Peach Cupcakes With Peach Cream Cheese Frosting Recipe 435

PEACH CUPCAKES

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.

PEACH CUPCAKES WITH PEACH CREAM CHEESE FROSTING RECIPE - (4.3/5)

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.

QUICK CUPCAKES WITH PEACH FROSTING

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 'N CREAM CUPCAKES RECIPE - (4.4/5)

Steps:

• FRESH PEACH PUREE & FILLING: Mix everything together and sit out on the counter, uncovered for 20 minutes. Reserve 1 cup for the cupcake filling. Place the rest in the blender and blend until smooth. This will be used in the frosting. FRESH PEACH CUPCAKES: Preheat oven to 350°F. Line cupcake pan with liners. In a medium bowl, whisk together the flour, baking powder, baking soda, salt and sugar. In a large bowl, whisk together the peach puree, vegetable oil, egg, and vanilla extract. In three parts, add the flour mixture and stir until just combined. Add the vinegar and mix until incorporated. DO NOT OVER MIX. Fill cupcake liners ⅔ full with batter. Bake for 17 to 19 minutes or until a toothpick comes out clean. Cool in pan for 2 to 3 minutes then remove to a wire rack to cool completely. PEACHES N' CREAM FROSTING: In the bowl of your stand mixer with the paddle attachment, cream the butter & cream cheese until smooth. Add the strained peach puree and beat until combined. Mix in the powdered sugar until smooth. Add the salt and the vanilla extract. Add a drop of Harvest Peach food coloring gel to tint slightly orange. Beat on medium-high speed until incorporated. Switch to the whisk attachment and whip until doubles in size. Stop as soon as it doubles or it will collapse. If the mixture is very soft, chill for 20 minutes before frosting. ASSEMBLY: Core the center out of each cupcake. Fill with diced peaches. Using a Wilton 1M tip, pipe swirls of frosting onto each cupcake. Top with pink sugar pearls.

PEACHES AND CREAM CUPCAKES

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.

PEACHES AND CREAM CUPCAKES

Steps:

• Combine peaches and sugar for filling in a medium saucepan over medium heat; bring to a slight boil.
• Meanwhile, mix cornstarch and water in a separate bowl until smooth and no lumps remain. Add to the peach mixture, reduce heat to medium-low, and cook until thick and bubbly, about 1 minute. Remove from the heat and allow to cool completely.
• 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 for cupcakes together in a medium bowl.
• Beat sugar and butter together in a large bowl with an electric mixer until creamy. Add eggs, vanilla extract, and peach extract; beat until smooth. Add 1/2 of the flour mixture; stir until combined. Add buttermilk and 1/2 cup pureed peaches; stir until almost fully combined. Stir in remaining flour until incorporated. Fill the prepared muffin cups 2/3 full with batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 20 minutes.
• Cool on a wire rack for 10 minutes. Remove from the pans and let cool completely, about 25 minutes.
• Meanwhile, beat cream, pudding mix, and vanilla for frosting with a wire whip attachment until firm peaks form.
• Remove a bit of each cupcake using a cupcake corer. Fill with cooled peach filling and frost with frosting. Serve immediately or refrigerate until serving.

PEACH CUPCAKES W/BROWN SUGAR FROSTING

Steps:

• For Cupcakes:.
• Preheat the oven to 350°F Line 28 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 buttermilk. Stir in the dry ingredients and fold in the peach chunks.
• 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. Cool the cupcakes for five minutes in the tin, then turn them out onto a wire rack to cool completely.
• For Frosting:.
• In a small bowl, whisk together the brown sugar, cornstarch and powdered sugar. In a large bowl, beat the cream cheese and butter until fluffy. Add the sugar-cornstarch mixture and vanilla, beat until frosting is smooth and light. Chill the bowl in the refrigerator until it thickens back up a bit, about 30 minutes, then spread or dollop on cooled cupcakes.