Peach Melba Cream Filled Cupcakes
Delight in these moist cupcakes filled with a luscious peach and raspberry cream. Topped with a light vanilla frosting and a sprinkle of crushed almonds, these cupcakes offer a perfect balance of fruity sweetness and creamy texture.
Ingredients
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 2 teaspoons Baking powder
- 1/2 teaspoon salt
- 1/2 cup, softened unsalted butter
- 2 large Eggs
- 1 cup Milk
- 1 teaspoon vanilla extract
- 1/2 cup peach preserves
- 1 cup raspberries
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 cup vanilla frosting
- 1/4 cup crushed almonds
Instructions
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Step 1:
Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
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Step 2:
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
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Step 3:
In another bowl, beat the butter until creamy, then add the eggs, milk, and vanilla extract, mixing until smooth.
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Step 4:
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
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Step 5:
Spoon the batter into the prepared cupcake liners, filling each about 2/3 full.
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Step 6:
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted comes out clean.
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Step 7:
Remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
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Step 8:
In a bowl, whip the heavy cream until soft peaks form, then gradually add the powdered sugar and continue whipping until stiff peaks form.
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Step 9:
Gently fold in the peach preserves and raspberries into the whipped cream until well combined.
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Step 10:
Using a piping bag or a small spoon, fill the cooled cupcakes with the peach and raspberry cream mixture.
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Step 11:
Top each filled cupcake with vanilla frosting and sprinkle with crushed almonds.
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Step 12:
Serve the cupcakes and enjoy the delightful flavors of peach and raspberry.