Peach cupcakes
Peach cupcakes are a delicious, light and fruity bake. Full of peaches (fresh or canned), and with a pretty two tone icing they’re the perfect summer bake.
Peach cupcakes are a tasty, light and fruit summer bake. Use tinned or real peaches and two toned icing to make these delicious cupcakes the whole family will love.
My kids love making cupcakes and these peach cupcakes are no exception. We first made them ages ago so this time when were updating them, we thought we’d try and make them even more special with some two tone icing. It’s a very simple trick but makes these (or any other cupcake) look spectacular.
These peach cupcakes are a great summer bake if you use fresh peaches, but you can make them at any time of year if you use canned/tinned peaches instead.
How can kids help to make peach cupcakes?
We’ve used our easy cupcake recipe as the base for these as it’s so simple. You can just mix everything together in one bowl so they’re really easy for kids to do.
Kids can measure and mix everything together as well as practising their egg cracking skills. This can also help to fill the cupcake cases, which, if you use an ice cream scoop is a really easy and fun job for kids.
If your kids want to practice their knife skills they can help to chop the peaches. Theyr’re a really soft fruit which makes them good for children to practice on.
Finally, get your kids to help decorate the cupcakes. Younger children might need a little bit of help but these are fun to practice piping skills on.
How long do peach cupcakes last?
Because of the fruit in these cupcakes they’ll only last a few days. Keep them in an airtight container.
You can also freeze the cupcakes if you want to make them ahead of time or keep them for longer. I prefer to do that before they’re decorated by wrapping them individually in cling film / glad wrap and then putting them in a freezer bag. They’ll keep like this for a few months.
How do you make the two tone icing?
Two tone frosting is actually very easy to make. Once you’ve coloured the icing, choose a contrasting colour (we used orange and red) and paint a stripe down the side of your piping bag. It’s as simple as that!
What can I use instead of self raising flour?
If you don’t have self raising flour, swap it for an equal amount of plain or all-purpose flour and put in an extra teaspoon of baking powder.
Other recipes that use peaches
If you liked these peach cupcakes you’ll love our other peach recipes:
Peach crumble
Peach trifle
Peach cobbler
Other fun cupcakes for kids
If you and your kids love making cupcakes, check out some of our other easy cupcake recipes below:
Funfetti cupcakes
Chocolate chip cupcakes
Nutella cupcakes
Chocolate cupcakes
Vanilla cupcakes
Butterfly cupcakes
Orange cupcakes
Chocolate fudge cupcakes
Raspberry cupcakes
Eton mess cupcakes
Ice cream cone cupcakes
Lemon drizzle cupcakes
Blackberry cupcakes
Apple cupcakes
Useful equipment
You might need the following baking tools/gadgets to make these peach cupcakes
Muffin tin
Cupcake cases
Digital scales
Freestanding mixer
Mixing bowl
Measuring cups
Measuring spoons
Spatula
Icecream scoop
Piping bag
Wire rack
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Ingredients
For the peach cupcakes
150g (1 ¼ cups) self raising flour*
150g butter or margarine
150g caster sugar
½ teaspoon baking powder
½ teaspoon vanilla extract
3 eggs
75g (½ cup) peaches
For the frosting
250g (2 cups) icing/confectioners sugar
150g (1/3 cups) butter
2-3 tablespoons milk or peach syrup
orange/red food colouring
12 peach slices to decorate
* If you don’t have and self raising flour, use an equal amount of plain or all purpose flour with an extra 1 ¼ tsp of baking powder.
How to make peach cupcakes
Preheat your oven to 180C / 160C / 350F and line a 12 hole muffin tin with paper or silicon cases.
Mix everything together
Get your kids to measure out all the cupcake ingredients (except the peaches), and add them to a large mixing bowl or free-standing mixer. You can add them in any order you like but we tend to do it in the order the ingredients are listed so we don’t miss anything out.
Start with the flour, butter/margarine and sugar. If the butter isn’t soft (we always forget to take it out the fridge beforehand), pop it in the microwave for a few seconds. You want to soften it, but not leave it in long enough for it to melt.
Get your kids to measure in the baking powder. Make sure they level the teaspoon with their finger before it goes in so you add just the right amount.
Add the vanilla extract. You might need to hold the teaspoon while your kids pour in the vanilla or vice versa if you kids are young. Older children may manage it themselves, just make sure they hold the spoon level.
Finally, get your kids to crack the eggs into a small bowl before adding them to your mixing bowl. We tend not to add them straight in just in case any shell goes in. If it does, simply fish them out with a larger piece of shell – it sticks to that much better than it will your finger.
Using the k-paddle of our free-standing mixer, a hand held mixer or wooden spoons, beat everything together until you have a nice smooth batter.
Add the peaches
Get your kids to help peel and chop the peaches into small pieces. This can be done pretty easily with a blunt knife so is a good job for children.
Add the peaches to the cupcake batter and gently stir them through with a spatula or wooden spoon so they’re well mixed in.
Bake the peach cupcakes
Get your kids to divide the batter among the cupcake cases. They should end up roughly ¾ full. An ice cream scoop or soup spoon are great to use for this as they often dish out the perfect amount with a lot less mess.
Bake the cupcakes for approximately 20-25 minutes. They’re ready when they’ve risen, turned a nice golden colour and a sharp knife or cocktail stick inserted in the middle comes out clean.
Remove them from the oven and leave them to cool in the tin for 5 minutes or so then put them on a wire rack to cool completely.
Decorate the cupcakes
Start by making the buttercream icing. Get your kids to measure the icing/confectioners sugar and butter out and add them to a large mixing bowl or free-standing mixer. Again, if your butter isn’t soft chop it up and pop it in the microwave for a few seconds to make it easier to mix.
Add the milk (or peach syrup if using canned peaches), and cover your bowl or mixer with the lid or a clean dish towel. Turn your mixer on to slow and mix the butter icing with the k-paddle or your mixer or hand held mixer.
Turn the speed up once the icing sugar has mixed in and keep beating it for at least 5 minutes. The longer you beat it the softer it will become.
If you want to colour your icing (we made ours peachy/orange), add a drop or two of food colouring to your icing and mix it in.
Put a star shaped nozzle in a piping bag and if you’d like to do the two toned icing draw a strip of red food colouring down one side of the piping bag with a pastry brush. Carefully add the icing to the piping bag, push it down to the bottom and add a food bag clip to the top to make it easier for kids to pipe without worrying about the icing coming out the top.
Help your kids to swirl the icing on top of the cupcakes. Start at the outside and go round in circles until you get to the middle. We find the easiest way to do this is to hold the piping bag at the top with our right hand to squeeze the icing out and use our left hand to guide the bag round.
Decorate each cupcake with a slice of peach or some peach sweets, serve and enjoy!
Peach cupcakes
Equipment
- Muffin tin
- Cupcake cases
- Digital scales
- Freestanding mixer
- Mixing bowl
- Measuring cups
- measuring spoons
- Spatula
- Icecream scoop
- Piping bag
- Wire rack
Ingredients
For the peach cupcakes
- 150 g (1 ¼ cups) self raising flour*
- 150 g (¾ cup) butter or margarine
- 150 g (¾ cup) caster sugar
- ½ teaspoon baking powder
- ½ teaspoon vanilla extract
- 3 eggs
- 75 g (½ cup) peaches
For the frosting
- 250 g (2 cups) icing/confectioners sugar
- 150 g (⅓ cups) butter
- 2-3 tablespoons milk or peach syrup
- orange/red food colouring
- 12 peach slices to decorate
Instructions
- Preheat your oven to 180C / 160C / 350F and line a 12 hole muffin tin with paper or silicon cases.
Mix everything together
- Measure out all the cupcake ingredients (except the peaches), and add them to a large mixing bowl or free-standing mixer. You can add them in any order you like but we tend to do it in the order the ingredients are listed so we don't miss anything out.
- Using the k-paddle of our free-standing mixer, a hand held mixer or wooden spoons, beat everything together until you have a nice smooth batter.
Add the peaches
- Peel and chop the peaches into small pieces. Add the peaches to the cupcake batter and gently stir them through with a spatula or wooden spoon so they're well mixed in.
Bake the peach cupcakes
- Divide the batter among the cupcake cases. They should end up roughly ¾ full.
- Bake the cupcakes for approximately 20-25 minutes. They're ready when they've risen, turned a nice golden colour and a sharp knife or cocktail stick inserted in the middle comes out clean.
- Remove them from the oven and leave them to cool in the tin for 5 minutes or so then put them on a wire rack to cool completely.
Decorate the cupcakes
- Start by making the buttercream icing. Measure the icing/confectioners sugar and butter out and add them to a large mixing bowl or free-standing mixer.
- Add the milk (or peach syrup if using canned peaches), and cover your bowl or mixer with the lid or a clean dish towel. Turn your mixer on to slow and mix the butter icing with the k-paddle or your mixer or hand held mixer.Turn the speed up once the icing sugar has mixed in and keep beating it for at least 5 minutes. The longer you beat it the softer it will become.If you want to colour your icing (we made ours peachy/orange), add a drop or two of food colouring to your icing and mix it in.
- Put a star shaped nozzle in a piping bag and if you'd like to do the two toned icing draw a strip of red food colouring down one side of the piping bag with a pastry brush. Carefully add the icing to the piping bag, push it down to the bottom and add a food bag clip to the top to make it easier to pipe without worrying about the icing coming out the top.
- Swirl the icing on top of the cupcakes. Start at the outside and go round in circles until you get to the middle. Decorate each cupcake with a slice of peach or some peach sweets, serve and enjoy!
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This recipe was first posted in February 2017 and updated with new pictures and recipe in September 2021.
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