Peaches and Cream Cupcakes

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“A soft, fresh peach cupcake with a burst of jam inside, topped of with a light as air whipped cream frosting make these a truly decadent treat!”

Ingredients Nutrition


  1. Preheat oven to 350F and line a 12 hole cupcake tray.
  2. Place the butter and sugars into a large bowl or the bowl of your stand mixer and beat until light and fluffy, about 2 minutes on med-high speed.
  3. Add in the eggs and vanilla, scraping sides as necessary and mix on medium until well incorporated, about 1 minute.
  4. Add in the baking powder and flour and mix on low until well combined.
  5. Add in the peach purée and mix on low until well combined.
  6. Divide the batter between the liners, 3/4 full.
  7. Place in oven for 18-22 mins, until risen, golden and an inserted skewer into the centre comes out clean.
  8. Transfer to wire rack immediately. If you leave them in the tray they can get greasy and the liners will peel away from the cupcakes.
  9. Once cool, using a 1 and 1/2 inch piping nozzle/doughnut filling nozzle or small knife, make a small hole in the centre of each cupcakes, make sure you make the hole almost all the way through the cupcake.
  10. Pipe jam into each hole until level with the top, then make the frosting. Place all frosting ingredients into a large bowl and whisk on medium speed until light and fluffy, you want it just a little firmer than soft peak, so it will hold its shape when you pipe it.
  11. Pipe frosting onto each cupcake and garnish with half a peach slice.
  12. Cupcakes will keep in an airtight container, in the fridge for 2 days.

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