Peach Cupcakes Buttercream

These peach cupcakes filled with fresh peach purée offer a delightful way to savor summer all year long. Their tender crumb and the luscious peach purée buttercream create a harmonious bite that feels both light and indulgent. Whenever I make these, they remind me of warm afternoons with friends, laughter spilling around and the simple joy of homemade treats.

I started baking these during a particularly bountiful peach season and now theyve become my goto for summer celebrations. The burst of real peach in every bite never fails to impress my guests.

Ingredients

• Allpurpose flour: for a tender, balanced crumb choose unbleached if possible for better texture
• Baking powder and baking soda: to ensure the cupcakes rise nicely and have a light, fluffy structure
• Salt: to enhance the sweetness and flavor of the peaches
• Unsalted butter: softened for creaming quality butter makes a noticeable difference in richness
• Granulated sugar: to sweeten but also help with the cakes crumb
• Eggs: help bind and add moisture use large, fresh eggs
• Vanilla extract: adds depth and warmth to the batter
• Almond extract: optional but it brings a nuanced, nutty note that pairs wonderfully with peaches
• Fresh peaches puréed: ripe and fragrant for true peach intensity
• Buttermilk: adds slight tang and moistness a key to tender cupcakes
• For the buttercream: unsalted butter powdered sugar for sweetness and structure fresh peach purée to carry the fruit flavor vanilla and optional almond extract and heavy cream to adjust frosting texture Adding a few drops of peach food coloring can make frosting look irresistible

Instructions

Prepare the Cupcake Batter:

Preheat the oven to 350 degrees Fahrenheit and line muffin tins with cupcake liners Prepare all ingredients at room temperature for easier mixing Whisk together the flour baking powder baking soda and salt in a separate bowl until evenly combined This ensures the leavening agents are well distributed for uniform rising In another larger bowl cream the softened butter with sugar until the mixture is light and fluffy This step traps air that helps build a tender crumb in the final cupcake Add the eggs one at a time beating well after each addition to fully incorporate them Mix in vanilla and almond extracts until just combined to avoid overmixing Stir in the peach purée gradually Then alternating between the dry ingredients and buttermilk add them in three parts beginning and ending with the flour mixture Mix gently until just combined to avoid toughening the batter

Bake the Cupcakes:

Spoon batter evenly into the prepared liners filling them about two thirds full to allow room for rising Bake in the preheated oven for approximately 18 to 22 minutes or until a toothpick inserted into the center comes out clean Avoid opening the oven too soon as it can cause collapse Remove cupcakes and cool completely on a wire rack before frosting to prevent melting or sliding of buttercream

Make the Peach Purée Buttercream:

Using a stand mixer or hand mixer beat the softened butter on medium speed until creamy and smooth Gradually add powdered sugar beating well after each addition to achieve a fluffy texture Add vanilla and almond extracts if using then mix in the peach purée until fully incorporated and light Adjust the consistency by adding heavy cream a little at a time until frosting is smooth enough to pipe yet firm enough to hold shape If desired add a few drops of peach colored food coloring for a pretty pastel hue

Decorate and Serve:

Pipe or spread the buttercream over cooled cupcakes using your favorite tip for presentation Top with fresh peach slices or a small mint sprig for visual and flavor contrast Chill briefly if needed to help set the frosting before serving at room temperature for best flavor

Peach purée is my absolute favorite here it feels like bottling summer sunshine. I often recall how these cupcakes have been the star of backyard BBQs, their sweet aroma drawing kids and adults alike. It is that kind of dessert that makes you pause and savor the moment.

Storage Tips

Keep frosted cupcakes in an airtight container at room temperature for up to three days to preserve softness Refrigerate if you want to extend storage to a week but bring cupcakes to room temperature before serving for optimal flavor and texture If freezing freeze unfrosted cupcakes in a single layer on a tray then transfer to a freezer bag for up to two months Defrost completely before frosting

Ingredient Substitutions

Greek yogurt can replace buttermilk one for one to provide similar moisture and tang with a richer texture Lemon zest substitutes almond extract adding fresh brightness that pairs beautifully with peach Mango purée swaps for peach purée if you want a tropical twist just be aware it changes flavor and color significantly

Serving Suggestions

Serve these cupcakes alongside a refreshing iced tea or a sparkling Prosecco for an elegant summer dessert Add some candied almond slivers or crystallized ginger on top for a tasty crunch You can also pair with fresh fruit salads featuring honey and citrus to complement the peachy notes

These peach cupcakes are a simple elegant way to enjoy fresh peach flavor any time of year. Share them warm with friends and savor the small moments.

Your Recipe Questions Answered

→ Why are my cupcakes not rising evenly?

Uneven rising often comes from uneven batter distribution or expired leavening agents. Be sure to measure ingredients accurately and fill cupcake liners consistently.

→ How can I fix curdled buttercream?

Warm the bowl gently over simmering water and whisk steadily until smooth again, then re-whip for a creamy consistency.

→ Can this be doubled easily?

Yes, just mix ingredients thoroughly and bake in batches if needed to accommodate your oven's size.

→ How to reduce the sweetness in buttercream?

Try using slightly salted butter, reducing powdered sugar slightly, or adding extra peach purée or a little lemon juice for balance.

→ What substitutes work for buttermilk?

Greek yogurt is a great alternative, providing similar tanginess and moist texture in the cupcakes.