These yellow cupcakes with peach cream cheese frosting are perfect for any celebration. The yellow cupcakes are light and tender, and the peach cream cheese frosting adds a subtle fruity flavor and a beautiful peachy hue.
Yellow Cupcakes with Peach Cream Cheese Frosting
Yellow Cupcakes with Peach Cream Cheese FrostingThe flavor and color of the frosting are both delightful. The secret to the peach tint and flavor is a 3-ounce box of peach gelatin powder. Using gelatin avoids relying on fresh peaches, which are seasonal and can be inconsistent in sweetness. If you prefer, you can add a fresh peach filling to the cupcakes the same day you plan to serve them to prevent sogginess.
A quick note about photographing cupcakes: chilling frosted cupcakes for a short time firms the frosting and makes cleaner slices. In my case, a mischievous new puppy discovered the chilled cupcake before I could photograph the interior, so the cross-section shot never happened. Lesson learned: keep curious pets away from the food props!
How to make Yellow Cupcakes with Peach Cream Cheese Frosting
These cupcakes start with a simple homemade yellow cake batter and finish with a peach-flavored cream cheese frosting. Follow the steps below for consistent, tender cupcakes and a creamy, peachy frosting.
Cupcakes
- Preheat oven to 350°F (175°C). Line cupcake pans with paper liners.
- In a large bowl, beat 1/2 cup butter (room temperature) and 1 1/4 cups granulated sugar with a hand mixer on medium speed until light and fluffy, about 2 minutes.
- Add 3 tablespoons vegetable oil and then add 4 large eggs one at a time, scraping the bowl after each addition. After all eggs are incorporated, beat on medium speed for an additional 2 minutes. The batter will become thick and pale—this is important for a light texture.
- In a liquid measuring cup, combine 1/2 cup buttermilk and 1 teaspoon vanilla extract; set aside.
- In a separate bowl, whisk together 1 3/4 cups cake flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
- Alternate adding the dry ingredients and the buttermilk mixture to the butter mixture, beginning and ending with the dry ingredients. Mix on medium speed just until combined, scraping the bowl after each addition.
- Spoon batter into liners about two-thirds full. Bake for 16–18 minutes, or until the tops spring back when lightly touched or a toothpick inserted in the center comes out clean or with moist crumbs.
- Remove from oven and let cool completely before frosting.
Peach Cream Cheese Frosting
- In a large bowl, beat 1 cup butter (room temperature) and 8 ounces cream cheese (room temperature) until smooth and creamy.
- Add the contents of a 3-ounce box of peach gelatin powder, 4 cups powdered sugar, and 2 tablespoons whole milk or heavy cream. Beat on low until ingredients start to combine, then increase speed to medium and beat until the frosting is light and fluffy. If the frosting is too thick, add an extra tablespoon of milk. For an even fluffier texture, beat on high for 30 seconds to 1 minute.
- Note: because the gelatin powder is not dissolved, the frosting may have a slightly grainy or crunchy texture. If you prefer a completely smooth texture, dissolve the gelatin in a small amount of warm water before adding it to the frosting; that method will yield a smoother jello-based frosting.
- Transfer frosting to a piping bag fitted with a large star tip (such as Wilton 1M) and pipe tall swirls on each cooled cupcake.
How to Store and Freeze Cupcakes
Store frosted cupcakes in an airtight container in the refrigerator. Cream cheese frosting will be safe at room temperature for a few hours, but refrigerate for longer storage. If you prefer to store unfrosted cupcakes, keep them at room temperature in an airtight container or wrapped until ready to frost.
Freezing: For best results, freeze unfrosted cupcakes in a freezer-safe container for up to three months. Avoid freezer bags if you want to protect the tops from sticking. Thaw in the refrigerator overnight or on the counter for an hour, then frost as desired.
Frequently Asked Questions
Substitute whole milk for the 1/2 cup buttermilk and add about 1/2 tablespoon vinegar. Let it sit 5–10 minutes until it slightly thickens and curdles.
If you used dry gelatin powder without dissolving it, the gelatin sugar can create a slightly crunchy texture. Whipping longer may reduce the sensation; dissolving the gelatin first will produce a smoother frosting.
Yes. Any 3-ounce flavored gelatin box can be used to flavor and color the frosting—feel free to experiment.
Yes. Dice drained canned peaches and simmer with a little brown sugar, cinnamon, and cornstarch until thickened and clear. Cool before adding to cupcakes. Add the filling the same day you serve them to avoid soggy cupcakes.
More peach dessert ideas to try:
- Peach sorbet
- Fresh peach pound cake
- Peach parfaits
- Classic peach cobbler
Yellow Cupcakes with Peach Cream Cheese Frosting
Ingredients
Cupcakes
- 1/2 cup butter, room temperature
- 1 1/4 cups granulated sugar
- 3 tablespoons vegetable oil
- 4 large eggs, room temperature
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1 3/4 cups cake flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Frosting
- 1 cup butter, room temperature
- 8 ounces cream cheese, room temperature
- 3-ounce box peach gelatin powder
- 4 cups powdered sugar
- 2–3 tablespoons whole milk or heavy cream
Instructions
Cupcakes
- Preheat oven to 350°F and line cupcake pans with liners.
- Beat butter and sugar until light and fluffy, about 2 minutes.
- Add vegetable oil and eggs one at a time, scraping the bowl between additions. After all eggs are added, beat 2 more minutes until the batter is thick and pale.
- Combine buttermilk and vanilla in a measuring cup and set aside.
- Whisk together cake flour, baking powder, baking soda, and salt in a separate bowl.
- Alternate adding dry ingredients and the buttermilk mixture to the butter mixture, beginning and ending with dry ingredients. Mix until just combined.
- Fill liners two-thirds full and bake for 16–18 minutes, or until a toothpick comes out clean or with moist crumbs. Cool completely.
Frosting
- Beat butter and cream cheese until smooth.
- Add peach gelatin powder, powdered sugar, and 2 tablespoons milk. Beat on low until combined, then increase speed and beat until light and fluffy. Add extra milk if needed.
- Pipe frosting onto cooled cupcakes using a large star tip, creating tall swirls.
- Store frosted cupcakes in an airtight container in the refrigerator.
Notes
Nutrition
Carbohydrates: 43 g |
Protein: 3 g |
Fat: 15 g
(Nutrition facts are an estimate and not guaranteed to be exact.)