PEACHES AND CREAM CHEESE CUPCAKES
Peaches and Cream Cheese Cupcakes ~ this recipe makes the most perfect, pillowy yellow cupcakes topped with a light fresh peach cream cheese frosting.
Provided by Sue Moran
Categories Dessert
Number Of Ingredients 13
Steps:
- Set the oven to 350F
- Whisk together the flour, baking powder and salt. Set aside.
- Cream together the butter and sugar until fluffy. Beat in the eggs and vanilla.
- Add the dry ingredients alternately with the buttermilk, beginning and ending with the dry. Stir just enough to combine everything, but don't over beat.
- Scoop the batter into cupcake liners and bake for about 20 minutes, until the cupcakes are risen and springy. A toothpick should come out clean.
- Let cool before frosting.
- To make the frosting, puree the peach and lemon juice in a small food processor.
- Cream together the butter and cream cheese, and then add about 1/2 cup of the peach puree, and the sugar, one cup at a time. Add enough sugar to bring the frosting to a spreadable consistency. (You may not need all of it)
PEACH CUPCAKES WITH PEACH CREAM CHEESE FROSTING RECIPE - (4.3/5)
Provided by kayjayjohnson
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F. Line cupcake tins with liners. Mix together flour, baking powder, and salt. Set aside. In a large measuring cup or bowl, mix together buttermilk, peach puree and vanilla extract. Set aside until needed. Using an electric mixer, beat butter and granulated sugar in a mixing bowl until pale, about 2 minutes. Add eggs one at a time, mixing well after each addition. Mix in pulverized peaches. Mix in flour mixture in three batches, alternating with two batches of buttermilk mixture. Mix until just combined, scraping down bowl as needed. (I like to mix the last bit by hand using a spatula to make sure I get all the stuff at the bottom.) Scoop batter into cupcake tins. Bake until golden brown and a toothpick inserted into center of cake comes out clean, about 21 to 24 minutes. Allow cupcakes to cool in tins for 10 minutes, and then remove cupcakes and place them on a cooling rack. Peach Cream Cheese Frosting: Makes enough to frost 24 cupcakes In a large mixing bowl, mix butter until it is softened and uniform. Add cream cheese and beat together until it is uniform. Add vanilla extract and mix. Add pulverized peaches and mix. Add 3 cups of sugar to the mixture and mix. Add more sugar if necessary. Mix again until mixture is creamy and spreadable. Add more sugar if necessary, otherwise prepare to frost cake.
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
PEACHES 'N CREAM CHEESECAKE CUPCAKES
Provided by Food Network
Categories dessert
Time 1h15m
Yield 18 to 20 cupcakes
Number Of Ingredients 12
Steps:
- For the topping: Combine 1 cup peaches, mango juice, sugar and cornstarch in a medium saucepan. Cook and stir over medium heat until mixture bubbles and thickens. Cool for 10 minutes, then add the remaining 1 cup peaches. Set aside.
- For the cheesecake: Preheat oven to 300 degrees F.
- Combine all cheesecake ingredients in a mixing bowl and beat on medium speed with electric mixer until smooth. Place paper baking cups into muffin tins and fill cups 2/3 full with cheesecake batter. Bake for 40 minutes.
- For the filling: Mix sour cream filling ingredients in a small mixing bowl using a spoon. When the cupcakes sink in the middle, place a scant tablespoon of sour cream mixture in the middle of each one. Place back into the oven for 5 more minutes. Remove from oven and cool.
- When cool, spoon about 1 1/2 to 2 tablespoons of Peach Mango topping over the top of the sour cream filling on each cupcake and refrigerate.
QUICK CUPCAKES WITH PEACH FROSTING
This frosting is super easy to whip together for last minute cupcakes and other treats. Use your favorite jam or preserves to customize.
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 2 cups frosting
Number Of Ingredients 6
Steps:
- Combine the sugar, milk, vanilla and butter in the bowl of a stand mixer fitted with a paddle (or a large bowl if using a hand mixer). Beat until smooth, scraping down the sides of the bowl as needed.
- Swirl in the preserves using a spatula to make pretty streaks.
- Frost the muffins and watch them turn into cupcakes!
PEACHES AND CREAM CUPCAKES
Light, peachy, and delicious. Refrigeration is a must.
Provided by Sue Fox Alvord
Categories Desserts Cakes Cupcake Recipes
Time 1h35m
Yield 24
Number Of Ingredients 18
Steps:
- Combine pureed peaches and sugar for filling in a medium saucepan over medium heat. Bring to a slight boil.
- Mix cornstarch and water together in a separate bowl until there are no lumps. Stir mixture into the pan. Reduce heat to medium-low and cook until thick and bubbly, about 1 minute. Let filling cool completely.
- While filling cools, preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
- Whisk flour, baking powder, baking soda, and salt together in a medium bowl for cupcakes.
- Beat sugar and butter together in a large bowl using an electric mixer until creamy. Beat in eggs, vanilla extract, and peach extract until smooth. Add 1/2 of the flour mixture and stir until combined. Add buttermilk and 1/2 cup pureed peaches; stir until almost combined. Add remaining flour mixture and stir until all ingredients are mixed in.
- Spoon batter into the prepared muffin cups, filling each 2/3 full.
- Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes. Cool in the tins for 10 minutes. Transfer to a wire rack and let cool, about 20 minutes.
- Remove a bit of the center of each cupcake using a cupcake corer; fill with cooled peach filling.
- Beat whipping cream, pudding mix, and vanilla extract for frosting together using a wire whisk attachment until firm peaks form. Frost cooled cupcakes.
Nutrition Facts : Calories 247.4 calories, Carbohydrate 32.7 g, Cholesterol 53.5 mg, Fat 11.9 g, Fiber 0.4 g, Protein 2.9 g, SaturatedFat 7.2 g, Sodium 169.3 mg, Sugar 20.8 g
PEACH AND CREAM CHEESE TORTE
This family favorite is too good to keep to ourselves.
Provided by SUE_ZIGGY
Categories Desserts Pies Fruit Pie Recipes Peach Pie Recipes
Time 1h
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- To make the crust, mix butter, 1/3 cup sugar, flour, pecans and 1/2 teaspoon vanilla extract in a bowl. Press into the bottom of a 10-inch pie plate.
- Bake the crust in preheated oven for 5 minutes. Remove and allow to cool.
- Meanwhile, beat the cream cheese, egg, almond extract, 1/4 cup sugar, and 1/2 teaspoon vanilla extract in a bowl until smooth. Gently fold the peach slices into the cream cheese mixture. Spread the filling over the cooled crust. Sprinkle the cinnamon over the top.
- Bake in preheated oven for 10 minutes. Reduce heat to 325 degrees F (165 degrees C) and continue to cook for 20 to 25 minutes more.
Nutrition Facts : Calories 422 calories, Carbohydrate 37.4 g, Cholesterol 84.6 mg, Fat 29.2 g, Fiber 2.6 g, Protein 5.8 g, SaturatedFat 14.3 g, Sodium 177.6 mg, Sugar 25.4 g
PEACH CAKE WITH CREAM CHEESE FROSTING
Make and share this Peach Cake With Cream Cheese Frosting recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h35m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- The cake--center oven rack and preheat oven to 375°; grease and flour a 10-inch tube pan.
- In the bowl of a mixer, combine the eggs, sugar, and oil; mix on medium speed until just blended.
- In another bowl, dry whisk the flour, salt, baking soda, and cinnamon together.
- Add to the egg mixture and beat until just combined; the batter will be sticky.
- With a spatula or wooden spoon, fold in the peaches and nuts.
- Pour the batter into the prepared cake pan and bake for 50 minutes, or until cake tests done.
- Let the cake cool for 10 minutes in the pan, then unmold onto a cake rack; let cool completely.
- The frosting--with the mixer on medium speed, beat the cream cheese, butter, and vanilla extract until smooth.
- Gradually add the powdered sugar and ginger; beat until smooth.
- Apply the frosting to the cooled cake.
- Cut into thick slices and serve.
Nutrition Facts : Calories 620.6, Fat 31.2, SaturatedFat 8.1, Cholesterol 85, Sodium 316.5, Carbohydrate 82, Fiber 1.3, Sugar 61.6, Protein 5.5
WONDERFUL CREAM CHEESE PEACH COFFEE CAKE
I have served this wonderful buttery peach coffeecake on so many different occasions, and always get so many compliments. It's not your average everyday coffeecake...it's filled with a heavenly-tasting cream cheese-peach filling, topped off with a brown sugar/cinnamon topping...to die for!
Provided by Kittencalrecipezazz
Categories Breads
Time 1h10m
Yield 1 13x9 inch cake
Number Of Ingredients 15
Steps:
- Set oven to 350 degrees.
- Grease a 13 x 9-inch pan.
- In a bowl, combine flour, sugar and salt.
- Cut in the Crisco shortening with a pastry knife until crumbly; reserve 1 cup of the mixture for the topping.
- Add in baking powder, eggs and vanilla to the remaining crumb mixture.
- Beat on medium speed of an electric mixer for 2 minutes, or until smooth.
- Spread evenly into prepared pan.
- Bake for 20-25 minutes.
- For the filling and topping: beat the cream cheese on medium speed until smooth and creamy.
- Gradually add in the sweetened condensed milk, lemon juice and cinnamon; beat until smooth.
- Fold in peaches; spread evenly over cake.
- To the reserved crumb mixture, add in nuts, brown sugar and cinnamon; mix well, and sprinkle over filling.
- Bake for 30-35 minutes longer, or until set.
- Serve warm.
- Delicious!
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