This peach cupcake is for sure one of the best recipes I have made to date.  I have attempted seven times to achieve a good consistency and peach flavor.  Yes, you read that correctly, ‘seven times.’ Since seven means perfection and I am not the type to throw in the towel I kept trying.  Even if I’m not even sure what peaches taste like anymore.  The result, a delicious peach cupcake paired with a peach Swiss Meringue Buttercream.

My battle with the peaches started more than a month ago.  I thought I would make a peach puree, keep little bite sizes of peach in so that you can taste them in the batter.  The first few tries you could not taste the peach at all.  I then upped the peach puree and oh boy that’s when it went downhill.  I had peach flavor, but a weird consistency.

Finally, I tried it with buttermilk, the flavor was great, but I felt as if I was cheating a bit.  So, I went back to the drawing board.  After playing around with the recipe some more, I ditched the buttermilk, added peach puree, peach jam, and used oil and butter.  The result, a delicious peach cupcake.  The peach cupcake is light and has just the right amount of peach flavor.  

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Peach cupcake with Peach Swiss Meringue Buttercream

The secret to this peach buttercream is the peach puree and the peach jam that is added to the batter.  You may use a store-bought brand, I suggest using one with all-natural ingredients and a natural sweetener. This past weekend I bought a jar of peach jam from a local vendor at our town fair and I really loved the freshness of it.  Of course, you can make your own peach jam.

What I love about the peach jam is the small chunks of peaches in it. You can definitely taste them in the cupcakes.  Really, it’s like heaven in your mouth.  Also, if you look closely at the buttercream you will notice specks of peaches.  OMG.  I couldn’t wait for this batch of the peach cupcake to cool, I tried it as soon as it came out of the oven (don’t try this at home).  I was singing Hallelujah, I finally have a peach cupcake that’s perfect.

Ingredients/Supplies to Make the Cupcakes:

• Self-Rising Cake Flour– I like using White Lily Self-Rising Flour or the Presto brand.  If you don’t have any at home, make your own self-rising flour by combining one cup of cake flour, with ½ teaspoon baking powder, and ¼ teaspoon salt.
• Peach Jam–I like incorporating jams in recipes whenever possible. This recipe calls for a 1/4 cup of peach jam in the cupcake and 1/4 cup in the buttercream.  I used my easy homemade peach jam recipe, you can make the jam ahead of time to save time.
• Fresh Peaches–The fresh peaches replaced the milk in the recipe, it adds to the flavor and the moistness of the cupcake. You will need three (3) medium peaches for this recipe.
  
• Cupcake liners-Not all cupcake liners are created equal. In the past, I used two cupcake liners to make cupcakes because they look awful without the second liner.  I found these greaseproof cupcake liners on Amazon and I absolutely love using them for cupcakes.
• Nutribullet– I used the Nutribullet to make the peach puree, but you can make it using a food processor.

How to Make the Peach Cupcakes

• Preheat oven to 350°F. Add the cupcake liners to a muffin pan.
• Measure the self-rising flour and set it aside.
• Remove the skin and the seed from about 3 peaches and blend in a food processor or Nutribullet to make the peach puree.
• In a large bowl, beat butter, oil, and sugar with an electric mixer or stand mixer until light and fluffy.
• 
• Add eggs, one at a time, and mix well. 
• Add vanilla or peach extract (this is optional).
• Then add the peach jam.
• Alternate the flour with the peach puree, beating well after each addition.
• Continue beating one minute. Use a cookie scoop to pour into the cupcake liners.
• Bake 10-15 minutes or until a toothpick inserted in the center comes out clean.
• Cool in the muffin pan, then move them to a cooling rack for 10 minutes.

Peach Swiss Meringue Buttercream

The peach Swiss Meringue buttercream is the basic recipe found here with the addition of the peach extract and peach jam.  While the peach extract is great, it is very strong, therefore you only need a small amount. 

I opted to put the extract in the buttercream as opposed to the batter for that reason. Mix the buttercream well until the peach jam is combined.

I used Swiss Meringue buttercream, but you can use Italian Meringue buttercream. The lightness of these buttercream makes them a perfect pairing with the peach which is a bit tart.  Love, love, love the combination, as Oprah would say “Oh it’s good.”

This recipe was updated with new photos and republished. 

Other recipes you might love:

• From Scratch Strawberry Cake with Strawberry Buttercream
• Lemon Blackberry Cake with Lemon Blackberry Buttercream
• Lavender Cake with Vanilla Buttercream

Peach Cupcake with Peach Swiss Meringue Buttercream

This delicious from scratch peach cupcake is made using fresh peaches, peach jam and paired with peach buttercream.  It has the right amount of peach flavor with every bite.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

To make the buttercream 25 minutes mins

Total Time 50 minutes mins

Servings 17 cupcakes

Ingredients

  

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Peach Cupcake

• 1 1/2 cups self-rising cake flour
• 1 cup sugar
• 2 large eggs room temperature
• 1/4 cup unsalted butter room temperature
• 1/4 cup oil I used canola oil
• 1 cup peach puree 2 1/2-3 medium peaches
• 1/4 cup peach jam

Peach Swiss Meringue Buttercream

• 1/4 cup peach jam
• 1/2 tsp peach extract
• 1/2 cup sugar
• 1/4 cup water
• 3 large egg whites room temperature
• 2 sticks unsalted butter room temperature

Instructions

 

Instructions

Peach Cupcake

• Preheat the oven to 350 degrees and prepare a muffin pan with cupcake liners.
• Remove the skin and seed from the peaches and blend in a food processor or Nutribullet to create the peach puree.
• Cream the butter, sugar, and oil together until light and fluffy
  
• Add the eggs, one at a time, mix well.
  
• Then add the peach jam.
  
• Alternate the peach puree and the flour, mix until combined. Remember to scrape down the sides of the bowl.
  
• Add the cupcakes to the liners using a cookie scoop and bake for 12-15 minutes.
  

Peach Buttercream (Peach Swiss Meringue Buttercream)

• Combine the egg whites and sugar in a heat proof bowl, add set bowl over simmering water.
• Mix with a whisk, until the sugar is dissolved or mixture reaches 140 degrees F
• Remove from the stove and turn the mixer on high and mix until the meringue is cool to the touch. Add the butter a piece at a time.
• Then add the peach jam
  
• Mix until combined, add the peach extract.
  
• Then one final mix
  

Notes

Self-Rising Cake Flour: If you don't have self-rising cake flour on hand, use 1 cup cake flour, ½ teaspoon baking powder, and ¼ teaspoon of salt and mix well. 

 

Keyword peach buttercream, peach cupcake, peach swiss meringue buttercream

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Until next time, Happy Caking.