Quick Cupcakes With Peach Frosting Recipes

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

Steps:

• Preheat the oven to 350°F and line the cupcake tins with liners.
• Mix flour, salt, and baking powder in a bowl and set it aside.
• Take another large measuring bowl and mix peach puree, vanilla extract, and buttermilk in it and then set aside.
• Now beat granulated sugar and butter in another mixing bowl using an electric mixer for 2 minutes, and then add eggs one at a time and mix well. After that, add pulverized peaches and mix.
• Mix the flour mixture and the peach puree mixture into the pulverized peach mixture in three alternating batches. Mix until just combined.
• Scoop the batter into the cupcake tins and bake for about 21 to 24 minutes until golden brown.
• Let the cupcakes cool in the tins for at least 10 minutes. After 10 minutes, remove cupcakes from the tins and place them on the cooling rack.

WORKING BLUE CUPCAKES: GINGER CUPCAKES WITH PEACH FILLING AND BLUEBERRY FROSTING

Steps:

• For the cupcakes: Preheat the oven to 325 degrees F. Line standard cupcake pans with 36 standard cupcake liners.
• Sift the flour, baking powder, and salt into a medium bowl. Set the bowl aside. In the bowl of an electric stand mixer, cream the sugar and margarine with the whisk attachment, about 5 minutes. Scrape down the sides and bottom of the bowl. In a small bowl or cup, combine the water and egg replacer and stir to dissolve the egg replacer. Add the egg replacer to the sugar and mix until combined. Scrape the bottom of the bowl. Add the ginger juice and mix until combined. In a small bowl, combine the soy milk and vanilla and set aside. Turn the mixer speed to low and slowly add the dry ingredients and the soy milk, alternating between the 2, ending with the soy milk. Fold in the minced ginger by hand into the batter.
• Fill the cupcake liners 3/4 full with batter and bake until a toothpick inserted into each cupcake comes out clean, 19 minutes. Cool the cupcakes completely.
• For the filling: In a medium, heavy-bottomed saucepan, stir together the puree and sugar. Heat on medium-high heat until the mixture begins to bubble around the edges. In a small bowl, mix the water or brandy and cornstarch into a slurry. Slowly add the cornstarch mixture to the puree while whisking. Cook for 2 more minutes while stirring. Let cool completely. Put the cooled peach filling into a piping bag and cut 1/2 inch off the tip.
• For the frosting: In the bowl of a stand mixer, whip the shortening and margarine until completely combined. Scrape the bottom of the bowl to ensure that all the ingredients are mixed thoroughly. Add the blueberry puree and vanilla and mix until incorporated. Scrape the bottom of the bowl. On low speed, slowly add the sugar a little at a time. Add the blueberry juice and mix to combine. Scrape the bottom of the bowl and mix on medium-high speed until all the ingredients are combined and the frosting is fluffy, about 2 minutes. Put the frosting into a pastry bag and cut 1/2 inch off the tip.
• To assemble: With a plastic drinking straw or a small paring knife, make holes in the center of each cupcake. Squeeze the peach filling into the center of each cupcake until filled but not overflowing, about 1 tablespoon per cupcake. Pipe a dollop of blueberry frosting onto each cupcake. Garnish with a few fresh blueberries, if using.

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.

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.

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.

RASPBERRY PEACH CUPCAKES

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.

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.