Description
Delightful peach-studded cupcakes topped with luscious whipped cream, perfect for summer gatherings.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup diced peaches (fresh or canned)
- 1 cup heavy cream
- 2 tablespoons powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
- Whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon until well combined.
- Cream the softened butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well, followed by the vanilla extract.
- Combine the dry ingredients with the wet mixture, stirring just until incorporated. Then gently fold in the diced peaches.
- Divide the batter evenly among the prepared cupcake liners. Bake for about 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Whip the heavy cream with the powdered sugar until stiff peaks form while the cupcakes cool.
- Top each cupcake generously with whipped cream once they are completely cool. Enjoy!
Notes
Store in an airtight container at room temperature for up to three days. Can be refrigerated for a week or frozen for longer storage.
- Prep Time: 15
- Cook Time: 20
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 18g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg