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
Method
- Preheat oven to 180°C/Gas Mark 4 and line a 12-hole muffin tin with cupcake cases.
- Sift the flour and baking powder together and set aside.
- Cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
- 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.
- 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.
- To make the buttercream: Cream the butter, gradually add the sugar until smooth and creamy. Add the vanilla and milk.
- Place half the buttercream into a bowl and colour with the peach colouring. Colour the other half with the claret.
- 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)
-
Butterfly bunsOur easy butterfly buns recipe is perfect for kids. We've kept our butterfly cake recipe simple - just slice the tops off and fill with buttercream and jam...
-
Red velvet cupcakes
Red velvet cupcakes from the Hummingbird Bakery have deep red sponge with a delicious cream cheese frosting. They are delightfully decadent.
-
Mary Berry's almond cupcakes
Mary Berry's deliciously moist almond cupcakes are packed with apricots and sultanas for a fruity twist. Make 12 cupcakes using this recipe...
-
Munchies skillet cookie
A gooey, delicious cookie baked in a skillet. A great dessert for sharing with loved ones...
-
Mozzarella and tomato ‘bruschetta’ salad
A filling salad that doesn't shy away from flavour. Perfect as a hearty lunch or light dinner...
-
Coq au vin pie
A warming pie packed with tender chunks of chicken, succulent bacon and a rich red wine gravy...
-
iCandy Orange vs Peach: which iCandy pram is the best?
We break down the difference between the iconic prams to help you choose the best one for your baby
-
Is Harry Hill the new Bake Off presenter?
As the comedian returns as host of the new series of Junior Bake Off we look a who could replace Matt Lucas on the Bake Off main show.
-
Make this Mother's Day one to remember with John Lewis and AirPods
