Description
Delicious Peaches & Cream Cupcakes that combine moist brown butter cupcakes filled with spiced peaches and topped with stabilized whipped cream. A delightful treat for any occasion!
Ingredients
Units
Scale
Cupcakes
- 1/2 cup unsalted brown butter, melted
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups cake flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1/2 cup milk
Spiced Peaches
- 2 cups peaches, fresh or frozen
- 1/4 cup light brown sugar
- 2 teaspoons cornstarch
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of kosher salt
Stabilized Whipped Cream
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2 teaspoons flavorless powdered gelatin
- 2 tablespoons water
Instructions
- Spiced Peaches – Thinly slice and peel peaches, then cook with sugar, cinnamon, nutmeg, salt, and cornstarch until soft and thickened. Let cool.
- Cupcakes – Preheat oven, mix dry ingredients, combine wet ingredients, mix in flour and milk, bake, cool, core, and fill with spiced peaches.
- Stabilized Whipped Cream – Dissolve gelatin, whip cream, add gelatin, whip until stiff peaks form, pipe on cupcakes.
Notes
- Brown the butter carefully to achieve a nutty flavor.
- Store cupcakes in the fridge for up to 3 days but serve at room temperature for best taste.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 95mg
