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Brown Butter Peach Cupcakes

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These decadent cupcakes feature rich, nutty brown butter and juicy peaches for a moist and flavorful dessert. Topped with smooth peach buttercream, they are a perfect way to celebrate fresh seasonal fruit.

Ingredients

  • 1/2 cup unsalted butter
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/4 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup whole milk
  • 1 cup fresh peaches, peeled and diced
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1/4 cup fresh peach puree
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners.
  2. In a saucepan, melt the butter over medium heat, stirring occasionally. Continue cooking until the butter turns golden brown and smells nutty. Remove from heat and let cool slightly.
  3. In a large bowl, whisk together the sugar and browned butter until combined. Add the eggs, sour cream, and vanilla extract, mixing well.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Add half of the dry ingredients to the wet mixture. Pour in the milk, then add the remaining dry ingredients. Stir just until combined.
  6. Gently fold in the diced peaches.
  7. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely.
  8. For the buttercream, beat the softened butter until light and fluffy. Gradually add the powdered sugar and mix until smooth. Add the peach puree and vanilla extract, beating until well incorporated.
  9. Once the cupcakes have cooled completely, frost with the peach buttercream and serve.

Notes

  • Ensure the browned butter is cooled slightly before mixing to prevent scrambling the eggs.
  • Use ripe, fresh peaches for the best flavor and moisture.
  • Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
  • Bring refrigerated cupcakes to room temperature before serving for best texture.

Nutrition

Find it online: https://yumfamilyrecipes.com/brown-butter-peach-cupcakes/