Peaches and Cream Cupcakes

Introduction: Peaches and Cream Cupcakes

It's even better when it's with ice cream!

These cupcakes are light and sweet and will hold up to any filling.

1 1/2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 stick unsalted butter, softened
1 cup and 2 tablespoons brown sugar
1 teaspoon vanilla extract
2 eggs
1/4 cup and 2 tablespoons milk

Preheat oven to 325°F. In a medium mixing bowl, sift together flour, baking powder, and salt. In a large mixing bowl, cream butter, brown sugar, and vanilla on medium speed (my mixer is at a 5). Add eggs one at a time, mixing well after each addition. Add flour alternately with milk (flour, milk, flour, milk, flour). Batter should be light and fluffy. Using an ice cream scoop, spoon batter into a lined muffin pan. Bake for 20 minutes until golden brown.
Makes 12 cupcakes.

The peach topping will take a long time to cool down, so it's best to start on it once the cupcakes are in the oven. This recipe calls for a double boiler; I just use a metal bowl over a pot of boiling water.

3 tablespoons cornstarch
1/2 cup sugar
1 cup very hot water
1 tablespoon butter
2 tablespoons lemon juice
pinch of salt
1/2 cup crushed peaches
1/2 cup pureed peaches
(I used canned peaches, but fresh fruit is even better.)

Puree peaches in a blender or food processor. Roughly chop peaches then use a potato masher to crush them. In a separate mixing bowl, whisk cornstarch and sugar until completely combined. Pour in one cup of the hottest water from the faucet. Place bowl over pot of boiling water and stir frequently. After the mixture thickens, add lemon juice, butter, and salt and mix well. Remove from heat and add the peach puree and crushed peaches. Allow topping to cool completely before using.

You will have a lot of leftover fruit topping. Try it on pancakes. 

The secret to great whip cream is cold everything. Combine all the ingredients in a mixing bowl and keep it in the fridge until you're ready.

1 cup heavy whipping cream
1 teaspoon pure vanilla extract
1 tablespoon white sugar

Everything, including the bowl, should be very cold. Using a stand or hand mixer, whip at medium-high speed (my mixer is at a 7) until stiff peaks are formed.

To fill cupcakes: Cut a small corner off a ziploc bag, fit a large a piping tip through the hole, and fill the bag with the whip cream. Plunge the tip into the cupcake and squeeze as you pull out. 

*Once the peach glaze has cooled down, spread it on each cupcake using a butter knife. These cupcakes are best served chilled.

Recipes adapted from:

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