - FACEBOOK
From facebook.com
HAUTE CAKES PASTRY SHOP | ARTISAN CAKES FOR THE SWEETEST OF …
From hautecakespastryshop.com
HOW TO TURN OVER-RIPE BERRIES INTO A BRILLIANT LITTLE CAKE – RECIPE ...
From theguardian.com
PEACH CUPCAKES WITH CINNAMON CREAM CHEESE FROSTING - BLUE BOWL
From bluebowlrecipes.com
CUPCAKE TRUCK MENU/ROUTE | TWISTED SISTERS SUGAR SHACK
From twistedsisterscupcakes.com
BROWN BUTTER PEACH CUPCAKES - CHOCOLATE WITH GRACE
From chocolatewithgrace.com
VANILLA PEACH CUPCAKES WITH CARAMEL DRIZZLE ⋆ GROWING UP CALI
From growingupcali.com
PEACHES AND CREAM CUPCAKES - ERREN'S KITCHEN
From errenskitchen.com
PEACH CUPCAKES | BAKING RECIPES | GOODTO
From goodto.com
PEACHES & CREAM CUPCAKES RECIPE ~ BARLEY & SAGE
From barleyandsage.com
PEACH ROSE CUPCAKES - CAKED BY KATIE
From cakedbykatie.com
PEACH BELLINI CUPCAKES - SPRINKLE BAKES
From sprinklebakes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love