Fresh Peach Cupcakes

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Fresh Peach Cupcakes

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!

Vessey's Orchard

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
pinch salt
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.

Lemon Cupcakes w/ Blueberry Frosting

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Lemon Cupcakes with Blueberry Buttercream

There are few flavor combinations that I love more than lemon and blueberry. The sunny bright flavor from the lemon, and the subtle sweetness and gorgeous hue from the berries. I baked these lovely cupcakes for a Relay for Life radio auction here on the lower Shore, but I managed to keep a few to enjoy and take a few pictures of so I could share the recipe with you guys!

As always, I used my favorite vanilla cupcake and vanilla buttercream recipe, then glammed it up a bit. Some lemon zest and lemon extract in the cake batter gives it that lemony punch that I was looking for. For the frosting, I cooked fresh blueberries down a bit with some sugar to soften up, then pureed and added to the buttercream. It creates a gorgeous color, that just screams “spring”!

Garnish with a single, fresh blueberry – and you’ve got yourself one delicious cupcake. This makes a large batch too, usually for me it ends up being around 30 cupcakes. I never have a problem getting folks to take them off my hands though, I’m sure you won’t either! Take advantage of all the delicious berries popping up in stores right now, and make these cupcakes soon.

Lemon Cupcakes w/ Blueberry Buttercream

2 3/4 cups all purpose flour
1 Tbsp. baking powder
1/2 tsp. salt
16 tbsp. butter, at room temperature
1 lemon, zested
2 cups sugar
5 large eggs, at room temperature
1 1/4 cups buttermilk, at room temperature
1 tsp. lemon extract
1 tsp. vanilla extract

For the frosting:
1/2 cup fresh blueberries
1 Tbsp. sugar
1 Tbsp. water
1 cup unsalted butter, room temperature
4 cups confectioner’s sugar, sifted
1 tsp vanilla extract
pinch salt
fresh blueberries, 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. In the bowl of a stand mixer fitted with a paddle attachment, add the butter and lemon zest. Beat on medium-high speed for about 3 minutes, until light and fluffy. Scrape down the sides of bowl and beat for 1 more minute.

Add the sugar to the butter mixture, 1/4 cup at a time, beating 1 minute after each addition. Mix in the eggs one at a time until incorporated. Scrape down the sides of the bowl after each addition. Combine the buttermilk and the lemon 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.

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, place the blueberries, sugar, and water in a small saucepan. Bring to a simmer over medium heat, and cook until blueberries soften and burst. Puree in a food processor or blender. Set aside to cool for a few minutes.

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 a pinch of salt. Add the vanilla extract, as well as the blueberry puree. Increase speed to medium, and beat until smooth and frosting is combined.

Frost cupcakes as desired and garnish with a fresh blueberry.

Strawberry Lemonade Cupcakes

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Strawberry Lemonade Cupcakes

Spring is definitely in the air here on Chincoteague Island, and I couldn’t be happier about it. The marshes are starting to return back to their vibrant green color, we have a family of bunnies that live in a thicket right next to the house, and we’ve been treated to a handful of almost 70 degree days.

But, in places like sunny Florida – it’s springlike temperatures pretty much all year. I had the opportunity to work with a couple of different wonderful Florida based companies this week in my kitchen, and it was the perfect way to kick-start spring around here! First off, Natalie’s Juice Company. Their sales rep, Brandy, was at the Ocean City Food Show that we attended weekend before last. She is so sweet, and sent me home with a wonderful sampling of their juices to take home. They are wonderfully fresh and flavorful. The least pasteurization that’s allowed, so it really is like drinking juice directly from the fruit. They’re wonderful!

In additional to that wonderfulness, the Florida Strawberry Growers Association generously overnighted me a huge box of glorious, juicy, ripe, red strawberries. The possibilities are endless, right? Look for another great strawberry recipe next week. I can’t thank you enough, Sue!

So naturally, I couldn’t help doing something together with the two of them! These strawberry lemonade cupcakes immediately came to mind. I took my favorite vanilla cupcake recipe, and added in a bit of lemon zest and good lemonade. Then I roasted the strawberries to release some of the moisture, and intensify the flavor (a trick I learned from my buddy, Annie). Added 3/4 of them to the cupcake batter, then pureed the remaining amount to add to the buttercream frosting, along with a little more lemon zest and lemonade.

All I can say is “wowza!”. They are absolutely perfect. Light, tender, and moist – bursting with the fresh flavor of strawberries and lemons. I garnished with a slice of strawberry and lemon, which I thought was so simple and pretty. So, if you’re feeling like a taste of spring…definitely make these soon!

Strawberry Lemonade Cupcakes

2 cups strawberries, hulled and halved
1 Tbsp granulated sugar
2 3/4 cup all-purpose flour
1 Tbsp. baking powder
1/2 tsp. salt
16 Tbsp. unsalted butter, at room temperature (2 sticks)
2 cups sugar
zest from 1 lemon
4 large eggs, at room temperature
1 cup buttermilk
1/2 cup good lemonade (Natalie’s is the best…IMHO)
1 tsp vanilla extract
1 tsp lemon extract
sliced strawberries and lemon wedges, for garnish

For the frosting:
1 cup unsalted butter, room temperature
zest from 1 lemon
4-5 cups confectioner’s sugar, sifted
1/2 cup remaining roasted strawberries, pureed
1/4 cup lemonade
1 tsp vanilla extract
pinch salt

Preheat the oven to 425 F. Toss strawberries with 1 Tbsp sugar and place on a baking sheet lined with aluminum foil. Bake for about 20-25 minutes, until strawberries are soft and have released most of their juice. Remove from the oven, and scrap into a small bowl to cool. Set aside.

Reduce oven temperature to 350 F. Line two cupcake pans with paper liners. Set aside.

In a medium mixing bowl, combine the flour, baking powder and salt. Whisk together and set aside.

Add the butter to the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed for 2 minutes, until light and creamy in color. Add in the sugar and lemon zest, and beat for 2 minutes more. Scrape down the sides of the bowl and beat for one more minute.

Mix in the eggs one at a time until incorporated. Scrape down the sides of the bowl after each addition. Combine the buttermilk, lemonade, vanilla and lemon extracts 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. Roughly chop 3/4 of the roasted strawberries and fold into the batter.

Divide the batter between the prepared paper liners, filling each about 2/3 of the way full. Bake 18-22 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pans 5-10 minutes, then transfer to a cooling rack to cool completely.

For the frosting, in the bowl of an electric mixer fitted with a paddle attachment cream the butter and lemon zest over medium speed for 1 minute. Reduce speed to low, and carefully add in the confectioners sugar. Add the vanilla extract, lemonade, and roasted strawberry puree. Increase speed to medium, and beat until smooth and frosting is combined.

Frost cupcakes as desired (I used Wilton 2D) and garnish with a slice of strawberry and lemon right before serving (the acid in the lemon tends to break down the frosting after an hour or so, so watch yo’self!).

Disclaimer: This post is sponsored by the good folks at Natalie’s and the Florida Strawberry Growers Association. I was provided with complimentary products to review. As always, all thoughts and opinions are my own.

Chocolate Chip Cookie Dough Cupcakes

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Chocolate Chip Cookie Dough Cupcakes

You guys. These cupcakes. They’d been on my radar to make for close to forever, but I always ended up opting out for another flavor whenever I made cupcakes. I finally got around to making them this week, and let me just say that I’m kicking myself for waiting so long!

I took my favorite vanilla cupcake recipe, substituting some of the regular sugar for brown. Then the cupcakes are filled with a delicious eggless cookie dough filling, and finally topped with a cookie dough flavored frosting.

A garnish of a mini chocolate chip cookie is the pièce de résistance that just sends it over the edge of cuteness. They’re basically a chocolate chip cookie dough bomb waiting to explode in your mouth.

So do yourself a favor, and don’t wait as long as I did to make these guys. They’d be so much fun for a little one’s birthday party!

Chocolate Chip Cookie Dough Cupcakes

For the cupcakes:
3 cups cake flour (or 2 3/4 cup all-purpose flour)
1 Tbsp. baking powder
1/2 tsp. salt
16 Tbsp. unsalted butter, at room temperature (2 sticks)
1 1/2 cups granulated sugar
1/2 cup light brown sugar
4 large eggs, at room temperature
1 1/4 cups buttermilk, at room temperature
1 tbsp. vanilla extract
1 cup semi-sweet chocolate chips
mini chocolate chip cookies (for garnish)
mini semi-sweet chocolate chips (for garnish)

For the filling:
4 tbsp. unsalted butter, at room temperature
6 tbsp. light brown sugar, packed
1 cup plus 2 tbsp. all-purpose flour
7 oz. sweetened condensed milk
½ tsp. vanilla extract
¼ cup mini semisweet chocolate chips

For the frosting:
2 sticks unsalted butter, at room temperature
½ cup light brown sugar, packed
2 1/3 cups confectioners’ sugar
2/3 cup all-purpose flour
½ tsp. salt
2 tbsp. milk
2 tsp. vanilla extract

Preheat the oven to 350 F. Line two cupcake pans with paper liners. Set aside.

In a medium mixing bowl, combine the cake flour, baking powder and salt. Whisk together and set aside.

Add the butter to the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed for 2 minutes, until light and creamy in color. Add in the sugars, and beat for 2 minutes more. Scrape down the sides of the bowl and beat for one more minute.

Mix in the eggs one at a time until incorporated. Scrape down the sides of the bowl after each addition.

Combine the buttermilk and the 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. Stir in the chocolate chips.

Divide the batter between the prepared paper liners, filling each about 2/3 of the way full (you will likely have batter left over after filling 24 wells.) Bake 18-22 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pans 5-10 minutes, then transfer to a cooling rack to cool completely.

To make the cookie dough filling, combine the butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes. Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth. Stir in the chocolate chips. Cover with plastic wrap and refrigerate until the mixture has firmed up a bit, about an hour.

To fill the cupcakes, cut a cone-shaped portion out of the center of each cupcake. Fill each hole with a chunk of the chilled cookie dough mixture.

To make the frosting, beat together the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment until creamy. Mix in the confectioners’ sugar until smooth. Beat in the flour and salt. Mix in the milk and vanilla extract until smooth and well blended.

Frost the filled cupcakes as desired, sprinkling with mini chocolate chips and topping with mini chocolate chip cookies for decoration.

Source: adapted from Annie’s Eats