Description
Delicious peach cupcakes topped with whipped cream and raspberry sauce.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- 1 cup granulated sugar
- ½ cup unsalted butter (room temperature)
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup canned peaches (drained and chopped)
- 1 cup heavy cream
- ½ cup raspberry sauce
Instructions
- Preheat oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In a bowl, whisk together flour, baking powder, and sugar.
- In another bowl, cream butter until smooth; gradually add sugar until fluffy. Beat in eggs one at a time followed by vanilla.
- Gently fold dry ingredients into the wet mixture until just combined. Spoon into liners and top with chopped peaches.
- Bake for 20 minutes or until golden brown; cool before frosting.
- Whip heavy cream until stiff peaks form; frost cooled cupcakes and drizzle with raspberry sauce.
Notes
- Ensure that the butter is at room temperature for best results.
- Adjust baking time as needed depending on your oven.
- Can substitute fresh peaches if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg