Peach Melba Cupcakes
Indulge in the delightful taste of Peach Melba Cupcakes, where sweet peaches meet creamy vanilla and a hint of tangy raspberry. These moist cupcakes are perfect for any occasion, offering a burst of summer flavors that will leave your guests craving more. Easy to make and visually stunning, they are sure to be a hit at your next gathering!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Makes approximately 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups cake flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ cup unsalted butter (softened)
- 2 large eggs (room temperature)
- ½ cup peach puree (fresh or canned)
- 1 cup fresh peaches (diced)
- 1 tsp pure vanilla extract
- ½ cup heavy cream
- ¼ cup raspberry jam
Instructions
- Preheat oven to 350°F (175°C) and line cupcake pan with paper liners.
- In a mixing bowl, cream together softened butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition; fold in peach puree.
- In another bowl, whisk together cake flour and baking powder; gradually mix into wet ingredients until just combined.
- Gently fold in diced fresh peaches.
- Divide batter into cupcake liners and bake for 18-20 minutes or until a toothpick comes out clean.
- While cupcakes cool, whip heavy cream with raspberry jam until soft peaks form for frosting.
Nutrition
- Serving Size: 1 cupcake (60g)
- Calories: 215
- Sugar: 15g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Substitute fresh peaches with canned ones if necessary. For a twist, try adding almond extract or using different berries in the frosting. Store cupcakes in an airtight container for up to three days.