Peach Melba Cupcake Creation

Name: Peach Melba Cupcake Creation
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 12 cupcakes
Ingredients: 1 ½ cups all-purpose flour; 1 cup sugar; ½ cup unsalted butter, softened; 2 large eggs; 1 cup sour cream; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 1 teaspoon vanilla extract; ½ teaspoon almond extract; 1 cup diced fresh peaches; ½ cup raspberry jam; 2 tablespoons fresh raspberries, mashed; 1 cup heavy cream; ¼ cup powdered sugar; 1 teaspoon vanilla extract

Highlighted under: Classic Baking Recipes

I absolutely love baking, and my Peach Melba Cupcake Creation is a delightful way to celebrate summer flavors. Each bite of these moist cupcakes reveals a hidden layer of luscious peach and a sweet raspberry swirl, evoking the classic dessert. I've spent countless hours perfecting the balance of flavors, making sure the cupcakes aren’t just sweet but also pack a fruity punch. With a light whipped cream frosting to top it all off, these treats are sure to impress at any gathering or simply as a delightful indulgence at home!

Created by

Emily

Last updated on 2026-02-07T17:46:27.620Z

When I first attempted to recreate the classic Peach Melba flavors in cupcake form, I was amazed at how vibrant the combination of peach and raspberry turned out to be. The trick lies in using fresh, ripe peaches and a quality raspberry jam to bring out that sweet-tart contrast. As I tested the recipe, I found adding a hint of almond extract to the batter enhanced the overall flavor profile beautifully.

What I love most about these cupcakes is how versatile they are. They can be served at summer picnics or fancy dinner parties, and everyone loves the surprise filling! I recommend letting the cupcakes cool completely before frosting, as the whipped cream is incredibly light and helps to elevate the dessert to a whole new level.

Why You'll Love This Recipe
Juicy peach filling with a raspberry swirl creates a refreshing taste
Light whipped cream frosting complements the fruity base perfectly
Ideal for summer celebrations or as a delightful everyday treat

Understanding the Flavor Balance

The combination of juicy peaches and tangy raspberries creates a refreshing flavor profile in each bite. Peaches provide natural sweetness and moisture, while raspberries add a tart contrast that elevates the overall experience. When selecting peaches, opt for those that are slightly soft to the touch, indicating ripeness. For the best results, use fresh, in-season fruit, as it will significantly enhance the cupcakes' flavor and texture, making them even more delightful during summer gatherings.

Incorporating both vanilla and almond extracts in the batter not only boosts the sweetness but also adds nuanced layers of flavor. The almond extract complements the peach and raspberry combination beautifully, creating an aromatic experience that makes these cupcakes stand out. Don't skip this step; the careful balance of extracts brings depth and sophistication to a seemingly simple cupcake, making it irresistible and memorable.

Cupcake Consistency and Texture Tips

Achieving the perfect cupcake texture is crucial for a successful Peach Melba Cupcake Creation. The sour cream in the batter serves a dual purpose: it keeps the cupcakes moist and tender while also adding a slight tang that balances the sweetness. When mixing your batter, be careful not to overmix after adding the flour, as this can lead to dense cupcakes. Instead, mix until just combined; you want to see small streaks of flour rather than a completely smooth batter.

When filling the cupcake liners, aim for a consistent two-thirds full to ensure even baking. If overfilled, the batter may overflow, creating uneven tops. Conversely, underfilled cupcakes may result in dry edges. A cookie scoop is a great tool for achieving uniform portions. Additionally, keep an eye on baking time; cupcakes are done when they spring back lightly to the touch and a toothpick inserted into the center comes out clean, typically around 18-20 minutes.

Decorating and Serving Suggestions

The whipped cream frosting is not only lightweight but also versatile. I recommend making sure your heavy cream is very cold prior to whipping. This helps achieve stiff peaks more quickly. If you don’t have powdered sugar, you can make your own by blending granulated sugar until fine; just be mindful of its sweetness level. For additional flavor, consider infusing the whipped cream with a hint of lemon zest or a dash of almond flavor, which can enhance the overall freshness of the dessert.

For a stunning presentation, garnish each cupcake with a slice of fresh peach or a few whole raspberries. This not only adds a pop of color but also invites your guests to enjoy the actual fruit that inspired the recipe. These cupcakes can be made a day in advance; simply store them in an airtight container in the refrigerator. To serve, let them sit at room temperature for about 30 minutes to allow the frosting to soften slightly for the best flavor experience.

Ingredients

For the Cupcakes

1 ½ cups all-purpose flour
1 cup sugar
½ cup unsalted butter, softened
2 large eggs
1 cup sour cream
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon vanilla extract
½ teaspoon almond extract
1 cup diced fresh peaches

For the Raspberry Filling

½ cup raspberry jam
2 tablespoons fresh raspberries, mashed

For the Whipped Cream Frosting

1 cup heavy cream
¼ cup powdered sugar
1 teaspoon vanilla extract

Instructions

Instructions

Prepare the Cupcake Batter

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. In a large bowl, cream together the softened butter and sugar. Add eggs one at a time, mixing well after each addition. Incorporate the sour cream, vanilla, and almond extracts, and mix until smooth. In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the diced peaches.

Bake and Fill the Cupcakes

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 in the center comes out clean. Once cooled completely, use a small knife to cut a cone shape from the center of each cupcake and fill with a mixture of raspberry jam and mashed raspberries.

Make the Whipped Cream Frosting

In a medium mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Pipe or spread the whipped cream on top of each filled cupcake. Optionally, garnish with an additional peach slice or raspberry.

Enjoy!

Pro Tips

For an extra touch, drizzle some raspberry sauce over the frosted cupcakes just before serving for an elegant presentation.

Ingredient Variations and Substitutions

If you're looking for a dairy-free option, you can replace sour cream with a dairy-free yogurt or silken tofu blended until smooth. Both substitutes will help maintain the moisture content without compromising flavor. Additionally, the butter can be substituted with coconut oil for a subtle tropical hint that complements the flavors well.

For a twist on the traditional, consider adding spices such as cinnamon or nutmeg to the batter for extra warmth and taste, particularly if you're baking these cupcakes in the cooler summer evenings. Just a pinch can give them a unique twist that sets them apart from classic flavors.

Make-Ahead and Storage Tips

These Peach Melba Cupcakes can be prepared in advance, making them ideal for summer parties or leisurely weekends. You can bake the cupcakes and store them in an airtight container at room temperature for up to three days. For longer storage, freeze the baked cupcakes without frosting; they can last up to three months. To thaw, leave them at room temperature for a few hours before frosting.

The raspberry filling can also be made ahead of time and stored in the refrigerator for up to a week. Just ensure it’s well-covered to prevent it from drying out. This allows for a quick assembly process on the day of your event, keeping the focus on enjoying the time with your guests.

Troubleshooting Common Issues

If your cupcakes dome too much during baking, it could be due to oven temperature being too high. Always preheat your oven and consider using an oven thermometer to ensure accurate readings. A gentle center, textured cupcake with a slight dome is preferable, as it accommodates the whipped cream frosting and any additional fruit toppings.

If the cupcakes turn out dry, it might be a case of overbaking or an incorrect ratio of ingredients. Always check for doneness a minute or two before the recommended time and ensure you’re precisely measuring ingredients, especially flour. Too much flour can lead to dry results, so spoon it into your measuring cup and level off without packing it.

Questions About Recipes

→ Can I use canned peaches?

Yes, you can use canned peaches, but ensure you drain them well to avoid excess moisture.

→ How should I store leftover cupcakes?

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. They are best enjoyed fresh!

→ Can I make these cupcakes gluten-free?

Absolutely! Substitute all-purpose flour with a 1:1 gluten-free baking blend.

→ Is there an alternative to whipped cream frosting?

Yes, you can use cream cheese frosting or a buttercream frosting if you prefer a richer taste.