Home · Recipes · Cupcakes & Muffins · Cupcakes & Muffins · Peaches and Cream Cupcakes Peaches and Cream Cupcakes Author: Maryanne CabreraPublished: Aug 16, 2013Updated: Aug 9, 2021 View Recipe5 ReviewsThis post may contain affiliate links. Read our disclosure policy. Peaches and cream cupcakes topped with peach cream cheese frosting. Garnish with fresh peaches for a pop of color! Is there anything more summer-y than biting into a juicy,sweet peach? With stone fruits in season, peaches are on sale. I’m a sucker for sales at the market, so naturally I bought lots and lots of peaches. I bought more than I could possibly eat this week. I would totally love to puree the fruit and make myself delicious peach bellinis. Too bad, I’m out of sparkling wine. Next best option, peaches and cream cupcakes! These pretty little things are similar to my blueberry-blackberry cupcakes and strawberry cupcakes. I used freeze-dried peaches to help enhance the peach flavor while naturally giving the cupcakes and frosting a little peachy tint in color. Unlike the two mentioned cupcakes, these cupcakes have a little something extra inside. I have grown into the habit of digging a little hole in the middle of the cupcake and filling it with frosting. Peaches with fresh whipped cream is such a simple and satisfying dessert. There are so many variations on this combination: grilled peaches with vanilla ice cream, peach pie with whipped cream, peach milk shake. So why not make it into a cupcake? Peaches and Cream Cupcakes No ratings yet Peaches and cream cupcakes topped with peach cream cheese frosting. Garnish with fresh peaches for a pop of color! Yield: 18 cupcakes Prep Time: 20 minutes minutesCook Time: 20 minutes minutesTotal Time: 40 minutes minutes Servings: 18 Print Recipe Pin Recipe Rate Recipe IngredientsCupcakes:▢ 1 ⅔ cup all-purpose flour▢ ½ Tbsp baking powder▢ 1 teaspoon baking soda▢ ½ teaspoon kosher salt▢ 4 Tbsp ground freeze dried peaches *▢ ½ cup unsalted butter softened, room temp▢ ¾ cup granulated sugar▢ 2 large eggs room temp▢ ½ cup heavy cream room temp▢ 5 oz peach pureePeach Cream Cheese Frosting:▢ ½ cup unsalted butter room temp▢ 4 oz cream cheese room temp▢ 4 Tbsp ground freeze dried peaches *▢ 3 Tbsp peach puree▢ 2½ cup confectioners' sugar sifted▢ pinch kosher salt Instructions Cupcakes:Preheat oven to 350°F. Line muffin tin with paper liners. Set aside.In a medium bowl, whisk together flour, baking powder, baking soda, salt, and ground freeze-dried peaches.* Set aside.In the bowl of a stand mixer fitted with a paddle attachment, beat together butter and granulated sugar until smooth. Add eggs one at a time and mix until combined. In a small bowl, mix together cream and peach puree.Add about 1/3 of flour mixture into the creamed butter. Mix at low-medium speed. Add 1/2 of cream mixture. Continue to mix until almost combined. Add another 1/3 of flour mixture followed by the rest of the cream puree mixture. End with the last 1/3 of flour mixture. Continue to mix until batter is smooth and there are no longer any dry streaks of flour left.Divide between prepared muffin tins. Bake for 20-22 minutes until cake is done and a toothpick inserted in center of cake comes out clean. Let cool in tin for a couple of minutes before unmolding. Let cool to room temperature on wire rack before frosting.Peach Cream Cheese Frosting:In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and cream cheese until smooth. Sift together ground freeze dried peaches and confectioners' sugar. With the mixer on low speed, add sifted ingredients. Once all in, beat at medium speed until frosting is smooth. Transfer frosting to a piping bag fitted with a large star tip. Make little holes in center of cupcakes, if desired, and fill with frosting. Pipe over hole. Decorate with a peach slice. Notes*Note: Use a spice grinder or food processor to grind freeze-dried peaches into a powder NutritionCalories: 297kcal | Carbohydrates: 41g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 56mg | Sodium: 218mg | Potassium: 148mg | Fiber: 1g | Sugar: 30g | Vitamin A: 480IU | Vitamin C: 81mg | Calcium: 56mg | Iron: 2mg Author: Maryanne Cabrera Course: DessertCuisine: American Did you make this recipe?Show us on Instagram! Tag @littleepicurean and hashtag #littleepicurean.