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Mini Vanilla-Almond Peach Cupcakes with Fresh Peach Frosting

By: EatCaliforniaFruit.com  
"Sweet and delicious, these mini vanilla-almond peach cupcakes are topped with creamy fresh California peach frosting. Easy enough for any occasion, these cupcakes are real delights."

Rating: This weblink has been rated 3 times with an average star rating of 3.7 Read Reviews (3)

Rate/Review | 150 people have saved this

Prep Time:
30 Min
Cook Time:
15 Min
Ready In:
45 Min

Servings  (Help)

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Original Recipe Yield 36 servings
 

Ingredients

  • Cupcakes:
  • 2 cups flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/4 cup unsalted butter, softened
  • 1 cup sugar plus
  • 2 tablespoons sugar
  • 2 eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/2 cup low-fat milk
  • 1 fresh California peach, pitted and diced
  •  
  • Frosting:
  • 1 fresh California peach, divided
  • 1 1/2 tablespoons unsalted butter, softened
  • 1 1/2 cups powdered sugar, divided
  • 1/2 teaspoon vanilla extract
  • Tiny mint leaves for garnish (optional)

Directions

  1. To prepare cupcakes, preheat oven to 300 degrees F and line 36 mini muffin tins with paper wrappers; set aside. Combine flour, baking powder and salt in a medium bowl. Beat butter in a large bowl with an electric mixer on medium speed for 2 minutes or until smooth. Gradually add sugar and beat for 2 minutes more or until fluffy. Add eggs and extracts, beating well after each addition. Stir in half the dry ingredients, then half the milk; repeat and mix until well combined. Stir in diced peaches and spoon batter into prepared muffin tins (they will be very full). Bake for 15 minutes or until a toothpick inserted in the center comes out clean. Cool in tins for 10 minutes, then remove and let cool completely on a wire rack before frosting.
  2. To prepare frosting, peel and mash or puree half the peach. Beat butter and 3/4 cup powdered sugar in a large bowl with an electric mixer until smooth. Blend in 1 1/2 tablespoons peach puree and extract, beating for 2 minutes or until smooth and creamy. Gradually add remaining sugar, adding more peach puree if a thinner consistency is desired. Spread equal amounts over each cupcake. Dice remaining peach half and sprinkle over cupcakes. Garnish with mint leaves, if desired.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 92 | Total Fat: 2.1g | Cholesterol: 17mg

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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 11, 2008 by kpenn 
These are okay. They are light for the summer and definitely not very sweet. I found they... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 19, 2008 by SHANPERSCH 
Pretty good cupcakes. I first saw this recipe in the St. Louis Post-Dispatch. They warned that... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 1, 2008 by ALEJANDRA CASTILLO 
I MADE THEM BIG NOT MINI BUT I USED WHOLE WHEAT FLOUR AND LIGHT BROWN SUGAR AND ALSO 2... MORE

 
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