These peach cupcakes are easy to make and have fresh peach in the sponge to keep the cakes moist and flavoursome.
This cupcake recipe is the perfect choice if you have lots of peaches which are ripe and ready to use. Chop into small pieces that are a similar size to the raspberries and then stir into the cake batter. The cakes take 20 minutes to cook and can be enjoyed with or without the buttercream topping.
Ingredients
- 200g self-raising flour
- 1 tsp baking powder
- 100g butter, softened
- 150g caster sugar
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- 75g peaches, chopped
- 125ml milk
- 50g fresh raspberries
For the buttercream:
- 120g butter, softened
- 200g icing sugar, sifted
- 1 tsp vanilla extract
- 2 tbsp milk
- Peach and pink coloured food colouring, optional
WEIGHT CONVERTER
Method
- Heat the oven to 180C (160C fan, Gas 4) and line a 12-hole muffin tin with cupcake cases.
- Sift the flour and baking powder into a bowl and set aside.
- In another large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla and chopped peaches then fold in half the sifted flour mix. Add the milk and the rest of the flour mix. Gently fold in the raspberries.
- Spoon the mixture into the cupcake cases and bake for 18-20 minutes. Put on a wire rack to cool completely.
- While the cakes are cooling make the buttercream. Cream the butter, gradually add the sugar until smooth and creamy. Add the vanilla and milk.
- If you want to colour the buttercream, add half into a bowl and colour with the peach colouring. Colour the other half with the pink.
- Put the buttercream into a dual-sided piping bag with the icing nozzle of your choice attached. Alternatively use two piping bags and pipe half the cupcakes in each colour icing.
- Garnish with raspberries and peach slices, if liked.
Top tips for making peach cupcakes
Watch our video on how to make two-tone icing so you can perfect this decorating technique ahead of decorating your peach cupcakes.
You can use fresh or canned peaches for this recipe. If using fresh you’ll want to make sure they are really ripe for the most flavour. When using canned peaches make sure you strain off any juices or syrup. You may want to dry them a little to remove some of the moisture. For more helpful tricks and tips, continue reading below.
What can I use instead of peaches in cupcakes?
Plums and nectarines are both lovely stone fruit options which will give similar results but will have a slightly different flavour. The raspberries are optional. You could use chunks of white chocolate for an indulgent alternative.
When are cupcakes cooked?
Cupcakes are cooked when a cocktail stick inserted into the centre comes out clean. The cakes will also be risen, lightly golden and smell like cake with no raw cake batter smell.
How do you stop fruit sinking in cupcakes?
You can toss the fruit in a little of the flour from the batter ingredients. Don’t worry too much if the fruit sinks, the cakes will still taste delicious.
The cupcakes can be prepared ahead and are best stored at room temperature in an airtight container. Food writer Jessica Ransom uses this set from Joseph Joseph.
If fruity cakes aren’t your thing, try our classic vanilla cupcake recipe instead. You might also like our rainbow cupcakes or these mini cupcakes look impressive but are very easy to bake.
