It's an extra special birthday today, my mom turns 60!! I can hardly believe it! In honor of this special occasion, Lara, my dad and I threw a little shindig for her this past Sunday. Family members and friends came over for a salad bar party. It was pretty delicious if I do say so. Today I want to share the best part of the party - the cake of course! Since it's August, and my mom absolutely LOVES peaches, I decided to make a peaches and cream cupcake for her. While I love having the opportunity to make a cake, at a party like this I decided cupcakes would be easier to serve, and would be easier for everyone to eat.
These cupcakes turned out light and fluffy, filled with sweet and delicious peaches, topped with the perfect frosting, an airy whipped mascarpone and cream frosting. It doesn't get much better than this for an August birthday. I highly recommend both the cake and the frosting. I may never go back to buttercream again!
This cupcake recipe is definitely a keeper. It was simple, and baked up 24 perfect cupcakes. I've been looking for a go-to vanilla cupcake and I think this is it. To turn it into a peach cupcake all I did was dice up a few peaches from the farmers market, let them drain in a colander for a few minutes, tossed them with a little flour and threw them into the batter at the very end. It worked out great. Because peaches have such a gentle flavor, the cupcakes aren't overly "peachy", but they lend a hint of fruitiness to the cake, and you get a sweet surprise every few bites.
I've been wanting to try a mascarpone frosting for some time now and I decided that this was the perfect opportunity. There was no doubt that I would love this frosting, and I was not disappointed! This was the easiest, most delicious frosting I have ever tried. It took all of 2 minutes to whip together, didn't involved any sticky and messy powdered sugar, and tastes absolutely divine! I may never make another white frosting again. The only downside to it is you have to refrigerate it once made, since all that is in it is cream and mascarpone! But that's okay, it's a compromise worth making!
Happy Birthday Mom!! Lookin pretty good! Love you!
Adapted from Baking A Moment
- 3 cups (14 ounces) all purpose flour
- 1¾ cups (12.25 ounces) granulated sugar
- 2½ teaspoons baking powder
- 1 teaspoon kosher salt
- 1 cup (2 sticks) butter, softened, cut into small cubes
- 4 eggs
- 1 cup (8 ounces) milk
- 2 teaspoons vanilla extract
- Drop or two of almond extract (optional)
- 2-3 peaches, cut into small pieces and placed in a colander to drain
Preheat the oven to 350 degrees F. Place the flour, sugar, baking powder, and salt in a mixing bowl and stir to combine.
Add the butter and mix on low speed, until mixture resembles coarse crumbs (2-3 minutes). Add the eggs, one at a time, and scrape the bottom of the bowl to make sure all the ingredients are well-combined.
Combine the milk, vanilla extract and almond extract (if using) in a measuring cup. Beat half this mixture into the flour/butter/eggs. Beat on medium speed for 1½ minutes, scrape the bottom and sides of the bowl, add the remaining milk mixture, and beat for another 30 seconds.
Toss drained peach pieces with a small amount of flour. Gently mix into the batter until well combined.
Fill paper liners ⅔ full with batter, and bake for 18-20 minutes, or until a tester inserted in the center of the cupcake comes out clean.
Cool completely before topping with mascarpone frosting (recipe below).
Yields: 24 cupcakes
- 2 8-ounce containers mascarpone cheese
- 2 cups chilled heavy whipping cream
- 4 tablespoons sugar
- 1 tablespoon vanilla extract
Beat all ingredients in the bowl of a stand mixer fit with the whisk attachment just to soft peaks. You need to beat it enough so that it is firm enough to pipe onto the cupcakes, but don't overbeat or mixture will curdle.