So I am a big fan of anything peach. And this time of year, I cannot get enough! SO I decided to try out a fresh peach cupcake. I fell in love very quickly with the smooth peach buttercream. The cupcakes were ok, but if I could do it again I would add more peach! The cupcakes just didn’t have the flavor I had hoped for, and maybe that was because my peaches weren’t flavorful enough. Who knows. Anyways, after learning from my mistakes, this is my recipe for peach cupcakes.
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 cup sugar
- 1 ½ cups fresh peach puree
- ½ cup vegetable oil
- 1 large egg
- 2 tsp vanilla extract
- 2 Tbsp white vinegar
- Preheat oven to 375°F. Line a muffin tin
- Start by making the peach puree, simply dice up some fresh peaches, add to a blender, blend and then strain! You can use water here to thin the puree out. You may not need to. Depends on how juicy the peaches are to start with.
- Sift together the flour, baking powder, baking soda, and sugar into a bowl.
- In a measuring cup, mix together the peach puree, oil and vanilla.
- Add the peach mixture to the dry ingredients and whisk together until combined.
- When the batter is smooth, add the vinegar and stir quickly.The batter will foam slightly where the baking soda and vinegar are reacting.
- Stir just until the vinegar is evenly distributed throughout the batter.
- Pour the batter into the prepared pan, and bake for 20 minutes if making cupcakes
- ¾ cup butter, at room temperature
- 1 ½ cups confectioner’s sugar
- ¼ cup peach puree
- Vanilla, to taste
- Whip the butter until light and fluffy. Make sure the butter is room temperature. If it is not, as soon as you add the peach puree it will separate!
- Add the sugar and beat until well combined.
- Add peach puree and vanilla and beat again until smooth.
- You may want to add some yellow and red food coloring to achieve a peachier color. I didn’t need to, but based on the peaches you might.