Description
Delightful cupcakes combining the sweetness of peaches with the tartness of raspberries, topped with whipped cream and fresh fruit.
Ingredients
Scale
- 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