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These peaches and cream cupcakes feel like a little bit of summer magic, whether you're hanging out at a backyard BBQ or spoiling someone for their birthday. Brown butter gives the cakes that extra cozy, nutty depth that blends right in with juicy peaches and a swirl of whipped cream that actually stays perfect for hours. Folks always ask how they're made at our get-togethers.
Dreamy Ingredients
- Browned unsalted butter: gives the cupcakes a nutty taste and golden color Grab a good brand for the yummiest base
- Granulated sugar and light brown sugar: both work together to make the cakes moist and perfectly sweet
- Eggs: bring everything together for soft cakes—let them warm up on the counter first
- Pure vanilla: ties it all together with a yum note—real vanilla makes a difference
- Cake flour: keeps things fluffy and light just sift before you scoop
- Baking powder: helps the batter puff up nice and tall with a soft bite
- Nutmeg and cinnamon: add warmth to both filling and cakes, making the peaches shine—choose fragrant jars
- Kosher salt: hits the right balance of sweet and lets the flavors pop—sea salt's good too
- Milk: loosens the batter so everything mixes up smooth and the cupcakes bake up tender
- Peaches: go for ripe, fragrant fruit if it's in season—frozen slices work just fine too
- Cornstarch: helps the spiced peach stuff get nice and thick in the center—a fresh box works best
- Heavy cream: for the fluffiest, longest-lasting topping—chill it first for best whip
- Powdered sugar: gives the topping sweetness and a soft hold—pick one with the fewest extras
- Gelatin powder: keeps your creamy swoops from sliding off in the heat—plain with no taste needed
- Water: activates the gelatin so the topping stays sturdy
Step-by-Step Guide
- Finish With Flair:
- Swirl or spoon on your thick whipped cream cloud and add a few pretty peach slices right on top. A shower of cinnamon makes these look like showstoppers every time.
- Mix Up the Whipped Cream:
- Sprinkle gelatin over water and wait a bit for it to get soft, then quickly microwave until fully melted—let it cool off just a touch. Whip cream cold with vanilla and powdered sugar until it's just starting to hold shape. With the mixer running low, pour in gelatin, then crank to high and whip until the cream stands tall and steady for piping.
- Stuff Those Cupcakes:
- Use a spoon or corer to scoop out a plug in the center once cakes are cooled. Drop in two teaspoons of that jammy peach filling, but don’t overload it.
- Get Baking:
- Set your oven to 350 and line your cupcake pan. Mix together flour, baking powder, cinnamon, and salt in a big bowl. In a second bowl, stir together sugar, eggs, vanilla, and your cooled brown butter until blended. Add half the dry stuff, then milk, then the rest of the dry ingredients. The mix will be pretty loose—fill each liner halfway, using roughly a quarter cup. Bake for 18–22 minutes until a toothpick comes out clean. Cool completely on a rack before moving forward.
- Make That Peach Filling:
- Slice your peaches and toss them in a pot with brown sugar, cinnamon, nutmeg, salt, and cornstarch. Simmer, stirring often, on medium until they're syrupy and soft (should take 10–15 minutes). Take them off the heat when thick but not drippy, then let everything cool down.
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Browning the butter makes my bakes extra special. My kids always sneak spoonfuls of the peach filling when I'm not looking—there's never any left by the time I’m done.
How to Store Them
Pop your cupcakes in the fridge for as long as three days. Seal them up snug so they don't dry out. Give them about an hour on the counter before serving so they're soft and taste even more buttery. Hold off on topping with fresh peach slices until right before you eat.
Swaps You Can Make
If you only have regular all-purpose flour, use that but take out two tablespoons to keep them from getting dense. Frozen peaches? No problem—don't bother thawing. For a dairy-free fix, use your favorite plant milks and vegan butter, and top with coconut whip instead.
How to Serve
Dress each cupcake up with a fresh peach wedge or some toasted pecans when you’re sharing with friends. Pair with lemonade or iced tea for a cute backyard treat. They also make a tasty addition to breakfast get-togethers or even your afternoon coffee break.
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Peaches and Cream Cupcakes Fun Facts
This southern classic started with simple peaches and cream and now you can take those friendly flavors everywhere. Brown butter gives a homey touch, bringing sweet memories into every batch. They turn peaches into little cakes you can actually show off and share.
Common Questions
- → Why are brown butter cupcakes so different?
The brown butter adds this nutty, toasted flavor you just don't get in regular cupcakes—it packs in a cozy, deeper taste.
- → How can I keep whipped cream stable on top?
Just stir in some plain melted gelatin—the whipped cream will keep its fluffy shape long after piping.
- → Should I use frozen or fresh peaches for the filling?
Go for either option! Whether frozen or fresh, just slice and cook them with the spices until soft and yummy.
- → What’s the best way to store leftovers?
Pop these cupcakes in the fridge. They’ll last up to three days. Let 'em warm up a bit before you dig in.
- → How do you stuff cupcakes with peaches?
Grab a small spoon or knife, scoop out the middle, and spoon in the spiced peaches so there’s peachy goodness inside every bite.
- → Can I pipe the whipped cream on top?
Definitely! The stabilized cream pipes on beautifully and those swoops will stick around until you’re ready to eat.