Sweet, decadent and packed full of flavor, these peach cupcakes are an easy dessert recipe, perfect for a summer party. Topped with a brown sugar buttercream that is sweet and soft.
Hi Friends! What is your favorite dessert? It’s a little hard for me to pick just one, but if I had to…there is something about a good cupcake. So many flavors can be packed into one little cake and they can be decorated so beautifully. They are like little presents, sweet presents that you are always happy to accept.
Cupcakes have been on my mind lately. Mostly because I was craving them, but also because I wanted to make a cupcake with some summer produce. I have really been into the summer flavors lately, seriously check out these Lemon Lavender Madeleine Cookies. My first idea was to make a pineapple cupcake topped with pineapple flowers – have you seen these!? Gorgeous!
Well, long story short. It didn’t work out. The cupcakes were dense and since I don’t own a mandolin, I couldn’t slice the pineapple thin enough to dry them properly. So after a day in the kitchen, I ended up with flour everywhere and a bunch of dense cupcakes and unevenly dried pineapple slices. Sigh, it happens. Not all experiences in the kitchen go smoothly. I decided to shelve that idea for now. Pineapple flowers, I will be back for you.
So after the pineapple disaster, I was looking for a new flavor idea. While walking through the produce section I saw peaches! Peaches are so summer and they pair well with many other flavors.
I was back in the kitchen and this time, it was like a dream. You know those perfect baking experiences? Everything comes out they way it is suppose to and tastes amazing. Yea, it was like that!
These cupcakes have a mixture of chopped peaches and raspberry in a sweet cake with a hint of cinnamon. Topped with a smooth and creamy brown sugar buttercream frosting.
Okay, now the cupcake craving is back! Excuse me as I go make another batch.
What is your favorite summer flavors? Let me know in the comments!
Raspberry Peach Cupcakes with Brown Sugar Buttercream Frosting
Ingredients
For the Cupcakes
- 2 cups all purpose flour
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 3 teaspoons cinnamon
- 1/2 cup butter, softened
- 1 cup sugar
- 2 large eggs, seperated
- 1 teaspoon vanilla extract
- 1 cup milk
- 1/8 teaspoon cream of tar tar
- 1 cup chopped peaches
- 3/4 cup coarsely chopped raspberries
For the Frosting
- 1 cup butter, softened
- 3/4 cup brown sugar
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 7 teaspoons heavy cream
Instructions
For the Cupcakes
- Preheat the oven to 350 degrees. Line cupcake pans with liners.
- In a medium bowl, sift the flour, baking powder, cinnamon, and salt and set aside.
- In a large bowl, beat the butter until creamy using an electric mixer. Gradually add the sugar and beat until light and fluffy.
- Add the egg yolks, one at a time beating after each addition. Add the vanilla extract and beat until combined.
- With the mixer on low, alternately add the flour mixture and milk, beating well in between.
- In a small bowl, beat the egg whites until foamy. Add the cream of tartar and continue beating until stiff peaks.
- Add about half of the eggs whites and fold into the batter until combined. Fold in the remaining egg whites.
- Fold in the peaches and raspberries until evenly combined.
- Using a 1/4 cup, pour batter into prepared cupcake pan to about 3/4 full.
- Bake for 25-30 minutes or until a toothpick inserted center of cake comes out clean.
- Allow to cool before frosting.
For the Frosting
- In a large bowl, beat the butter and brown sugar until fluffy.
- Gradually add the powdered sugar and beat until combined.
- Add the vanilla and heavy cream and beat until smooth.
- Transfer the frosting into the pipping bag equipted with a frosting tip (I used Wilton extra large tip 1M) and pipe the frosting onto the cooled cupcake. If you do not have a pipping bag you can spread the frosting on with a butter knife.
