A bridal shower just isn’t complete without cupcakes — but these special occasions require more than your average funfetti. That’s why we love this delicious peach cupcake recipe from Melina of Sugary & Buttery — it’s an elevated take on peaches and cream, thanks to a decidedly grown-up bourbon buttercream frosting.
PS: Get her peach petit four recipe here.
Peach Cupcakes with Vanilla Bourbon Buttercream
(makes about 16)
Ingredients
Cupcakes:
1.5 sticks butter
1 cup sugar
2 egg
2.5 cups flour
2 teaspoon baking powder
0.5 teaspoon baking soda
pinch of salt
1 can peaches in 100% juice
Buttercream:
1 cup butter, softened
3 cups powdered sugar
1 tablespoon bourbon
1 tablespoon milk
½ vanilla bean
1 tablespoon vanilla extract
Preparation
Cupcakes:
• Heat oven to 350F. Line 16 cupcake tins with liners.
• In the bowl of a mixer, mix together the vegetable oil and sugar. Beat in the egg.
• In another bowl, mix together the flour, baking powder, baking soda and salt.
• Add half of the flour mixture to the wet ingredients. Then add ¼ cup of peach juice and add the remaining flour. Mix just until just combined.Cut the peaches into small cubes and fold into the batter. Fill the cupcake tins 2/3 full with the mixture and bake until a tester inserted in the center comes out clean, 17- 20 minutes.
• Cool completely.
Buttercream:
• Beat butter at medium speed with an electric mixer until very pale and creamy.
• Gradually add powdered sugar alternately with bourbon and milk, beating at low speed until blended after each addition. Stir in seeds of vanilla bean.
(Melina’s Perfectly Peach Bridal Bar is served with our Schott Zwiesel Martini Glasses, Great White Square Serve Platter, and Great White Cake Stand)
can you please clarify the size of the can of peaches? can’t wait to try out this recipe but don’t want to throw things off using the wrong size can especially because the recipe incorporates the juice. thanks!
Couple of comments – 1. The first ingredient in the cupcakes is butter, and the first step of the directions says to “mix the vegetable oil and sugar.” Vegetable oil is not a listed ingredient, and butter is not mentioned in the directions, so I just did what I would usually do for cupcakes and creamed the butter and sugar together. 2. I don’t think 1/4c of peach juice was enough; the batter was super thick, so I just added the entire can’s worth of juice to make it mixable/scoop-able. 3. The amount of liquid in the frosting (1/3c milk and 1/3 bourbon) is way too much to get a frosting that has a consistency as shown in the pictures. It was easily corrected by adding confectioner’s sugar, but good thing I had an extra huge bag of it on hand. All that being said, the cupcakes appeared to bake up ok (I haven’t gotten to try one yet and am hoping they aren’t dry), and the frosting is fabulous (i had a hard time not continuing to sample it from the bowl!) I do have to say that I’m usually the type of person who follows recipes to the letter, and this recipe made me very nervous about how things would come out because of what seemed to be some issues.
This frosting recipe is such a huge NO. I followed it to a T, and it was so runny. And CRAZY boozy! It was so gross! I added 3 pounds of powdered sugar and it STILL tastes disgusting. THREE POUNDS! I am so frustrated. I’m sure your results were different, but this was a HUGE disaster for me. Ugh. I’ll have to make different frosting in the morning.
i’m glad it wasn’t just me regarding the super runny frosting – the recipe is clearly wrong (and not just for the frosting). honestly, i would have expected a little better QC from pottery barn.
I am so sorry Stephanie! We contacted the author of this recipe and it turns out that the numbers on the original post were wrong. We just updated it so that it should be accurate now!