Ingredients:

For the Cupcakes:

• 1 ½ cups all-purpose flour

• 1 ½ teaspoons baking powder

• ¼ teaspoon salt

• ½ cup unsalted butter, softened

• 1 cup granulated sugar

• 2 large eggs

• 1 teaspoon pure vanilla extract

• ½ cup whole milk

• 1 large peach, diced (optional for extra peach flavor)

For the Buttercream Frosting:

• 1 cup unsalted butter, softened

• 4 cups powdered sugar, sifted

• 2–3 tablespoons heavy cream or milk

• 1 teaspoon pure vanilla extract

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Instructions:

1. Prepare the Cupcakes:

• Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

• In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

• In a large bowl, cream together the unsalted butter and granulated sugar until light and fluffy (about 3–4 minutes) using a hand mixer or stand mixer.

• Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next.

• Add in the vanilla extract and mix until combined.

• Gradually add the dry ingredients to the butter mixture in three parts, alternating with the milk. Start and end with the dry ingredients. Mix until just combined.

• If you're using fresh peaches, fold the diced peach pieces into the batter gently with a spatula for an extra burst of peach flavor. (Optional but adds a delightful fruity touch!)

2. Bake the Cupcakes:

• Divide the batter evenly between the 12 cupcake liners, filling each about 2/3 full.

• Bake for 18–20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

• Remove the cupcakes from the oven and let them cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

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3. Make the Buttercream Frosting:

• In a large mixing bowl, beat the unsalted butter on medium speed until smooth and creamy (about 2–3 minutes).

• Gradually add in the powdered sugar, about 1 cup at a time, beating on low speed to avoid powdered sugar clouds. Once all the sugar is added, increase the speed to medium-high and beat until light and fluffy (about 3-4 minutes).

• Add vanilla extract and 2 tablespoons of heavy cream or milk. Beat again until smooth. If the frosting is too thick, add the remaining tablespoon of cream to reach your desired consistency.

• Taste the frosting and adjust sweetness, adding a bit more powdered sugar if needed.

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4. Frost the Cupcakes:

• Once the cupcakes have cooled completely, use a piping bag or a spatula to frost each cupcake generously with the vanilla buttercream.

• Optional: Garnish with extra diced peach pieces or a light dusting of peach-flavored sugar (if you have it on hand) for a cute finishing touch.

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Tips:

• Peach Puree: If you want to make the peach flavor even more intense, you can add a tablespoon of peach puree to the cupcake batter.

• Storage: Store the cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate them for up to a week. Bring them back to room temperature before serving.

• Frosting Texture: If you like your buttercream a bit firmer, add a bit more powdered sugar. For a softer, creamier frosting, add a bit more cream.

These cupcakes are the perfect balance of sweet, fruity, and creamy. Enjoy a bite of peach bliss with every little cupcake! 🍑✨