Ginger Peach Cupcakes

I dreamt up a cupcake made with fresh peaches topped with peach buttercream.

We’re making fresh peach puree in the microwave today—it’s easy peasy.  I tossed in a little fresh ginger into the cupcake batter last minute, and I loved it even more.

We’ve suddenly had a cold spell in our area lately (low 90s instead of 100s!), and it’s a good reminder that fall is just around the corner.  Soon, I’ll be dreaming up fall desserts for two. I’ve been buying peaches by the dozen while I still can, and shamelessly letting the juice drip down my arm with each bite.  Let’s cram fresh peaches into every dessert until fall gets here, deal?

Make these cupcakes while there’s still time!

Other peach desserts for two:
Grilled Peaches with Cinnamon Ice Cream
Peach Raspberry Pie
Mini Peach Pies
Mini Cheesecake with Honey-ed Peaches
Drunken Peach Bars
Faux Peach Pies
Texas Peach Cobbler

Also check out Jessica’s version of ginger peach cupcakes.


5.0 from 1 reviews
Ginger Peach Cupcakes
 
Makes 4 cupcakes.
Ingredients
Peach puree:
  • 1 small peach (4 oz.)
  • 1 teaspoon brown sugar
Cupcakes:
  • ¼ cup + 1 tablespoon canola oil
  • ⅓ cup sugar
  • 1 large egg
  • ½ teaspoon freshly grated ginger
  • ½ cup flour
  • ¼ teaspoon baking powder
  • ⅛ teaspoon salt
Peach buttercream:
  • 4 tablespoons unsalted butter, softened
  • 1 tablespoon leftover peach puree
  • 1 cup powdered sugar
Instructions
  1. First, begin by making the peach puree: Peel and dice the peach and place it in a small bowl with the brown sugar. Cover it tightly with plastic wrap and microwave on high for 1 minute. Mash the pieces with a fork, then set aside to cool.
  2. Preheat the oven to 350. Line 4 muffin cups with liners.
  3. In a small bowl, beat together the canola oil and sugar until well combined. Add the egg, ginger and all but 1 tablespoon of the peach puree and beat until combined.
  4. In another small bowl, whisk together the flour, baking powder and salt. Pour this over the wet mixture and mix until combined---do not over mix. Divide between the muffin cups and bake for 18-20 minutes, until done (a toothpick inserted comes out clean with only moist crumbs sticking to it).
  5. Let cool completely before making the frosting. To make the frosting, beat together the remaining 1 tablespoon of peach puree with the powdered sugar and butter. Frost the cupcakes and serve.

 

Comments

  1. says

    These are so pretty and perfect. I love that you mixed up ginger and peach together. What a great combination. Perfect amount for when you don’t want an entire army of cupcakes in front of you to tempt you! Great way to use peaches before they’re gone!

  2. says

    I add ginger to everything (sweet and savoury!) at the moment. Do you remember that song by the Presidents called Peaches…?! Your post about totally reminded me of that.. you are livin the dream my love! :)

  3. avis says

    This looks amazing but there is a small mis-direction in the frosting: “To make the frosting, beat together the remaining 1 tablespoon of peach puree with the powdered sugar.” This doesn’t mention the butter in the ingredients list.

    I LOVE your site and your recipes.

  4. yellowcupcake says

    hi christina: love your site. i promised birthday cupcakes to my boyfriend this weekend, who has requested yellow cake with buttercream. would it be possible to make a yellow cupcake using this recipe and replacing the one egg with two yolks? or is there something else you would recommend?

  5. yellowcupcake says

    Awesome– thanks so much for the quick and thorough response! Can’t wait to get started– I’m sure they will be fabulous.

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