Introduction
These cupcakes combine the classic, buttery flavor of yellow cake with a unique peach cream cheese frosting. You get a perfectly tender crumb paired with a frosting that’s both tangy and bursting with sweet peach flavor. It’s a delightful twist on a familiar favorite, sure to be a hit at any gathering.
Prep & Cook Time
Prep Time: 20 minutes
Cook Time: 17 minutes
Total Time: 37 minutes
Servings: 19 cupcakes
Ingredients
- 1/2 cup butter (room temperature)
- 1 1/4 cups granulated sugar
- 3 tablespoons vegetable oil
- 4 eggs (room temperature)
- 1/2 cup buttermilk
- 1 teaspoon vanilla powder (use half this amount if you prefer less rich vanilla flavor)
- 1 3/4 cups cake flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter (room temperature)
- 8 ounces cream cheese, room temperature (room temperature)
- 3 ounce box peach jello
- 4 cups powdered sugar
- 2 – 3 tablespoons whole milk or heavy cream
Instructions
- Preheat your oven to 350°F (175°C). Line 19 muffin cups with paper liners.
- For the cupcakes: In a large bowl, cream together the 1/2 cup butter, granulated sugar, and vegetable oil until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the buttermilk and vanilla powder (use half this amount if you prefer less rich vanilla flavor).
- In a separate bowl, whisk together the cake flour, baking powder, baking soda, and salt.
- Divide the batter evenly among the 19 prepared muffin cups, filling each about 2/3 full.
- Bake for 15-17 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
- For the frosting: In a large bowl, beat the 1 cup of butter and cream cheese together until smooth and creamy.
- Add the entire box of peach jello powder and beat to combine.
- Gradually beat in the powdered sugar, one cup at a time, until fully incorporated.
- Add 2 tablespoons of milk or cream and beat on high speed for 2-3 minutes until frosting is light and fluffy. If a thinner consistency is desired, add the additional tablespoon of milk or cream.
- Frost the completely cooled cupcakes. For best results, use a piping bag with a star tip.
Variations
- Make a two-tone frosting by preparing a plain batch of cream cheese frosting and swirling it together with the peach frosting.
- For mini cupcakes, reduce baking time to 10-12 minutes; this recipe will yield approximately 38-40 minis.
- Add texture by rolling the frosted cupcake edges in crushed graham cracker crumbs or sprinkles.
- Create a “filled” cupcake by using a piping tip to inject a small amount of peach jam or preserves into the center of each cupcake before frosting.
Tips for Success
- Ensure all dairy ingredients (butter, eggs, cream cheese, buttermilk) are truly at room temperature for a smooth, lump-free batter and frosting.
- Use a cookie scoop to evenly portion the cupcake batter into the liners for consistent baking and size.
- Sift the cake flour before measuring to achieve the lightest, most tender crumb.
- For the fluffiest frosting, beat it on high speed for the full 2-3 minutes after adding the milk to incorporate air.
Storage & Reheating
Store the frosted cupcakes in an airtight container in the refrigerator for up to 4 days. Due to the cream cheese frosting, they must be refrigerated. For the best texture and flavor, let them sit at room temperature for 20-30 minutes before serving. Cupcakes are best enjoyed fresh and are not recommended for freezing once frosted.
FAQ
Can I use all-purpose flour instead of cake flour?
Yes, but the texture will be slightly denser. For a closer substitute, replace 2 tablespoons per cup of all-purpose flour with cornstarch (for 1 3/4 cups, use 1 1/2 cups + 2 tbsp all-purpose flour mixed with 2 tbsp cornstarch).
My frosting is too runny. How can I fix it?
Chill the frosting bowl in the refrigerator for 15-20 minutes, then beat again. You can also add a bit more powdered sugar, 1/4 cup at a time, until it thickens.
Can I make this frosting with a different flavor of Jello?
Absolutely! Any flavor of gelatin powder (like strawberry, raspberry, or lemon) will work following the same method.
Why is room temperature so important?
Room temperature ingredients emulsify much more easily, creating a smooth, homogenous batter that traps air and rises properly, and a silky, lump-free frosting.
Can I make the cupcakes ahead of time?
Yes, you can bake and cool the cupcakes completely, then store them unfrosted in an airtight container at room temperature for one day, or freeze for up to a month.
What if I don’t have buttermilk?
You can make a quick substitute by adding 1/2 tablespoon of white vinegar or lemon juice to a 1/2 cup measuring cup, then filling it the rest of the way with regular milk. Let it sit for 5 minutes before using.