PEACH COBBLER CUPCAKES
Just peachy: With a crunchy crumble topping and juicy peaches, these cupcakes give you a little taste of Georgia kindness--no matter where you are.
Provided by Food Network Kitchen
Categories dessert
Time 2h20m
Yield 12 cupcakes
Number Of Ingredients 23
Steps:
- For the cupcakes: Position an oven rack in the middle of the oven and preheat the oven to 350 degrees F. Line one 12-cup standard muffin tin with cupcake liners and spray the top of the tin lightly with baking spray.
- Spread the pecans out on a baking sheet and bake until nicely toasted, 8 to 10 minutes. Allow to cool, then pulse in a food processor until finely ground. Add the flour, baking powder, baking soda and salt and pulse to combine. Set aside.
- Combine the granulated sugar and butter in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand-held electric mixer). Beat on medium-high speed until light and fluffy, about 5 minutes. Add the eggs 1 at a time, beating to incorporate after each addition. Scrape down the sides of the bowl as needed. Beat in the lemon zest. Adjust the speed to low and add the flour mixture and sour cream in alternating batches, beginning and ending with the flour.
- Divide the batter evenly in the tin, filling each cup about two-thirds full. Top each with 2 peach wedges. Bake until the edges are golden and a toothpick inserted in the center comes out clean, 22 to 24 minutes. Cool the cupcakes on a rack in the tin for 10 minutes, then remove. Cool on the rack completely.
- Combine the peach preserves and lemon juice in a small microwave-safe bowl and heat for a few seconds just to warm through. Generously brush the top of each cupcake with the preserves.
- For the pecan crumble: Combine the flour, pecans, brown sugar, butter and salt in a bowl. Spread the mixture out on a rimmed baking sheet and bake until golden, about 15 minutes, rotating the baking sheet about halfway through. Allow to cool completely, then crumble.
- For the cream topping: Combine the heavy cream, sour cream and confectioners' sugar in the bowl of a stand mixer fitted with a whisk attachment. Whip on medium-high speed until stiff peaks form, about 4 minutes.
- Top each cupcake with the cream topping and sprinkle with the pecan crumble. Serve immediately.
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
BEST PEACH CUPCAKES RECIPE
Steps:
- Preheat oven to 350 degrees and line a cupcake pan with cupcake liners
- In a large bowl, whisk together the flour, sugar, cinnamon, baking soda, and baking powder until combined
- Using another large bowl, beat on medium speed until combined the butter, egg whites, vanilla, sour cream and milk
- Fold in the dry ingredients until combined
- Fold in the diced peaches
- Scoop batter into liners filling 3/4 way full
- Bake in the oven for 21 minutes
- Allow to cool completely
- Peach Frosting
- Using a standing mixer, beat all ingredients except the peaches until combined, smooth and thick
- Fold in the peaches
- Scoop frosting into piping bag
- Frost cooled cupcakes and top with a peach slice and mint sprig
- Enjoy!
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.
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
RASPBERRY PEACH CUPCAKES
These easy cupcakes, which start with a cake mix, have an appealing combination of fresh fruit and white chocolate. The luscious lemon buttercream frosting adds a citrus tang to the sweet treats. My family loves them! -Arlene Kay Butler, Ogden, Utah
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 13
Steps:
- In a microwave, melt chips and butter; stir until smooth., In a large bowl, combine the cake mix, milk, eggs, vanilla and melted chips; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in raspberries and peaches. , Fill paper-lined muffin cups three-fourths full. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, beat the butter, confectioners' sugar and lemon juice until smooth. Frost cupcakes. Top with fruit if desired.
Nutrition Facts : Calories 267 calories, Fat 12g fat (7g saturated fat), Cholesterol 47mg cholesterol, Sodium 224mg sodium, Carbohydrate 38g carbohydrate (24g sugars, Fiber 1g fiber), Protein 3g protein.
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