Peaches and cream cupcakes

Lynnda Cloutier


substitute peach jam for the filling and for peach purée in the frosting if fresh peaches are unavailable. Makes 24 cupcakes.Source unknown


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one recipe white cake, recipe follows
one recipe peach frosting, divided recipe follows
1 cup vanilla frosting, recipe follows
fresh ripe peach slices

How to Make Peaches and cream cupcakes


  • 1prepare white cake as directed.
    Insert the end of a wooden spoon or dowel into the center of each cooled cupcakes to make a hole. Fill a zip top plastic freezer bag with about 1 1/2 cups peach frosting. Use scissors or kitchen shears to step about 1/4 inch from one corner of bag. Insert bag into the whole of 1 cup cake. Squeeze gently till filling comes to the top of the cupcake. Repeat with remaining cupcakes.
  • 2Fold 1 cup vanilla frosting into remaining peach frosting, stirring gently until marbled. Frost each cupcake with marble frosting. Top each with one peach slice just before serving.
  • 3White cake

    1/2 cup butter, softened
    1 cup shortening
    2 cups sugar
    four large eggs
    2 3/4 cup soft wheat flour, or all purpose flour
    2 teaspoons baking powder
    1/2 teaspoons salt
    1 cup buttermilk
    1/2 teaspoons vanilla extract
    1 1/2 teaspoons almond extract
    paper baking cups
    vegetable cooking spray

    preheat oven to 350°. Beat butter and shortening at medium speed with mixer until creamy. Gradually add sugar, beating well. Add eggs, one at a time, beating until blended after each addition. Mix flour, baking powder, and salt. Add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in extracts.
    Place paper baking cups into two muffin pans, 12 cups each and coat with cooking spray. Spoon batter into cups, filling two thirds full.
    Bake at 350° for 12 to 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire rack 10 minutes. Remove from pans to wire racks, and cool completely.
    Note: vanilla bean cake variation: substitute 1 to 2 tablespoons vanilla bean paste for the vanilla and almond extracts.
  • 4Vanilla frosting
    1/2 cup butter, softened
    3 to 4 tablespoons whipping cream
    1 teaspoon clear vanilla extract
    1/8 teaspoons salt
    one package powdered sugar, 16 ounces

    Beat the first four ingredients at medium speed with electric mixer until creamy.
    Gradually add powdered sugar, beating at low speed until blended. Beat at high speed two minutes or till creamy.
    For vanilla Bean frosting, substitute 1 teaspoon vanilla bean paste for the vanilla extract. Makes 3 cups
    peach frosting:
    two large ripe peaches, peeled and chopped, about 1 cup
    3/4 cup butter, softened
    5 cups powdered sugar
    1/8 teaspoon salt

    process peaches in a blender or food processor until.. Purée should measure about 1/2 cup.
    Beat butter and peach purée at medium speed with electric mixer until creamy. Gradually add powdered sugar and salt, beating at low speed until blended. Beat at high speed to minutes or until creamy.

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About Peaches and cream cupcakes

Course/Dish: Cakes, Fruit Desserts

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