Photo: Deva Williamson
Peaches and Cream Cupcakes
14 ingredients
10 min + 18 min
12
openrecipes
A soft, fresh peach cupcake with a burst of jam inside, topped off with a light-as-air whipped cream frosting…this is a truly decadent treat!
Estimated Nutrition (whole recipe, rough)
806
Calories
21g
Protein
24g
Fat
123g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Peach | 1 medium (150g) | 59 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 stick FOR THE CUPCAKES:
- ½ cups Unsalted Butter, At Room Temperature
- ¼ cups White Sugar
- 2 Light Brown Sugar
- ½ teaspoons Large Eggs
- 2 teaspoons Vanilla Extract
- 1-½ cup Baking Powder
- 1 pinch All-purpose Flour
- ¾ cups Salt
- ¼ cups Pureed Fresh Peaches (for 3/4 Cup You'll Need Roughly 3 Large Peaches)
- 1-½ cup Peach Jam
- ¼ cups FOR THE FROSTING:
- 1 teaspoon Heavy Cream
- ½ whole Powdered Sugar
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes