Description
Peach Raspberry Heaven Cupcakes are light, fruity, and perfect for summer. These delightful cupcakes combine fresh peaches and raspberries folded into a tender vanilla batter, topped with fluffy homemade whipped cream and garnished with extra peach slices and raspberries for a refreshing and elegant treat.
Ingredients
Scale
For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/2 cup finely diced fresh peaches
- 1/3 cup fresh raspberries, halved if large
For the whipped cream topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Optional garnish:
- Extra peach slices and raspberries
Instructions
- Preheat and prepare: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to ensure easy removal and clean-up.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and seasoning throughout the flour.
- Cream butter and sugar: In a large bowl, use an electric mixer to cream the softened butter and granulated sugar until the mixture is light and fluffy, which helps create a tender crumb.
- Add eggs and vanilla: Add the eggs one at a time to the creamed mixture, beating well after each addition to fully incorporate them. Then mix in the vanilla extract for flavor.
- Combine wet and dry ingredients: Alternately add the dry ingredients and whole milk to the wet mixture in three parts, beginning and ending with the dry ingredients, mixing just until incorporated to prevent overmixing.
- Fold in fruit: Gently fold the diced fresh peaches and raspberries into the batter to evenly distribute the fruit without breaking it down.
- Fill cupcake liners: Spoon the batter evenly into the prepared cupcake liners, filling each about three-quarters full to allow room for rising.
- Bake cupcakes: Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow cupcakes to cool completely before frosting.
- Prepare whipped cream topping: In a chilled bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract using a mixer until stiff peaks form, which means the cream holds its shape when the beaters are lifted.
- Frost cupcakes: Pipe or spread the whipped cream topping over the cooled cupcakes evenly. Garnish with extra peach slices and raspberries if desired for a lovely presentation.
Notes
- These cupcakes are light, fruity, and perfect for summer gatherings or as a refreshing dessert.
- Store the cupcakes in the refrigerator if topping with whipped cream to keep the topping fresh and firm.
- Serve chilled for the best texture and taste.
- You can substitute heavy cream with coconut cream for a dairy-free version, but it will change the flavor and texture slightly.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
