Description
Peach raspberry heaven cupcakes bring sweet summer bliss to dessert tables with delightful fruit-infused flavor combinations. Creamy frosting and fresh fruit toppings make these cupcakes irresistible for celebrations you’ll want to savor slowly.
Ingredients
Scale
Main Ingredients:
Flour:
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
Fruits:
- 0.5 cup fresh peaches, finely chopped
- 0.5 cup fresh raspberries
Dairy and Sweet Components:
- 0.5 cup unsalted butter, softened
- 0.75 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.5 cup buttermilk
Frosting Ingredients:
- 8 ounces cream cheese, softened
- 0.25 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons heavy cream
Garnish:
- Peach slices
- Raspberry slices
Instructions
- Warm the oven to 350F (175C) and prepare a muffin tin with cupcake liners.
- Combine flour, baking powder, baking soda, and salt in a mixing bowl, whisking thoroughly to ensure even distribution.
- In a separate large bowl, beat butter and sugar until the mixture becomes airy and pale, creating a smooth base for the cupcakes.
- Incorporate eggs individually into the butter mixture, mixing completely after each addition to maintain a consistent texture.
- Blend in vanilla extract, stirring until fully integrated.
- Alternate adding dry ingredients and buttermilk to the butter mixture, gently mixing until just combined to prevent overmixing.
- Carefully fold chopped peaches and raspberries into the batter, distributing the fruit evenly throughout.
- Portion the batter equally among the prepared cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes, checking for doneness by inserting a toothpick into the center – it should come out clean when the cupcakes are fully baked.
- Remove from oven and allow cupcakes to cool completely on a wire rack before frosting.
- Prepare frosting by beating cream cheese and butter until smooth and creamy.
- Gradually incorporate powdered sugar and vanilla extract, adjusting consistency with heavy cream if needed.
- Generously spread frosting over cooled cupcakes, creating a smooth or swirled surface.
- Optionally, garnish with fresh peach and raspberry slices for an elegant finishing touch.
Notes
- Choose super ripe, soft peaches for maximum natural sweetness and intense flavor profile in the cupcakes.
- Gently pat chopped fruits dry with paper towels to prevent excess moisture from making cupcakes soggy.
- For gluten-free version, swap all-purpose flour with a reliable 1:1 gluten-free baking blend to maintain tender texture.
- Consider reducing sugar slightly if using very sweet summer fruits to balance overall flavor complexity.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 237 kcal
- Sugar: 18 g
- Sodium: 128 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 25 g
- Fiber: 1.5 g
- Protein: 3 g
- Cholesterol: 52 mg