Peaches and Cream Cupcakes

I had some peaches that were really getting ripe. As I contemplated what to do with them, I came across a recipe from Cupcake Project that sounded really good. I used the batter recipe and changed things up a little by frosting the cupcakes with cream cheese frosting. Then I topped each cupcake with a fresh peach slice. They are nice and moist, with small chunks of chopped peaches in the batter. You don’t even have to peel the peaches, and since I don’t get too excited about peeling anything, that’s a plus for me! The peaches and the cream cheese frosting make a great combination. This recipe makes 14-16 cupcakes.

PEACHES AND CREAM CUPCAKES (adapted from Cupcake Project)

  • 1 1/2 cups flour
  • 1 1/4 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/2 cup unsalted butter, softened
  • 3/4 cup packed brown sugar
  • 1/4 cup sugar
  • 2 eggs
  • 1/2 cup sour cream
  • 1 tsp. vanilla extract
  • 1 1/4-1 1/2 cups finely chopped peaches (at least 2 medium-sized peaches)

Preheat oven to 350 degrees. Line a 12-cup muffin pan, and part of another muffin pan, with paper liners. With a fork, whisk flour, baking powder, and baking soda in a medium bowl. In large bowl, beat butter, brown sugar, and sugar for 1 minute until light and fluffy. Beat in eggs, sour cream, and vanilla extract until blended. Add the flour mixture to this sugar/egg mixture, mixing well. Fold in the finely chopped peaches and stir until evenly distributed in batter. Fill cupcake liners not quite 3/4 full. Bake at 350 degrees for 20-25 minutes, or until toothpick inserted in center of cupcake comes out clean. Cool in pan 5-10 minutes, then remove cupcakes from pan and cool completely. While waiting for the cupcakes to cool, you can make the frosting…


  • 4 oz. cream cheese, softened (half of an 8-oz. block)
  • 1 Tbsp. half & half
  • 2 1/2 cups powdered sugar
  • 1-2 thinly sliced peaches, for garnish

Blend softened cream cheese and half & half together; then add in the powdered sugar a cup at a time. Blend well. Put a large dollop of frosting on each cupcake and top with a fresh peach slice. If not serving right away, refrigerate cupcakes until ready to serve.

Linked to Show and Tell, Strut Your Stuff Thursday, Show Off Your Stuff, Foodie Friday, I’m Lovin’ It Fridays.


25 thoughts on “Peaches and Cream Cupcakes

  1. Pingback: Peaches and cream cupcakes | Love Cupcakes

  2. Katie

    I wish I could reach through the screen and take one! They look delish and you styled them for their big moment on the camera like an expert. Love the fun vintage looking tablecloth you used! Would love you to join me at A Crafty Soiree, every Thursday.


  3. Sassy Sites!

    Thanks for joining our blog hop over at Sassy Sites! There are some amazing blogs out there, and you are definetly one of them! I’m a follower of yours too! Happy Friday! xoxo

    Marni @ Sassy Sites!


  4. Yvonne @ StoneGable

    You have taken the cupcake to a new height of sophication! These are elegent and upscale and dinner party worthy. WOW!
    Your blog is gorgeous! I could learn a lot from you! Now I’m off to check out your creamy lemon-basil pasta.


  5. laurie

    Nancy, I’ll be trying this recipe. Those look so pretty and they sound delicious! Thank you so much for sharing the recipe for Favorite Things Sat. laurie


  6. Miss Baker

    These looks yummy! Have to try these this weekend,and hope it looks good as yours! Just wondering if I can substitute the sour cream with plain yoghurt ibstead? Will it affecr the texture abd taste?


    1. nancyc Post author

      It should work out fine to substitute the yoghurt for the sour cream. I like to use plain Greek yoghurt because it’s a little thicker than other yoghurt. Enjoy the cupcakes!



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