Ingredients
Method
To Make the Cupcake Base
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the peach puree, mixing until just combined.
- Spoon the batter into the prepared cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
To Make the Frosting
- In a medium bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar, beating until smooth. Add the vanilla extract and heavy cream, and mix until fluffy.
To Assemble
- Once the cupcakes are completely cool, frost each cupcake with the prepared vanilla frosting.
- Top each frosted cupcake with fresh raspberries and a slice of peach.
- Serve immediately or store in an airtight container in the refrigerator.
Nutrition
Notes
For extra flavor, consider adding a splash of almond extract to the frosting. Adjust the sweetness of the frosting by adding more or less powdered sugar according to your taste.