Peaches Brown Butter Cupcakes (Printable Version)
# What You'll Need:
→ Cupcakes
01 -
120 ml milk
02 -
0.25 teaspoon kosher salt
03 -
0.5 teaspoon ground cinnamon
04 -
1.5 teaspoons baking powder
05 -
190 g cake flour
06 -
1 teaspoon vanilla extract
07 -
2 large eggs, at room temperature
08 -
100 g granulated sugar
09 -
100 g light brown sugar
10 -
113 g unsalted butter, browned and melted
→ Spiced Peaches
11 -
Pinch of kosher salt
12 -
0.25 teaspoon ground nutmeg
13 -
0.5 teaspoon ground cinnamon
14 -
2 teaspoons cornstarch
15 -
50 g light brown sugar
16 -
2 cups (about 340 g) fresh or frozen peaches, thinly sliced
→ Stabilized Whipped Cream
17 -
2 tablespoons (30 ml) water
18 -
2 teaspoons flavorless powdered gelatin
19 -
0.5 teaspoon vanilla extract
20 -
60 g powdered sugar
21 -
480 ml heavy whipping cream
# How to Make It:
01 -
Pop your whipped cream into a piping bag with a 1M tip, then swirl it onto each cupcake center. Top them with slices of peach and a dash of cinnamon if you want.
02 -
Sprinkle your gelatin all over the water in a microwave-safe bowl. Give it a moment to sit and soak. Microwave it for 5-10 seconds—make sure it’s dissolved. Stir, let it chill a bit. Whip the heavy cream, powdered sugar, and vanilla with your mixer until it makes soft, droopy peaks. Keep the mixer slow and pour in your gelatin mix. Turn up to medium and whip till it’s thick and holds stiff peaks.
03 -
When your cupcakes are totally cool, grab a cupcake corer and cut out the middles. Put about 2 teaspoons of those juicy spiced peaches in each hole.
04 -
Spoon about 60 ml of batter into every liner, just filling them halfway. Slide the pan in the oven. Bake for 18–22 minutes; a tester poked in the center should come out clean. Let them cool in the pan a couple minutes, then move to a rack to finish cooling off.
05 -
Add half your dry mix into the bowl with your wet stuff. Next, pour in your milk. Finish with the rest of the flour mixture and stir till it’s nice and smooth with no streaks.
06 -
In a separate big bowl, mix together the browned butter, both sugars, eggs, and vanilla. Stir till it all comes together.
07 -
Use a large bowl to whisk up your cake flour, baking powder, cinnamon, and salt.
08 -
Heat your oven up to 175°C and put cupcake liners into your pan.
09 -
Slice your peaches. Put them in a little pot with brown sugar, cornstarch, all the spices, and just a pinch of salt. Cook on medium for about 10-15 minutes, stirring now and then. The peaches will go soft and the juice thickens up. Take off the heat and let sit till they’re not hot anymore.
# Additional Tips:
01 -
For the best taste, brown your butter until it smells nutty and looks caramel colored—don’t let it burn, and move it to a bowl right away to cool. Your cupcakes will keep a great texture if you let them get to room temp before eating. Toss on the fresh peaches right before serving for the yummiest bite.