2 ratings

Peaches and Cream Cupcakes

Delicious cupcakes for any occasion

No conversation about New York sweets is complete without cupcakes. The pretty little frosting-topped rounds ignited a worldwide obsession that still burns today, years after Magnolia Bakery appeared in an episode of Sex and The City (widely agreed to be ground zero for the epidemic).

Before my trip I didn’t really see the fuss (sorry cupcake lovers), but boy did I meet some compelling varieties at Molly’s Cupcakes and Sweet Revenge: rustic, inventive and bursting with flavour. Magnolia’s famous red velvet is up there with them, too.

Likewise, these cupcakes will enchant every type of sweet tooth with their dreamy mix of vanilla almond cake, peach curd core and crème fraîche whipped cream topping. They’re soft, light, buttery and delectable, and taste just like summer. — Yasmin Newman, author of The Desserts of New York (And How to Eat Them All)


  • 1 1/4 Cup plain (all purpose) flour
  • 1/4 Cup almond meal
  • 1 1/2 Teaspoon baking powder
  • 1/2 Teaspoon fine salt
  • 4 1/2 Ounces unsalted butter, chopped, softened
  • 3/4 Cups caster (superfine) sugar
  • 2 eggs
  • 1 Teaspoon natural vanilla extract
  • 2/3 Cups milk
  • 2 white peaches (or nectarines)
  • 1 Tablespoon rosewater (optional)

For the white peach curd:

  • 4 (about 1 pound 7 ounces) white peaches (or nectarines), peeled, stones removed
  • 1/4 Cup lemon juice
  • 2/3 Cups caster (superfine) sugar
  • 4 egg yolks
  • 3 1/2 Ounces unsalted butter, chopped

For the crème fraîche cream:

  • 1 1/3 Cup thickened (whipping) cream
  • 2 Tablespoons crème fraîche (or sour cream)
  • 1/2 Cup confectioners’ sugar, sifted


Make the peach curd.

Meanwhile, preheat the oven to 350 degrees F and line twelve 80-milliliter (1/3-cup) holes of a cupcake tin with paper cases.

Sift the flour, almond meal, baking powder and salt into a bowl and set aside. Using an electric mixer, beat the butter and sugar until light and creamy. Add the eggs, one at a time, beating well after each addition, then beat in the vanilla. In batches, alternately add the flour mixture and milk, beating until well combined. Fill the cupcake papers three-quarters full, then bake for 20 minutes or until the center springs back when gently touched. Cool in the tin for 5 minutes, then transfer the cupcakes to a wire rack to cool completely.

Make the crème fraîche cream.

To assemble, cut each peach into six wedges, then gently toss with the rosewater in a bowl, if using. Alternatively, place in a bowl of acidulated water (add a little bit of lemon or lime juice to water) to prevent browning. Using a small sharp knife, cut out a 3.5-centimeter (1 1/2-inch) diameter cone from the center of each cupcake, taking care not to go through the base (the cones are now yours to snack on). Fill the centers with peach curd, then top each cupcake with a rough quenelle of cream and a peach wedge and serve.

For the white peach curd:

To make the peach curd, process the peach flesh in a food processor until very smooth. Transfer 250 milliliters (1 cup) to a saucepan with the lemon juice, sugar and egg yolks, and whisk to combine. Place the pan over medium heat and cook, whisking, for 20 minutes or until thickened. Remove from the heat and whisk in the butter until melted and combined. Transfer to a bowl, cover the surface with plastic wrap and refrigerate for 2 hours or until cold and set.

For the crème fraîche cream:

To make the crème fraîche cream, using an electric mixer, whisk the cream, crème fraîche and icing sugar to stiff peaks. Refrigerate until needed.

Excerpted with permission from The Desserts of New York (And How to Eat Them All) by Yasmin Newman (Hardie Grant Books, 2017)