I’m just getting around to updating this old recipe. I debated calling my peach cupcakes “peaches and cream cupcakes” but ultimately felt they didn’t have the right kind of cream I was looking for.

Instead I changed the name from “Just Peachy”, which I thought was adorable, to plain old Peach Cupcakes.

Peach Cupcakes were inspired by Peach Cobbler Cupcakes from Gigi’s Cupcakes. I’ve still never tasted the real thing, but I had heard of their fun and whimsical flavors and Peach Cobbler was one of them.

Peach Compote:

  • 5 ripe peaches
  • 1/3 cup sugar
  • 1/4 cup water

Cupcake Batter:

  • 2 cups flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup unsalted butter , room temperature
  • 3/4 cup sugar
  • 1/4 cup light brown sugar , packed
  • 3 eggs
  • 1 tablespoon honey
  • 1 1/2 teaspoons vanilla
  • 1/2 cup buttermilk
  • 1/2 cup carbonated peach soda


  • 1/4 cup unsalted butter , softened
  • 8 ounces cream cheese , room temperature
  • 4 cups powdered sugar
  • 1/2 teaspoon vanilla or peach extract
  • 3 tablespoons carbonated peach soda


  • Sprinkles or shimmer dust
  • Peach Rings


  1. Start by peeling the peaches, which is much like peeling a tomato. Fill a medium sauce pan 3/4 of the way with water and bring to a boil. Meanwhile, fill a medium mixing bowl with ice and water. Using a paring knife cut a small "X" on the bottom of each peach. When water comes to a boil put two peaches in for 30 seconds, remove and place in ice bath. Continue with remaining peaches. The skin of the peach should easily peel off.
  2. ........................................

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