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Peach Cupcake Recipe

These Peach Cupcakes are soft, moist, sweetened with fresh peaches, and topped with a decadent brown butter maple frosting.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 22 minutes
Total Time 1 hour
Servings 15 servings
Calories 324kcal
Cost $7

Ingredients

  • cup all-purpose flour spooned and leveled
  • ¾ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • 1 tsp cinnamon
  • ½ cup unsalted butter at room temperature
  • 1 cup granulated sugar
  • 2 eggs
  • tsp vanilla extract
  • ½ cup plain greek yogurt at room temperature (sub sour cream)
  • ½ cup whole milk at room temperature
  • ¾ cup finely diced peaches about 2 peaches. extra diced peaches for topping (optional)

Maple Frosting

  • ½ cup unsalted butter browned
  • cups powdered sugar
  • ½ tsp vanilla extract
  • ¼ cup maple syrup
  • 2-4 tbsp milk

Instructions

brown the butter

  • make the brown butter: In a large pot or dutch oven, brown the butter on the stovetop over medium heat. Watch closely and stir the entire time, until the butter starts to foam on the top. The butter should turn golden brown 5-8 minutes after starting and you will see brown flecks on the bottom.
    Remove from the heat and pour into a heat-safe bowl. Transfer to the fridge and let it get back to the consistency of room temperature butter.

make the cupcakes

  • Preheat your oven to 350° F. Line a cupcake tin with liners and set aside.
  • In a medium-sized bowl, whisk together your flour, baking powder, baking soda, salt, and cinnamon. Set aside.
  • In a large bowl, beat the butter using an electric mixer for 1-2 minutes, until smooth. Add the sugar and beat until incorporated. Add the eggs and vanilla, mixing again until incorporated. Then mix in the yogurt. To this mixture, add the dry ingredients and mix until just combined. Slowly pour in your milk while the mixer is on low speed. Once the milk is incorporated, fold in the chunks of peaches.
  • Fill your cupcake liners between ½ and ⅔ of the way full, and then bake in the oven for 19-22 minutes, until a toothpick inserted comes out clean. Allow the cupcakes to cool completely before frosting

make the frosting

  • In a large bowl, beat the butter with an electric mixer for 1-2 minutes until smooth. Add in the powdered sugar, vanilla, maple syrup, and 2 tbsp of milk. Mix until everything is smooth. If it's too thick, add in ½ tbsp of milk at a time until you reach the desired consistency for your frosting.
    You can either pipe your frosting on using a piping bag and tip, or use an icing knife to spread on top.

Notes

  • Don't overmix your batter!! This is a super important step in the baking process. In order to achieve light & moist peach cupcakes, you want to have air bubbles in your batter. These expand in the oven during the baking process, giving you that light texture. If you overmix your batter, you are essentially getting rid of the air bubbles.
  • Best practice to avoid over-mixing: use room temperature ingredients, use low speed on your mixer, and stop mixing just as all the ingredients come together.
  • Use fresh peaches- find some fresh peaches in your grocery store or local farmer's market. See my tips on how to ripen and peel peaches easily!
  • Use room temperature ingredients- anything that is refrigerated should be at room temperature when making this recipe. It helps all the ingredients combine evenly!
  • Measure your flour correctly- Make sure to spoon and level your flour. don't scoop or pack the flour into the measuring cup! This will give you too much flour and a dense cupcake.
  • Don't overfill your cupcake liners- Fill these just over halfway full to make sure they don't overflow when baking.

Nutrition

Calories: 324kcal | Carbohydrates: 50g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 98mg | Potassium: 80mg | Fiber: 1g | Sugar: 38g | Vitamin A: 420IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg