We technically have a couple weeks of summer left – so I wanted to squeeze in one last post utilizing another of my favorite fresh seasonal items. Peaches. For me, they are the epitome of summer. There is nothing like plucking a fresh peach off of a tree, still warm from the sun, and biting into it. Doesn’t get any better than that!
I’m thankful to have a wonderful orchard, just a short drive off of the island. I’ve talked about them before here on the blog, I truly love them. Vessey’s Orchard has been there for close to 100 years, there is a huge historic home on the property, acres and acres of fruit trees – it’s just paradise.
After the parents passed, there were some family disputes and they found themselves closed for a couple of seasons. Well, I’m happy to report they are back in business…and the produce is better than ever!
If you’re here on the Shore, I can’t recommend visiting them highly enough. It’s getting to be apple picking (and fresh-pressed cider!) season there as well, that’s something that we look forward to every year as a family. We’ve made so many memories in those fields, and I can’t wait to make some more!
You can find their contact information here – just make sure when you get there, you drive all the way to the end of the long driveway. So anyways, the cupcakes…
I took my favorite vanilla cake recipe and added chunks of fresh peaches, then topped with a fresh peach buttercream – which I’d made with fresh pureed peaches. And, a garnish of a fresh peach slice right before serving really set off the gorgeous blush hue of the frosting.
The resulting cupcakes were bursting with sunny peach flavor, and tender and moist from the addition of the peaches to the batter. One I’ll definitely be looking forward to making again next summer!
Fresh Peach Cupcakes
3 cups cake flour (or 2 3/4 cups all-purpose flour)
1 Tbsp. baking powder
1/2 tsp. salt
16 Tbsp. unsalted butter, at room temperature
2 cups sugar
4 large eggs, at room temperature
1 1/4 cups buttermilk, at room temperature
1 Tbsp. vanilla extract
1 cup fresh peeled peaches, roughly chopped
For the frosting:
1 cup unsalted butter, room temperature
4 cups confectioner’s sugar, sifted
1 cup fresh peeled peaches
1 tsp vanilla extract
fresh peach slices, for garnish
To make the cupcakes, preheat oven to 350. Line 2 cupcake tins with paper liners, set aside.
In a medium bowl, combine the flour, baking powder and salt. Whisk to combine and set aside.
In the bowl of a stand mixer fitted with a paddle attachment cream together the butter and sugar until fluffy,about 3 minutes. Add the eggs one at a time, and the vanilla, and mix until incorporated. Scrape down the sides of the bowl after each addition.
Combine the buttermilk and vanilla extract in a liquid measuring cup. With the mixer on low speed, add the dry ingredients alternately with the wet ingredients, beginning and ending with the dry ingredients and mixing just until incorporated. Scrape down the sides of the bowl and mix for 15 seconds longer. Gently fold the chopped peaches into the batter.
Fill the cupcakes liners 2/3 of the way full with batter (I like to use a large cookie scoop). Bake until golden and a toothpick inserted into the center comes out clean, about 18 minutes. Let cool in pan about 5 minutes before removing to a cooling rack to cool completely.
For the frosting, puree the peaches in a small food processor until smooth and set aside.
In the bowl of an electric mixer fitted with a paddle attachment cream the butter over medium speed for 1 minute. Reduce speed to low, and carefully add in the confectioners sugar and the pinch of salt. Add the vanilla extract, as well as the peach puree. Increase speed to medium, and beat until smooth and well combined.
Frost cupcakes as desired (I used Wilton 2D) and garnish with a fresh slice of peach before serving.