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Peach Raspberry Heaven Cupcakes Recipe

Peach Raspberry Heaven Cupcakes Recipe
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★★★★★

4.9 from 29 reviews

Delight in the luscious blend of fresh peaches and raspberries in these Peach Raspberry Heaven Cupcakes. Moist, tender cupcakes infused with juicy fruit bits and topped with a beautiful two-tone frosting swirled with peach and raspberry purees create a perfect summer dessert to impress your guests or enjoy any day.

Ingredients

Scale

For the Cupcakes:

  • 1 ½ cups all-purpose flour
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • ½ cup whole milk
  • ½ cup fresh peaches, finely diced
  • ½ cup fresh raspberries, halved

For the Frosting:

  • 1 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 2 tbsp heavy cream
  • 1 tsp vanilla extract
  • ¼ cup raspberry puree (strained to remove seeds)
  • ¼ cup peach puree

For Garnish:

  • Fresh peach slices
  • Fresh raspberries
  • Mint leaves (optional)

Instructions

  1. Prepare the Cupcakes: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. In a medium bowl, whisk together all-purpose flour, baking powder, and salt. In a separate large bowl, cream the softened butter and granulated sugar together until fluffy and light. Beat in the eggs one at a time, followed by the vanilla extract. Gradually incorporate the dry flour mixture alternating with milk, mixing until just combined. Finally, gently fold in the finely diced peaches and halved raspberries to preserve their shape and flavor.
  2. Bake: Evenly divide the prepared batter into each cupcake liner, filling them about 3/4 full. Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven and let the cupcakes cool completely on a wire rack before frosting.
  3. Make Frosting: Beat the softened butter in a large bowl until creamy. Gradually add the powdered sugar, mixing well after each addition. Stir in the heavy cream and vanilla extract, continuing to beat until the frosting is light and fluffy. Divide the frosting evenly into two separate bowls. Fold the raspberry puree into one bowl and the peach puree into the other to create two beautifully colored frostings.
  4. Decorate: Using a piping bag, fill it with the two frostings side by side to achieve a stunning swirl effect. Pipe the frosting generously on top of each cooled cupcake. Garnish with fresh peach slices, raspberries, and optionally mint leaves for a fresh and elegant finish. Serve and enjoy!

Notes

  • Be gentle when folding the fruit into the batter to keep them intact and prevent discoloration.
  • For a more vibrant frosting, chill the raspberry and peach purees before mixing.
  • Allow cupcakes to cool completely before frosting to prevent melting.
  • Mint leaves add a fresh aroma and visual appeal but can be omitted if unavailable.
  • These cupcakes are best enjoyed within 2 days for optimal freshness but can be refrigerated for up to 4 days.

Nutrition

Keywords: peach cupcakes, raspberry cupcakes, fruit desserts, homemade cupcakes, summer baking, frosting swirl, fresh fruit desserts, easy cupcake recipe, seasonal fruit desserts

Find it online: https://maicook.com/peach-raspberry-heaven-cupcakes-recipe/