Peach Melba Cupcakes are a delightful twist on the classic Peach Melba dessert. These moist cupcakes feature the sweet combination of fresh peaches, raspberry jam, and whipped cream. They are perfect for summer parties, special occasions, or whenever you’re craving a light, fruity treat.

Ingredients

1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1/2 teaspoon vanilla extract
1/4 cup milk
1/2 cup diced peaches
1/4 cup raspberry jam
1 cup whipped cream

Directions

Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a separate bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with milk. Fold in diced peaches.
Divide the batter evenly among the muffin cups, filling each about 2/3 full.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely.
Using a small knife, cut a well in the center of each cupcake and fill with raspberry jam.
Top each cupcake with whipped cream and a raspberry. Serve and enjoy!

Servings and Timing

Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Servings: 12

Variations

Fruit Fillings: Experiment with different fruit fillings such as strawberry jam, blueberry compote, or a lemon curd for a unique twist on the traditional Peach Melba.
Frosting: Instead of whipped cream, you can top these cupcakes with a smooth cream cheese frosting or a vanilla buttercream for a richer finish.
Peach Flavor Boost: Add a bit of peach extract or peach puree to the batter for an extra burst of peach flavor.

Storage/Reheating

Storage: Keep any leftover cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days.
Reheating: If you prefer warm cupcakes, reheat them in the microwave for 10-15 seconds.

10 FAQs

Can I use canned peaches instead of fresh? Yes, you can substitute canned peaches, but be sure to drain them well to avoid excess moisture.
Can I make these cupcakes ahead of time? Yes, you can bake the cupcakes ahead of time and store them at room temperature. Add the raspberry jam and whipped cream just before serving.
How can I make these cupcakes gluten-free? You can use a 1:1 gluten-free flour blend in place of the all-purpose flour.
Can I use a different type of jam? Absolutely! You can use strawberry, blackberry, or any other berry jam for a different flavor profile.
How can I make the whipped cream firmer? To make the whipped cream firmer, you can add a little bit of powdered sugar or use heavy whipping cream for a more stable texture.
Can I freeze these cupcakes? Yes, you can freeze the cupcakes before adding the whipped cream and jam. Freeze them in an airtight container for up to 3 months.
Can I substitute the whipped cream with frosting? Yes, you can use buttercream frosting or cream cheese frosting as an alternative topping.
How do I store leftover whipped cream? If you have leftover whipped cream, store it in an airtight container in the fridge for up to 2 days.
Can I make mini cupcakes with this recipe? Yes, you can use mini cupcake liners and adjust the baking time to around 12-15 minutes.
Can I add more peaches to the batter? You can add up to 1 cup of diced peaches if you prefer a more peach-forward flavor in the cupcakes.

Conclusion

Peach Melba Cupcakes offer a refreshing and fruity take on a beloved dessert, making them perfect for summer gatherings or any occasion that calls for a light and indulgent treat. With the combination of tender cake, sweet peaches, raspberry jam, and fluffy whipped cream, these cupcakes are sure to be a hit with family and friends.