Peach Cupcakes

Peach Cupcakes embody all that is summer. Sweet and juicy peaches make these light cupcakes with peach cream cheese frosting just perfect!



  • 5 ripe peaches
  • 1/3 cup sugar
  • 1/4 cup water


  • 2 cups flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup unsalted butter , room temperature
  • 3/4 cup sugar
  • 1/4 cup light brown sugar , packed
  • 3 eggs
  • 1 tablespoon honey
  • 1 1/2 teaspoons vanilla
  • 1/2 cup buttermilk
  • 1/2 cup carbonated peach soda


  • 1/4 cup unsalted butter , softened
  • 8 ounces cream cheese , room temperature
  • 4 cups powdered sugar
  • 1/2 teaspoon vanilla or peach extract
  • 3 tablespoons carbonated peach soda


  • Sprinkles or shimmer dust
  • Peach Rings
Peach Cupcakes #cupcakerecipes


  1. Start by peeling the peaches, which is much like peeling a tomato. Fill a medium sauce pan 3/4 of the way with water and bring to a boil. Meanwhile, fill a medium mixing bowl with ice and water. Using a paring knife cut a small “X” on the bottom of each peach. When water comes to a boil put two peaches in for 30 seconds, remove and place in ice bath. Continue with remaining peaches. The skin of the peach should easily peel off.
  2. Chop peeled peaches into small pieces, discarding the pit. 
  3. Place into a medium saucepan. Add sugar and water, increase heat to medium and stir with a wooden spoon. Continue to heat and stir until mixture becomes a syrup consistency, approximately 10-15 minutes. Remove from heat and set aside.
  4. Full instructions visit @savoryexperiments

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