Peach Raspberry Cupcakes Recipe

Here’s a delicious recipe for Peach Raspberry Cupcakes, a fruity and light dessert that combines the sweetness of peaches with the tartness of raspberries for a delightful treat!

Ingredients (Makes 12 cupcakes):

For the cupcakes:

• 1 1/2 cups (190g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (115g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup (120g) sour cream or plain yogurt
• 1/2 cup (120ml) whole milk
• 1 cup (150g) fresh or frozen peaches, chopped into small pieces
• 1/2 cup (75g) fresh or frozen raspberries, lightly mashed

For the frosting:

• 1/2 cup (115g) unsalted butter, softened
• 2 cups (250g) powdered sugar
• 1/4 cup (60g) peach puree (fresh or canned)
• 1/2 teaspoon vanilla extract
• A pinch of salt
• Optional: Fresh raspberries and peach slices for garnish

Instructions:

1. Prepare the cupcakes:

• 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, baking powder, baking soda, and salt. Set aside.
• In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 3-5 minutes.
• Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
• Gradually add the dry ingredients to the butter mixture, alternating with the sour cream (or yogurt) and milk. Start and end with the dry ingredients. Mix until just combined.
• Gently fold in the chopped peaches and mashed raspberries, being careful not to overmix.
• Divide the batter evenly among the 12 cupcake liners, filling each about 2/3 full.
• Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

2. Make the frosting:

• In a medium bowl, beat the softened butter until creamy and smooth.
• Gradually add the powdered sugar, 1/2 cup at a time, beating well after each addition.
• Stir in the peach puree, vanilla extract, and a pinch of salt. Beat until the frosting is fluffy and smooth.
• If the frosting is too thick, add a little more peach puree or a tablespoon of milk to reach your desired consistency.

3. Assemble the cupcakes:

• Once the cupcakes have cooled completely, frost them with the peach frosting using a piping bag or a spatula.
• Garnish with fresh raspberries and peach slices for an extra touch of sweetness and color.

4. Serve and enjoy:

• Serve your Peach Raspberry Cupcakes at room temperature and enjoy the burst of fruity flavor in every bite!

Tips:

• Fresh or frozen fruit: You can use fresh or frozen peaches and raspberries. If using frozen, ensure they are thawed and drained to avoid excess moisture.
• Make it ahead: You can make the cupcakes and frosting a day in advance and store them separately. Frost the cupcakes just before serving.
• Storage: Keep the cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate them for up to 5 days.

These Peach Raspberry Cupcakes are the perfect way to enjoy the flavors of summer in a light, fluffy treat!