Peaches ‘n’ Cream Cupcakes

59

Peaches ‘n’ Cream Cupcakes are light yet dense and packed with sweet, summer peaches.

PeachesnCreamCupcakesMain3

The very first thing that comes to mind when I think of August in the Midwest is fresh, near impossibly-sweet peaches.

That and blazing hot wretchedness, but I think we pretty much got that taken care of and (hopefully) out of the way earlier this summer, so – peaches it is!

Seriously though, I can’t think of anything more satisfying than sinking my teeth into a juicy peach on a hot August afternoon, when the fruit is at its ultimate ripeness, and practically sweeter than candy (and we all know how much I love my candy.)

DSC_0157

Last night I quizzed Ben on my favorite candies in each category – fruit, chocolate, and non-fruit-nor-chocolate. He nailed the fruit and chocolate categories (grape laffy taffy & peanut butter cups) but uncharacteristically faltered on naming my favorite non-fruit-nor-chocolate candy, which is licorice. It was actually a trick question because it’s the only category that contains just one type of candy – licorice – but he wasn’t aware I had categorized it so and, furthermore, thinks licorice falls into the fruit candy category.

ANYWAYS.

DSC_0170

I remember many summers as a girl when my Dad would slice me up a big bowl of peaches in the afternoon, then drizzle a wee bit of cream on top for a special treat. The memory is what inspired me to whip up a batch of decadent, dreamy Peaches ‘n’ Cream Cupcakes this weekend.

DSC_0156

Packed with the summer’s best peaches which keep the cake ultra-moist, Peaches ‘n’ Cream Cupcakes are light yet super decadent from the addition of not one, but two types of cream. Wait ’til you try these – they. are. AMAZING!

DSC_0175

Begin the Peaches ‘n’ Cream Cupcakes with, what else, fresh peaches! Peel, pit, then chop 3 peaches into bite-sized pieces then place them into a big bowl.

DSC_0085

Toss the peaches with 2 Tablespoons flour, which help them stay suspended in the cupcake batter and not sink to the bottom, then set the peaches aside.

DSC_0088 DSC_0090

Next, start the cupcake batter. This is a pretty standard vanilla cupcake batter, with a delightful little twist. Cream together 1 cup sugar with 1/2 cup room temperature butter with an electric or handheld mixer until the mixture is light and fluffy, about 2 minutes.

DSC_0093 DSC_0096

Beat in 2 eggs followed by 2 teaspoons vanilla. I read a funny (well, I thought it was funny…) blog post the other day about a woman who doubles the amount of vanilla called for in any recipe she ever makes. I heartily concur, which is why I added a hefty 2 teaspoons to this recipe.

DSC_0097 DSC_0099

Next comes the first dose of cream in Peaches ‘n’ Cream Cupcakes (aka, the delightful little twist!) With the mixer running, slowly drizzle in 1/2 cup half & half. The cream makes this cupcake batter incredibly luxurious and, well, creamy!

DSC_0103

Mix together the dry ingredients in a separate bowl, including 1-1/2 cups flour, 1-3/4 teaspoons baking powder, and 1/4 teaspoon salt, then add them to the wet ingredients in three batches, mixing well between each batch.

DSC_0105 DSC_0109

Last step is to gently fold in the chopped peaches.

DSC_0111 DSC_0119

Line 2 muffin tins with paper liners, then fill each cup 3/4 of the way full (I use an ice cream scoop to make it easy.) Smooth the tops out with the back of a spoon, then pop ‘em in the oven for 15-17 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the tins for about 5 minutes, then completely on a cooling rack. That’s a wrap for the cupcakes!

DSC_0121 DSC_0127

While the cupcakes are cooling, start the homemade whipped cream piped sky high on top of the cupcakes. Pardon my shouting but, THIS IS THE BEST STUFF EVER!

DSC_0130 DSC_0135

Homemade whipped cream is so unbelievably delicious, I cannot even believe I waited until I made these cupcakes to whip some up for the first time. Puffy, soft, and perfectly sweet, it puts the double dose of cream in my Peaches ‘n’ Cream Cupcakes.

DSC_0136 DSC_0138

Simply combine 2 cups heavy whipping cream in a chilled mixing bowl with 1 teaspoon vanilla. Start whipping on low speed then slowly sprinkle in 1/4 cup powdered sugar. Turn the speed up to medium high and let ‘er rip for about 3 minutes or until the whipped cream is light and fluffy.

DSC_0139 DSC_0140

NOW – if you whip too long you’ll get butter, and Peaches ‘n’ Butter Cupcakes don’t quite have the same ring to it. That said, the whipped cream should be stiff enough to hold its shape when piped on top of the cupcakes, but not so whipped that it starts to get a little…not-smooth?…can’t think of the word.

DSC_0144 DSC_0146

Spoon the whipped cream in a piping or ziplock bag, snip off the end, then pipe in a swirl motion up to the top. Be generous – this stuff is what peaches ‘n’ cream dreams are made of!

DSC_0149

Top each cupcake with a fresh peach slice, and prepared to be wowed!

DSC_0165

Peaches ‘n’ Cream Cupcakes

Print this recipe!

Makes 20 cupcakes

Ingredients:
1 cup sugar
1/2 cup butter, room temperature
2 eggs
2 teaspoons vanilla
1/2 cup half & half
1-1/2 cups + 2 Tablespoons flour, divided
1-3/4 teaspoon baking powder
1/4 teaspoon salt
3 peaches peeled, pitted & chopped
2-3 peaches sliced for garnish

For the Whipped Cream Frosting:
2 cups heavy whipping cream
1 teaspoon vanilla
1/4 cup powdered sugar

Directions:

  1. Preheat oven to 350 degrees and line two muffin tins with cupcake wrappers. In the bowl of an electric mixer, or with a hand mixer, cream butter and sugar together until light and fluffy, about 2 minutes. Add eggs one at a time, beating until well combined before adding the next one. Add vanilla then beat to combine. With the mixer on low speed, slowly pour in half & half then beat to combine.
  2. In a separate bowl, stir together 1-1/2 cups flour, baking powder, and salt. Add the dry ingredients to the wet ingredients in three batches, mixing until just combined before adding the next batch. Toss remaining 2 Tablespoons flour with the chopped peaches then fold into the batter by hand.
  3. Spoon batter into muffin tins 3/4 of the way full. Smooth tops with the back of a spoon, then bake for 15-17 minutes, or until a toothpick inserted into the center comes out clean. Let cupcakes rest in the muffin tins for 5 minutes then remove to a wire rack to cool completely.
  4. For the Whipped Cream Frosting: Place the clean bowl of an electric mixer, or a large mixing bowl, into the freezer for 10 minutes. Fit the electric mixer with the whipping attachment then add whipping cream and vanilla to the chilled bowl. Beat the mixture on medium speed while gradually adding the powdered sugar. Increase the speed to medium-high and beat until whipped cream can hold it’s shape, but is not lumpy, about 2-3 minutes. Refrigerate until ready to use.
  5. When cupcakes are completely cool, scoop whipped cream frosting into a piping or ziplock bag then pipe onto cupcakes. Top with a fresh peach slice. Store in the refrigerator.

DSC_0172

These babies are the ultimate! Light yet super moist, biting into pieces of sweet peach in the cake is like finding hidden treasure. (Of course I chose the one cupcake in the batch to feature that didn’t have tons of peach pieces, but believe me – the rest of ‘em are packed!)

DSC_0159

The whipped cream on top is what really did it for me though. Homemade really is best! :)

DSC_0169

Definitely give these sweet, summery Peaches ‘n’ Cream Cupcakes a try sometime this month!

~~~~~

What’s your favorite summertime fruit or veggie to devour?

Related Posts Plugin for WordPress, Blogger...

Comments

  1. Cherub Mamma 08.07.2012

    It is a tie between Iowa sweetcorn and a fresh Iowa tomato straight from my mom’s garden. (I can get a LOT of awesome produce down on the border of Mexico. But those two things are incredibly lacking at the grocery store and I miss them oh so much!)

  2. Beth 08.07.2012

    These cupcakes look absolutely amazing! Yum! I’m definitely going to have to try this recipe.

  3. Tiana 08.07.2012

    Oh Em Gee!! I just ate a peach and I’m seriously considering going out to pick up some more and some heavy whipping cream!! You’re killin me here Kristen! :-)

  4. Erin 08.07.2012

    Another cupcake recipes to try! My family will love you!

  5. How did you know I’m obsessed with peaches this Summer? These look fantabulous!! Good luck tommorrow!

  6. Jeri 08.07.2012

    OK, so I am warry of any peach that is not Georgia. Georgia peaches are freestone (no one seems to know what is) and so soft. So, tell me, here in the Des Moines area, what are the best peach varieties to try out??? I prefer the freestone ones as they are easier to prepare.

    • Margaret 08.08.2012

      Not sure what variety they are (I have heard of Freestone peaches, btw) but here in DM, look for Missouri peaches. We think they are best of what’s available and are usually juice-running-down-your-arm good. I’m sure Iowa peaches would be good, too, being so fresh and local, but they aren’t common. Colorado peaches are available, too, but Missouri are better probably because they don’t travel as long.

    • Iowa Girl Eats 08.08.2012

      I love Missouri peaches too! There are a couple stands at the Farmers’ Market (naturally, I can’t think of their name right now) that I pick local peaches up at too.

      • Jeri Wendzel 08.08.2012

        Thanks guys! I’m going grocery shopping in a few days and I’ll pick up a couple to try!

  7. Those look so cute!!

    I’m all over fresh berries in the summer. Mainly blueberries – so sweet!

  8. Jill 08.07.2012

    Hands down….tomatoes

  9. Jan Romeo 08.07.2012

    Do you think this would work with mangos instead of peaches? I have extra yummy mangos from the neighbor’s tree (here in South Florida). They are fantastically sweet, very ripe. I love peaches but it’s so hard to get good ones here.

  10. Kristin 08.07.2012

    Cherry tomatoes from the garden! And watermelon (though it’s not really a local fruit, it’s definitely summer.) I can think of some other kinds of candy in the neither-fruit-nor-chocolate category–Hot Tamales (my fave in the category), candy corn, and caramels, for example. :)

    • Amy 08.07.2012

      And salted nut rolls! Yum!
      And some of the weird flavors of jelly bellies, like buttered popcorn, Dr. Pepper, and the Bertie Bots every flavor beans…tho those are so weird and gross I’m not sure they count as candy.

  11. Karla 08.07.2012

    These look absolutely unbelievable, Kristin! (Almost) too pretty to eat. :) I think peaches top my list of summer produce as well, although I’m a weirdo and like them more on the underripe end of the spectrum.

    Best of luck on KCCI tomorrow—I can’t wait to tune in!

  12. Peaches and nectarines all the way! But I really only like the yellow kinds of both, white peaches and white nectarines don’t cut it for me. I think they taste very bland! Amazing recipe, I am practically drooling at the pictures :)

  13. Claire Ke. 08.08.2012

    Those look DECEDENT!! I also love home made whipped cream. That’s what my Dad always made to go along with the pumpkin pie on Thanksgiving. I can hardly bear to use canned cool whip because of him.

  14. Priyanka Mishra 08.08.2012

    Hi Cream Cupcakes looks fine. I am feeling hungry. I like cakes. I will try it and will comeback again.

  15. Kristina 08.08.2012

    Oh yummy! I might have to stop reading your blog until I’m on Level 4 of Atkins. Looking at peaches and frosting is just too much! I’ve already lost 7 pounds – it would be a shame to undo the last two weeks!

  16. dina 08.08.2012

    those looks great! will the whipped cream fall if they sit for a day or two? also, will the slice of peach on top turn brown sitting a few days?

    • Iowa Girl Eats 08.08.2012

      The whipped cream stays nice and airy, and the peaches stay fine too. Somehow my last batch made it three whole days in the fridge, and they looked and tasted just great!

  17. Margaret 08.08.2012

    Just curious…Did you spray your cupcake tin in addition to using liners? If so, why?

    • Iowa Girl Eats 08.08.2012

      I sprayed around the liners but it’s unnecessary (the batter won’t spill out if filled 3/4 of the way full.) I am just paranoid!

  18. Beautiful dessert! It looks so fresh and light yet uber decadent.

  19. Trisha 08.08.2012

    Serious deliciousness here. Can’t wait to try! I’m all about sweet corn & tomatoes. Sadly this summer’s drought has made good sweet corn hard to come by…

  20. Lauren T 08.08.2012

    I bookmarked all 3 of those recipes you mentioned in this post, and I cannot WAIT to try them! I’ve loved every recipe I’ve tried from you so far, and I’m positive I will love all these too :) Thanks for all the great recipes! I’ve really started to enjoy cooking in part because of your awesome recipes!

  21. Laura S 08.08.2012

    Side note on the caprese lasagna – my bf and I have made it three times since you first posted it…Two words – LOVE IT! Thanks for the recipe!

  22. Linda 08.08.2012

    Definitely going to try this recipe. Off to the farmer’s market on Saturday to buy peaces.

    My other flavor would be fresh tomatoes from my garden, sometimes their lucky to make it into the house!

  23. These look AMAZING and such a light, refreshing Summer dessert. Thanks for sharing.

  24. Yum Yum Yum!!! These look amazing :) I usually can’t rationalize making a whole batch of cupcakes, but I might need to make an exception for these!

  25. Kidd 08.08.2012

    Kristin I’ve been meaning to write you and tell you how great your blog is. Not that it wasn’t good 2 years ago but it is so much better – the photography is incredible – the receipes delightful – you get better by the day. Now can you take the calories out of these peach cupcakes? Good luck tomorrow. Hope to see you this fall.
    Kidd

  26. These look delicious and refreshing. If cupcakes can be refreshing?!

  27. [...] ‘n’ Cream Cupcakes Via Iowa Girl Eats Share : Pin ItTweet Posted by Miss Cupcake in Fruit Cupcakes and tagged with Cream, cupcakes, [...]

  28. Ashley 08.08.2012

    YAY!! I am so glad I am not the only one who always doubles the amount of vanilla in a recipe! These look amazing, I am going to have to search for some Missiouri peaches here in Nebraska — I love Missiouri peaches — they are amazing.

  29. These look so delish and summery! (PS – Love your pink KitchenAid mixer, too. So cute.)

    ❤ aGirlfromKansas

  30. Jackie 08.08.2012

    These look incredible! And I LOVE how you take us step by step through your recipes using images. It makes it so easy to follow along!

  31. What a fun cupcake! I am usually a chocolate girl all around, but I’ve been known to like some summer fruit-inspired desserts like this :)

  32. [...] Via Iowa Girl Eats [...]

  33. Beautiful cupcakes!

  34. [...] of a quiet and cooler afternoon to bake some cupcakes. We needed to use up some peaches so we chose this recipe and I whipped up a batch of this frosting to go with them. I actually added 3 cups of icing sugar [...]

  35. [...] available at Iowa Girl Eats.   No [...]

  36. These look delicious… and your frosting looks flawlessly perfect and light and fluffy!

  37. [...] Peaches 'n' Cream Cupcakes | Iowa Girl Eats [...]

  38. Ky 09.08.2012

    In the oven right now, cannot wait to try them!! The batter was delicious(; hehe

  39. [...] Read all the details about the recipe on:  iowagirleats.com [...]

  40. [...] Peaches ‘n’ Cream Cupcakes• • • • • • • • • • • • [...]

  41. Deborah 05.30.2013

    Can I use canned peaches?

  42. Connie 07.12.2013

    thanks for the recipe, needed to use some peaches! What’s better than peaches and cream!

  43. Jen 08.30.2013

    Sounds totally DEE-LISH!! Was thinking of attempting for a Labor day BBQ we are attending..but then I read the recipe directions..and i think it is a bit above my baking skills :) My mouth is watering though! :)

  44. Tabehta 09.08.2013

    I never leave comments on anything, so this is a first!! I was skeptical about making these and usually make new cupcakes in small batches, so if their terrible I don’t waste too many ingredients. Well, I was in a pinch, so I decided to make the whole batch for a baby shower. I cannot tell you how many people told me that these were the best cupcakes they’ve ever eating! The only thing I did different was add a little more powdered sugar to the whip cream and I drizzled it with homemade peach syrup! Thanks for the great recipe!!

    • Tabetha 09.08.2013

      Is it sad that I just spelled my own name wrong :) oops! Thanks again,
      Tabetha

  45. Sadye 09.17.2013

    I ended up with lots of leftover frosting, so I made another batch so as not to waste it. Not complaining at all :) This is an easy way to really impress people.

  46. Peggy Myers 07.18.2014

    Could you do this as a cake (9×13)? I have to do a cake next month and this sounds wonderful.
    Do you think this would work? Thanks. For any info.

  47. […] Peaches & Cream Filled Cupcake from Iowa Girl Eats […]

Leave a Comment

Gravatar