Peach Raspberry Cupcakes
Introduction
Peach Raspberry Cupcakes are a delightful treat that combines the sweetness of peaches with the tartness of raspberries. These cupcakes are soft, fluffy, and bursting with fruity flavors. Topped with whipped cream and fresh fruit, they make for a perfect dessert for any occasion. Whether you’re having a picnic, celebrating a birthday, or just craving something sweet, these cupcakes are sure to please!
Why Make This Recipe
Making Peach Raspberry Cupcakes is not only fun but also easy. This recipe uses simple ingredients you might already have at home. The combination of peaches and raspberries shines through in every bite, making these cupcakes a refreshing choice. Moreover, they are versatile! You can serve them at parties, bake them for a friend, or enjoy them as a sweet afternoon snack. Plus, they look beautiful and are great for sharing.
How to Make Peach Raspberry Cupcakes
Making Peach Raspberry Cupcakes is a straightforward process. Follow the steps below to whip up these delicious treats in no time!
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup whole milk
- 1/2 cup diced peaches (fresh or canned, drained)
- 1/2 cup fresh raspberries
- 1/4 cup white chocolate chips
- Whipped cream for topping
- Additional peach slices and raspberries for garnish
- Raspberry sauce for drizzling (optional)
Directions:
- Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, beat the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the flour mixture, alternating with the milk. Mix until combined.
- Fold in the diced peaches, raspberries, and white chocolate chips.
- Divide the batter among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, top with whipped cream, raspberry sauce, peach slices, and raspberries.
How to Serve Peach Raspberry Cupcakes
Serve these cupcakes as a delightful dessert after a meal or as a sweet snack during the day. They can be enjoyed plain or topped with whipped cream and fresh fruits. If you want to impress your guests, drizzles of raspberry sauce add a colorful touch!
How to Store Peach Raspberry Cupcakes
To keep your cupcakes fresh, store them in an airtight container at room temperature for up to 2-3 days. If you want them to last longer, you can freeze them. Just place the cooled cupcakes in a freezer-safe container. They can be frozen for up to a month. Thaw them in the fridge overnight when you’re ready to enjoy them again.
Tips to Make Peach Raspberry Cupcakes
- Make sure your butter is at room temperature for easier mixing.
- Use ripe peaches for the best flavor, or choose canned peaches that are well-drained.
- Don’t overmix the batter; fold in the fruits gently to keep the cupcakes light and airy.
- Feel free to add more white chocolate chips if you love that sweet flavor!
Variation
If you want to switch it up, you can try using blueberries instead of raspberries or adding a splash of almond extract for a different flavor. You can also make these cupcakes gluten-free by substituting the flour with a gluten-free blend.
FAQs
1. Can I use frozen raspberries instead of fresh ones?
Yes, you can use frozen raspberries! Just make sure to thaw and drain them well before adding to the batter.
2. How long do these cupcakes take to bake?
They typically take about 18-20 minutes. Keep an eye on them, as ovens may vary.
3. Can I make these cupcakes ahead of time?
Absolutely! You can bake them a day in advance and store them in an airtight container until you’re ready to serve.
4. Can I skip the white chocolate chips?
Yes, you can omit the white chocolate if you prefer. The cupcakes will still taste great with just the fruits.
5. What can I use instead of whipped cream for topping?
You can use whipped coconut cream or cream cheese frosting as alternatives for a different flavor!
Enjoy making and sharing your Peach Raspberry Cupcakes! They are sure to be a hit with everyone!
Print
Peach Raspberry Cupcakes
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Delightful cupcakes combining the sweetness of peaches with the tartness of raspberries, topped with whipped cream and fresh fruit.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup whole milk
- 1/2 cup diced peaches (fresh or canned, drained)
- 1/2 cup fresh raspberries
- 1/4 cup white chocolate chips
- Whipped cream for topping
- Additional peach slices and raspberries for garnish
- Raspberry sauce for drizzling (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, beat the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the flour mixture, alternating with the milk. Mix until combined.
- Fold in the diced peaches, raspberries, and white chocolate chips.
- Divide the batter among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, top with whipped cream, raspberry sauce, peach slices, and raspberries.
Notes
Store cupcakes in an airtight container at room temperature for up to 2-3 days or freeze for up to a month.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: cupcakes, peach, raspberry, dessert, fruity