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brown butter peach cupcakes
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Brown Butter Peach Cupcakes with Peach Vanilla Bean Buttercream

These fresh peach cupcakes are filled with peach chunks and topped with a heavenly peach and vanilla bean buttercream.
Prep Time15 minutes
Active Baking Time1 hour 45 minutes
Total Time2 hours
Course: Dessert
Cuisine: American
Keyword: brown butter peach cupcakes, cupcakes, peach cupcakes, vanilla buttercream
Servings: 12 cupcakes
Calories: 400kcal
Cost: $35

Equipment

  • 1 stand mixer or hand mixer, for the buttercream
  • 1 large bowl for the batter
  • 1 Whisk
  • 1 spatula
  • 1 standard cupcake pan with 12 wells
  • 1 small saucepan
  • 1 blender
  • 1 piping bag optional

Ingredients

Peach Puree

  • 4 large peaches sliced
  • 1 tsp brown sugar
  • ¼ cup water

Peach Cupcakes

  • ¾ cups unsalted butter melted and browned
  • 1 cup brown sugar
  • ½ cup granulated sugar
  • 2 eggs room temperature
  • 1 cup peach puree cooled
  • ½ tsp vanilla extract
  • 2 cups all purpose flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 1-2 peaches diced

Peach Vanilla Bean Buttercream

  • 2 sticks unsalted butter room temperature, (1 cup)
  • ¼ cup peach puree
  • 1 vanilla bean optional
  • ¼ cup powdered sugar
  • 1 tbsp heavy whipping cream

Instructions

  • Prepare the peach puree. Add 2 sliced peaches to a saucepan with the brown sugar and just a small splash of water (a tablespoon). Place the saucepan over medium heat. The peaches will begin to melt and form a sauce - stir occasionally and let heat for five minutes. The sauce should be bit thick and syrupy. Remove from the heat and let cool.
    1 tsp brown sugar
  • Meanwhile, brown the butter. Add the butter to a saucepan over high heat and watch closely as it warms, stirring occasionally for 4-5 minutes. Once the butter is bubbling, golden and smells nutty, quickly remove the butter from the heat and transfer it to a heat-safe bowl. Place the bowl into the freezer to cool for 5-10 minutes.
    ¾ cups unsalted butter
  • Finish the puree. Add the peach syrup mixture to a blender and add 2 extra fresh, sliced peaches and the water to the blender. Pulse until smooth and set aside.
    4 large peaches, ¼ cup water
  • Make the batter. Preheat the oven to 325°F and grease a standard cupcake pan. In a large bowl, add the brown sugar, granulated sugar, browned butter, and 1 cup of the peach puree. Whisk together until smooth. Add the eggs and vanilla and mix. Then add the flour, baking powder, and salt. Fold until just combined.
    ¾ cups unsalted butter, 1 cup brown sugar, ½ cup granulated sugar, 2 eggs, 1 cup peach puree, ½ tsp vanilla extract, 2 cups all purpose flour, 2 tsp baking powder, ½ tsp salt
  • Add the diced peaches to the batter and fold gently.
    1-2 peaches
  • Fill each cupcake tin with batter until each well is about ¾ths full. Then place them in the oven to bake for 20-22 minutes, or until a knife comes out (almost) clean when inserted. Let cool completely and transfer them to a wire rack.
  • Make the buttercream. In the bowl of a stand mixer, add the butter and beat it on medium speed for 60 seconds until fluffy. Add in the remaining peach puree and the vanilla bean, and beat on low speed until incorporated. Then add the powdered sugar and beat on medium-high for about 2-3 minutes. The buttercream should look thick and sweet.
    2 sticks unsalted butter, ¼ cup peach puree, ¼ cup powdered sugar, 1 vanilla bean
  • Add the heavy whipping cream and beat the frosting on high for an additional 1-2 minutes. The frosting will turn lighter in color and thicken.
    1 tbsp heavy whipping cream
  • Frost the cupcakes how you please and enjoy!