Peaches and cream is a classic flavor combination, and when I can smell the peaches in the grocery store, it's one that calls to me. Since I love baking cupcakes, I decided to do a peaches and cream combo. I had the cake part of this down--sweet, moist, with great peach and vanilla flavor. However, the frosting took a little work because I over thought it. I hate it when I do that. First I tried to do a peach butter cream, but it was grainy and really sweet. Then I added in a little cream cheese for the tang, but it wasn't so good. So I benched it for a couple of weeks. And then it came to me...duh. How about a whipped cream because it's peaches and cream. Sometimes I just think too much. I love this cupcake, and I know I'll be making it again. Especially now that I have it all figured out!
Peaches and Cream Cupcakes Recipe
Makes about 30 cupcakes
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Notes: This cake recipe is for high altitude. If you're at a regular altitude, I suggest you use this recipe, add in 1 vanilla bean, and substitute chopped, peeled peaches for the strawberries. When I make half of this recipe, I use two full eggs instead of trying to split 3 eggs and one white. Use the frosting recipe below. If you like a lot of frosting (like what is pictured), double the frosting recipe. Personally, I think these would be perfect with less frosting.
For the peach cupcakes (high altitude):
2 1/4 cup all purpose flour
1/2 cup cake flour
2 1/4 teaspoons baking powder
1 teaspoon salt
1 cup butter, softened
2 cups + 2 tablespoons sugar
2 teaspoons vanilla extract
1 vanilla bean, split lengthwise
3 eggs + 1 white
1 cup milk
2 1/2 cups chopped peaches, skins removed
For the whipped cream frosting (any altitude):
1 cup heavy cream, chilled
2 tablespoons sugar
1 vanilla bean, split lengthwise
1 teaspoon vanilla extract
Preheat your oven to 375 degrees. Prepare two muffin pans with liners.
In a large mixing bowl, beat the butter and sugar on medium low speed until light and fluffy. Add in the eggs one at a time until incorporated. Scrape the seeds out of the vanilla bean pod and add to the bowl with the vanilla extract. Mix and scrape down the sides of the bowl. Combine the flours, baking powder, and salt in a separate bowl. In two additions, starting and ending with the flour mixture, add in the dry ingredients alternating with the milk. Once everything is mixed together, fold in your peeled, chopped peaches.
Fill each cupcake wrapper three-quarters full with batter. Bake in your preheated oven for 16-18 minutes or until a toothpick comes out clean.
To make the whipped cream frosting, whip together the cream, vanilla, sugar, and seeds scraped from the vanilla bean pod in a large bowl on medium speed until frothy. Increase the speed to high and beat until soft peaks form, about 1-3 minutes. While it’s whipping, taste it, and if you think it should be sweeter, add up to 1 tablespoon more sugar. Place it in a piping bag and keep in the refrigerator before piping onto cupcakes.
When the cupcakes have cooled completely, pipe the whipped cream frosting onto them. I think these are better with less frosting than what's pictured, so you may want to have a lighter touch when you're piping.
Cupcakes adapted from Annie's Eats
Whipped Cream Frosting barely adapted from Cook's Illustrated.
Makes about 30 cupcakes
Print this recipe
Notes: This cake recipe is for high altitude. If you're at a regular altitude, I suggest you use this recipe, add in 1 vanilla bean, and substitute chopped, peeled peaches for the strawberries. When I make half of this recipe, I use two full eggs instead of trying to split 3 eggs and one white. Use the frosting recipe below. If you like a lot of frosting (like what is pictured), double the frosting recipe. Personally, I think these would be perfect with less frosting.
For the peach cupcakes (high altitude):
2 1/4 cup all purpose flour
1/2 cup cake flour
2 1/4 teaspoons baking powder
1 teaspoon salt
1 cup butter, softened
2 cups + 2 tablespoons sugar
2 teaspoons vanilla extract
1 vanilla bean, split lengthwise
3 eggs + 1 white
1 cup milk
2 1/2 cups chopped peaches, skins removed
For the whipped cream frosting (any altitude):
1 cup heavy cream, chilled
2 tablespoons sugar
1 vanilla bean, split lengthwise
1 teaspoon vanilla extract
Preheat your oven to 375 degrees. Prepare two muffin pans with liners.
In a large mixing bowl, beat the butter and sugar on medium low speed until light and fluffy. Add in the eggs one at a time until incorporated. Scrape the seeds out of the vanilla bean pod and add to the bowl with the vanilla extract. Mix and scrape down the sides of the bowl. Combine the flours, baking powder, and salt in a separate bowl. In two additions, starting and ending with the flour mixture, add in the dry ingredients alternating with the milk. Once everything is mixed together, fold in your peeled, chopped peaches.
Fill each cupcake wrapper three-quarters full with batter. Bake in your preheated oven for 16-18 minutes or until a toothpick comes out clean.
To make the whipped cream frosting, whip together the cream, vanilla, sugar, and seeds scraped from the vanilla bean pod in a large bowl on medium speed until frothy. Increase the speed to high and beat until soft peaks form, about 1-3 minutes. While it’s whipping, taste it, and if you think it should be sweeter, add up to 1 tablespoon more sugar. Place it in a piping bag and keep in the refrigerator before piping onto cupcakes.
When the cupcakes have cooled completely, pipe the whipped cream frosting onto them. I think these are better with less frosting than what's pictured, so you may want to have a lighter touch when you're piping.
Cupcakes adapted from Annie's Eats
Whipped Cream Frosting barely adapted from Cook's Illustrated.
