Peach Cupcakes with Peaches and Cream Filling and Dulce de Leche Buttercream Frosting

I have a wonderful peach tree that produces a tremendous amount of peaches every year. And after giving away buckets and buckets of peaches, I typically still have a LOT of peaches left. This past year, since I had to do something with the peaches, I used some to make peach cupcakes! But it needed more. I came across the idea once of dulce de leche buttercream frosting but the the flavor overwhelmed my peaches. What if I cut the dulce de leche back and used it like a flavoring? And who can resist peaches with whipped cream? And in this way, peach cupcakes filled with a peaches and cream filling and topped with a dulce de leche buttercream frosting was born.

See Also: Gluten Free Peach Cupcakes with Peaches and Cream Filling and Dulce de Leche Buttercream Frosting, Vegan Peach Cupcakes with Peaches and Coconut Mousse Filling and Peach Frosting with Raspberry Jam Icing, and Diabetic Friendly Peaches and Cream Cupcakes with Peaches and Cream Filling and a Peach and Yogurt Icing.

The Inside Scoop

For the Peach Cupcakes

When both volumetric and weight measures are provided, the volumetric measures should be considered approximations. The standard measure for a cup of sugar is 192 grams. By volume, this measure will be less than 1 cup.

Let butter soften to room temperature. To soften quickly, place the sticks of wrapped butter in a microwave and microwave on low heat until slightly softened but not melted. Leaving the butter in the original paper helps it soften evenly.

Be sure eggs are at room temperature. Warm eggs hold more air than cold eggs, which means a lighter cupcake. To quickly bring eggs to room temperature before cracking, place eggs in a bowl of warm (not hot) water for 10 minutes.

Crack eggs into a small bowl before adding to the batter. That way, it is easy to remove any bits of eggshell or bloody egg.

Combine the flour mix, baking soda, baking powder and salt in a separate bowl; mix until leaveners and salt are evenly distributed throughout the flour; this helps to ensure an even rise.

Peaches vary in size; 2 medium peaches may be the right amount, or may not be enough and then your cupcakes lack flavor or may be too much and then your cupcakes collapse. Weigh your peeled and pitted peaches to ensure you have the right amount.

Fork mash the peaches so chunks of peach are visible for greater flavor.

Wheat flours contain gluten. Extended mixing can create a strong gluten structure, which results in a chewy crumb and a tough crust. Gently stir in or fold the flour mix into the batter by making a well in the middle of your flour and pouring the liquid mix into the middle. This ensures the flour on the bottom of the bowl absorbs liquid. Then, using your spatula, slice down through the middle of the bowl and gently lift the batter on the side and fold over.

After the flour is folded in, fold in the peaches the same way: Slice down through the middle and lift on the sides and fold over.

For the Peaches and Cream Filling

If large chunks of peaches are visible in the peach jam, place peach jam in the bowl of a small food processor or large electric nut chopper and pulse for 1 second three or four times until chunks are smaller.

Beat whipping cream until stiff peaks form. Then, just like with the batter, carefully fold the peach jam into the whipped cream by slicing the side of the spatula down the middle and lifting up on the sides and folding over.

To make the hole in the cupcakes for the filling, use a melon baller and scoop out a hole in the middle. Be sure to save the part you remove to eat later! Or use a coring tool to cut a hole in the middle of the cupcake and lift out. Do not go through to the bottom of the cupcake.

Once all of the cupcakes have a hole for filling, take a pastry bag and fold the top down. Fill with the peaches and cream filling, unfold and twist the top so peach filling does not escape from the top. A piping tip is not necessary.

Then place the tip of the piping bag into the hole in the cupcake and pipe in filling just until the hole is full. This can also be done with a spoon, but there may be gaps in the filling.

For the Dulce de Leche Buttercream Frosting

Make the Dulce de Leche buttercream frosting. Use a 2D piping tip, or use the tip of your choice, with a clean pastry bag. Again, fold the bag down and fill with icing: make sure the icing goes to the tip and there are no air pockets. Then unfold the bag, twist the top so frosting does not squeeze out of the top, and pipe a decorative design onto the top of the cupcakes.

Enjoy!

Print Recipe

Peach Cupcakes with Peaches and Cream Filling and Dulce de Leche Buttercream Frosting

(1 votes, average: 5.00 out of 5)

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By Connie Teunis – Serves: 10 Jumbo Cupcakes

Prep Time: 1 hour 30 minutes – Cooking Time: 25 minutes

A peach cake with a rich peaches and whipped cream filling and topped with a dulce dde leche buttercream frosting.

Ingredients

• For the Peach Cupcakes:
• 300 g./ 2 ½ c. All-purpose Flour
• 1 t. Baking Soda
• ½ t. Salt
• 151 g./ 2/3 c. Butter at room temperature
• 288 g./ 1 ½ c. Granulated Sugar
• 60 ml./ ¼ c. Canola or other non-flavored Oil
• 4 Large Eggs
• 120 g./ ½ c. Full-fat Sour Cream
• 2 T. Peach-flavored Brandy or Peach Schnapps
• 2 t. Peach Extract (opt.)
• 230 g./1 c. Peaches, mashed with a fork to allow small chunks of peach.
• For the Peaches and Cream Filling:
• 160 g./ ½ c. Peach Preserves or Jam
• 120 ml./ ½ c. Heavy Whipping Cream, whipped to stiff peaks
• For the Dulce de Leche Buttercream Frosting:
• 225 g./ 2 sticks unsalted butter, at room temperature
• 360 g./ 3 cups powdered sugar, sifted
• 1 tsp vanilla extract (not imitation)
• Pinch of table salt
• 152 g./ ½ c. Dulce de Leche

Instructions

1

To make the Cake:

2

Preheat oven to 350° F.

3

For jumbo cupcakes, line a jumbo cupcake tin with paper cupcake holders; spray the inside of the cups with a non-stick cooking spray.

4

If you prefer a 2-layer cake: Line the bottoms of 2 8” cake pans with parchment paper and spray with cooking spray.

5

In a medium bowl, whisk together the all-purpose flour, baking soda, and salt; set aside.

6

In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl with a hand mixer, cream the butter and sugar on medium-high speed until light and fluffy, about 2 to 3 minutes. Add the canola oil and beat until smooth.

7

Crack eggs into a small bowl; whisk. Add sour cream, Peach Brandy or Peach Schnapps and (opt.) peach extract and whisk together.

8

On the lowest speed of the stand mixer or by hand, stir the flour mixture into the wet ingredients and mix until just incorporated.

9

Using a rubber spatula, fold the peaches gently into the batter.

10

If making jumbo cupcakes, measure 127 g./ 4 ½ oz. batter into each cupcake cup. Or if a 2-layer cake is preferred, divide the batter evenly between the two prepared pans.

11

Bake for 25 minutes or until a metal cake tester comes out clean when inserted into the middle of the cake/cupcakes and the cakes are light brown on top and firm to the touch.

12

Cool the cupcakes/cakes in the pans on a wire rack for 10 to 15 minutes. Then remove the cupcakes from the tin and place on a cooling rack. If making a 2-layer cake, invert the cakes, one at a time, onto a cooling rack. Place another cooling rack on top. Then holding the 2 racks together, flip the cake over so that the cake layer is upright. Remove the top rack and cool completely, about 30 minutes.

13

To make the Peaches and Cream Filling:

14

In the bowl of a stand mixer, use the whisk attachment and beat the whipping cream on high until stiff peaks form. Gently fold in peach jam until no streaks show.

15

To make the buttercream frosting:

16

In the bowl of a stand mixer, beat the butter for 2 minutes, until fluffy.

17

Add in the powdered sugar, vanilla, and salt, and beat until well combined, scraping the sides and bottom of the bowl and beater frequently, about 1 to 1 ½ minutes.

18

Spoon in the Dulce de Leche and beat for an additional 2 minutes, until the buttercream is light and fluffy.

19

To assemble the cupcakes:

20

For filled cupcakes:

21

Use the small end of a melon baller or a coring tool and scoop out a hole in the middle of the cupcake.

22

Fill a pastry bag (do not use a piping tip) with peaches and cream filling; pipe the filling into the hole in a cupcake until it fills just to the top.

23

For the icing, place a large decorative piping tip, e.g., 2D tip, onto a piping bag. Fill the piping bag with frosting. Gently pipe frosting around top of the cupcake. Be creative! Pipe your favorite design! Enjoy!

24

For a 2-layer cake:

25

Place one of the cake layers top down onto a cake plate. Spread the peaches and cream filling over the top of the cake to within ½” of edge. Place the second layer on top of the filling. Frost the cake with the Dulce de Leche frosting. Enjoy!

26

To store, cover the cake or cupcakes and place in the refrigerator.