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Peaches and Cream Cupcakes
Peaches and cream are a classic combo, and these cupcakes are no exception.
Prep Time
10
minutes
mins
Cook Time
23
minutes
mins
Total Time
33
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
12
cupcakes
Calories:
642
kcal
Author:
Stefani
Ingredients
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
US Customary
-
Metric
Instructions
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
Calories:
642
kcal
|
Carbohydrates:
101
g
|
Protein:
2
g
|
Fat:
25
g
|
Saturated Fat:
15
g
|
Cholesterol:
93
mg
|
Sodium:
117
mg
|
Potassium:
111
mg
|
Fiber:
1
g
|
Sugar:
77
g
|
Vitamin A:
810
IU
|
Vitamin C:
5.7
mg
|
Calcium:
45
mg
|
Iron:
1.1
mg