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For summer get-togethers or birthdays, peaches with fluffy cream in a cupcake can't be beat. Toasty brown butter gives a cozy kick, and the fruit and spices play well together. That whipped topping? Still perky even after sitting out for hours. Bring these to any big family meal, and folks won't stop asking for them again next time.
Irresistible Ingredients
- Heavy cream: grab it cold to whip up super stable, fluffy clouds for topping
- Water: this mixes with gelatin to get the whipped cream set just right
- Gelatin powder: use unflavored kind—helps the cream stand tall and piped
- Powdered sugar: makes the topping sweet and holds it together nicely—pick one with the least fillers
- Peaches: juicy and ripe is best but frozen works—find fragrant ones if you can
- Cornstarch: thickens up that peach center so it doesn’t run
- Light brown sugar and white sugar: together keep things sweet but balanced and cupcakes moist
- Vanilla extract: smooths out flavors—go for real vanilla if you can splurge
- Eggs: get them to room temp for fluffy cupcakes that come together easy
- Unsalted brown butter: brings a toasty, nutty goodness that everyone will notice
- Milk: helps everything mix up smooth and helps cupcakes rise
- Baking powder: so your cupcakes puff up perfectly every time
- Cake flour: sift it so the batter stays airy and the cupcakes are tender
- Kosher salt: wakes up all the flavors but sea salt also does the trick
- Cinnamon and nutmeg: warm spices for both cake and peach filling—go for freshly ground if possible
Step-by-Step Instructions
- Decorate and Finish:
- Scoop or swirl that sturdy whipped cream over each cupcake using a big star tip if you like. Add thin peach slices on top and a pinch of cinnamon for a showy look.
- Make the Stabilized Whipped Cream:
- Let gelatin soak in a little water so it puffs up—just a minute or two. Microwave to dissolve, then cool off a bit. Beat the icy cold cream with powdered sugar and a splash of vanilla till soft peaks show up. While running slow, slowly pour in that cooled gelatin liquid. Turn the speed up and beat till everything is thick and holds its shape. You want it billowy but good for piping.
- Fill the Cupcakes:
- When cupcakes aren’t warm anymore, use a corer or tiny spoon to take out a chunk from the center. Fill that hole with a scoop of spiced peaches—don’t go overboard or it’ll spill.
- Prepare the Cupcakes:
- Get your oven going to 350 and line a muffin pan. Mix together cake flour, baking powder, cinnamon, and salt in one bowl. In another, whisk the melted and cooled brown butter with sugars, eggs, and vanilla till smooth. Gently fold in half the dry mix, then the milk, then the rest of the dry mix. Stir till just blended—it’ll look runny. Fill cupcake wrappers half full (a quarter cup each). Bake 18-22 minutes, test for doneness, then cool totally before moving on.
- Make the Spiced Peaches:
- Cut the peaches up (peel if you want) and put in a small pot. Toss in cornstarch, brown sugar, salt, cinnamon and nutmeg. Cook on medium a while, ten to fifteen minutes, stirring lots till they’re soft and the juices thicken up. Take off the heat and let cool so it’s thick, not drippy, before using.
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I sneak brown butter into almost every baked thing I make. My kids are always trying to nab extra bites of that warm peach filling straight out of the pan—it disappears super fast every time.
Storage Tips
Pop these in the fridge, covered tight, for up to three days. Bring them out about an hour before serving so they taste extra buttery and soft. Hold off on putting peach slices on top till the last minute—that way, they’ll look neat and fresh.
Ingredient Swaps
If you’ve only got all-purpose flour handy, just take away two tablespoons from the cup to keep things light. Frozen peaches? Toss ‘em in without thawing. Can’t do dairy? Use plant milk and vegan butter, then whip up a coconut cream topping instead of regular cream.
Serving Ideas
Dress them up for a party with a fresh peach wedge or sprinkle chopped pecans. Pour a glass of lemonade or sweet tea and you’ve got the makings of a perfect picnic. They’re handy for brunch or when you need a sweet afternoon treat too.
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Peaches and Cream Cupcakes Story
This Southern classic combo gets a fresh twist here, turning simple fruit into a standout treat. Toasty brown butter adds a bit of old-school baking magic. Every bite is big on nostalgia and looks great at the table.
Common Questions
- → Why do brown butter cupcakes taste so good?
Once you brown butter, it gives your cupcakes an amazing toasted, nutty taste that you just don’t get from regular melted butter. It makes the whole thing richer and cozier.
- → What’s the trick to sturdy whipped cream on top?
Just stir in some unflavored gelatin that’s been melted. This little step keeps your whipped cream puffy, pretty, and pipeable for ages.
- → Is it fine to use frozen peaches?
Absolutely! Either fresh or frozen peaches work. Slice ‘em thin and cook as you normally would for that syrupy, spiced filling.
- → What’s the best way to keep the cupcakes fresh?
Pop them in the fridge for up to three days. Let them hang out on the counter before serving to get full flavor.
- → How do I get the peach filling inside?
Grab a paring knife or a cupcake corer, scoop out the center, and spoon in those yummy peaches so every bite’s a little surprise.
- → Will the whipped cream keep its shape for piping?
You bet! Stabilized whipped cream pipes like a dream and keeps your swirls looking pretty, no drooping.