Peach Cupcakes

With peaches in season these peach cupcakes are perfect way to celebrate it. These cupcakes are so delicious and fresh. They have a super soft vanilla cupcake, with a smooth and delicious vanilla buttercream, that has lots of vanilla bean in it, and is topped with the most delicious peach compote that has been combined with tiny cubes of fresh peaches.

These peach cupcakes take inspiration from the classic dessert peaches and cream. Peaches and cream is a classic combo and it reminds me of my parents sweet neighbours in the US, as they served us this dessert the first time I tried it. These cupcakes are full of flavor and are perfect for spring and summer.

For more cupcake recipes, try Banana and Dulce de Leche Cupcakes, Chocolate Fudge Cupcakes and Tiramisu Cupcakes.

WHY THIS RECIPE WORKS

• Peach compote: This compote is so delicious and full. There is fresh peaches mixed together with a blended peach compote, making it extra delicious.
• Vanilla Cupcake: This vanilla cupcake is so easy to make and is so soft!
• Vanilla Buttercream: These cupcakes are topped with a super smooth vanilla buttercream that lots of beautiful vanilla beans specks all throughout the buttercream.

INGREDIENTS

These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.

• Butter: Take it out of the fridge 1-2 hours before baking (depending how warm your kitchen is).
• Eggs: Take them out of the fridge 1-2 hours before baking (depending how warm your kitchen is).
• Buttermilk: Buttermilk makes for a softer and more tender cupcake. Measure out the buttermilk and let it come to room temperature 1-2 hours before baking (depending how warm your kitchen is).
• Vanilla paste: Vanilla paste can be found in many different supermarkets. Vanilla paste is great cheaper alternative to using a whole vanilla bean. It has a more intense flavor compared to vanilla extract + it has all the beautiful vanilla bean speaks.
• Peaches: Use ripe peaches to get the most amount of flavor.

See recipe card for quantities.

STEP BY STEP INSTRUCTIONS - VANILLA CUPCAKES

The full recipe is down below in the recipe card.

Preheat the oven at 160ºC conventional oven and line a cupcake tray with 12 cupcake liners.

Sift together the all-purpose flour, baking powder and salt and set it aside. Mix together the buttermilk, vanilla extract, and vanilla bean and set it aside.

In a mixing bowl, using the paddle attachment add the butter, flavor neutral oil and sugar and mix it on high speed for 1-2 min.

Add the eggs one at a time into the mixture and mix it in until combined.

Scrape down the sides of the bowl. Continue by alternating between adding ⅓ of the flour mixture and ½ of the milk mixture, ending on the flour mixture. Mixing in each addition until just combined.

Using a rubber spatula, give the batter a gentle fold to make sure all of the ingredients has been combined.

Divide the cake batter into the 12 cupcake liners and bake them for 20-23 min or until a cake tester comes out clean.

Let the cakes cool on a cooling rack. After 5 min, gently remove the cupcakes from the cupcake tin and let them cool down completely.

STEP BY STEP INSTRUCTIONS - PEACH COMPOTE

While the cupcakes bake, make the peach compote.

In a pot heat up sliced up peaches, granulated sugar, lemon juice and vanilla paste. Once it starts bubbling, take it down to a low/medium heat and let it simmer for 10 min. While it cooks, give the peaches a stir once in a while. When 8 min of the 10 min has passed, add the corn starch and stir it in. Continue stirring until the last 2 min has passed.

With an immersion blender, blend the compote until smooth. Pour the compote into a flat surfaced bowl, so it can cool down faster, and place it in the fridge, to reach a room temperature. Takes about 30 min. Meanwhile chop the extra peaches into tiny cubes. Once the compote is room temperature, fold together the chopped fresh peaches with the peach compote. Set it aside and make the vanilla buttercream.

STEP BY STEP INSTRUCTIONS - VANILLA BUTTERCREAM

Once both the cupcakes and compote has cooled down make the buttercream.

Sift the powdered sugar.

In your stand mixer, use the paddle attachment, start by creaming the butter for 2 min on medium speed. Scrape down the sides of the bowl and mix 1 min more.

On low speed, add the sifted powdered sugar in 3 portion, mix in the powdered sugar at low speed, until each addition is fully incorporated. Add the vanilla bean paste and vanilla extract and mix it in. Scrape down the sides of the bowl, and mix for 2 min on low/medium speed.

Take the bowl off the stand mixer and with a rubber spatula or wooden spoon, beat it well by hand to make sure to remove the air bubbles in the buttercream.

Transfer the buttercream to a piping back with star piping tip, e.g. Wilton 2D.

STEP BY STEP INSTRUCTIONS - ASSEMBLING

TIP: If you are not serving the cupcakes on the day, then I recommend not adding the peach compote to the cupcake until you are ready to enjoy them.

Pipe the buttercream on the cupcakes, creating a small concave with the buttercream. In the middle of the buttercream fill it with the peach compote.

Serve it on the day, but it can also last well for a few days on the kitchen counter, in an airtight container.

EXPERT BAKING TIPS

• Use a kitchen scale: My default setting for my recipes is grams as it is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
• Don't over mix your batter: I always use a spatula, after everything has mixed together, and give it one final gently fold together, to make sure everything in the bottom of the mixing bowl has been mixed into the batter.
• Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attracts less heat which means they bake more gently which results in a softer cake. If you use a e.g. a black baking pan it'll attract a lot more heat, which will then give a darker crust, that results in a dryer cake.

DECORATING THE CUPCAKES

I use a Wilton 2D piping tip placed inside a piping large piping bag. If you don't have that specific piping tip you can use any other you'd wish to use.

If you are not serving the cupcakes on the day, then I recommend not adding the peach compote to the cupcake until you are ready to enjoy them.

STORAGE

Store the peach cupcakes in an airtight container at room temperature. It's best enjoyed within 1-2 days.

Other Cupcake Recipes To Try

Make sure to tag me on Instagram @juliemarieeats and leave me a review below if you made this cake. I hope you loved it! To get more ideas by following me on Pinterest.

PEACHES AND CREAM CUPCAKES

A soft vanilla cupcake, with a delicious vanilla buttercream and peach compote.

5 fra 2 stemmer

Print Recipe Pin Recipe

Prep Time 30 mins

Cook Time 23 mins

Course Dessert

Servings 12

Equipment

• cupcake baking pan

Ingredients

 

MetricUS Customary

 

1x2x3x

VANILLA CUPCAKE

• 200 g all-purpose flour
• 1 + ¼ teaspoon baking powder
• ½ teaspoon salt
• 150 g buttermilk room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon vanilla bean paste
• 70 g butter room temperature
• 30 g flavour neutral oil e.g. canola oil
• 210 g granulated sugar
• 2 large eggs room temperature

PEACH COMPOTE

• 100 g peaches + 100 g cut into tiny cubes
• 50 g granulated sugar
• 2 teaspoon vanilla bean paste
• 20 g lemon juice
• 1 teaspoon corn starch

VANILLA BUTTERCREAM

• 330 g powdered sugar
• 200 g butter cool room temperature
• 1 teaspoon vanilla bean paste
• 1-2 tablespoon vanilla extract

Instructions

 

VANILLA CUPCAKES

• Preheat the oven at 160ºC conventional oven and line a cupcake tray with 12 cupcake liners.
• Sift together the all-purpose flour, baking powder and salt and set it aside. Mix together the buttermilk, vanilla extract, and vanilla bean and set it aside.
  200 g all-purpose flour, 1 + ¼ teaspoon baking powder, ½ teaspoon salt, 150 g buttermilk, 1 teaspoon vanilla extract, 1 teaspoon vanilla bean paste
• In a mixing bowl, using the paddle attachment add the butter, flavor neutral oil and sugar and mix it on high speed for 1-2 min.
  70 g butter, 30 g flavour neutral oil, 210 g granulated sugar
• Add the eggs one at a time into the mixture and mix it in until combined.
  2 large eggs
• Scrape down the sides of the bowl. Continue by alternating between adding ⅓ of the flour mixture and ½ of the milk mixture, ending on the flour mixture. Mixing in each addition until just combined.
• Using a rubber spatula, give the batter a gentle fold to make sure all of the ingredients has been combined.
• Divide the cake batter into the 12 cupcake liners and bake them for 20-23 min or until a cake tester comes out clean.
• Let the cakes cool on a cooling rack. After 5 min, gently remove the cupcakes from the cupcake tin and let them cool down completely.

PEACH COMPOTE

• While the cupcakes bake, make the peach compote.
• In a pot heat up sliced up peaches, granulated sugar, lemon juice and vanilla paste. Once it starts bubbling, take it down to a low/medium heat and let it simmer for 10 min. While it cooks, give the peaches a stir once in a while. When 8 min of the 10 min has passed, add the corn starch and stir it in. Continue stirring until the last 2 min has passed.
  100 g peaches, 50 g granulated sugar, 2 teaspoon vanilla bean paste, 20 g lemon juice, 1 teaspoon corn starch
• With an immersion blender, blend the compote until smooth. Pour the compote into a flat surfaced bowl, so it can cool down faster, and place it in the fridge, to reach a room temperature. Takes about 30 min. Meanwhile chop the extra peaches into tiny cubes. Once the compote is room temperature, fold together the chopped fresh peaches with the peach compote. Set it aside and make the vanilla buttercream.

VANILLA BUTTERCREAM

• Once both the cupcakes and compote has cooled down make the buttercream.
• Sift the powdered sugar.
  330 g powdered sugar
• In your stand mixer, use the paddle attachment, start by creaming the butter for 2 min on medium speed. Scrape down the sides of the bowl and mix 1 min more.
  200 g butter
• On low speed, add the sifted powdered sugar in 3 portion, mix in the powdered sugar at low speed, until each addition is fully incorporated. Add the vanilla bean paste and vanilla extract and mix it in. Scrape down the sides of the bowl, and mix for 2 min on low/medium speed.
  1 teaspoon vanilla bean paste, 1-2 tablespoon vanilla extract
• Take the bowl off the stand mixer and with a rubber spatula or wooden spoon, beat it well by hand to make sure to remove the air bubbles in the buttercream.
• Transfer the buttercream to a piping back with star piping tip, e.g. Wilton 2D.

ASSEMBLING

• TIP: If you are not serving the cupcakes on the day, then I recommend not adding the peach compote to the cupcake until you are ready to enjoy them.
• Pipe the buttercream on the cupcakes, creating a small concave with the buttercream. In the middle of the buttercream fill it with the peach compote.
• Serve it on the day, but it can also last well for a few days on the kitchen counter, in an airtight container.

Nutrition

Carbohydrates: 71gProtein: 4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 30mgSodium: 295mgPotassium: 101mgFiber: 1gSugar: 52gVitamin A: 104IUVitamin C: 1mgCalcium: 64mgIron: 1mg

Keyword cupcakes, peaches, vanilla buttercream, vanilla cupcake

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