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 AND CREAM CUPCAKES
Peaches and Cream Cupcakes star fresh peaches baked into from scratch cupcakes that are then piled high with homemade cream cheese frosting.
Provided by Kelly Senyei
Time 42m
Number Of Ingredients 16
Steps:
- Preheat the oven to 350°F. Line 24 muffin cups with paper liners.
- In a large bowl, sift together the cake flour, baking powder, baking soda, salt and a pinch of nutmeg.
- Cream together the butter, granulated sugar and brown sugar then add in half of the eggs. Continue creaming the mixture and then add in the second half of the eggs, scraping down the bowl. Add the vanilla and then the sour cream.
- Stir the dry ingredients into the wet and then gently fold in the diced peaches.
- Scoop the batter into the prepared muffin tins and bake for 18-22 minutes until a toothpick comes out clean.
- Allow the cupcakes to cool in the muffin tins for five minutes, then transfer them to a wire rack and allow them to completely cool while you make the frosting.
- Beat together the cream cheese and softened butter until well incorporated.
- Beat in the vanilla then slowly beat in the powdered sugar until the icing is smooth in texture. Spread on cooled cupcakes and top with cubed peaches (optional).
- ★ Did you make this recipe? Don't forget to give it a star rating below!
Nutrition Facts : Calories 327 kcal, Carbohydrate 45 g, Protein 3 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 54 mg, Sodium 215 mg, Sugar 32 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.
PEACHES-AND-CREAM CUPCAKES
Provided by Food Network Kitchen
Time 2h
Yield 12 cupcakes
Number Of Ingredients 18
Steps:
- Make the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with liners. Whisk the flour, baking powder, baking soda and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs one at a time, then beat in the vanilla and almond extracts. Reduce the mixer speed to low and beat in half of the flour mixture, then the buttermilk, then the remaining flour mixture until smooth.
- Divide the batter among the prepared muffin cups, filling each about two-thirds of the way. Bake until the tops of the cupcakes are lightly browned and spring back when gently pressed, about 25 minutes. Let cool 5 minutes in the pan, then transfer to a rack to cool completely.
- Meanwhile, cook the peaches: Melt the butter in a large nonstick skillet over medium heat. Add the peaches and granulated sugar; cook, stirring occasionally, until the sugar dissolves and the peaches start softening, 2 to 3 minutes. Cover and continue to cook, stirring occasionally, until the peaches are soft but still hold their shape, about 5 more minutes. Remove from the heat and let cool completely.
- Make the frosting: Beat the butter and confectioners' sugar in a large bowl with a mixer on medium speed until smooth. Increase the speed to medium high and beat until fluffy, 2 to 3 more minutes. Add the milk and vanilla and almond extracts and beat until smooth. Transfer to a piping bag fitted with a large round tip; pipe onto the cupcakes. Refrigerate until the frosting is firm, 20 to 30 minutes. Top each cupcake with a peach wedge.
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)
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 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
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
PEACHES AND CREAM CUPCAKES
Light, peachy, and delicious.
Provided by Sue Fox Alvord
Categories Desserts Cakes Cupcake Recipes
Time 1h45m
Yield 24
Number Of Ingredients 18
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
A soft, fresh peach cupcake with a burst of jam inside, topped of with a light as air whipped cream frosting make these a truly decadent treat!
Provided by anniesnomsblog
Categories Dessert
Time 28m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350F and line a 12 hole cupcake tray.
- Place the butter and sugars into a large bowl or the bowl of your stand mixer and beat until light and fluffy, about 2 minutes on med-high speed.
- Add in the eggs and vanilla, scraping sides as necessary and mix on medium until well incorporated, about 1 minute.
- Add in the baking powder and flour and mix on low until well combined.
- Add in the peach purée and mix on low until well combined.
- Divide the batter between the liners, 3/4 full.
- Place in oven for 18-22 mins, until risen, golden and an inserted skewer into the centre comes out clean.
- Transfer to wire rack immediately. If you leave them in the tray they can get greasy and the liners will peel away from the cupcakes.
- Once cool, using a 1 and 1/2 inch piping nozzle/doughnut filling nozzle or small knife, make a small hole in the centre of each cupcakes, make sure you make the hole almost all the way through the cupcake.
- Pipe jam into each hole until level with the top, then make the frosting. Place all frosting ingredients into a large bowl and whisk on medium speed until light and fluffy, you want it just a little firmer than soft peak, so it will hold its shape when you pipe it.
- Pipe frosting onto each cupcake and garnish with half a peach slice.
- Cupcakes will keep in an airtight container, in the fridge for 2 days.
Nutrition Facts : Calories 322.8, Fat 19.6, SaturatedFat 12, Cholesterol 92.1, Sodium 101.5, Carbohydrate 33.9, Fiber 0.6, Sugar 19.4, Protein 3.5
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