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.
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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
If you don't have buttermilk on hand, you can use whole milk for the ½ cup of buttermilk and add about ½ tablespoon of vinegar to it. Let it sit for 5 to 10 minutes until it sours.
The frosting is crunchy because the sugar in the gelatin isn't dissolved. You can try whipping the frosting longer to help dissolve the sugar.
Yes! Any flavor jello will work fine as long as you use the 3-ounce box.
Yes! I haven't made a peach filling for them but I could give you a good idea on what to do. I would dice up some drained canned peaches and then put them in a saucepan with a little brown sugar, cinnamon, and cornstarch. Cook on medium heat while stirring constantly until the cornstarch thickens and the mixture is no longer cloudy.
More peach desserts to try
Yellow Cupcakes with Peach Cream Cheese Frosting
Ingredients
Cupcakes
- ½ cup butter room temperature
- 1 ¼ cups granulated sugar
- 3 tablespoons vegetable oil
- 4 eggs room temperature
- ½ cup buttermilk
- 1 teaspoon vanilla extract
- 1 ¾ cups cake flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Frosting
- 1 cup butter room temperature
- 8 ounces cream cheese, room temperature room temperature
- 3 ounce box peach jello
- 4 cups powdered sugar
- 2 - 3 tablespoons whole milk or heavy cream
Instructions
Cupcakes
- Preheat oven to 350 degrees F. Line the cupcake pan with paper liners.
- In a large bowl, add the butter and sugar. Beat with a hand mixer on medium speed until light and fluff, about 2 minutes.
- Add in the vegetable oil and then one egg at a time. As soon as each egg is incorporated, scrape down the sides and bottom of the bowl and add another egg. Once all the eggs are combined, beat on medium speed for an additional 2 minutes. The batter will become thick and very pale.
- Measure out the buttermilk and add the vanilla extract to it. Set aside.
- In a separate bowl, add the cake flour, baking powder, baking soda, and salt. Whisk until combined.
- Alternately add the dry ingredients and buttermilk mixture to the butter mixture, starting and ending with dry ingredients. Mix on medium speed until combined and scrape down the sides of the bowl after each addition.
- Fill the cupcake liners about two-thirds full of batter.
- Place the cupcake pan into the preheated oven and bake for 17 minutes or until the cupcakes are done. Test the center cupcakes by inserting a toothpick in the center of the cupcakes. Moist crumbs or a clean toothpick mean they're done, wet batter means they need to bake longer.
- Remove from the oven and let cool completely.
Frosting
- In a large bowl, add the butter and cream cheese. Beat with a hand mixer on medium speed until smooth.
- Add in the dry jello mix, powdered sugar, and 2 tablespoons of milk. Beat until incorporated. If it's too thick add an additional tablespoon of milk. For a fluffier frosting, beat on high for 30 seconds to 1 minute.
- Add the frosting into a piping bag fit with a 1M tip.
- Pipe tall swirls on top of the cupcakes.
- Store cupcakes in an airtight container in the refrigerator.
Nutrition
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
I made the Yellow Cupcakes with Peach Cream Cheese Frosting. The frosting is grainy. How can I fix this?
Okay, I need to try this peach cream cheese frosting ASAP -- sounds so good!
I'm so in love with this peach frosting!!! I love peaches and these cupcakes just look perfect!!
Thank you so much for being a party of my virtual baby shower to celebrate Baby Jackson!!!
They look absolutely perfect, your frosting is so neat!