Mini Vanilla-Almond Peach Cupcakes with Fresh Peach Frosting Recipe - Allrecipes.com
Mini Vanilla-Almond Peach Cupcakes with Fresh Peach Frosting Recipe
  • READY IN 45 mins

Mini Vanilla-Almond Peach Cupcakes with Fresh Peach Frosting

Recipe by  

"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."

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Original recipe makes 36 servings Change Servings
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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.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 15 mins
  • READY IN 45 mins
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Reviews More Reviews

Jun 11, 2008

These are okay. They are light for the summer and definitely not very sweet. I found they actually lacked a bit of flavour though. In the future, I think I would add even more peaches and perhaps some peach or orange juice instead of the milk. Be careful if you try these - they do not rise very well, so fill the cupcake papers right up to the top.

 
Jul 01, 2008

I MADE THEM BIG NOT MINI BUT I USED WHOLE WHEAT FLOUR AND LIGHT BROWN SUGAR AND ALSO 2 TABLESPOONS OF ALMOND PASTE, I HAD TO COOK THEM FOR 25 MIN. AT 350 BUT THE REST IT WAS A GOOD RECIPE.

 

3 Ratings

Aug 19, 2008

Pretty good cupcakes. I first saw this recipe in the St. Louis Post-Dispatch. They warned that you need to use completely ripened peaches for best results. I made 18 full size cupcakes. Baked them at 325 for 10 minutes, but they were nowhere near done, so I bumped up the oven to 350 for a few more minutes. The cupcakes are heavy, almost like muffins. Nice peachy taste. The most puzzling thing about this recipe is the frosting - the sugar-to-butter ratio seems waaaay off to me. I made it as written, tasted it and it just seemed super sugary. So I threw in a little more butter and I think it helped.

 

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Nutrition

  • Calories
  • 92 kcal
  • 5%
  • Carbohydrates
  • 17 g
  • 5%
  • Cholesterol
  • 17 mg
  • 6%
  • Fat
  • 2.1 g
  • 3%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 1.2 g
  • 2%
  • Sodium
  • 82 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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