Peach Cupcakes with Canned Peaches
The perfect summer cupcake full of peach juice and peach puree from canned peaches!
Servings: 12 cupcakes
Calories: 453kcal
Equipment
- cupcake pan
- stand or hand mixer
Ingredients
Peach Cupcakes
- 1 stick butter
- 1 cup brown sugar
- 1 egg
- 1 cup pureed peaches scant, see notes
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt Diamond Crystal
- ½ cup peach juice or syrup see notes
Peach Frosting
- 1 stick butter
- ¼ - ½ cup pureed peaches see notes
- 4 - 6 cups powdered sugar see notes
- red and yellow food coloring optional
Instructions
Peach Cupcakes
- Preheat oven to 375℉. Line cupcake pan with paper liners.
- Cream butter and brown sugar, beating till light and fluffy.1 stick butter, 1 cup brown sugar
- Add egg and peach puree, and mix until well combined.1 egg, 1 cup pureed peaches
- Add the flour, baking powder and salt and mix until mostly incorporated but streaks of flour remain.2 cups flour, 2 teaspoons baking powder, 1 teaspoon kosher salt
- Add the peach juice, and mix until just combined.½ cup peach juice or syrup
- Scoop batter into cupcake liners and bake for 15-18 minutes.
- Cool completely.
Peach Frosting
- Beat butter till soft and smooth.1 stick butter
- Add in remaining ingredients and beat until desired texture.¼ - ½ cup pureed peaches, 4 - 6 cups powdered sugar
- If you want to add a peach coloring to the frosting, add a few drops each of red and yellow food coloring.red and yellow food coloring
- Pipe or spread onto the cooled cupcakes and enjoy!
Video
Notes
A note on peaches:
One 15-oz can of peaches should get you the exact amount of peach puree needed for the cupcake batter, but additional peach puree will be needed for the icing. The measurement of the peach puree for the cupcakes should be just short of one cup. The 15-oz can should also have the exact amount of peach juice or syrup needed for the cupcake batter.
Peach Buttercream Frosting:
The measurements of peach puree and powdered sugar can be adjusted to get the ideal texture. More powdered sugar may also be needed if your kitchen is more humid. I would suggest starting with ¼ cup of peach puree and 4 cups of powdered sugar, and adjust from there, adding more puree if it's too thick, and more powdered sugar if it's too thin.
Variations:
Some of the peach juice can be replaced with bourbon in the cupcake. Bourbon can also be added to the frosting. For more depth of flavor, you can also replace some of the liquid with an equal measurement of sweet tea, or even sweet tea vodka!
Replace some or all of the peach juice in the cupcake batter with champagne or prosecco for peach bellini cupcakes, and use champagne in place of some or all of the peach puree in the frosting as well.
Tips:
Add a few grains of rice to the bottom of each hole of the cupcake pan before inserting the paper liners so that the liners are sitting on top of the rice. This makes the cupcakes so easy to remove from the pan and keeps the bottoms from getting greasy.
Add extra red food coloring to about ⅓ of your peach colored frosting, and spread the peach and red colored frostings onto plastic wrap vertically, then roll up the plastic wrap and place inside a piping bag, cutting off the tip of the piping bag and the tip of the plastic wrap. This will add a swirl effect to the frosting as it's piped.
Nutrition
Calories: 453kcal | Carbohydrates: 77g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 400mg | Potassium: 90mg | Fiber: 1g | Sugar: 59g | Vitamin A: 543IU | Vitamin C: 4mg | Calcium: 66mg | Iron: 1mg
