Peach Melba Cupcake Creation

Name: Peach Melba Cupcake Creation
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 12 cupcakes
Ingredients: 1 ½ cups all-purpose flour; 1 cup granulated sugar; ½ cup unsalted butter, softened; 2 large eggs; 1 cup whole milk; 1 ½ teaspoons baking powder; 1 teaspoon vanilla extract; ½ teaspoon salt; 1 cup diced fresh peaches; 1 cup heavy cream; ½ cup powdered sugar; 1 cup raspberry puree; 1 teaspoon vanilla extract; Sliced peaches; Fresh raspberries

Highlighted under: SugarAlchemy Kitchen

I love exploring new flavors, and that’s how the Peach Melba Cupcake Creation came to life in my kitchen. The vibrant combination of juicy peaches, luscious raspberry, and fluffy vanilla cake creates a delightful harmony. Every bite bursts with fruity freshness while being perfectly balanced by the rich creaminess of the frosting. This recipe not only satisfies my sweet tooth but also showcases the beauty of summer fruits. I can’t wait for you to try these cupcakes that are perfect for any occasion, or just as a special treat for yourself!

Created by

Rafael

Last updated on 2026-02-07T18:30:27.356Z

When I first experimented with peaches and raspberries, I never imagined I would create something so unforgettable. I baked the vanilla cupcakes and topped them with a decadent raspberry cream, which perfectly complemented the sweetness of the peach. I recommend using fresh peaches for the best flavor; they elevate the dish significantly.

This recipe has become a favorite in my house, especially during summer. It’s simple yet impressive, making it perfect for gatherings or a cozy afternoon treat. I enjoy sharing these cupcakes with friends, and they always ask for more!

Why You Will Love This Recipe
Deliciously moist cupcakes bursting with peach flavor
Tangy raspberry cream adds the perfect contrast
A stunning dessert that impresses everyone

Perfecting the Cupcake Texture

For optimal texture, ensure that your butter is softened to room temperature before creaming with the sugar. This step creates an airy mixture that helps the cupcakes rise beautifully. If you're short on time, you can cut the butter into small pieces and microwave it for about 15 seconds. Just be sure it isn't melted, as this can lead to dense cupcakes.

Baking at the right temperature is crucial for fluffy cupcakes. Set your oven to 350°F (175°C) and allow it to fully preheat before putting the cupcakes in. This ensures even cooking and allows the cupcakes to rise properly without collapsing. If you notice the tops are browning too quickly, consider rotating the pan halfway through baking.

Crafting the Raspberry Cream

When whipping the heavy cream, make sure your bowl and whisk are cold—this can prevent the cream from deflating. For best results, chill your mixing bowl in the refrigerator for about 15 minutes before use. Whip the cream until it forms soft peaks; this will give the raspberry cream a light and airy texture that contrasts delightfully with the moist cupcake.

If raspberry puree is not available, you can substitute it with any berry you have on hand, like strawberries or blueberries, although the flavor will change slightly. Adjust the amount of powdered sugar according to the tartness of your berries to ensure the cream remains perfectly balanced. A dash of lemon juice can further enhance the flavors if your berries are on the sweeter side.

Ingredients

Gather these fresh, delightful ingredients for your Peach Melba Cupcake Creation:

For the Cupcakes

1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
1 cup whole milk
1 ½ teaspoons baking powder
1 teaspoon vanilla extract
½ teaspoon salt
1 cup diced fresh peaches

For the Raspberry Cream

1 cup heavy cream
½ cup powdered sugar
1 cup raspberry puree
1 teaspoon vanilla extract

For Garnish

Sliced peaches
Fresh raspberries

Make sure you have everything on this list before starting! Enjoy the baking process!

Instructions

Follow these steps for a perfect Peach Melba Cupcake Creation:

Preheat the Oven

Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.

Make the Batter

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time and stir in the milk and vanilla extract.

Combine Dry Ingredients

In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture until well combined. Fold in the diced peaches gently.

Fill and Bake

Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.

Prepare the Raspberry Cream

While the cupcakes cool, whip the heavy cream and powdered sugar together until soft peaks form. Gently fold in the raspberry puree and vanilla extract until the mixture is uniform in color.

Frost the Cupcakes

Once the cupcakes are completely cooled, pipe the raspberry cream generously on top, and garnish with sliced peaches and fresh raspberries.

Serve and Enjoy

Enjoy your beautifully crafted Peach Melba Cupcake Creation with a cup of tea or coffee!

These steps will lead you to a delicious result, so make sure to follow them carefully!

Pro Tips

For the best flavor, use ripened peaches and fresh raspberries. Also, don't skip the cooling step to ensure the frosting holds well on the cupcakes.

Storage and Make-Ahead Tips

These Peach Melba Cupcakes can be made a day in advance. Just store them in an airtight container at room temperature to maintain their moisture. However, it's best to frost them on the day you plan to serve to keep the raspberry cream fresh and vibrant. If the cream is prepared ahead of time, store it separately in the fridge and gently re-whip before frosting to restore its texture.

If you want to extend the lifespan of these treats, consider freezing them without frosting. Place the cooled, un-frosted cupcakes in a zip-top bag and remove as much air as possible before sealing. They can be frozen for up to three months. When ready to enjoy, simply thaw them at room temperature, then add fresh raspberry cream for a delightful dessert.

Serving Suggestions and Variations

These cupcakes are stunning as is, but you can elevate the presentation by adding a drizzle of raspberry sauce on the plate or sprinkling some crushed pistachios on top for a crunchy contrast. Pairing the cupcakes with a scoop of vanilla ice cream can transform them into a delicious sundae-style treat, perfect for summer gatherings.

For a twist on the traditional flavor combination, consider incorporating chopped nuts or coconut into the cupcake batter. This adds an interesting texture and flavor that complements the peaches beautifully. You can also experiment with flavored extracts, like almond or coconut, in the frosting to see how they enhance the overall profile of the cupcake.

Questions About Recipes

→ Can I use canned peaches instead of fresh?

Yes, but fresh peaches provide a brighter flavor and texture.

→ How do I store the cupcakes?

Store them in an airtight container in the refrigerator for up to three days.

→ Can I make the cupcakes ahead of time?

Absolutely! You can bake the cupcakes a day in advance and frost them just before serving.

→ What can I substitute for raspberries?

You can try using strawberries or blueberries for a different flavor profile.