Description
Delicious and light Peach Melba Cupcakes, filled with fresh peaches and raspberry jam, topped with whipped cream and a raspberry for the perfect sweet treat. This delightful dessert is a perfect fusion of fruity flavors, inspired by the classic Peach Melba.
Ingredients
Scale
- 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
Instructions
- 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 dry ingredients to the wet ingredients, alternating with milk. Fold in diced peaches.
- Divide 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. Enjoy!
Notes
- For an extra burst of flavor, use fresh peaches when in season.
- Make sure the cupcakes are completely cooled before cutting the well and adding the jam to avoid melting the filling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes