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Peaches and cream cupcakes are a dream come true for summer gatherings or special birthdays. The nutty richness of brown butter blends perfectly with warm spices and juicy peaches, topped with a cloud of stabilized whipped cream that holds up beautifully for hours. These always draw smiles and questions for the recipe at family potlucks.
Ingredients
- Unsalted brown butter: brings a deep nutty aroma and richer flavor to the cake base choose a good quality butter for best results
- Light brown sugar and granulated sugar: create a balanced sweetness and keep cupcakes moist
- Eggs: at room temperature help the batter emulsify for a tender cupcake crumb
- Vanilla extract: rounds out flavors so use pure vanilla if possible
- Cake flour: produces a light and delicate texture sift before measuring for accuracy
- Baking powder: ensures the cakes rise evenly for a soft interior
- Ground cinnamon and nutmeg: in the filling and cake complement the peaches with warmth pick fragrant spices for more flavor
- Kosher salt: brightens the overall taste and balances sweetness sea salt also works
- Milk: makes the batter smooth and helps activate the leavening
- Peaches: fresh are best in season but good quality frozen peaches work well too look for ripe and aromatic fruit
- Cornstarch: thickens the spiced peach filling for a jammy center use fresh cornstarch for best thickening power
- Heavy whipping cream: is the base for a stable and fluffy topping cold cream whips best
- Powdered sugar: sweetens the whipped cream and gives it structure choose a brand with no additives
- Gelatin: keeps the whipped cream firm enough for piped swirls plain flavorless powder is essential
- Water: dissolves the gelatin and is needed to stabilize the topping
Step-by-Step Instructions
- Make the Spiced Peaches:
- Slice the peaches thinly and peel if needed Place peaches in a small pot with brown sugar cinnamon nutmeg salt and cornstarch Cook over medium heat for ten to fifteen minutes stirring often until the peaches are soft and the juices thicken into a syrup Remove from heat and let the mixture cool to room temperature The filling should feel thick not runny when ready
- Prepare the Cupcakes:
- Preheat your oven to three hundred fifty degrees and line a twelve cup cupcake pan with liners In a large bowl whisk together cake flour baking powder cinnamon and salt In another bowl whisk the cooled brown butter with the sugars eggs and vanilla until smooth Gently stir in half of the dry ingredients then the milk followed by the rest of the dry ingredients Mix until just combined The batter will be on the thin side Portion about one fourth cup into each liner so they are filled halfway Bake the cupcakes for eighteen to twenty two minutes until a cake tester inserted in the center comes out clean Cool on a wire rack completely before moving to the next steps
- Fill the Cupcakes:
- Once cool use a cupcake corer or small spoon to remove a small plug from the center of each cupcake Fill each hole with about two teaspoons of the prepared spiced peaches making sure not to overfill
- Make the Stabilized Whipped Cream:
- Sprinkle the powdered gelatin over water in a small bowl and let it bloom for a few minutes Microwave briefly until the gelatin is fully dissolved then stir and set aside to cool slightly In a stand mixer or with a hand mixer whip the cold heavy cream powdered sugar and vanilla until soft peaks form Reduce the speed to low and gradually pour in the cooled liquid gelatin Mix just until incorporated then increase speed and whip until stiff peaks form The whipped cream should be both fluffy and stable for piping
- Decorate and Finish:
- Spoon or pipe the stabilized whipped cream over each cupcake using a large star tip for a swirl Top with fresh sliced peaches and a dusting of cinnamon for a picture perfect finish
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Brown butter is my secret weapon for all my favorite bakes My kids love sneaking extra spoonfuls of the spiced peaches right out of the saucepan which always disappears surprisingly fast
Storage Tips
Keep finished cupcakes in the refrigerator for up to three days Cover tightly to prevent staling I recommend letting them come to room temperature for about one hour before serving This softens the texture and brings out the butter flavor Wait until just before serving to add any fresh peach slices on top
Ingredient Substitutions
If you only have all purpose flour use that but reduce the total flour by two tablespoons for a lighter crumb If fresh peaches are not available frozen works with no need to thaw first For a dairy free version swap out butter and milk for plant based alternatives and use a coconut based whipped topping in place of cream
Serving Suggestions
For parties top each cupcake with a thin wedge of fresh peach or a sprinkle of toasted pecans Pair with iced tea or lemonade for a charming backyard gathering They also make a lovely make ahead treat for summer brunches or afternoon coffee breaks
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Peaches and Cream Cupcakes in Context
Peaches and cream is a classic southern flavor combination and this recipe brings those nostalgic tastes to a modern handheld dessert Using brown butter nods to both indulgent baking and timeless southern hospitality This recipe transforms humble fruit into a showstopper centerpiece that is as pretty as it is delicious
Frequently Asked Questions
- → What makes brown butter cupcakes unique?
Brown butter gives the cupcakes a rich, nutty flavor that sets them apart from regular versions, adding depth and warmth to the base.
- → How do I stabilize whipped cream for topping?
Stabilize whipped cream by adding dissolved flavorless gelatin, ensuring swirls hold their shape without deflating for hours.
- → Can I use fresh or frozen peaches?
Both fresh and frozen peaches work well. Just slice thinly and cook as directed for a luscious, spiced filling.
- → How should I store these cupcakes?
Store cupcakes in the fridge for up to 3 days, but allow them to sit at room temperature for the best flavor before serving.
- → What's the best way to fill cupcakes?
Use a cupcake corer or small knife to remove the center, then fill with spiced peaches for a juicy surprise in every bite.
- → Is the whipped cream topping pipeable?
Yes, stabilized whipped cream is pipeable and holds wonderfully for decorative swirls on each cupcake.