There’s no remedy for my addiction to these peaches and cream cupcakes.
Okay, so here’s the thing.
I can devour peaches like it’s my job, you guys. Like I am PAC-MAN and peaches are ghosts. It’s probably a sickness (is there a condition where people are obsessed with peaches?), but I kind of don’t care because PEACHES! It’s the perfect summer fruit, and nothing is more iconically summer than biting into a peach and having that juicy goodness run down your face. What could possibly be better than peaches? Peaches and cream cupcakes!
A baked good with peaches in it will get me every time. This recipe for peaches and cream cupcakes hit all the right notes. They aren’t too sweet like some recipes, which detract from the heavenly aroma and flavor of a fresh peach. This recipe is quite the opposite because I infuse fresh peach flavor at every turn. The result is the most peach-packed cupcake you’ll ever taste, and with no artificial flavor or syrupy goo. It’s peaches and cream cupcake perfection!
I start with my white cupcake recipe as the base, but I add fresh peaches to the batter. And I’m not stingy with them either because PEACHES! I fill the finished cupcake with peach pastry cream (OHMYGUH) and top it with a velvety peach swiss meringue buttercream. And a slice of fresh peach.
Seriously, I don’t know that I’ve ever had a peach dessert I’ve enjoyed more than these peaches and cream cupcakes. They’re so flavorful and creamy that I literally devolve into grunts and moans when trying to communicate with people. They are THAT GOOD. There are more steps and more complex methods involved in this one, but nothing is too hard, I promise. And trust me, the effort is SO worth it. Just make sure you’ve got fresh, juicy peaches. That’s what makes these babies sing. I hope you love them as much as I do! Let me know if you turn into a peach addict after baking these.