Gluten Free Peaches and Cream Cupcakes
These cupcakes are full of summer peaches and topped with silky peach buttercream
Servings: 24 cupcakes
Calories: 350kcal
Equipment
- Cupcake pans
- Electric hand or stand mixer
Ingredients
For the cupcakes
- 3 large eggs
- 3/4 Cup canola oil
- 3/4 Cup sour cream
- 1 Cup pureed fresh, peeled peaches instructions below (about two whole peaches)
- 1 1/2 tsp vanilla extract
- 1/4 tsp ground nutmeg
- 1 Cup white sugar
- 1 1/4 Cup gluten free 1-1 flour mix with xanthan gum included (if the mix doesn't have xanthan gum, add 1 tsp of xanthann gum)
- 3/4 Cup blanched almond flour/meal
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup peeled, chopped fresh peaches instructions below (about two whole peaches)
For the buttercream:
- 2 Cups salted butter at room temperature
- 5-6 Cups powdered sugar
- 1 Cup pureed fresh, peeled peaches instructions below (about two whole peaches)
- 1 tsp vanilla
Instructions
- First, preheat the oven to 350° F and line two 12-cupcake pans with paper cupcake cups. Then peel your peaches. I like to bring a big pot of water to boil and dunk the peaches into the boiling water for about 20 seconds, then remove them quickly and put in a bowl under cold running water. This will make it very easy to peel the peaches. Once peeled and pitted, puree about 4 peaches and set aside. Then, in a large bowl, whisk together 1 cup of the peach puree with the eggs, oil, sour cream, vanilla, nutmeg, and sugar. Then add in the flour, almond flour, baking soda, and baking powder, and stir to combine. Then pit the two remaining peaches and chop into 1/2 inch pieces. Add these chopped peaches to the batter and stir until combined. Then, spoon batter into your cupcake cups - each one should be about 3/4 full. Bake for 22-27 minutes or until golden brown and a toothpick inserted into the center of a cupcake comes out clean (do not underbake or the peaches will be gummy). Let cool completely before frosting
- While the cupcakes are cooling, make the buttercream. In a large bowl, using an electric mixer, beat together the butter and 1 cup of the powdered sugar until smooth. Add in three more cups of powdered sugar and beat until completely combined. Then add in 1/2 cup of the remaining peach puree and beat until smooth. Add in another cup of powdered sugar and then the last 1/2 cup of peach puree and beat until smooth. Add in the vanilla and beat. If the buttercream is still too soupy or thin, add more powdered sugar until it is stiff enough to pipe onto the cupcakes. Scoop the buttercream into a piping bag and pipe onto cupcakes, then serve!