Wednesday, August 25, 2010

Peaches 'n Cream Cupcakes

Last night, my friend had a bunch of people over for wings. Taking any excuse to bake, I decided that what the party really needed was cupcakes, and lots of them. Having a bunch of peaches lying around the fruit drawer of our refrigerator, I thought it would be a good idea to incorporate those into the cupcakes in some way. And so I came up with these nummy little guys: cream cheese cake, peach mousse filling, peach glaze, and peach cream cheese frosting. Peaches (and more peaches) 'n cream. Delicious.


I'm a peach kind of girl. To me, the smell of ripe peaches is not only an indicator of that wonderful late summer-early fall time of year, but also one of the sweetest scents I can imagine. I'll eat peaches in any form: fresh, cake, cobbler, crumble, ice cream, you name it. Funny, then, that I don't think I've ever encountered peach cupcakes before. There's a first time for everything, though. Just consider me a pioneer.


Being the maverick (I just thought that in a Sarah Palin accent. Heh.) that I am, these were such a good idea. The cream cheese cake is rich and toothsome. The peach mousse is soft and delicate. The glaze adds the perfect amount of sweetness, and the frosting...oh, the frosting. There just aren't words.


I have a definite soft spot for cream cheese frosting, perhaps more so than is really normal, or healthy. This one is crazy good, with a little peach flavoring added to kick it up. It's obscenely smooth, creamy, and has that great tang from the cream cheese.. It's not too sweet but is one of those frostings you can serve to anyone, not just snobby foodies who eat 95% cacao or whatever. I've also made the recipe pretty generous, so you can really pile it onto these cupcakes (because in all honesty, it's the best part).

These were a hit, and one of my favorites to date. They're also an excellent way to use up extra fruit; just substitute for the peaches in the mousse, the marmalade in the glaze and frosting, and use a liquor that corresponds to the new fruit you're using. Strawberries 'n cream. Raspberries 'n cream. Whateveryouhaveonhand 'n cream. Mmmm.

Your Baking Soundtrack for Peaches 'n Cream Cupcakes:
Louder Now, Taking Back Sunday
I was in love with Taking Back Sunday in middle school (have I mentioned my emo-bangs-and-black-nail-polish phase?), along with a bunch of other "alternative" bands. The bangs are gone, but this album continues to be awesome.


Vanilla Cream Cheese Cupcakes
Slightly adapted from Schweet 'N Savory

1 3/4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
8 ounces cream cheese, softened
1/2 cup butter, softened
1 1/2 cups sugar
3 egg whites
1/4 cup milk
1/2 teaspoon vanilla extract

Line 16 muffin cups with paper liners.
Combine the flour, baking powder, baking soda, and salt in a small bowl. Set aside.
With an electric mixer, cream together the cream cheese, butter, and sugar.
Add the egg whites and vanilla and beat to combine.
Add the dry ingredients in two batches, alternating with the milk.
Distribute evenly among the muffin cups.
Bake 25-30 minutes at 350F, or until golden on top and a toothpick inserted in the center comes out clean.

Peach Mousse

3 grams unflavored gelatin
1 1/2 tablespoons cold water
1 cup chopped, skinned peaches
1/4 cup sugar
3/4 cup heavy cream
1/2 teaspoon vanilla extract

In a small bowl, dissolve the gelatin in the cold water.
Cook the peaches and sugar in a small saucepan over medium heat, stirring, for five minutes.
Mash the peach mixture to break down any chunks of fruit that remain.
While the peach mixture is still hot, add the gelatin and stir until completely dissolved.
Set aside to cool completely.
In a large bowl, whip the cream and vanilla until stiff peaks form.
Gently fold in the peach mixture.
Allow to set in the refrigerator before using.
There will be quite a bit leftover. Serve in individual bowls as a dessert or use to fill a cake, etc.

Peach Glaze

About six tablespoons peach marmalade
Dash of peach or apricot brandy

Heat the marmalade and brandy in the microwave or in a small saucepan, until melted.

Peach Cream Cheese Frosting

16 ounces cream cheese, softened
1/2 cup butter, softened
1 cup powdered sugar
2 tablespoons peach marmalade
Dash of apricot or peach brandy

Beat all the ingredients with an electric mixer until smooth and very fluffy. Make sure there are no bits of butter left before piping.


  1. Mmm....I love peaches too! I've seen so many peach recipes recently and am so sad that peaches aren't in season here =( *sigh* These sound so good!! And if they're your favourite.....they must taste really really good!

  2. These sound too good for words - I am a peaches kind of girl too.

  3. Oh yeh totally not a party without a great dessert, lucky they had you to whip up those yummy cupcakes.

  4. They look great, congratulations
    Mil besossss

  5. I, too, consider myself a peach lady. And a cupcake lady. And a cream cheese frosting lady.

    This post is relevant to my interests.

  6. Hi! I just finished up a batch of these with the last of our summer peaches and they are fantastic! Thanks so much for sharing the recipe :-)