Go Back
Print

Bourbon Peach Cupcakes

Delicious vanilla cupcakes with a bourbon peach filling and topped with a cream cheese buttercream. It's summer in cupcake form!

Ingredients

Ingredients

For the Vanilla Cupcakes

  • 1 ½ cups Gluten-Free flour Packaged or your own mix
  • ¾ cup sugar
  • 1 ½ teaspoons baking powder
  • 1 teaspoon xanthan gum omit if it's in your flour mix
  • ½ teaspoon salt
  • ½ cup butter room temp
  • 2 large eggs room temp
  • ½ cup milk any--cow almond, cashew, coconut etc.
  • 1 Tablespoon vanilla bean extract or reg vanilla

For the Cream Cheese Buttercream

  • 1 cup butter room temp
  • 1 package 8 ounce cream cheese, softened
  • 2 cups powdered sugar or use more if you like your frosting really sweet
  • 1 Teaspoon lemon juice
  • 1 Tablespoon vanilla bean extract or regular vanilla

For the Bourbon Peach Filling

  • 3 fresh peaches chopped
  • 1/4 cup brown sugar
  • 1/4 cup water
  • 1 Tablespoon bourbon
  • 1 Tablespoon salted butter
  • 1/2 teaspoon cinnamon
  • 1 Tablespoon Cornstarch + 2 Tablespoons water
  • 1/2 tablespoon vanilla bean extract or regular vanilla

Instructions

Instructions

For the Bourbon Peach Filling:

  1. In medium saucepan place peaches, water, sugar, bourbon, and cinnamon. Cook over low heat until peaches soften and absorb the liquid.
  2. Whisk together cornstarch and 2 Tablespoons water in a small bowl.Gradually add to the peach mixture, stirring constantly. When mixture thickens, add butter and vanilla. The peach mixture should have a jam texture.
  3. Remove from heat and allow to cool in the fridge until ready to fill cupcakes.

For the Vanilla Cupcakes:

  1. Preheat oven to 350F. Line a cupcake pan with cupcake liners.
  2. In medium bowl add flour mix and whisk well (I always whisk gluten-free flour really well first), then add sugar, baking powder and salt.
  3. Add butter to the flour/sugar mixture and, with a hand mixer, beat on low-speed until thoroughly mixed. It will be crumb-like in texture, similar to coarse sand. Add in the eggs, one at a time, and mix until blended.
  4. Pour in the vanilla and then slowly add milk. Beat on medium for about a minute or so, until batter is fairly smooth (since GF flours don't contain gluten, you don't have to worry too much about over-mixing). If batter's too thick, gradually add an extra couple of teaspoons milk (you probably won't have to add extra milk if you're using reg vanilla extract). Batter should resemble a soft frosting when it comes together.
  5. Fill liners with batter to almost ¾ full. Bake for about 17-20 minutes--but I usually check them in about 15 minutes. When they're slightly golden and a toothpick inserted comes out clean, they're done. Allow them to cool completely.

For the Cream Cheese Frosting:

  1. Using a mixer, beat the butter on high for a minute or two until it's really creamy.
  2. Lower mixer speed and gradually add confectioners sugar. I add about a half cup at a time to gradually incorporate the sugar into the butter (and it's less messy that way, too).
  3. Add cream cheese (yes, after the sugar) and mix only until incorporated and smooth (you don't want to over beat once you've added the cream cheese).
  4. Add lemon juice and vanilla extract and mix until combined. Place in fridge until ready to decorate cupcakes.

To Assemble Cupcakes:

  1. Hallow out the centre of each cupcake. Fill with cooled peach mixture--about a tablespoon per cake (or enough to mostly fill the hole). You can use a pastry bag or a small spoon works quite well, too. Reserve a few spoonfuls of the filling for the top, if desired.
  2. Frost cupcakes and drizzle reserved peach filling on top of each cupcake.
  3. Garnish with a slice of peach, if desired. Enjoy!