Tuesday, August 14, 2012

Peaches n Cream Cupcakes

For our night at Blossom, I also wanted to make a dessert! These cupcakes came to mind and I whipped them up the day before. I kept the whipped topping separate (and chilled) so that I could add it on top of the cupcakes right when we were ready to eat them. That also meant that I plopped the topping on with an ice cream scooper!! The simpler, the better, right?!

These cupcakes were quite yummy! They had the perfect summer flare with the added peach pieces in them. The cake was dense while the topping was light and fluffy - a perfect summer dessert in my book!! Anyone else in love with peaches right now?

Peaches n Cream Cupcakes

Makes 20-24 cupcakes


1 cup sugar
1/2 cup butter, room temperature
2 eggs
2 teaspoons vanilla
1/2 cup half & half
1-1/2 cups + 2 Tablespoons flour, divided
1-3/4 teaspoon baking powder
1/4 teaspoon salt
3 peaches peeled, pitted & chopped
2-3 peaches sliced for garnish

For the Whipped Cream Frosting:
2 cups heavy whipping cream
1 teaspoon vanilla
1/4 cup powdered sugar


1. Preheat oven to 350 degrees and line two muffin tins with cupcake wrappers. In the bowl of an electric mixer, or with a hand mixer, cream butter and sugar together until light and fluffy, about 2 minutes. Add eggs one at a time, beating until well combined before adding the next one. Add vanilla then beat to combine. With the mixer on low speed, slowly pour in half & half then beat to combine.
2. In a separate bowl, stir together 1-1/2 cups flour, baking powder, and salt. Add the dry ingredients to the wet ingredients in three batches, mixing until just combined before adding the next batch. Toss remaining 2 Tablespoons flour with the chopped peaches then fold into the batter by hand.
3. Spoon batter into muffin tins 3/4 of the way full. Smooth tops with the back of a spoon, then bake for 15-17 minutes, or until a toothpick inserted into the center comes out clean. Let cupcakes rest in the muffin tins for 5 minutes then remove to a wire rack to cool completely.
4. For the Whipped Cream Frosting: Place the clean bowl of an electric mixer, or a large mixing bowl, into the freezer for 10 minutes. Fit the electric mixer with the whipping attachment then add whipping cream and vanilla to the chilled bowl. Beat the mixture on medium speed while gradually adding the powdered sugar. Increase the speed to medium-high and beat until whipped cream can hold it’s shape, but is not lumpy, about 2-3 minutes. Refrigerate until ready to use.
5. When cupcakes are completely cool, scoop whipped cream frosting into a piping or ziplock bag then pipe onto cupcakes. Top with a fresh peach slice. Store in the refrigerator.