Peach Cupcakes With Peach Cream Cheese Frosting Recipes

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PEACHES N' CREAM CUPCAKES



Peaches n' Cream Cupcakes image

Provided by Food Network

Time 1h

Yield 12 cupcakes

Number Of Ingredients 17

1 1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
4 tablespoons butter, at room temperature
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon peach extract
3/4 cup buttermilk
1/4 cup peach puree
2 cups fresh or frozen peaches, pureed
1 tablespoon sugar
1 tablespoon cornstarch
1 pound mascarpone cheese
1 1/4 cups heavy cream
1/2 cup confectioners' sugar

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.

PEACHES AND CREAM CHEESE CUPCAKES



Peaches and Cream Cheese Cupcakes image

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

2 1/2 cups all-purpose flour
3 tsp baking powder
1/4 tsp salt
1 1/4 cups sugar
3/4 cup (1 1/2 sticks) unsalted butter at room temperature
1 tsp vanilla extract
3 large eggs
1 cup buttermilk
1 ripe peach (peeled and sliced)
juice of 1/2 lemon
4 Tbsp (1/2 stick) unsalted butter (at room temperature)
4 oz whipped cream cheese
4 to 5 cups confectioner's sugar (sifted)

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



Peach Cupcakes image

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

2 cups flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup unsalted butter ( , room temperature)
3/4 cup sugar
1/4 cup light brown sugar ( , packed )
3 eggs
1 tablespoon honey
1 1/2 teaspoons vanilla
1/2 cup buttermilk
1/2 cup sparkling water- plain or peach flavored
1 1/2 cups canned peaches (, drained and chopped)
1/4 cup unsalted butter ( , softened)
8 ounces cream cheese ( , room temperature)
4 cups powdered sugar
1/2 teaspoon peach extract (, or vanilla )
3 tablespoons sparkling water- plain or peach flavored
Peach Rings

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

QUICK CUPCAKES WITH PEACH FROSTING



Quick Cupcakes with Peach Frosting image

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

One 1-pound box confectioners' sugar
3 tablespoons milk
1/2 teaspoon pure vanilla extract
1 stick unsalted butter, softened
1 tablespoon peach preserves, or your favorite flavor
12 blueberry muffins, or your favorite muffins

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!

PEACH CUPCAKES



Peach Cupcakes image

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

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 1/4 cups granulated sugar
1/2 cup unsalted butter, at room temperature
3 eggs
1 teaspoon vanilla
2 teaspoons grated orange zest
3/4 cup milk
2 peaches or 2 nectarines, pitted and thinly sliced and cut into thirds

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.

PEACHES AND CREAM CUPCAKES



Peaches and Cream Cupcakes image

Light, peachy, and delicious.

Provided by Sue Fox Alvord

Categories     Desserts     Cakes     Cupcake Recipes

Time 1h45m

Yield 24

Number Of Ingredients 18

3 ½ cups pureed peaches
2 tablespoons white sugar
2 tablespoons cornstarch
2 tablespoons water
2 ⅔ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
2 cups white sugar
½ cup unsalted butter, at room temperature
2 large eggs
2 teaspoons vanilla extract
1 teaspoon peach extract
1 ½ cups buttermilk
½ cup pureed peaches
2 cups heavy whipping cream
2 tablespoons instant vanilla pudding mix
1 teaspoon vanilla extract

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.

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

PEACHES AND CREAM CUPCAKES



Peaches and Cream Cupcakes image

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

3 ½ cups pureed peaches
2 tablespoons white sugar
2 tablespoons cornstarch
2 tablespoons water
2 ⅔ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
2 cups white sugar
8 tablespoons unsalted butter, at room temperature
2 large eggs
2 teaspoons vanilla extract
1 teaspoon peach extract
1 ½ cups buttermilk
½ cup pureed peaches
2 cups heavy whipping cream
2 tablespoons instant vanilla pudding mix
1 teaspoon vanilla extract

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 CUPCAKES W/BROWN SUGAR FROSTING



Peach Cupcakes W/Brown Sugar Frosting image

From smitten kitchen blog. These look wonderful. The blog stated they were good without frosting as a breakfast muffin, just cut the sugar back a bit and sub wheat flour for the cake flour. Also suggested adding pecans to the batter if you like.

Provided by Candace Michelle 2

Categories     Dessert

Time 37m

Yield 28 Cupcakes

Number Of Ingredients 18

3 cups cake flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 pinch nutmeg
3/4 cup 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 buttermilk
3 large peaches, peeled, cored, and chopped smallish (I went for a 1/3-inch dice)
1 1/4 cups light brown sugar
1/4 cup cornstarch
1/2 cup powdered sugar
2 (8 ounce) packages cream cheese, at room temperature
1/2 cup unsalted butter, at room temperature
1/2 teaspoon vanilla extract

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.

Nutrition Facts : Calories 292.9, Fat 14.5, SaturatedFat 9, Cholesterol 55.2, Sodium 244.3, Carbohydrate 38.1, Fiber 0.5, Sugar 24.8, Protein 3.5

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From craving4more.com


10 BEST PEACH CREAM CHEESE DESSERT RECIPES - YUMMLY
2022-07-04 Vanilla Roasted Peaches with Honey Whipped Ricotta, Pecans & Basil KitchenAid. salt, peaches, peaches, fresh basil, ricotta cheese, brown sugar and 6 more.
From yummly.com


PEACH ANNIVERSARY CUPCAKES WITH CREAM CHEESE FROSTING
Peach Anniversary Cupcakes with Peach Cream Cheese Frosting Adapted from Joy the Baker Peach Cake Ingredients *1 (18.5-oz.) box white cake mix *1 (3-oz.) package peach jello *3 Tbsp. all-purpose flour *4 tsp. granulated sugar *3/4 cup vegetable oil *4 large eggs *1/4 cup water *1/3 cup peach preserves, such as Smucker's Simply Fruit
From sites.google.com


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