Description
These peach cupcakes are a delightful summer treat, filled with luscious peach jam and topped with peaches and cream. Soft and fluffy, thanks to cake flour, they are perfect for any occasion.
Ingredients
Instructions
- Preheat the oven to 350°F. Line the cupcake pan with cupcake liners.
- Mix the butter, brown sugar, granulated sugar, eggs, and vanilla extract until combined. Set aside.
- In a separate bowl, whisk cake flour, baking powder, and salt.
- Stir half of the flour mixture into the wet ingredients. Add the milk and the remaining flour mixture. Mix until smooth.
- Pour the batter into each cupcake liner, filling halfway. Bake for 20 minutes or until a toothpick comes out clean.
- Let the cupcakes cool on a wire rack. Remove the center of each cupcake with a cupcake corer and fill with peach jam.
- Whip the heavy cream until stiff peaks form. Transfer to a piping bag and pipe swirls onto the cooled cupcakes.
- Garnish with fresh peach slices.
Notes
- Ensure all ingredients are at room temperature for easier mixing.
- To stabilize the whipped cream, add powdered gelatin.
- Allow the cupcakes to cool completely before frosting.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 326
- Sugar: 6g
- Sodium: 36mg
- Fat: 33g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 104mg