hi, hello, welcome.

Life is slightly chaotic right now with both good and bad things.  While I attempt to get everything back in its’ place, please enjoy this wonderful peach cupcake recipe and photos.  I’m not having much luck coming up with words.

5.0 from 1 reviews
Roasted Peach Cupcake with Vanilla Buttercream
Prep time
Cook time
Total time
Recipe type: dessert
Serves: 12
  • Cupcake:
  • 6 semi-ripe peaches
  • ½ cup butter softened
  • 1 cup sugar
  • 2 larges eggs
  • 1 teaspoon vanilla
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1½ cup Unbleached all purpose flour
  • ½ cup buttermilk
  • Frosting:
  • ½ cup butter softened
  • 2½ cups powdered sugar
  • 2-4 tablespoons heavy cream
  1. Preheat oven to 400˚ and cover a sheet tray in parchment paper.
  2. Peel the peaches and dice in ½" pieces. Play on sheet tray and bake for 25-30 minutes or until peaches become soft and are just beginning to brown. Remove from oven and let cool.
  3. Lower oven to 350˚.
  4. In a medium bowl (or a bowl of a stand mixer) combine butter and sugar, beat until light and fluffy- about 3 minutes. Add in eggs and vanilla, continue to beat (I use the whisk attachment on my kitchen aid) until incorporated, scrapping down as needed. Add ⅓ of the dry ingredients followed by half of the milk. Beat until just combined. Scrap down sides and repeat. Add remaining dry ingredients and mix until batter is combined- don’t over mix. Fold in roasted peaches.
  5. Divide batter into 12 cupcakes and bake for 18-20 minutes or until cupcake springs back when pressed. Remove from pan and let cool.
  6. Once cupcakes are cool, beat butter (with a paddle attachment) until soft. Add powdered sugar ½ cup at a time. Once frosting starts to come together, add in cream as needed to achieve a spreadable consistency (you don’t want the butter cream too soft or too firm.) Pipe onto cupcakes (I usually use a large bag with a drop flower tip-2c) or smear on with a knife.


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