Peaches & Cream Cupcakes Recipe

If you’re searching for the ultimate summer treat, you have to try these Peaches & Cream Cupcakes! Lush spiced peaches tucked inside delicate brown butter cupcakes and topped with a cloud of stabilized whipped cream—every bite is pure sunshine. These little gems are a celebration of ripe peaches and silky cream, making them perfect for picnics, showers, or just because you deserve a sweet moment.

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Ingredients You’ll Need

You don’t need any complicated ingredients to achieve cupcake bliss—just staple items and a couple of juicy peaches! Each ingredient here works hard to build flavor, moistness, and that beloved Peaches & Cream Cupcakes charm. Here’s why every component counts:

• Brown Butter (½ cup, melted): Elevates classic cupcakes with toasty, nutty richness—don’t skip this, it makes all the difference!
• Light Brown Sugar & Granulated Sugar (½ cup each): The best of both worlds: brown sugar adds caramelly notes while white sugar keeps things tender.
• Large Eggs (2, room temperature): Letting them warm up ensures your batter blends smoothly for a fluffy crumb.
• Vanilla Extract (1 teaspoon): Adds an aromatic background that ties all the flavors together, enhancing both cake and cream.
• Cake Flour (1 ½ cups): Lower protein gives your cupcakes an ultra-soft, delicate texture you’ll adore.
• Baking Powder (1 ½ teaspoons): Lifts the cupcakes for that perfectly domed, bakery-style rise.
• Ground Cinnamon (½ teaspoon in cupcakes, ½ teaspoon in peaches): A warm hint in both the cupcakes and peaches complements the fruit’s natural sweetness.
• Kosher Salt (¼ teaspoon in cupcakes, pinch in peaches): Balances sweetness and deepens every bite’s flavor.
• Milk (½ cup): Keeps the batter wonderfully moist and light.
• Peaches (2 cups, fresh or frozen): The vibrant, sweet centerpiece—slice thin for even cooking and a lovely layered look in each cupcake.
• Cornstarch (2 teaspoons): Thickens the juicy peach filling to keep cupcakes from turning soggy.
• Ground Nutmeg (¼ teaspoon): Adds a gentle warmth that deepens the peaches’ flavor profile.
• Heavy Whipping Cream (2 cups): The star of the stabilized whipped cream, giving you billowy, pipe-able swirls that hold up beautifully.
• Powdered Sugar (½ cup): Sweetens and stabilizes the whipped cream without grittiness.
• Flavorless Powdered Gelatin (2 teaspoons) & Water (2 tablespoons): The secret to whipped cream that lasts—you can swirl these cupcakes well ahead and they’ll stay picture-perfect.

Variations

One of the joys of homemade Peaches & Cream Cupcakes is how easy they are to personalize! Whether you need a gluten-free treat or want to experiment with flavors, here are some tempting twists to try:

• Berry Twist: Swap half or all the peaches for fresh strawberries, blueberries, or raspberries for a summery berries & cream spin.
• Gluten-Free Option: Substitute cake flour with a high-quality cup-for-cup gluten-free flour blend for cupcakes everyone can enjoy.
• Peachy Caramel: Drizzle homemade or store-bought caramel sauce over the finished cupcakes for a decadent, bakery-worthy finishing touch.
• Spiced Autumn Version: Add a pinch of cardamom and swap out peaches for apples or pears when summer ends—still perfectly cozy and delicious.

How to Make Peaches & Cream Cupcakes

Step 1: Prepare the Spiced Peaches

Begin by thinly slicing your peaches (feel free to peel them if you prefer) and adding them to a small pot. Stir in the brown sugar, cornstarch, cinnamon, nutmeg, and a pinch of salt. Cook over medium heat for 10-15 minutes, gently stirring, until the peaches soften and the syrup thickens to a jammy consistency. Set aside to cool completely—this sweet, spiced mixture is what gives your Peaches & Cream Cupcakes their irresistible core!

Step 2: Make the Cupcake Batter

While your peach filling cools, preheat the oven to 350°F and line a 12-cup cupcake pan with liners. Whisk together the cake flour, baking powder, cinnamon, and salt in a large bowl. In a separate bowl, combine the melted brown butter, brown sugar, granulated sugar, eggs, and vanilla. Add half the dry ingredients, then the milk, then the rest of the dry mix—stirring gently until your batter is just combined and beautifully silky.

Step 3: Bake the Cupcakes

Divide the batter evenly among the prepared cupcake liners, filling each about halfway. Bake for 18-22 minutes until the tops are lightly golden and a cake tester comes out clean. Immediately transfer the cupcakes to a wire rack and let them cool completely—patience is worth it for picture-perfect Peaches & Cream Cupcakes.

Step 4: Fill the Cupcakes

Once cool, use a cupcake corer or a small knife to remove the centers (going about two-thirds deep, but not to the bottom!). Spoon in that glorious spiced peach mixture—about 2 teaspoons per cupcake—then set the cupcakes aside for decorating.

Step 5: Make the Stabilized Whipped Cream

Sprinkle the gelatin over water in a microwave-safe bowl and let it “bloom” for a few minutes, then gently microwave just until dissolved. In your mixer, whip the cold cream, powdered sugar, and vanilla until soft peaks form. With the mixer on low, slowly pour in the cooled gelatin, then whip to stiff peaks. Your frosting will be ultra-stable and delightfully fluffy—perfect for piping gorgeous swirls!

Step 6: Decorate & Serve

Pipe a generous swirl of whipped cream onto each filled cupcake, using a large star tip for a bakery-worthy finish. Top with a slice or two of fresh peach and a dusting of cinnamon. Your Peaches & Cream Cupcakes are now ready for their close-up—and most importantly, for devouring.

How to Serve Peaches & Cream Cupcakes

Garnishes

The finishing touches make your Peaches & Cream Cupcakes absolutely irresistible! Add a thin slice of fresh peach, a sprinkle of ground cinnamon, or a sprig of mint to the top of each cupcake before serving—these simple additions add pop and color, making your treats look as delightful as they taste.

Side Dishes

If you’re enjoying these cupcakes after a summer meal, they pair beautifully with iced tea, sparkling lemonade, or a crisp glass of white wine. For a bolder dessert plate, try adding a scoop of vanilla bean ice cream or a side of fresh seasonal berries to round out the sweetness.

Creative Ways to Present

For elegant gatherings, arrange your Peaches & Cream Cupcakes on a vintage cake stand and scatter peach slices or edible flowers between them. For informal events, serve in cupcake wrappers with whimsical toothpick toppers, or let guests “decorate their own” with bowls of extra spiced peaches and cream at the table—it’s interactive and fun!

Make Ahead and Storage

Storing Leftovers

These cupcakes are best enjoyed fresh but will keep for up to 3 days in an airtight container in the fridge. Wait to add any fresh peach garnish until just before serving; if possible, let the cupcakes sit at room temperature for about an hour before enjoying so the flavors and textures really shine.

Freezing

The undecorated cupcakes freeze beautifully—just wrap them tightly and keep in a freezer bag for up to 2 months. To freeze filled and decorated cupcakes, first chill them uncovered until the cream is set, then wrap well; thaw overnight in the fridge before serving, and add any fresh garnishes last minute for best results.

Reheating

There’s no need to reheat these cupcakes since they’re served cool for that perfect Peaches & Cream vibe! If you’d like, let them come to room temperature before eating. If the cupcakes seem a bit firm from the fridge, 15 minutes on the counter will bring back the soft, fluffy texture.

FAQs

Final Thoughts

Peaches & Cream Cupcakes are pure happiness in handheld form—light, bursting with fruit, and topped with clouds of cream. If you’re ready to bake a treat that’ll make everyone around you swoon, this is your sign: treat yourself to a batch soon and share the sweet, sunny love!

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