Peach Cupcakes Buttercream (Ready-to-Print Version)
Fluffy cupcakes infused with fresh peach and topped with smooth peach purée buttercream frosting.
# What You’ll Need:
→ Cupcake Batter
01 -
1¾ cups all-purpose flour
02 -
1½ teaspoons baking powder
03 -
½ teaspoon baking soda
04 -
½ teaspoon salt
05 -
½ cup unsalted butter, softened
06 -
1 cup granulated sugar
07 -
2 large eggs
08 -
1 teaspoon vanilla extract
09 -
½ teaspoon almond extract (optional)
10 -
½ cup peach purée
11 -
½ cup buttermilk
→ Peach Purée Buttercream
12 -
1 cup unsalted butter, softened
13 -
3½ cups powdered sugar
14 -
½ teaspoon vanilla extract
15 -
½ teaspoon almond extract (optional)
16 -
¼ cup peach purée
17 -
2 tablespoons heavy whipping cream (adjust as needed)
18 -
Peach food coloring (optional, a few drops)
# Step-by-Step Guide:
01 -
Preheat the oven to 350°F and line cupcake tins with liners.
02 -
Whisk together flour, baking powder, baking soda, and salt in a mixing bowl.
03 -
Beat softened unsalted butter with granulated sugar until light and fluffy.
04 -
Incorporate eggs one at a time, then blend in vanilla and almond extracts until combined.
05 -
Gradually mix in the peach purée to the wet ingredients.
06 -
Alternately add dry ingredients and buttermilk to the wet mixture, beginning and ending with dry ingredients, mixing just until blended.
07 -
Spoon batter into liners, filling two-thirds full. Bake 18 to 22 minutes or until a toothpick emerges clean.
08 -
Remove cupcakes from oven and cool completely on wire rack before frosting.
09 -
Beat softened butter until smooth. Gradually add powdered sugar and mix thoroughly.
10 -
Blend in vanilla, almond extracts, and peach purée, beating until fluffy.
11 -
If needed, add heavy cream one tablespoon at a time to achieve piping consistency.
12 -
Incorporate a few drops of peach food coloring for a vibrant tint, mixing well.
13 -
Pipe or spread buttercream onto cooled cupcakes. Garnish with fresh peach slices or mint sprigs. Chill briefly to set if desired before serving.
# Handy Tips:
01 -
Use ripe, fragrant peaches and strain purée to remove excess moisture for optimal flavor and texture.
02 -
Avoid overmixing batter to ensure tender, fluffy cupcakes.
03 -
Adjust buttercream consistency by adding powdered sugar if too soft and cream if too stiff.
04 -
Store frosted cupcakes in an airtight container at room temperature up to three days or refrigerate up to one week.