Description
These delightful peach cupcakes combine a light, airy vanilla sponge with a luscious homemade peach compote center. Perfect for family gatherings or cozy weeknights, these cupcakes stay exceptionally moist and are topped with a silky vanilla buttercream finish. They are a bakery-quality treat you can easily bake in your own kitchen using fresh seasonal fruit for that perfect summer sunshine flavor.
Ingredients
200g all-purpose flour
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
70g butter, softened
210g granulated sugar
3 large eggs, room temperature
150g sour cream
2 tbsp vegetable oil
1 tsp vanilla extract
1 tsp vanilla bean paste
For compote: 2 fresh peaches, diced
2 tbsp sugar
Instructions
Preheat the oven to 160ºC and line a cupcake tray with 12 liners.
Sift the flour, baking powder, baking soda, and salt together in a bowl.
Cream the butter and sugar in a large bowl for three minutes.
Add eggs one at a time, mixing well after each addition.
Reduce speed to low and add the flour mixture until just combined.
Fold in sour cream, oil, vanilla extract, and vanilla bean paste until smooth.
Divide batter into liners and bake for 23-25 minutes.
While baking, simmer diced peaches with sugar until thickened into a compote.
Once cooled, core the center of each cupcake and fill with the peach compote.
Notes
Ensure all dairy and eggs are at room temperature for the best emulsion. You can store these in an airtight container for up to three days. For a firmer compote, add a teaspoon of cornstarch while simmering the peaches.
- Prep Time: 30
- Cook Time: 25
- Category: Desserts & Sweets
- Method: Baking
- Cuisine: American