I’m saying goodbye to Summer with these peaches and cream cupcakes. A soft, fresh peach cupcake with a burst of jam inside, topped with a light-as-air whipped cream frosting, makes them a truly decadent treat!
It feels like the end of summer is finally here. I’m a little sad to lose the long daylight and fresh fruit, though I’m secretly looking forward to pumpkin season and the return of warm drinks.
The mornings have turned cooler — I noticed I needed a coat on an early walk the other day — and it’s definitely time for hot coffee again.
As a baker, I had to send summer off properly. It happened to be my partner’s birthday, so I made cupcakes — peach cupcakes, naturally!
By the time you read this he’ll have opened the final piece of his Minion collection, and I hope his coworkers enjoyed the cupcakes as much as we did.
I’d been wanting to make peach cupcakes for a while, and tried several variations before settling on this version. I tested different amounts of peach, different frostings and fillings — but ultimately chose a light cake with fresh peach purée and a small jam core for a delicate burst of flavor.
These cupcakes are made with fresh peach purée mixed into the batter so the peach flavor is baked into the cake. After baking and cooling, I made small wells in the center and filled them with a little peach jam so each bite has a subtle, juicy surprise.
I used a long-pointed piping nozzle to inject the jam into the cakes — it’s a neat tool for getting a small, even amount into each cupcake without making them overly sweet.
To finish, I whipped double cream with a touch of vanilla and icing sugar until it was just a little firmer than soft peaks so it would pipe nicely and hold its shape. The result is light and cloud-like — almost like soft-serve ice cream — and perfect alongside a tender peach cake.
I often tinker while baking — sometimes imagining new combinations like ice cream sandwiched between cupcakes — but for these I kept things simple and focused on balancing the peach flavor with a gentle, creamy frosting.
For the cupcakes I adapted my reliable vanilla cupcake method, reducing the sugar because ripe peaches add their own sweetness. I also omitted milk — the peach purée provides enough liquid and richness so the batter stays the right consistency and bakes up with a light, even crumb.
Avoiding extra liquid prevents the cupcakes from becoming soggy. These bake up light, soft and perfectly textured — exactly what you want in a peach cupcake.
Peach flavor can be delicate, so pairing a light cake with the whipped cream frosting helps the fruit shine without being overwhelmed. The small dollop of jam in the center is the finishing touch — just enough to add a concentrated hit of peach without stealing the show.
If you want one last taste of summer before embracing pumpkin and apples, these cupcakes are a lovely choice. They’re gentle, fruity and creamy — perfect for finishing the season on a sweet note.
Enjoy 🙂
Peaches and Cream Cupcakes
Ingredients
- For the cupcakes:
- 1 stick (113g) unsalted butter or margarine
- 1/2 cup (100g) caster sugar
- 1/4 cup (50g) light brown sugar
- 2 eggs
- 1/2 tsp vanilla extract
- 2 tsp baking powder
- 1 1/2 cups (210g) plain flour
- Pinch of salt (only if using unsalted butter)
- 3/4 cup (180g) fresh peach purée (about 3 peaches)
- 1/4 cup (80g) peach jam or conserve (amount depends on size of holes you make)
- For the frosting:
- 1 1/2 cups (360ml) double cream
- 1 tsp vanilla extract
- 1/4 cup (30g) icing sugar
- 1/2 fresh peach, sliced and halved for garnish (optional)
Instructions
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Preheat the oven to 180°C / 350°F and line a 12-hole cupcake tray.
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Beat the butter and both sugars together until light and fluffy, about 2 minutes on medium-high speed.
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Add the eggs and vanilla, scraping the sides as needed, and mix on medium until well combined, about 1 minute.
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Add the baking powder, flour and salt (if using) and mix on low until combined.
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Stir in the peach purée on low speed until evenly distributed.
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Spoon the batter into the liners, filling each about three-quarters full.
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Bake for 18–22 minutes, until risen and golden and a skewer inserted into the centre comes out clean.
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Transfer cupcakes to a wire rack immediately to cool. Leaving them in the tray can cause greasiness and liners to peel away.
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When cool, make a small hole in the centre of each cupcake using a 1½-inch piping nozzle, a doughnut-filling nozzle or a small knife. Make the hole almost all the way through the cupcake.
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Pipe peach jam into each hole until level with the top. To make the frosting, whisk the double cream, vanilla and icing sugar on medium speed until just a little firmer than soft peaks so it will hold its shape for piping.
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Pipe the frosting onto each cupcake and garnish with half a peach slice, if using.
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Store cupcakes in an airtight container in the fridge for up to 2 days.
Notes
**Recipe by Annie of Annie’s Noms. Measurements are provided in the recipe; convert as needed for your preferred system.