Peach-Infused Cupcakes

Name: Peach-Infused Cupcakes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 18 servings
Ingredients: 2 1/2 cups all-purpose flour; 2 tsp baking powder; 1 tsp baking soda; 1 stick unsalted butter softened; 3/4 cup granulated sugar; 1/4 cup light brown sugar packed; 2 large eggs; 1/3 cup local honey; 1 1/2 tsp pure vanilla extract; 1 cup buttermilk; 1/2 cup seltzer water unflavored; 1 cup fresh peaches chopped; For frosting:; 6 oz cream cheese softened; 1/2 cup unsalted butter softened; 3 cups powdered sugar sifted; 1 tsp almond extract; 2-3 tbsp peach soda or substitute with peach juice; Peach rings for garnish (optional)

By Emma

Certified Culinary Professional

Published on 25 December 2025 • Recipe tested & approved

Fluffy cupcakes featuring fresh peaches folded into a tender crumb. Butter and honey create a subtle sweetness, offset by buttermilk and seltzer for lift and moistness. Cream cheese frosting gains a fizzy note with peach soda. Adapted with baking powder and soda tweaks, plus a peach brandy twist. Textural contrast between juicy fruit pockets and rich, creamy topping. A straightforward batter handling method to prevent toughness. Visual and tactile cues emphasized over clock-watching. Sure bets for ingredient swaps included for when pantry’s lean. A proven method for turning summer stone fruit into a soft, fragrant treat.

Prep: 20 min

Cook: 25 min

Total: 45 min

Servings: 18 servings

#cupcakes #fruit desserts #summer baking #cream cheese frosting #peach recipes

Peach season demands baking. Tried a lot of combos; too much mixing makes these dense, so I stopped chasing smooth batter. Honey slips in where plain sugar alone fails — gives a rounded sweetness and subtle aroma that sugar lacks. Seltzer water isn’t optional; it lifts batter better than air alone, especially with the weight of fruit. Buttermilk tames crumb, adds a bit of tang and moistness. Peaches don’t want to hide; chunk sizes matter. Overripe fruit leaks too much, under-ripe feels tough. Stop when batter just comes together — not thorough but not reckless. Frosting? Cream cheese butter balance classic, but introducing peach soda thinned and flavored it uniquely. A little fizz buzzes on tongue, not obvious, just right. This isn’t delicate patisserie, it’s rustic with frills. A peach bite with every forkful—always my goal.

Ingredients

2 1/2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 stick unsalted butter softened
3/4 cup granulated sugar
1/4 cup light brown sugar packed
2 large eggs
1/3 cup local honey
1 1/2 tsp pure vanilla extract
1 cup buttermilk
1/2 cup seltzer water unflavored
1 cup fresh peaches chopped
For frosting:
6 oz cream cheese softened
1/2 cup unsalted butter softened
3 cups powdered sugar sifted
1 tsp almond extract
2-3 tbsp peach soda or substitute with peach juice
Peach rings for garnish (optional)

About the ingredients

Flour choice matters. All-purpose with moderate protein works best; cake flour risks too fragile structure, bread flour makes cupcakes chewy. Butter at room temp but not melted; too soft weakens air pockets. Sugars combined for complexity — granulated for structure, brown for depth. Eggs large, but if unsure, weigh roughly 50 grams each for consistency. Honey: swap with maple syrup or light molasses for a twist—adjust liquid slightly. Buttermilk can be replaced with milk plus a tbsp vinegar or lemon juice for acidity. Seltzer water really helps lift—if flat water only, add a pinch of baking powder to compensate. Peaches fresh and chopped — if frozen, thaw and drain well to prevent soggy batter. Frosting: cream cheese must not be cold straight from fridge or lumps form. Almond extract swaps for vanilla introduce character; use sparingly as it’s strong. Peach soda enhance is optional but adds brightness if you can get it. Peach rings are crunchy-sweet decorative and textural quandary.

Method

Batter and Baking

Oven heated to 345°F to avoid overly browning tops. Sifting dry goods: flour, baking powder, baking soda—sifting blends and aerates. Set aside.
Butter beaten on med-high until pale, tactile cue: should almost shine, not greasy. Add sugars gradually; the grainy noise dissolves into creamy chatter. Eggs follow one by one, integrating fully. Honey introduced alongside vanilla, taste deepens here.
Alternate wet-dry: buttermilk, dry mix, seltzer. Slow combos. Mix lightly. Batter sticky, slightly lumpy is fine — overmix and cake toughness lurks.
Line tins with paper cups, fill one-third full. Dollop 1 heaping tbsp peaches atop batter—not jammy or pureed—chunks add tension in crumbs. Cover with more batter, just enough to encase fruit. No swirls; you want pockets.
Bake 18-22 minutes. The test: gentle springy bounce on top, slight golden edges, aroma of honey and fruit fills air. Toothpick is a dry but peach-moist crumb guarantee.
Cool cupcakes completely before frosting—if warm, frosting melts into goo; patience pays off every time.

Frosting

Cream cheese with butter, beating smooth and rich. Powdered sugar added in stages, noise changes from powdery cloud to thick spreadable paste.
Add almond extract—switching vanilla for almond brings a nutty nuance. Introduce peach soda little by little, more than teaspoons but less than spoons. The fizz thins frosting to pipeable but hold shape. Too thick? Add more peach soda or juice; too loose? Extra sifted sugar.
Fill piping bag with favorite tip—round or star. Crown cupcakes generously. Peach rings (or fresh peach slices) press atop as visual cue and for bite contrast.
Store cupcakes chilled, covered loosely to retain moisture without sogginess. Bring to room temp before serving; flavors open up, frosting softens just right.

Cooking tips

Oven calibration essential — if your bakeware makes edges darken quickly, lower temp 10 degrees, longer bake. Sifting dry ingredients combines leaveners evenly; skip and risk uneven rise. Butter beaten to pale, not melted, traps air; skipping that step means heavier crumb. Sugar incorporation time pays off; the mixture turns fluffy and lighter. Eggs folded in one by one prevent curdling. Alternate liquids and dry — prevents gluten overdevelopment, a common rookie mistake. Mixing just until combined is crucial — watch batter texture, it shouldn’t be shiny or elastic. Fruit folded in gently or layered as described keeps integrity. Fill cupcake liners 1/3 full; too little and the fruit overpowers. Baking cues: no strict timer; listen for subtle crackling tops and watch for faint golden hue at rim. Frosting whipped smooth before sugar adds ease in blending. Adding peach soda slowly keeps control of consistency. If frosting splits, chilling briefly fixes it. Pipe generously but not over crusting cupcake, pour frosting can overwhelm. Peach ring garnish fixes presentation instantly. Store cupcakes airtight and chilled; bring back ambient before eating to restore ideal frosting softness.

Chef's notes

💡 Butter not melted, beaten till pale and airy traps air; skipping means dense crumb. Sugar added slowly, listen for grainy dissolve into creamy. Eggs in one by one, fully integrated. That mix noise is key for texture.
💡 Alternate liquids and dry mix slowly; buttermilk, flour, seltzer—keep batter lumpy, sticky is fine. Overmix leads to toughness. Visual cue: batter not shiny or elastic. Stop mixing immediately once combined.
💡 Peach chunks sized right. Too small and mushy, too big and dry spots. Use fresh peeled or well-drained thawed frozen. Fold gently or layer atop batter with no pureed swirls. Creates tension in crumb.
💡 Oven temp set to 345°F slows browning. If yours darkens quick, drop temp 10 degrees, time longer. Bake cues: gentle spring bounce, faint golden edges. Toothpick dry but crumb moist; smells of honey and fruit signal done.
💡 Frosting softened cream cheese and butter first; cold lumps wreck texture. Add powdered sugar in stages—powder cloud then thick paste noise. Peach soda added little by little thins to pipeable, fizz subtle but noticeable. Adjust sugar or soda to consistency.

Common questions

Can I use frozen peaches?

Yes but thaw fully, drain excess. Wet chunks make soggy batter. Maybe press dry with towel. Fresh better but frozen works with care.

What if batter too thick?

Add more seltzer water sparingly. Watch not to overthin or lose shape. Could swap part buttermilk with milk plus vinegar if needed. Keep batter lumpy, that means less gluten.

How to store leftovers?

Chill in airtight container loosely covered. Prevent soggy tops but block drying. Bring to room temp before serving to soften frosting. Can freeze frosted or unfrosted, thaw slow.

Why avoid overmixing?

Overworked gluten means dense, rubbery cupcakes. Sticky sticky batter okay. Stop mixing as soon as dry disappears. No mixing to shine or elastic stage. Texture difference clear when baked.