There’s something incredibly delightful about the combination of juicy peaches and tart raspberries in a soft, fluffy cupcake. These Peach Raspberry Heaven Cupcakes are a perfect blend of sweet and tangy flavors that will transport you to a summer paradise with every bite. With their moist texture and vibrant colors, these cupcakes are not only delicious but also visually stunning. Whether you’re celebrating a special occasion or just craving something sweet, these cupcakes are sure to be a hit. Trust me, once you try them, you’ll want to make them again and again
Why You’ll Love This Recipe
This recipe isn’t just about the ingredients it’s about creating a dessert that’s as satisfying as it is easy to make. Here’s why it’s a favorite
Moist and Fluffy Texture: The cupcakes are incredibly soft and tender, providing a delightful base for the fruity filling.
Juicy Peach Filling: Fresh peaches add natural sweetness and a burst of flavor in each bite.
Tart Raspberry Compote: Raspberries bring a refreshing tanginess that balances out the sweetness perfectly.
Quick and Easy: With straightforward steps and minimal prep time, this recipe comes together in under an hour. Ideal for busy days when you still want something delicious.
Crowd-Pleasing: A guaranteed hit with both kids and adults. Everyone loves a cupcake that’s both beautiful and tasty
Ingredients
All-Purpose Flour: Provides structure and ensures the cupcakes hold their shape while staying soft and airy.
Baking Powder: Helps the cupcakes rise slightly, giving them a light and fluffy texture.
Salt: Balances sweetness and enhances the overall flavor profile.
Unsalted Butter: Adds richness and tenderness to the dough. Let it soften before using.
Granulated Sugar: Sweetens the cupcakes without overpowering the fruit flavors.
Eggs: Act as binders and contribute moisture to the cupcakes.
Vanilla Extract: Brings warmth and depth to the flavor. Use pure vanilla extract for the best results.
Fresh Peaches: Sliced peaches provide natural sweetness and the signature flavor of the filling.
Raspberries: Add a burst of tartness and color to the compote.
Lemon Juice: Adds brightness and helps balance the sweetness of the fruits.
Note: the full ingredients list, including measurements, is provided in the recipe card directly below
Instructions
Let’s dive into the steps to create these delightful cupcakes
Preheat Your Oven: Start by preheating your oven to 350°F (175°C). Line a muffin tin with liners for easy removal.
Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
Cream Butter and Sugar: In a large bowl, beat softened butter and sugar until light and fluffy. This step ensures a tender crumb.
Add Wet Ingredients: Beat in eggs one at a time, followed by vanilla extract. Mix until fully incorporated.
Combine Everything: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.
Prepare the Fruit Filling: In a small saucepan, combine sliced peaches, raspberries, sugar, and lemon juice. Cook over medium heat until the mixture thickens slightly. Cool completely.
Assemble the Cupcakes: Spoon batter into the prepared muffin tin, filling each liner about two-thirds full. Top each cupcake with a spoonful of the peach raspberry filling. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for a few minutes before transferring to a wire rack
Nutrition Facts
Servings: 12
Calories per serving: 200
Preparation Time
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
How to Serve Peach Raspberry Heaven Cupcakes
These cupcakes pair wonderfully with various accompaniments. Here are a few serving suggestions to enhance your dining experience
Fresh Whipped Cream: Top each cupcake with a dollop of whipped cream for extra indulgence.
Fresh Berries: Serve with a side of fresh strawberries or blueberries for added freshness.
As a Standalone: Sometimes, these cupcakes are decadent enough to enjoy on their own. Simply savor each bite and let the flavors dance on your palate
Additional Tips
Here are some extra tips to help you get the most out of this recipe
Use Fresh Ingredients: Fresh peaches and raspberries provide the best flavor and texture. Avoid overly ripe or mushy fruits.
Double the Batch: This recipe scales easily, so feel free to double it for larger gatherings or meal prep.
Freeze for Later: Wrap individual cupcakes tightly in plastic wrap and foil before freezing. Thaw at room temperature before serving.
Add Toppings: For an extra indulgent touch, sprinkle with chopped nuts, drizzle with melted chocolate, or add a dusting of powdered sugar on top.
Experiment with Fillings: Try adding different fruits like blueberries, blackberries, or cherries for variety
FAQ Section
1. Can I use frozen peaches instead of fresh? Yes! Frozen peaches work well, but thaw them first and drain any excess liquid.
2. What type of flour should I use? All-purpose flour works best for achieving the right texture. For a gluten-free version, substitute with a 1:1 gluten-free flour blend.
3. Can I make these cupcakes ahead of time? Yes, you can prepare the cupcakes up to a day in advance and refrigerate them. Simply bake as needed.
4. How do I store leftover cupcakes? Keep them in an airtight container at room temperature for up to 3 days. Freeze for longer storage.
5. Can I freeze the cupcakes? Absolutely! Wrap individual cupcakes tightly in plastic wrap and foil before freezing. Thaw at room temperature before serving.
6. Can I double the recipe? Definitely. Doubling the recipe is simple and ensures you have plenty for leftovers or feeding a crowd.
7. Is this recipe suitable for a low-sugar diet? Not as written, but you can reduce the amount of sugar in the filling or use a sugar-free alternative.
8. Can I skip the raspberries? You can, though they add a distinctive tartness. Substitute with other berries or omit entirely for a simpler cupcake.
9. Do I need to chill the cupcakes? Chilling isn’t strictly necessary, but it helps achieve a fluffier texture.
10. Can I add toppings to the cupcakes? Absolutely! Sprinkle with chopped nuts, drizzle with caramel sauce, or add a dusting of powdered sugar for added flair
Conclusion
There you have it a delicious and refreshing Peach Raspberry Heaven Cupcake recipe that’s sure to become a go-to dessert in your kitchen. With their moist texture and vibrant fruit flavors, these cupcakes are a treat that satisfies both your cravings and creativity. So gather your ingredients, preheat the oven, and let’s bake something amazing together! Your taste buds will thank you.
Print
Peach Raspberry Heaven Cupcakes
- Prep Time: 15 minutes
- Cook Time: 18-20 minutes
- Total Time: 35-40 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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
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