Description
These Peach Raspberry Heaven Cupcakes are the perfect blend of sweet, fruity goodness and a light, fluffy texture. With juicy peaches and tangy raspberries folded into a soft, vanilla-infused batter, they make a delightful treat for any occasion.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup milk
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup diced peaches
- 1/2 cup raspberries
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate bowl, cream together butter and sugar until light and fluffy.
- Beat in egg and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with milk.
- Gently fold in diced peaches and raspberries.
- Divide the batter evenly among the cupcake liners.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool before serving.
Notes
- For extra sweetness, you can top these cupcakes with whipped cream or a light glaze.
- If peaches aren’t in season, you can substitute with canned peaches (drained and diced).
- These cupcakes are best enjoyed fresh, but they can be stored in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes