Description
These Peach Raspberry Heaven Cupcakes are a delightful blend of fresh peaches and raspberries baked into a light, airy cupcake. Perfect for summer parties or special celebrations, the fruity sweetness is complemented by a tender, moist cake base. Topped with a dollop of whipped cream or your favorite frosting, these cupcakes are sure to be a hit.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter (softened)
- 1 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 1/2 cup fresh peaches (diced)
- 1/2 cup fresh raspberries
- Whipped cream or vanilla frosting (for topping)
Instructions
- Preheat oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs one at a time, then add vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until just combined.
- Gently fold in diced peaches and raspberries.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool completely before topping with whipped cream or frosting.
Notes
- Use fresh or frozen fruit for the recipe, but if using frozen, make sure to thaw and drain them before adding to the batter.
- These cupcakes pair well with a light cream cheese or whipped cream frosting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 18g
- Sodium: 120mg