Description
These Peach Raspberry Heaven Cupcakes are a delightful combination of sweet, juicy peaches and tart raspberries, all wrapped up in a soft, fluffy cupcake. With a light, airy texture and a fruity burst in every bite, these cupcakes are the perfect treat for summer or any special occasion. Topped with a delicious raspberry frosting, they are truly a slice of heaven!
Ingredients
Scale
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/2 cup fresh peaches, diced (or canned peaches, drained)
- 1/4 cup fresh raspberries, mashed (reserve a few for garnish)
For the Raspberry Frosting:
- 1 cup unsalted butter, softened
- 3–4 cups powdered sugar
- 1/4 cup fresh raspberries, pureed
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk (if needed for consistency)
For Garnish:
- Fresh peach slices (optional)
- Fresh raspberries (optional)
Instructions
- Prepare the Cupcake Batter:
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate large bowl, cream the softened butter with a hand mixer or stand mixer until light and fluffy (about 2 minutes).
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
- Gently fold in the diced peaches and mashed raspberries.
- Bake the Cupcakes:
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
- Prepare the Raspberry Frosting:
- In a large bowl, beat the softened butter until smooth and creamy.
- Gradually add the powdered sugar, 1 cup at a time, until the frosting reaches your desired consistency.
- Stir in the pureed raspberries and vanilla extract. If the frosting is too thick, add 1 tablespoon of milk at a time until it becomes spreadable.
- Beat the frosting on high for 2-3 minutes to make it fluffy.
- Frost the Cupcakes:
- Once the cupcakes have completely cooled, spread or pipe the raspberry frosting onto each cupcake.
- Garnish with fresh peach slices and raspberries on top for a beautiful presentation.
- Serve:
- Serve the Peach Raspberry Heaven Cupcakes immediately and enjoy the heavenly fruity flavors!
Notes
- If you prefer a stronger peach flavor, you can add a bit of peach puree to the batter.
- These cupcakes can be stored in an airtight container for up to 3 days.
- You can make the frosting ahead of time and store it in the fridge. Let it come to room temperature and re-whip before using.
- Prep Time: 20 minutes
- Cook Time: 18-22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (based on 12 servings)
- Calories: 250
- Sugar: 22g
- Sodium: 110mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 50mg