Yellow Cupcakes with Peach Cream Cheese Frosting

These yellow cupcakes with peach cream cheese frosting need to happen at every party. The yellow cake is so light and fluffy and the peach cream cheese frosting has a nice pop of flavor! Did I mention that peach colored frosting? LOVE!

Yellow Cupcakes with Peach Cream Cheese Frosting

Not only was I super excited about the flavor, but the color turned out totally perfect as well. I’ll tell you my secret right now. Peach jello.

Can you believe that? No peaches were even used in the frosting which is fine since getting a good, juicy sweet peach only happens seasonally. You could add a peach filling to the cupcakes though. I would recommend doing that the same day as you plan on eating the cupcakes to avoid a soggy cupcake.

I wish I could show you the center of the cupcakes to see how fluffy they were. I had intentions on getting a shot for you. I’ve got to tell you how it came about that I was unable to get a picture for you ladies and gents. I like to throw my cupcakes in the freezer for a few minutes before cutting them for the pictures. The frosting firms up and makes for a cleaner and prettier cut that way.

Our new pup, Ferdinand, was lying down in my little “studio” while I worked. I shoot just a few inches off the floor. This will be useful information in just a few seconds. He was sound asleep by the door behind my whiteboard. I jumped out into the kitchen to pop a cupcake in the freezer. I walked into the living room to check my emails quickly while I was waiting.

I walked back into the studio not even 5 minutes later and that cute little stinker who isn’t really little had eaten a whole cupcake and its wrapper and cleaned the frosting off from every other cupcake that was there. That one, he’s apparently not trustworthy. I forget that he’s still very new to our family and has so much to learn.

How to make Yellow Cupcakes with Peach Cream Cheese Frosting

Start by whipping up these homemade yellow cupcakes. To do that, add the butter and sugar in a mixing bowl and beat until light and fluffy. Add in the vegetable oil and the eggs one at a time. This next step is extremely important. Beat these cupcakes for an additional 2 minutes until the batter is thick and pale.

In a liquid measuring cup, add the buttermilk and vanilla extract. Set aside and grab a medium mixing bowl. Add all of the dry ingredients to it and whisk until incorporated.

Begin alternately adding the dry ingredients and the wet ingredients to the bowl of butter. I like to do 3 parts dry ingredients and 2 parts wet ingredients so I’m starting and ending with dry ingredients. Scrape down the sides after each addition.

Place the batter into the prepared cupcake pans, being careful not to overfill the paper liners. Bake for 16 to 18 minutes until the cupcake tops bounce back when gently pushed on top or when a toothpick comes out with moist crumbs or clean.

Let the cupcakes cool and begin working on the peach jello cream cheese frosting. This frosting will be crunchy because we didn’t dissolve the sugar. I do have an alternative that dissolves the jello for a jello frosting that I’ll be posting soon.

For the frosting, add the butter and cream cheese in a large mixing bowl. Beat with a hand mixer on medium speed until smooth and creamy.

Add the dry jello mix, powdered sugar, and milk. Beat on low until the powdered sugar is mostly combined and then turn the mixer up to medium speed and beat until the frosting is light and fluffy.

Add the frosting to a disposable piping bag fitted with the Wilton 1M piping tip. Pipe tall swirls of frosting on each cooled cupcake.

How to Store and Freeze Cupcakes

Let’s talk about how to store these yellow cupcakes with peach cream cheese frosting. If you’re adding the peach cream cheese frosting to these cupcakes, you’ll need to store them in an airtight container in the refrigerator. The cream cheese in the frosting will hold up to being at room temperature for a few hours, but after that, pop them in the fridge.

If you hold off on adding the frosting, then you can leave the cupcakes out at room temperature covered with plastic wrap, or in an airtight container.

How to freeze cupcakes

It’s easiest to leave the frosting off and just pop these cupcakes in a freezer-safe container. They will last up to 3 months in the freezer when stored properly. I wouldn’t recommend throwing them in a freezer bag unless you don’t mind the tops of the cupcakes sticking to the bag.

To thaw the cupcakes, pop them in the fridge overnight to defrost or place them on the counter at room temperature for an hour or until they are completely thawed.

Then frost the cupcakes as you wish.

Frequently Asked Questions

More peach desserts to try

• Peach Sorbet
• Fresh Peach Pound Cake
• Peach Parfaits
• The Best Peach Cobbler