A bridal shower just isn’t complete without cupcakes — but these special occasions require more than your average funfetti. That’s why we love this delicious peach cupcake recipe from Melina of Sugary & Buttery — it’s an elevated take on peaches and cream, thanks to a decidedly grown-up bourbon buttercream frosting.
PS: Get her peach petit four recipe here.
Peach Cupcakes with Vanilla Bourbon Buttercream
(makes about 16)
Ingredients
Cupcakes:
1.5 sticks butter
1 cup sugar
2 egg
2.5 cups flour
2 teaspoon baking powder
0.5 teaspoon baking soda
pinch of salt
1 can peaches in 100% juice
Buttercream:
1 cup butter, softened
3 cups powdered sugar
1 tablespoon bourbon
1 tablespoon milk
½ vanilla bean
1 tablespoon vanilla extract
Preparation
Cupcakes:
• Heat oven to 350F. Line 16 cupcake tins with liners.
• In the bowl of a mixer, mix together the vegetable oil and sugar. Beat in the egg.
• In another bowl, mix together the flour, baking powder, baking soda and salt.
• Add half of the flour mixture to the wet ingredients. Then add ¼ cup of peach juice and add the remaining flour. Mix just until just combined.Cut the peaches into small cubes and fold into the batter. Fill the cupcake tins 2/3 full with the mixture and bake until a tester inserted in the center comes out clean, 17- 20 minutes.
• Cool completely.
Buttercream:
• Beat butter at medium speed with an electric mixer until very pale and creamy.
• Gradually add powdered sugar alternately with bourbon and milk, beating at low speed until blended after each addition. Stir in seeds of vanilla bean.
(Melina’s Perfectly Peach Bridal Bar is served with our Schott Zwiesel Martini Glasses, Great White Square Serve Platter, and Great White Cake Stand)