Peach cupcakes recipe

CLICK TO RATE
(251 ratings)

Peach cupcakes
  • healthy
Serves12
SkillEasy
Preparation Time15 mins
Cooking Time20 mins
Total Time35 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories333 Kcal17%
Sugar31.4 g35%
Fat16.4 g23%
Saturated Fat10 g50%
Protein3.5 g7%
Carbohydrates42.8 g16%

Top these fruity peach cupcakes with an impressive two-tone icing and a single, fresh raspberry. 

The raspberries in this recipe pair perfectly with the sweet peach-infused sponges. Stir the soft, juicy peaches into the cupcake mix and bake for just 20 minutes. Our simple two-tone vanilla buttercream is made using just five ingredients.

Ingredients

  • 75g peaches, chopped
  • 100g butter, softened
  • 150g caster sugar
  • 1 tsp vanilla extract
  • 2 large eggs, at room temperature
  • 200g self-raising flour
  • 1 tsp baking powder
  • 125ml milk
  • 50g fresh raspberries

Buttercream

  • 120g butter, softened
  • 200g icing sugar, sifted
  • 1 tsp vanilla extract
  • 2 tbsp milk
  • Food colouring: peach and claret

WEIGHT CONVERTER

grams
to
cups

Method

  1. Preheat oven to 180°C/Gas Mark 4 and line a 12-hole muffin tin with cupcake cases.
  2. Sift the flour and baking powder together and set aside.
  3. Cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
  4. Stir in the peaches. Fold in half the sifted flour mix, then the milk, then the rest of the flour mix and then gently fold in the raspberries.
  5. Spoon the mixture into the cupcake cases and bake for 18-20 minutes or until a cocktail stick inserted into the centre comes out clean. Place on wire racks to cool completely.
  6. To make the buttercream: Cream the butter, gradually add the sugar until smooth and creamy. Add the vanilla and milk.
  7. Place half the buttercream into a bowl and colour with the peach colouring. Colour the other half with the claret.
  8. Using a palette knife, place the buttercream into a piping bag with the icing nozzle of your choice attached, alternating between the two colours. Pipe onto the cupcakes and then garnish with raspberries and peach slices.

Top tips for making peach cupcakes

You can use fresh peaches in this recipe - just make sure they are super soft. Or you could opt for tinned peaches but just make sure they’re drained fully before using.

Watch our video on how to make two-tone icing (opens in new tab) so you can perfect this decorating technique ahead of decorating your peach cupcakes.

You might also like…

Easy cupcake recipe (opens in new tab)

Classic chocolate cupcake recipe (opens in new tab)

Raspberry cupcakes (opens in new tab)

Jessica Dady
Jessica Dady

Jessica Dady is Senior Content Editor at Goodto.com and has over 10 years of experience as a digital journalist, specialising in all things food, recipes, and SEO. From the best food hampers to cookbooks, from the best cake stands to baking sets, Jessica has a wealth of knowledge when it comes to must-have food products. A passionate baker, she spends much of her time creating celebration cakes for friends and family - particularly for her two lucky children.