Peach Cupcakes with Brown Butter Frosting
These tender, moist peach cupcakes are bursting with fresh fruit flavor and topped with a rich, nutty brown butter frosting. A perfect summer dessert that combines the sweetness of ripe peaches with the deep, caramelized notes of brown butter.
Ingredients
Ingredients
- 1.5 cups all-purpose flour sifted
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.25 tsp salt
- 0.5 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 0.5 cup buttermilk room temperature
- 1 cup fresh peaches finely diced, peeled
- 1 cup unsalted butter for frosting, browned and cooled
- 3 cups powdered sugar sifted
- 1 tsp vanilla extract for frosting
- 2 tbsp heavy cream or milk, for frosting consistency
Notes
Storage: Store frosted cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Bring to room temperature before serving for best texture. Make-Ahead: The cupcakes can be baked and unfrosted up to 2 days in advance; wrap tightly and store at room temperature. Frosting can be made 1 day ahead and refrigerated; re-whip before using. Variations: Substitute fresh raspberries or blueberries for peaches. For a gluten-free version, use a 1:1 gluten-free flour blend. Serving Suggestion: Pair with a scoop of vanilla ice cream or a drizzle of peach compote for an extra special dessert.