Peach Melba Cupcake Creation

Name: Peach Melba Cupcake Creation
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 12 cupcakes
Ingredients: 1 cup all-purpose flour; 1 cup granulated sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1/2 cup milk; 1 teaspoon vanilla extract; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1 cup fresh peaches, diced; 1/2 cup fresh raspberries; 2 tablespoons sugar; 1 teaspoon lemon juice; 1/2 cup unsalted butter, softened; 2 cups powdered sugar; 2 tablespoons heavy cream; 1 teaspoon vanilla extract

Highlighted under: Artisan Bakery Recipes

I absolutely love creating desserts that surprise and delight my guests, and these Peach Melba Cupcakes do just that! The combination of luscious peach, vibrant raspberry, and fluffy vanilla cake is truly a match made in heaven. These cupcakes are perfect for summer gatherings, offering a refreshing twist that brings sunshine in every bite. As I baked them for a recent picnic, their delightful aroma filled my kitchen, making it impossible to resist indulging in just one (or three!).

Created by

Emily

Last updated on 2026-02-07T21:09:28.218Z

While preparing for a recent summer gathering, I was inspired to combine classic flavors into a cupcake form. After some trial and error, the Peaches and Raspberries worked beautifully together, providing a refreshing contrast to the light vanilla cake. The joy of watching my guests take that first bite and the smiles on their faces made the effort so worthwhile.

I personally love how the cupcake captures the essence of Peach Melba, not just in flavor but also in texture. The trick is to balance the moistness of the cake with just the right amount of fruit and frosting, ensuring every bite is a celebration of flavor and fun!

Why You'll Love This Recipe
Juicy peaches and tart raspberries create a perfect flavor duo.
Light vanilla cake base that compliments the fruit beautifully.
Ideal for summer parties and special occasions.

Mastering Cupcake Batter

The key to achieving a perfectly fluffy vanilla cake lies in the creaming method. Make sure to beat the softened butter and sugar together until the mixture becomes light and airy, which usually takes around 3-5 minutes. This step is crucial because it incorporates air into the batter, ensuring that your cupcakes rise beautifully. If you're using a handheld mixer, start on a low setting to avoid a sugar cloud and gradually increase the speed.

When adding the eggs, incorporate them one at a time, allowing each to fully mix in before adding the next. This helps maintain the emulsification process, contributing to a moist and well-structured cake. Remember to scrape down the sides of your mixing bowl periodically to ensure even mixing. If you’re short on eggs or need a vegan option, you can substitute one egg with 1/4 cup unsweetened applesauce to maintain moisture.

Creating the Perfect Filling

For the peach and raspberry filling, choosing ripe fruits is essential. Opt for peaches that yield slightly when pressed and raspberries that are vibrant and fragrant for the best flavor. To intensify the fruit’s natural sweetness, cooking them with sugar and lemon juice creates a balanced filling that complements the cupcakes. Keep an eye on the mixture while it simmers; stirring occasionally will prevent sticking and ensure the mixture thickens evenly without burning.

If you prefer a smoother filling, you can blend the mixture once cooled, but be cautious to maintain some texture for delightful bites. If fresh fruits aren’t available, frozen peaches and raspberries work well too. Just remember to thaw them beforehand and drain any excess liquid to avoid soggy cupcakes.

Frosting Techniques for Visual Appeal

When making the frosting, using softened butter is key for achieving a silky-smooth consistency. If your butter is too cold, it won’t incorporate well with the powdered sugar, leading to a grainy texture. As you beat in the heavy cream, it’s important to do so gradually to maintain the frosting's structure. Once it becomes fluffy, you can adjust the thickness by adding more cream or powdered sugar as needed—this flexibility allows for perfect piping.

For an eye-catching finish, I recommend using a star tip when icing your cupcakes; this creates beautiful swirls that elevate the presentation. To add a touch of elegance, consider garnishing with edible flowers or mint leaves alongside the peach slices or raspberries. Not only do these ingredients create a stunning visual contrast, but they also enhance the flavor with their fresh aromas.

Ingredients

Cupcake Batter

1 cup all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup milk
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon salt

Peach and Raspberry Filling

1 cup fresh peaches, diced
1/2 cup fresh raspberries
2 tablespoons sugar
1 teaspoon lemon juice

Frosting

1/2 cup unsalted butter, softened
2 cups powdered sugar
2 tablespoons heavy cream
1 teaspoon vanilla extract

Note: Make sure the peaches are ripe for the best flavor!

Instructions

Prepare the Cupcake Batter

Preheat your oven to 350°F (175°C) and line a cupcake tray with liners. In a mixing bowl, cream together the butter and sugar until light and fluffy. Add in the eggs one at a time, then stir in the milk and vanilla. In a separate bowl, mix the flour, baking powder, and salt, then gradually add the dry ingredients to the wet ingredients until just combined.

Make the Filling

In a small saucepan over medium heat, combine the diced peaches, raspberries, sugar, and lemon juice. Cook until the mixture begins to bubble and the fruit softens, about 5 minutes. Remove from heat and allow to cool.

Bake the Cupcakes

Spoon the cupcake batter into the prepared liners, filling them halfway. Add a teaspoon of the peach and raspberry filling into each batter-filled liner before topping with more batter, filling each liner about two-thirds full. Bake for 15 minutes or until a toothpick inserted into the center comes out clean.

Prepare the Frosting

In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, followed by the heavy cream and vanilla. Mix on low speed until combined, then increase to high and whip until light and fluffy.

Frost and Serve

Once the cupcakes are cool, use a piping bag to frost each cupcake. You can top them with additional fresh raspberries or peach slices for decoration. Enjoy your Peach Melba Cupcake Creation!

Tip: For extra flavor, try adding a splash of almond extract to the cupcake batter!

Pro Tips

Always check for doneness with a toothpick to avoid over-baking your cupcakes.

Make-Ahead Tips

These Peach Melba Cupcakes can be made a day in advance, which is a great time-saving strategy for busy events. Store the unfrosted cupcakes in an airtight container at room temperature. If you prepare the filling ahead of time, refrigerate it in a sealed container, but remember to bring it to room temperature before using it in the cupcakes. This practice helps preserve the flavors and ensures that the cupcakes taste freshly baked when served out.

If you're looking to freeze the cupcakes, do so before frosting them. Place them in a single layer on a baking sheet until frozen solid, then transfer them to a freezer bag or airtight container. They can be stored in the freezer for up to three months. When you're ready to serve, just thaw them at room temperature and frost as desired.

Serving Suggestions

These delightful cupcakes pair well with a light summer tea or sparkling lemonade, making them an ideal treat for garden parties or picnics. Consider serving them with a scoop of vanilla ice cream for an extra indulgent dessert experience. Additionally, a drizzle of raspberry or peach coulis on the plate adds a gourmet touch that enhances the presentation and flavor.

For a unique twist, you can transform these cupcakes into a layered cake. Simply double the batch, bake the layers in round pans, and use the peach and raspberry filling between the layers along with frosting. This cake version is perfect for celebrations and looks stunning on any dessert table, making it a versatile recipe for both casual and formal gatherings.

Questions About Recipes

→ Can I use canned peaches instead of fresh?

Yes, you can use canned peaches, but make sure they're well-drained to avoid excess moisture.

→ How should I store the cupcakes?

Store the cupcakes in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.

→ Can I make the cream cheese frosting ahead of time?

Absolutely! You can make the frosting in advance and store it in the refrigerator for up to a week. Just re-whip before using.

→ What can I substitute for eggs?

You can use applesauce or a flaxseed meal mixture as an egg substitute in the cupcake batter.