Description
Peach raspberry heaven cupcakes blend summer’s sweetest fruits into a delightful dessert. Moist cake layers crowned with silky frosting invite you to savor each delectable bite of pure bliss.
Ingredients
Scale
Cake Ingredients:
- 1 1/2 cups (375 ml) all-purpose flour
- 3/4 cup (150 g) sugar
- 1/2 cup (113 g) unsalted butter, softened
- 2 large eggs
- 1 cup (150 g) diced peaches
- 1/2 cup (75 g) raspberries
Leavening and Seasoning:
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Liquid Ingredients:
- 1/2 cup (120 ml) milk
Frosting Ingredients:
- 1 cup (227 g) butter
- 4 cups (480 g) powdered sugar
- 2 tablespoons peach juice
- Fresh raspberries for garnish
Instructions
- Prepare the oven at 350F (175C) and arrange cupcake liners in a muffin tin.
- Combine dry ingredients – flour, baking powder, and salt – in a mixing bowl, whisking thoroughly to ensure even distribution.
- Cream butter and sugar in a separate large bowl until the mixture becomes airy and pale, creating a smooth base.
- Incorporate eggs individually into the butter mixture, then blend in vanilla extract, mixing until fully integrated.
- Alternate adding flour mixture and milk to the wet ingredients, gently folding to maintain a light, smooth batter consistency.
- Delicately fold diced peaches and raspberries into the batter, distributing fruit evenly without overmixing.
- Carefully portion the batter into cupcake liners, filling each about two-thirds full for optimal rising.
- Bake in the preheated oven for 18-22 minutes, checking doneness with a toothpick that should emerge clean when inserted.
- Allow cupcakes to cool completely on a wire rack before frosting preparation.
- Whip butter until creamy and smooth, then gradually introduce powdered sugar and peach juice to create a light, spreadable frosting.
- Generously frost the cooled cupcakes and embellish with fresh raspberries as a decorative finish.
Notes
- Gently fold fresh fruits into the batter to prevent crushing and maintain their delicate texture.
- Consider using room temperature ingredients to ensure smoother mixing and better cupcake rise.
- Adjust fruit quantities based on seasonal availability and ripeness for optimal flavor intensity.
- Swap whole wheat flour for part of the all-purpose flour to add nutritional value and create a slightly denser cupcake texture.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 289 kcal
- Sugar: 28 g
- Sodium: 134 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.3 g
- Carbohydrates: 34 g
- Fiber: 1.5 g
- Protein: 3 g
- Cholesterol: 48 mg