Peaches and Cream Cupcakes: A Delightful Summer Treat

There’s something magical about the combination of juicy peaches and rich cream, and these Peaches and Cream Cupcakes capture that magic in every bite. Light, fluffy vanilla cupcakes are infused with fresh peach chunks and topped with a luscious cream frosting, making them the perfect dessert for summer gatherings, birthdays, or simply indulging in a sweet treat.

Peaches have long been a symbol of summer, offering a natural sweetness that pairs beautifully with creamy flavors. This recipe takes inspiration from the classic peaches and cream dessert, turning it into a handheld delight. Whether you’re a seasoned baker or a beginner, these cupcakes are easy to make and guaranteed to impress.

Ingredients

Ingredient	Quantity
For the Cupcakes:
All-purpose flour	1 ½ cups
Baking powder	1 ½ tsp
Baking soda	½ tsp
Salt	¼ tsp
Unsalted butter (softened)	½ cup (1 stick)
Granulated sugar	¾ cup
Large eggs	2
Vanilla extract	1 tsp
Sour cream or Greek yogurt	½ cup
Milk	¼ cup
Fresh peaches (diced)	1 cup

| For the Cream Frosting: | |
| Heavy whipping cream | 1 cup |
| Powdered sugar | ⅓ cup |
| Vanilla extract | 1 tsp |
| Cream cheese (optional, for extra stability) | 2 oz |

Ingredient Notes & Substitutions

• If fresh peaches are unavailable, canned or frozen peaches (thawed and well-drained) can be used.
• For a deeper peach flavor, a few drops of peach extract can be added to the batter.
• Sour cream or Greek yogurt adds moisture, but you can substitute it with buttermilk.

Equipment Needed

• Mixing bowls – For combining wet and dry ingredients separately.
• Electric mixer – Helps achieve a fluffy texture in both the cupcake batter and frosting.
• Cupcake pan – A standard 12-cup pan works best.
• Paper liners – Keeps cupcakes from sticking and makes cleanup easier.
• Cooling rack – Ensures the cupcakes cool evenly before frosting.
• Piping bag & tip (optional) – For a professional-looking frosting finish.

Step-by-Step Instructions

Preparing the Cupcake Batter

1. Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, beat the softened butter and sugar together until light and fluffy. This takes about 2-3 minutes with an electric mixer.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Mix in the sour cream (or Greek yogurt) and milk until well combined.
6. Gradually fold in the dry ingredients, mixing just until no streaks of flour remain. Do not overmix.
7. Gently fold in the diced peaches, ensuring they are evenly distributed.

Baking the Cupcakes

8. Fill each cupcake liner about ⅔ full with batter to allow room for rising.
9. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Making the Whipped Cream Frosting

11. In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract on medium speed until soft peaks form.
12. For extra stability, beat in cream cheese until smooth and fluffy.
13. Transfer the frosting into a piping bag and frost the fully cooled cupcakes.

Final Touches

14. Garnish with thin peach slices or a sprinkle of cinnamon for a decorative touch.
15. Refrigerate the cupcakes for about 30 minutes before serving to help the frosting set.

Tips and Variations

• Make it Extra Peachy: Add a spoonful of peach preserves to the frosting for an even richer flavor.
• Caramelized Peaches: Sauté diced peaches with a bit of butter and brown sugar before adding them to the batter.
• Gluten-Free Option: Substitute the all-purpose flour with a 1:1 gluten-free baking blend.
• Dairy-Free Version: Use dairy-free butter, coconut milk instead of regular milk, and a coconut-based whipped topping.
• Chocolate Twist: Add white chocolate chips to the batter for a sweet contrast to the fruity flavor.

Serving Suggestions

Presentation is key! Arrange the cupcakes on a cake stand and drizzle a light honey glaze over the top for extra shine. If serving at a summer party, pair them with fresh peach slices and a sprig of mint for an elegant look.

For an extra treat, serve these cupcakes with a side of vanilla bean ice cream or a dollop of peach compote. A light dusting of powdered sugar before serving also adds a nice finishing touch.

Pairings

Drinks that Complement the Flavors

• Iced Peach Tea – Enhances the natural peachy sweetness.
• Sparkling White Wine – A crisp Prosecco or Moscato pairs beautifully.
• Vanilla Latte – The warm vanilla notes complement the cream frosting.
• Peach Bellini – A fun cocktail pairing for brunch or celebrations.

If you prefer non-alcoholic options, a peach and honey smoothie makes a refreshing combination.

Storage and Reheating

These cupcakes are best enjoyed fresh but can be stored for later.

• Refrigeration: Store in an airtight container in the fridge for up to 3 days.
• Freezing: Freeze unfrosted cupcakes in a sealed container for up to 2 months. Thaw at room temperature before frosting.
• Reheating: If needed, microwave for 5-10 seconds to slightly soften the texture before eating.

Nutritional Information

Nutrient	Per Cupcake (Approx.)
Calories	260
Carbohydrates	35g
Fat	12g
Protein	3g
Sugar	20g
Fiber	1g

Nutrition information is automatically calculated and should be used as an approximation.

Conclusion

Peaches and Cream Cupcakes bring a touch of summer to your dessert table with their delicate sweetness and creamy topping. Whether you’re making them for a gathering or simply as a weekend treat, they are sure to be a crowd-pleaser.

Try this recipe and let us know how it turns out! Share your creations on social media and tag us for a chance to be featured.