FRESH PEACH CUPCAKES

 


These Fresh Peach Cupcakes are packed with sweet peach flavor in both the cake and the creamy peach frosting. Peach puree and peach gelatin give the cupcakes plenty of fruity flavor while keeping them soft and moist. They’re a perfect summertime dessert when fresh peaches are in season, but peach jam or jelly makes an easy substitute for the frosting when fresh peaches aren't available.

CAKE INGREDIENTS 
  • 1 (15.25-ounce) box white cake mix
  • 1 cup peach puree, with juice
  • ¾ cup milk
  • 1 (3-ounce) package peach-flavored gelatin
  • ½ cup vegetable oil
  • 3 large eggs 

CAKE DIRECTIONS

  1. Preheat oven to 350°F. Line two standard muffin pans with cupcake liners.
  2. Add the cake mix, peach puree, milk, peach gelatin, vegetable oil, and eggs to a large mixing bowl.
  3. Beat with an electric mixer on low speed just until combined, then beat on medium speed for about 2 minutes.
  4. Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
  5. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  6. Allow the cupcakes to cool in the pans for about 5 minutes, then transfer to a wire rack. Cool completely before frosting.

 FROSTING INGREDIENTS 

  • ½ cup (1 stick) butter, softened
  • ½ cup vegetable shortening
  • Up to 6 tablespoons peach puree
  • 1 teaspoon peach flavoring or 2 tablespoons peach-flavored gelatin powder
  • 5–6 cups powdered sugar

 FROSTING DIRECTIONS

  1. Beat the softened butter and shortening with an electric mixer until smooth and creamy.
  2. If using peach flavoring, add it to the butter mixture and beat until combined. If using peach gelatin powder, dissolve it in a small amount of the peach puree before adding it to the butter mixture.
  3. Gradually add the powdered sugar, alternating with the peach puree. Begin with about 3 tablespoons of puree and add more as needed.
  4. Continue beating until the frosting is light and fluffy and reaches your desired consistency. Add additional powdered sugar if the frosting is too soft or a little more peach puree if it is too thick.
  5. Pipe or spread the frosting onto completely cooled cupcakes.

Makes 24 cupcakes.                           

Note: No fresh peaches? Peach jam or jelly works well in the frosting, too. Substitute about 2–3 tablespoons of peach jam or jelly for the fresh peach puree. Because jam and jelly are sweeter and more concentrated, start with a smaller amount and adjust to taste and consistency.


Print Recipe

FRESH PEACH CUPCAKES

Yield: 24 Cupcakes







 

CAKE INGREDIENTS 

  • 1 (15.25-ounce) box white cake mix
  • 1 cup peach puree, with juice
  • ¾ cup milk
  • 1 (3-ounce) package peach-flavored gelatin
  • ½ cup vegetable oil
  • 3 large eggs 

CAKE DIRECTIONS

  1. Preheat oven to 350°F. Line two standard muffin pans with cupcake liners.
  2. Add the cake mix, peach puree, milk, peach gelatin, vegetable oil, and eggs to a large mixing bowl.
  3. Beat with an electric mixer on low speed just until combined, then beat on medium speed for about 2 minutes.
  4. Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
  5. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  6. Allow the cupcakes to cool in the pans for about 5 minutes, then transfer to a wire rack. Cool completely before frosting.

 FROSTING INGREDIENTS 

  • ½ cup (1 stick) butter, softened
  • ½ cup vegetable shortening
  • Up to 6 tablespoons peach puree
  • 1 teaspoon peach flavoring or 2 tablespoons peach-flavored gelatin powder
  • 5–6 cups powdered sugar

 FROSTING DIRECTIONS

  1. Beat the softened butter and shortening with an electric mixer until smooth and creamy.
  2. If using peach flavoring, add it to the butter mixture and beat until combined. If using peach gelatin powder, dissolve it in a small amount of the peach puree before adding it to the butter mixture.
  3. Gradually add the powdered sugar, alternating with the peach puree. Begin with about 3 tablespoons of puree and add more as needed.
  4. Continue beating until the frosting is light and fluffy and reaches your desired consistency. Add additional powdered sugar if the frosting is too soft or a little more peach puree if it is too thick.
  5. Pipe or spread the frosting onto completely cooled cupcakes.

Makes 24 cupcakes.                               

Note:  No fresh peaches? Peach jam or jelly works well in the frosting, too. Substitute about 2–3 tablespoons of peach jam or jelly for the fresh peach puree. Because jam and jelly are sweeter and more concentrated, start with a smaller amount and adjust to taste and consistency.