by Linda Cloutier

Saturday, September 3, 2011

Peachy Keen Cupcakes; Gingered Peach Cupcakes with Peachy Cream Cheese Frosting

Peachy Keen Cupcakes
Gingered Peach Cupcakes with Peachy Cream Cheese Icing
Gingered Peach Cupcakes
4 large eggs, separated
1 cup unsalted butter, room temperature
2 cups C & H granulated sugar
1/4 cup crushed crystallized ginger
1 cup mashed fresh or frozen peaches
1 tsp pure vanilla extract
1 cup+ 1 tbs peach nectar
1/2 cup + 1 tbs vegetable oil
3 1/2 cups flour
3/4 tsp baking soda
3/4 tsp double acting baking powder
1/2 tsp salt

  Pre-heat oven to 350
·      Line standard sized cupcake pans with paper baking cups
·      In small bowl, beat egg whites to soft peaks; set aside
·      Sift flour, baking soda, baking powder and salt into medium bowl; set aside
·      In mixer, cream butter, sugar and ginger until light and fluffy
·      Add egg yolks, 1 at a time, beating 1 minute after each
·      Add peaches and vanilla
·      Mix vegetable oil and peach nectar in a measuring cup
·      Add 1/3 of the dry ingredients, mix thoroughly then add ½ of the liquid and continue, mixing thoroughly after each addition until all the flour and liquid have been incorporated
·      Gently fold in beaten egg whites
·      Scoop into cupcake pan to 3/4 full; bake about 20 minutes or until toothpick comes out clean
·      Remove from pan immediately and allow to cool completely on wire rack
·      Makes about 2 dozen cupcakes
Peachy Cream Cheese Icing
1/3 cup cream cheese, room temperature  
1/3 cup unsalted butter, room temperature  
1/3 cup vegetable shortening    
6 cups (about 1 1/2 lbs) C & H Confectioners’ Sugar
1/2 cup finely chopped peaches
2 tbs peach nectar 
1 tsp pure vanilla extract
1/4 tsp lemon juice
1/4 cup chopped crystallized ginger
·     In mixer, blend cream cheese, butter and shortening until very creamy and smooth
·     Slowly add sugar, nectar, vanilla, and lemon juice; mix on medium speed until smooth
·     With mixer on low, add peaches and mix until incorporated
·     Frost completely cooled cupcakes and sprinkle with crystallized ginger
·     Makes enough to generously frost 2 dozen cupcakes


  1. That sounds delicious!! Thanks for sharing the recipe :)


  2. Thanks! I should mention that this is a high altitude recipe. In areas closer to sea level, increase both the baking soda and baking powder to 1 teaspoon and knock off the extra tablespoons of oil and peach nectar.

  3. Peach in cake sounds like it would be fab! Can't believe I hadn't though of it before hehe Do you think canned would work? I haven't seen any frozen peaches around here yet :/ the wee flowers as decorations is pretty cute :)