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.
Servings 17 cupcakes
Ingredients
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.