Peach Pound Cupcakes
Celebrating Delaware's proud peach-growing heritage with dense, buttery pound cake cupcakes studded with fresh peaches and topped with tangy cream cheese frosting. Delaware was once known as "The Peach State" - taste why with every bite!
Equipment Needed
Instructions
Prepare the peaches: Peel the peaches by scoring an X on the bottom, blanching in boiling water for 30 seconds, then plunging into ice water. The skins will slip right off. Remove the pits and dice the peaches into small cubes. You should have about 1 cup. Pat dry with paper towels.
Preheat and prep: Preheat your oven to 325°F (165°C) - note the lower temperature for pound cake style. Line 14 cupcake wells with paper liners. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Cream the butter: In a large bowl, beat the butter and sugar with an electric mixer on medium-high speed until very light and fluffy, about 5 minutes. This extended creaming is essential for pound cake texture. The mixture should be pale and doubled in volume.
Add eggs: Add the eggs one at a time, beating well after each addition (about 30 seconds per egg). Scrape down the bowl between additions. Add the vanilla and almond extracts.
Alternate additions: Add the flour mixture in three additions, alternating with the sour cream in two additions, beginning and ending with the flour. Mix just until combined after each addition.
Fold in peaches: Gently fold the flour-dusted diced peaches into the batter, distributing them evenly.
Bake: Divide the batter evenly among the prepared cupcake liners, filling each about three-quarters full (these don't rise as much as regular cupcakes). Bake for 25-30 minutes, until golden on top and a toothpick comes out clean.
Cool: Let cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. These dense, buttery cupcakes need time to set up properly.
Make the frosting: Beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, then the vanilla and salt. Beat on high for 2-3 minutes until light and fluffy.
Frost and garnish: Pipe the cream cheese frosting onto the cooled cupcakes in generous swirls. Top each with a thin fresh peach slice, a small mint leaf, and a drizzle of peach preserves thinned with a little warm water.
💡 Pro Tips & Variations
- Delaware peach history: In the late 1800s, Delaware grew more peaches than Georgia! A peach blight devastated the orchards, but the tradition lives on in recipes like this.
- Room temperature ingredients: For pound cake, all ingredients must be at room temperature. Cold ingredients won't emulsify properly.
- Frozen peaches work: When fresh peaches aren't in season, thaw and drain frozen peaches well. Pat them very dry before using.
- Brown butter variation: Brown the butter before creaming for an incredible nutty depth that complements the peaches beautifully.
- Peach glaze: For extra peach flavor, brush warm cupcakes with warmed peach preserves before frosting.
- Summer dessert: These are best during Delaware peach season (July-August). Visit a local orchard for the freshest peaches!