How to Make Cupcakes with Peach
ℹ️ I vividly remember the first time I made these Sun-Kissed Summer Cupcakes with Peach. It was a warm, breezy afternoon, and the scent of freshly picked peaches filled the kitchen. Inspired by a spontaneous trip to a local orchard, I decided to incorporate the juicy, ripe peaches into my favorite cupcake recipe. The result was nothing short of magical—light, fluffy cupcakes bursting with the sweet, refreshing taste of summer.
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ℹ️ Baking these cupcakes has since become a cherished tradition. The combination of zesty lemon and succulent peaches perfectly captures the essence of summer, making them a hit at family picnics and beach outings. These cupcakes are more than just a treat, rather, they’re a way to celebrate the simple joys of summer and the beauty of seasonal ingredients. Whether you’re enjoying them at a sun-soaked gathering or as a delightful dessert after a long day, these cupcakes bring a little sunshine to every bite.
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ℹ️ Ingredients:
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- Zest of 1 lemon
- 1/2 cup fresh peaches, finely chopped
For the Frosting:
- 1/2 cup unsalted butter, room temperature
- 2 cups powdered sugar
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1-2 tbsp milk, as needed
- Fresh peach slices and mint leaves for garnish
ℹ️ Instructions:
Making the Cupcakes:
- Preheat your oven to 350°F (175°C). Line a cupcake tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the butter and sugar together until light and fluffy. This should take about 3-4 minutes.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Fold in the chopped peaches gently to avoid over-mixing.
- Spoon the batter into the prepared cupcake tin, filling each liner about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cupcakes from the oven and let them cool in the tin for 5 minutes. Then transfer to a wire rack to cool completely.
Making the Frosting:
- In a large bowl, beat the butter until creamy.
- Gradually add the powdered sugar, one cup at a time, beating well after each addition.
- Add the lemon juice and vanilla extract, and continue to beat until smooth and creamy.
- If the frosting is too thick, add milk a little at a time until you reach the desired consistency.
Decorating the Cupcakes:
- Once the cupcakes are completely cool, frost them using a piping bag or a spatula.
- Garnish each cupcake with fresh peach slices and a mint leaf for a fresh summer touch.
ℹ️ Baking Tips
- Enhance the peach flavor by adding a tablespoon of finely chopped peaches to the frosting.
- Experiment with different summer fruits like nectarines or mangoes for a variety of flavors.
- Store the cupcakes in an airtight container in the refrigerator for up to three days.
Enjoy the taste of summer with these Sun-Kissed Summer Cupcakes with Peach, perfect for any sunny day celebration!
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