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–+ servings

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 minutes
Cook Time 23 minutes
Course Dessert
Servings 12

Equipment

  • cupcake baking pan

Ingredients
 
 

VANILLA CUPCAKE

  • 200 g all-purpose flour
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 70 g butter room temperature
  • 210 g granulated sugar
  • 3 large eggs room temperature
  • 150 g full-fat sour cream, 18% room temperature
  • 2 tablespoon vegetable oil e.g. canola oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla bean paste

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, baking soda and salt and set it aside.
    200 g all-purpose flour, ¼ teaspoon baking powder, ¼ teaspoon salt, ¼ teaspoon baking soda
  • In the bowl of a stand mixer, using the paddle attachment, or in a large bowl with a hand mixer add the butter, and sugar and mix it on medium/high speed for 3 minutes.
    70 g butter, 210 g granulated sugar
  • Add the eggs one at a time into the mixture and mix it in until combined.
    3 large eggs
  • Scrape down the sides of the bowl and continue by adding the flour mixture, continuing on low speed, mixing until just combined.
  • Finally add the sour cream, vegetable oil, vanilla bean and vanilla extract and mix until just combined, make sure not to over mix the cake batter.
    150 g full-fat sour cream, 18%, 2 tablespoon vegetable oil, 1 teaspoon vanilla extract, 1 teaspoon vanilla bean paste
  • 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 23-25 minutes or until a cake tester comes out clean. Let the cakes cool on a cooling rack. After 5 minutes, 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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