Delight in the sweetness of summer with these Peach & Cream Cupcakes, beautifully combining the flavors of ripe peaches and a rich cream frosting.

Scale

½ cup unsalted brown butter

melted

½ cup light brown sugar

½ cup granulated sugar

2 large eggs

room temperature

1 teaspoon vanilla extract

1 ½ cups cake flour

1 ½ teaspoons baking powder

½ teaspoon ground cinnamon

¼ teaspoon kosher salt

½ cup milk

2 cups peaches

fresh or frozen

¼ cup light brown sugar

2 teaspoons cornstarch

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

Pinch of salt

2 cups heavy whipping cream

½ cup powdered sugar

½ teaspoon vanilla extract

2 teaspoons powdered gelatin

2 tablespoons water

Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
In a bowl, mix the melted brown butter, light brown sugar, and granulated sugar until combined.
Add the eggs, one at a time, followed by the vanilla extract, mixing well after each addition.
In another bowl, sift together the cake flour, baking powder, ground cinnamon, and kosher salt.
Gradually add the dry ingredients to the wet ingredients, alternating with milk, until just combined.
Fold in the diced peaches gently to the batter.
Divide the batter evenly among the cupcake liners and bake for 18-20 minutes or until a toothpick comes out clean.
While the cupcakes are cooling, prepare the peach filling: In a saucepan, combine the peaches with brown sugar, cornstarch, ground cinnamon, nutmeg, and a pinch of salt. Cook over medium heat until the peaches soften and mixture thickens, about 5-7 minutes. Let cool.
For the cream frosting, in a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
In a small bowl, dissolve the gelatin in water and let it rest for 5 minutes, then microwave for approximately 10 seconds to dissolve.
Gradually fold the dissolved gelatin into the whipped cream until combined.
Frost the cooled cupcakes with the whipped cream and top with the peach filling.

Make sure to let the cupcakes cool completely before frosting. You can substitute fresh peaches with canned if they’re not in season.

Keywords: Peach, Cream, Cupcakes, Dessert, Baking