Peaches and Cream Cupcakes

I love and adore peaches. My Dad does too. I think I have purchased 15 pounds this summer. My Dad asked me to make another dessert with peaches, so I decided on cupcakes. The cupcakes are full of chopped sweet peaches and topped with delicious cream cheese frosting. The cupcakes on their own without frosting would be great as peach muffins. This recipe is for you Daddy.

These cupcakes are delicious without frosting. Would make a great peach muffin.


1 1/4 flour

1 cup sugar

1 1/2 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup whole milk

1/4 cup vegetable oil

1 teaspoon vanilla

1 teaspoon peach extract, or peach schnapps

1 egg

1/2 cup water

2-3 peaches chopped

Preheat oven to 350 degrees. Line cupcake pan with liners.

Whisk together all dry ingredients. Set aside. In a mixing bowl, combine milk, oil, extracts and egg. Add liquid ingredients to the dry, scraping down the sides as needed. Slowly add the water. Fold in chopped peaches. Fill cupcake liners 2/3 full. This recipe will make 14-16 cupcakes. The cupcakes are are so moist, fluffy and so full of peach flavor. These cupcakes vanished right before my eyes.

Cream Cheese Frosting:

1 stick of butter

1 8 ounce page cream cheese

2 teaspoons vanilla extract

1 pound of powdered sugar

Garnish with sliced peaches, optional

Cream butter and cream cheese together. Add extract and incorporate powdered sugar. Pipe frosting on cupcakes (I used a 1M tip). Enjoy!

Fresh Strawberry Cupcakes

Love fresh strawberries?  These cupcakes were made for you!  Fresh strawberries are in both the cupcakes and the frosting.  


1 quart of fresh strawberries 

1 1/2 cups flour

1 teaspoon baking powder

1/2 teaspoon salt

1/4 cup milk, room temperature 

1 teaspoon vanilla extract

1 teaspoon of strawberry extract

1 stick of unsalted butter, room temperature 

1 cup of sugar

1 egg, room temperature, I used extra large

2 egg whites, room temperature

3 – 4 drops of red food coloring, optional 

Preheat oven to 350 degrees. 

If you are going to garnish your cupcakes with strawberries, set aside 8. I cut my berries in half to garnish the tops. Place strawberries in a food processor or blender and purée them. Set aside. 

In a bowl, whisk together flour, baking powder, and salt. Set aside. In a small bowl, whisk together milk, extracts and 3/4 of your strawberry purée.  (Save the remaining for the frosting.)

In a mixing bowl, cream butter. Add sugar slowly and beat until light and well combined. Add egg and egg whites until combined. 

Slowly add half of the flour mixture, scrap down the sides. Add milk mixture and mix until combined. Add the rest of the flour mixture and mix until combined, scraping down the sides. Add red food coloring at this time. I added 4 drops to make the cupcakes a pretty pink. Fill each cupcake liner to 2/3 full. This recipe makes 13-15 cupcakes. Bake for 20 minutes or until done. Cool completely before frosting. 

Strawberry Buttercream Frosting:

1 1/2 sticks of softened butter

2/3 cup shortening (Crisco)

Pinch of salt

Strawberry purée, leftovers from the cupcakes 

1 teaspoon strawberry extract

2 – 4 drops of red food coloring, optional

3 1/2 cups – 4 cups powdered sugar

Strawberry halves for garnish

Cream together butter and shortening. Add salt, strawberry purée, strawberry extract and red food coloring. Blend well. Add powdered sugar and mix to desired piping consistency.  Pipe on cupcakes and garnish with a strawberry half if desired. 


Irish Coffee Cupcakes

For all of us that are a wee bit Irish on St. Patrick’s Day, I have created a cupcake of one of my favorite beverages, Irish Coffee. Chocolate Coffee Whiskey Cupcakes topped with Bailey’s Irish Whipped Cream Frosting.  A match made over the rainbow!


1 1/4 cup plus 2 Tablespoons of all purpose flour

1 cup sugar

3 Tablespoons unsweetened baking cocoa, I recommend Ghiradeli’s 

1/2 teaspoon salt

1 teaspoon baking soda

1/2 teaspoon baking powder

1 egg

1/4 cup vegetable oil

1/2 cup buttermilk

1 teaspoon of Mexican vanilla

4 Tablespoons Whiskey, I recommend Jameson’s, plus more for brushing on top of cupcakes when they come out if the oven 

1/2 cup hot coffee

Preheat oven to 350 degrees. Line pan with cupcake liners. Mix dry ingredients  with whisk attachment.   In a separate bowl, combine egg, oil, buttermilk and vanilla.  Add to the dry ingredients and mix well. Add Whiskey. Slowly pour in hot coffee.  Fill cupcake tins and bake for 18-20 minutes. Remove from oven. While cupcakes are cooling, brush tops of cupcakes with whiskey. Cool completely before frosting. 

Bailey’s Irish Cream Whipped Cream Frosting:

1 8 ounce block of cream cheese, keep cold, not room temperature 

1 teaspoon vanilla

6 Tablespoons Bailey’s 

16 ounces of heavy whipping cream
2 1/2 – 3 cups powder sugar, taste for desired sweetness

Place mixing bowl and attachment in refrigerator for a minimum of 30 minutes. Whisk cold cream cheese until smooth. Add vanilla and Bailey’s. Add whipping cream and beat to stiff peaks. Add powdered sugar. Pipe on to cupcakes.   Enjoy!

Lemon Blueberry Cupcakes

I love lemon. I love blueberries. This recipe is a match made in heaven. The key is using real lemons and blueberries in season. 

 Cupcake ingredients: 

3/4 cup cake flour 

3/4 cup all purpose flour, plus an additional 2 Tablespoons for blueberries 

1/4 teaspoon salt 

1 1/2 teaspoons baking powder 

1 stick of butter, room temperature

3/4 cup sugar 

2 eggs, room temperature 

 Zest of one large lemon
Juice of 1 lemon, about 2 Tablespoons, strained 

 1/2 cup buttermilk, room temperature

 1 teaspoon vanilla 

1 container of blueberries, reserve about 16 for garnish, if desired 

 Preheat oven to 350 degrees. On a cookie sheet, place blueberries in the freezer and partially freeze. This will help all of the blueberries from sinking to the bottom. Line cupcake pans with liners. In a bowl, combine and whisk flours, salt and baking powder. In a mixer, combine butter and sugar. Add one egg at a time and combine. Add lemon zest and juice. Add 1/2 of flour mixture and then pour in the buttermilk and add the vanilla. Add the rest of the flour and combine. By hand, stir in blueberries. Fill cupcake liners up 2/3 full and bake for 20-24 minutes. This recipe yields 14-16 cupcakes. Cool completely before frosting. 

 Lemon Cream Cheese Frosting: 

1 stick of butter, room temperature

 1 8 ounces block of cream cheese, softened

 Zest of one large lemon
Juice of 1 lemon, about 2 Tablespoons, strained 

 1 teaspoon vanilla extract 

4 cups of powdered sugar 

 Combine butter and cream cheese. Add lemon zest and beat till combined. Add lemon juice and mix well, once combined, add vanilla. Slowly add in powdered sugar, scrapping down the sides after each addition. Frost or pipe on cooled cupcakes. Garnish with reserved blueberries. Store in refrigerator if not serving immediately.

Cupcake recipe adapted from Vanilla Bakery.


Banana Cupcakes with Peanut Butter Whip Cream Frosting

I grew up loving peanut butter and bananas. It was only a matter of time before I created a cupcake with two of my favorite things to eat. I was very happy with how moist these cupcakes turned out. The frosting, is absolutely delicious.

Preheat heat oven to 350 degrees. Line pan with cupcake liners.
Dry Ingredients:
1 1/2 cups flour
3/4 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Whisk together, make a well in the center of your bowl and set aside.

Wet Ingredients:
2 eggs, beaten
1 teaspoon vanilla
1/2 cup vegetable oil
4 ripe bananas, mashed (I used an extra banana for garnish)
Add wet ingredients to dry and do not use a mixer. Stir to incorporate ingredients but do not over mix. Fill liners about 2/3 full. Bake for 20-22 minutes, until a tester comes out clean. Cool completely before frosting. Depending on the size of your bananas, I baked 17 cupcakes.

Peanut Butter Whip Cream Frosting:
Chill mixing bowl and attachment for at least 20 minutes or longer before making frosting.

1 8 ounce block of cold cream cheese (do not soften to room temperature)
1 teaspoon of vanilla
3/4 cup creamy peanut butter
16 ounces of heavy whipping cream
1 1/2 cups of powdered sugar
Beat cream cheese in cold mixing bowl until smooth. Add vanilla and peanut butter. Pour in whipping cream and beat until it becomes whipped. Add powdered sugar and mix to sweeten your whip cream. Keep refrigerated due to the whip cream frosting.

Additional Garnishes, optional:
Chopped peanuts
Sliced bananas, make sure you dip them in 7-Up or Sprite to prevent browning.



Pumpkin Pie Cake and Cupcakes

I am not a huge Pumpkin fan but I do like pumpkin cake, cupcakes and pumpkin lattes. I do have friends and clients that love pumpkin and so I make pumpkin cakes and cupcakes for them.

2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 1/2 teaspoons cinnamon
1 teaspoon ground ginger
1/4 teaspoon nutmeg
1 1/2 teaspoons pumpkin pie spice
1 cup light brown sugar, packed
1 cup sugar
1 cup vegetable oil
4 eggs
1 can of pumpkin purée, not pie filling

Preheat oven to 350 degrees. Grease and flour 2 eight inch cake pans or line cupcake tins with liners.

In a bowl whisk together flour, baking soda and powder, salt, cinnamon, ginger, nutmeg and pumpkin pie spice.

In a mixing bowl, combine brown and granulated sugars, oil and eggs. Add dry ingredients and mix well. Add pumpkin purée.

Divide batter into 2 cake pans or equally into cupcake liners that are filled half way full. Bake for 20-24 minutes for cupcakes. For cake bake 24-30 minutes or until a cake tester comes out clean. Cool completely on a cooling racks.

Cream Cheese Frosting:
1 stick of butter
1 8 ounce package of cream cheese
1 1/2 teaspoon of vanilla extract
1 pound of powdered sugar

Beat butter and cream cheese until combined and smooth. Add vanilla. Slowly add in powdered sugar and beat until smooth. Double this recipe for cupcakes.

**The cake pictured was made in a pumpkin mold cake pan.

Adapted from Martha Stewart.