Description
Delightful peach raspberry heaven cupcakes bring summer’s sweetest melody to dessert tables with irresistible fruity charm. Balanced flavors and delicate textures invite passionate bakers to craft a memorable treat that celebrates seasonal perfection.
Ingredients
Scale
Main Ingredients:
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup buttermilk
- 2 large eggs
- 1 cup diced peaches
- 1/2 cup fresh raspberries
Leavening Agents:
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
Flavor and Seasoning:
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Prepare the oven environment by setting the temperature to 350°F and positioning the cupcake tin with decorative paper liners.
- Create a delicate dry ingredient foundation by thoroughly combining flour, baking powder, baking soda, and salt in a mixing vessel.
- Develop a creamy base by vigorously blending butter and sugar until achieving a light, airy texture with visible volume.
- Incorporate eggs into the butter mixture individually, ensuring complete integration after each addition, then introduce vanilla extract for enhanced flavor complexity.
- Construct the batter by methodically alternating between dry ingredient mixture and buttermilk, maintaining a smooth consistency and carefully folding fresh peaches and vibrant raspberries throughout the mixture.
- Distribute the batter evenly into prepared cupcake liners, filling each approximately two-thirds full to allow proper rising during baking.
- Bake the cupcakes in the preheated oven for 18-22 minutes, monitoring for a golden surface and confirming doneness by inserting a clean toothpick that emerges without residual batter.
- Allow initial cooling within the baking tin for five minutes to stabilize the delicate cupcake structure.
- Transfer cupcakes to a wire cooling rack, permitting complete temperature reduction and flavor settlement before serving or decorating.
Notes
- Adjust fruit ripeness by selecting slightly firm peaches and raspberries to prevent excess moisture and potential soggy cupcake texture.
- Freeze chopped fruits briefly before adding to batter to prevent color bleeding and maintain distinct fruit chunks throughout the cupcake.
- Consider coating fruits lightly in flour before folding into batter to help prevent sinking and ensure even distribution during baking.
- For gluten-free option, substitute all-purpose flour with a 1:1 gluten-free baking blend, ensuring similar texture and consistent rise.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 210
- Sugar: 9 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg