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Moist Peach Cupcakes

Moist Peach Cupcakes That Melt in Your Mouth Every Time

Try these Moist Peach Cupcakes for a burst of juicy peach goodness, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: Southern
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 2 cups Cake Flour Can substitute with all-purpose if unavailable
  • 1 tbsp Baking Powder Essential for leavening
  • 1 tsp Salt Balances sweetness
  • 1 cup Whole Milk Use room temperature
  • 4 large Egg Whites Room temperature for better aeration
  • 1 cup Sour Cream Enhances moisture
  • 1 tsp Vanilla Extract Adds aromatic sweetness
  • 1/2 cup Butter Room temperature
  • 1 cup Sugar Primary sweetener
  • 2 cups Peaches Fresh, peeled, and sliced
  • 1 tbsp Lemon Zest Brightens flavor
  • 1 tbsp Lemon Juice Brightens flavor
  • 1 tbsp Cornstarch Thickens peach puree
  • 1 tsp Cardamom Warm spice
  • 1 tsp Cinnamon Warm spice
For the Frosting
  • 2 cups Powdered Sugar Absorbs moisture quickly
  • 1/2 cup Room Temperature Butter Fluffy before adding other ingredients

Equipment

  • Muffin Pan
  • mixing bowls
  • Stand mixer
  • saucepan
  • offset spatula

Method
 

Step-by-Step Instructions
  1. In a medium saucepan, combine the peaches with sugar, lemon zest, lemon juice, cornstarch, cardamom, cinnamon, and a pinch of salt. Cook over medium heat for about 10 minutes until thickened.
  2. Preheat the oven to 350°F. Whisk together cake flour, baking powder, and salt. In another bowl, mix the whole milk, egg whites, sour cream, and vanilla extract.
  3. Beat the room temperature butter and sugar together until light and fluffy, about 5 minutes. Gradually incorporate the flour and milk mixtures alternately.
  4. Gently fold in all but ¼ cup of the cooled peach puree. Fill muffin cups about two-thirds full.
  5. Bake in the preheated oven for 22-25 minutes. A toothpick should come out clean. Cool for 5 minutes in the pan before transferring to a wire rack.
  6. Beat the room temperature butter until fluffy. Gradually add powdered sugar, a pinch of salt, and vanilla, mixing until smooth. Stir in reserved peach puree.
  7. Frost the cooled cupcakes generously with the peach buttercream frosting.

Nutrition

Serving: 1cupcakeCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 5gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Use ripe peaches for optimal flavor and store leftovers in an airtight container.

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