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Peaches and Cream Cupcakes

My Dad tells me that when I was a baby, my parents called me “Peaches and Cream.” I was born with peach fuzz on my head and my skin was creamy white. I often call my son “Sweet Pea.” Thank goodness it has nothing to do with his skin or hair being a pale green – scary!

Groom 3.0 requested more cupcakes with fruit. Dutifully listening to his request, I decided to give these seasonally-inappropriate peaches and cream cupcakes a go (with canned peaches) so that they could be in the running for Bride and Groom 3.0’s May wedding.

The petite slice of peach perched on the rim of these cupcakes makes me happy. It’s so bright and cheery! Truly, I could skip the cupcake entirely and just eat a bowl of peaches -perhaps with some cottage cheese. But, this is a cupcake blog, so cupcakes it is – airy vanilla cupcakes with hints of peach, topped with a vanilla buttercream frosting accented with peach jam.

Peaches and Cream Cupcake Recipe

Seriously Simple Holidays: Recipes and Ideas to Celebrate the Season

To make these peaches and cream cupcakes, I used the vanilla sour cream cupcake recipe from Seriously Simple Holidays by Diane Rossen Worthington with peach jam blended in.

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5 from 2 votes

Peaches and Cream Cupcakes

Peaches and cream are a classic combo, and these cupcakes are no exception.
Course Dessert
Cuisine American
Keyword peaches and cream cupcake recipe, peaches and cream cupcakes, vanilla peach buttercream
Prep Time 10 minutes
Cook Time 23 minutes
Total Time 33 minutes
Servings 12 cupcakes
Calories 642kcal


Cupcake Ingredients

  • 1 1/4 C flour
  • 1/2 t baking powder
  • 1/4 t baking soda
  • 1/4 t salt
  • 2 large eggs
  • 1 C sugar
  • 1/2 C unsalted butter room temperature
  • 1 1/2 t vanilla extract
  • 1/2 C sour cream
  • 2 C peach jam

Vanilla Peach Buttercream Frosting Ingredients

  • 3 C confectioners' sugar add more until it reaches your preferred consistency
  • 1 C unsalted butter room temperature
  • 2 t vanilla bean paste
  • 4 T peach jam try to find high quality jam with lots of real peach pieces or, if the season is right, make your own peach jam


Cupcake Instructions

  • Mix the flour, baking powder, baking soda, and salt in a medium-sized bowl and set aside.
  • In a large bowl, with an electric mixer on medium speed, beat the eggs and sugar for about 2 minutes, or until light and creamy.
  • Add the butter and vanilla and beat on low speed for about 1 minute, or until well blended.
  • Beat in the dry ingredients on low speed until blended.
  • Add the sour cream and beat until smooth and well blended.
  • Mix in peaches and cream or peach jam.
  • Divide batter evenly among 12 cupcake liners.
  • Bake at 350 F for about 23 minutes, or until a toothpick inserted into the center of a cupcake comes out clean and the tops are firm.

Vanilla Peach Buttercream Frosting Instructions

  • Mix together sugar and butter until they are blended and creamy.
  • Add vanilla bean paste and continue to beat for another minute.
  • Mix in peach jam until just combined.


Nutrition Facts
Peaches and Cream Cupcakes
Amount Per Serving
Calories 642 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 15g75%
Cholesterol 93mg31%
Sodium 117mg5%
Potassium 111mg3%
Carbohydrates 101g34%
Fiber 1g4%
Sugar 77g86%
Protein 2g4%
Vitamin A 810IU16%
Vitamin C 5.7mg7%
Calcium 45mg5%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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