Indulge your sweet tooth with these delightful Peach Cupcakes topped with luscious Cinnamon Cream Cheese Frosting! Bursting with the juicy flavor of fresh peaches and a hint of warm cinnamon, these cupcakes are perfect for any occasion, whether it’s a summer picnic or a cozy family gathering. With just 30 minutes of prep time, you’ll be amazed at how easy it is to whip up a batch of these scrumptious treats. Get ready to impress your friends and family with a dessert that’s as beautiful as it is delicious—keep reading to discover the secret to baking these peachy delights!
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup butter, softened
- 2 eggs
- 1 cup diced peaches
- 1/2 cup milk
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 8 oz cream cheese
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and lightly spray with non-stick cooking spray.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and ground cinnamon until well combined and set aside.
- In a large mixing bowl, cream together the softened butter and sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter mixture, beating well after each addition and scraping down the sides of the bowl.
- Gradually add the dry flour mixture to the wet ingredients, alternating with milk, mixing on low speed until just combined. Be careful not to overmix.
- Gently fold in the diced fresh peaches, ensuring they are evenly distributed throughout the batter.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove from oven and allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat cream cheese in a medium bowl until smooth and creamy.
- Gradually add powdered sugar and vanilla extract, mixing until the frosting is light and fluffy.
- Once cupcakes are completely cool, pipe or spread the cinnamon cream cheese frosting on top of each cupcake.
- Optional: Garnish with a small peach slice or a sprinkle of ground cinnamon for extra decoration.
Tips
- Use Fresh Peaches: For the best flavor, opt for ripe, fresh peaches. If they’re not in season, you can use canned peaches, but make sure to drain them well to avoid excess moisture in the batter.
- Room Temperature Ingredients: Ensure that your butter, eggs, and cream cheese are at room temperature before you start. This helps them blend more easily and creates a smoother batter and frosting.
- Don’t Overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to dense cupcakes, so be gentle when folding in the peaches as well.
- Check for Doneness: Ovens can vary, so start checking your cupcakes a minute or two before the recommended baking time. They’re done when a toothpick inserted in the center comes out clean.
- Cool Completely: Allow your cupcakes to cool completely before frosting them. This prevents the frosting from melting and ensures a beautiful presentation.
- Decorate with Flair: For a stunning finish, garnish your cupcakes with a slice of peach or a sprinkle of cinnamon. This not only adds visual appeal but also enhances the flavor!
- Storage Tips: Keep any leftover cupcakes in an airtight container in the refrigerator for up to 3 days. If you want to freeze them, do so without frosting and they’ll last up to 2 months!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 42g
Protein: 5g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 85mg
