Description
These Peach Raspberry Heaven Cupcakes are a fruity delight with a soft and fluffy texture. Topped with creamy frosting and garnished with fresh peaches and raspberries, they are perfect for any occasion!
Ingredients
Units
Scale
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter (softened, or vegan butter for a dairy-free option)
- 2 large eggs (or flax eggs for a vegan option)
- 1/2 cup milk (dairy or plant-based)
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh peaches (diced)
- 1 cup fresh raspberries
For the Frosting:
- 1/2 cup unsalted butter (softened, or vegan butter)
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2–3 tablespoons heavy cream (or coconut cream for a dairy-free option)
- Fresh raspberries and peach slices (for garnish)
Instructions
- Prepare the Cupcakes:
- Preheat oven to 350°F (175°C). Line a cupcake pan with paper liners.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream the softened butter and granulated sugar until light and fluffy in a large mixing bowl.
- Beat in the eggs (or flax eggs) one at a time, followed by the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, mixing until just combined.
- Gently fold in the diced peaches and raspberries.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean. Let cool in the pan for a few minutes before transferring to a wire rack to cool completely.
- Prepare the Frosting:
- Beat the softened butter in a mixing bowl until creamy. Gradually add the powdered sugar and mix until combined.
- Add vanilla extract and heavy cream, mixing until smooth and fluffy.
- Assemble the Cupcakes:
- Frost the cooled cupcakes using a piping bag or knife.
- Top with fresh raspberries and peach slices for garnish.
- Serve:
- Serve immediately, or store in an airtight container for up to 3 days.
Notes
- For a dairy-free option, substitute with vegan butter, plant-based milk, and coconut cream.
- If you’d like a lighter frosting, add more cream to adjust the consistency.
- Storage: Cupcakes will stay fresh for up to 3 days in an airtight container at room temperature.
- You can also freeze the cupcakes for up to 2 months, frosting separately.
Nutrition
- Serving Size: 1 cupcake
- Calories: 220 kcal
- Sugar: 18g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 40mg