Peach Cupcakes Peach Purée Buttercream (Printer-Friendly Version)

Tender cupcakes infused with fresh peaches, topped with smooth peach purée buttercream for a fruity finish.

# What You'll Need:

→ Cupcake Batter

01 - 1 3/4 cups all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1/2 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 large eggs
08 - 1 teaspoon vanilla extract
09 - 1/2 teaspoon almond extract (optional)
10 - 1/2 cup peach purée
11 - 1/2 cup buttermilk

→ Peach Purée Buttercream

12 - 1 cup unsalted butter, softened
13 - 3 1/2 cups powdered sugar
14 - 1/2 teaspoon vanilla extract
15 - 1/2 teaspoon almond extract (optional)
16 - 1/4 cup peach purée
17 - 2 tablespoons heavy whipping cream (adjust as needed)
18 - Peach food coloring (optional, a few drops)

# Steps to Follow:

01 - Preheat the oven to 350°F. Line muffin tins with cupcake liners.
02 - In a bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
03 - In a separate bowl, cream the softened unsalted butter with granulated sugar until light and fluffy.
04 - Add eggs one at a time to the creamed butter mixture, mixing well after each addition. Incorporate vanilla and almond extracts.
05 - Gradually stir in the peach purée until fully combined.
06 - Alternately add the dry ingredient mixture and buttermilk to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined to avoid overmixing.
07 - Divide batter evenly among cupcake liners, filling each about two-thirds full. Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean.
08 - Allow cupcakes to cool completely on a wire rack before frosting.
09 - Beat softened butter in a mixer until creamy. Gradually add powdered sugar, blending thoroughly. Incorporate vanilla extract, almond extract if using, and peach purée. Adjust consistency with heavy cream one tablespoon at a time as needed. Optionally, add a few drops of peach food coloring.
10 - Pipe or spread the buttercream on cooled cupcakes using a piping bag fitted with your preferred tip. Garnish with fresh peach slices or mint, if desired. Refrigerate briefly to set frosting if necessary, then serve at room temperature.

# Additional Tips:

01 - Use ripe, fragrant peaches and strain purée to remove excess moisture for optimal flavor and texture.
02 - Avoid overmixing batter to maintain a tender, fluffy crumb.
03 - Adjust buttercream sweetness and consistency by varying powdered sugar and cream.
04 - Store frosted cupcakes in an airtight container up to 3 days at room temperature or up to 1 week refrigerated.

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