Description
Peach raspberry heaven cupcakes deliver a delightful summer dessert with fresh fruit flavors. Sweet pastry combines ripe peaches and tangy raspberries in a delicate, memorable treat you will savor completely.
Ingredients
Scale
Main Ingredients:
- 1 1/2 cups (190 grams) all-purpose flour
- 3/4 cup (150 grams) granulated sugar
- 1/2 cup (120 milliliters) milk
- 1/2 cup (115 grams) unsalted butter, softened
- 2 large eggs
- 1/2 cup (75 grams) diced fresh peaches
- 1/2 cup (75 grams) fresh raspberries
Leavening Agents:
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
Flavor and Seasoning:
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Warm the oven to 350F (175C) and arrange paper liners inside the cupcake tray.
- Combine dry ingredients in a medium mixing bowl, whisking flour, baking powder, baking soda, and salt until thoroughly blended.
- Using an electric mixer, cream butter and sugar until the mixture becomes airy and pale, creating a smooth base.
- Incorporate eggs individually into the butter mixture, blending after each addition, then mix in vanilla extract for enhanced flavor.
- Gradually introduce dry ingredients to the wet ingredients, alternating with milk, mixing until just incorporated without overmixing.
- Carefully fold diced peaches and raspberries into the batter, distributing fruits evenly throughout the mixture.
- Distribute batter equally among cupcake liners, filling each approximately two-thirds full.
- Bake for 18-22 minutes, rotating the pan halfway through to ensure uniform cooking, until a toothpick emerges clean when inserted into the center.
- Remove cupcakes from oven and allow them to cool completely on a wire rack before frosting.
- Prepare frosting by whipping softened butter until creamy and smooth.
- Gradually add powdered sugar, heavy cream, and vanilla extract, beating until the frosting becomes light and fluffy.
- Generously spread frosting over cooled cupcakes using a piping bag or spatula.
- Decorate with fresh peach slices and whole raspberries as a final garnish.
Notes
- Check fruit ripeness carefully to ensure maximum flavor and prevent watery cupcakes.
- Use room temperature ingredients for smoother batter and more even baking texture.
- Dust fruits with light flour coating before folding to prevent sinking during baking.
- For gluten-free version, swap regular flour with almond or coconut flour blend and add xanthan gum for better structure.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 110 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.2 g
- Carbohydrates: 24 g
- Fiber: 1.5 g
- Protein: 3 g
- Cholesterol: 40 mg