Peaches N Cream Cupcakes Recipes

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 'N CREAM CHEESECAKE CUPCAKES

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

Steps:

• 1. Preheat oven to 350°F. Line 24 muffin cups with paper liners.
• 2. In a large bowl, sift together the cake flour, baking powder, baking soda, salt and a pinch of nutmeg.
• 3. 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.
• 4. Stir the dry ingredients into the wet and then gently fold in the diced peaches.
• 5. Scoop the batter into the prepared muffin tins and bake for 18-22 minutes until a toothpick comes out clean.
• 6. 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.
• 7. Beat together the cream cheese and softened butter until well incorporated.
• 8. 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 diced peaches (optional).

PEACHES AND CREAM CUPCAKES

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.

PEACHES N CREAM CHEESECAKE CUPCAKES

Steps:

• 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.
• Cheesecake: Preheat oven to 300 degrees.
• 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.
• 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

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.