Peach Frangipane Cupcake Fantasy

Name: Peach Frangipane Cupcake Fantasy
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 12 cupcakes
Ingredients: 1 cup all-purpose flour; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1/2 cup milk; 1 tsp vanilla extract; 1/4 tsp salt; 1 tsp baking powder; 1 cup almond flour; 1/2 cup granulated sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1 tsp almond extract; 1 ripe peach, diced

Highlighted under: Homemade Sweets Recipes

I absolutely adore baking, and these Peach Frangipane Cupcakes have become one of my all-time favorites. The combination of moist peach and rich almond frangipane creates a symphony of flavors that is simply irresistible. Every time I pull these from the oven, my kitchen fills with an aroma that invites everyone in. The fluffy texture and delicate sweetness make these cupcakes perfect for any occasion, whether it’s a casual gathering or a grand celebration. I can't wait for you to try this delightful recipe!

Created by

Anna Johnson

Last updated on 2026-02-07T23:26:28.274Z

In my quest to master the art of baking, I stumbled upon this delightful Peach Frangipane Cupcake recipe. It struck me how the frangipane's rich almond flavor beautifully complements the fresh, juicy peaches. In fact, using ripe, in-season peaches makes all the difference in the world—resulting in cupcakes that are bursting with flavor.

While experimenting with the toppings, I found that a light dusting of powdered sugar brings a delightful contrast to the moistness of the cupcake. I've enjoyed making these over and over, and they're always a hit with friends and family. Trust me, they won’t last long!

Why You'll Love This Recipe
Deliciously sweet and fruity peach flavor
Rich almond frangipane that adds depth
Perfectly moist texture that melts in your mouth

Understanding Frangipane

Frangipane provides a rich, nutty flavor that perfectly complements the sweetness of peaches. It’s crucial to use almond flour for this recipe, as it has the right texture and flavor profile; substitute it with ground hazelnuts or pistachios for variation, but note that this changes the fundamental taste of the cupcake. Ensuring the butter is softened before mixing will create a smoother, creamier frangipane that blends seamlessly with the diced peaches.

When making frangipane, whisking the butter and sugars until glossy will help incorporate air, resulting in a lighter texture. Overmixing after adding the eggs can lead to a dense frangipane, so mix gently! If you find your frangipane is too runny, consider adding a tablespoon of almond flour to achieve a thicker consistency.

Perfecting Cupcakes

For the cupcakes, be mindful of your mixing technique. Creaming the butter and sugar until light and fluffy is key, as it helps trap air, ensuring a tender crumb. Make sure to alternate adding the dry ingredients with the wet ingredients to avoid overmixing, which can toughen the cupcakes. Bake them to a light golden color, about 20 minutes, and always use a toothpick to check for doneness.

Letting your cupcakes cool thoroughly on a wire rack ensures they won’t become soggy in their liners. If you’d like to make the cupcakes ahead of time, they can be baked a day in advance and stored in an airtight container at room temperature, allowing you to whip up the frangipane filling just before serving.

Ingredients

Gather these ingredients to create your Peach Frangipane Cupcakes:

For the Cupcakes

1 cup all-purpose flour
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1/2 cup milk
1 tsp vanilla extract
1/4 tsp salt
1 tsp baking powder

For the Frangipane

1 cup almond flour
1/2 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1 tsp almond extract
1 ripe peach, diced

With these ingredients at hand, you're ready to create cupcake magic!

Instructions

Follow these steps to make your Peach Frangipane Cupcakes:

Prepare the Cupcake Batter

Preheat your oven to 350°F (175°C). In a mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, then stir in the milk and vanilla extract. In a separate bowl, mix the flour, salt, and baking powder. Gradually add the dry ingredients to the wet mixture and blend until just combined.

Make the Frangipane Filling

In another bowl, whisk together the almond flour, sugar, and softened butter until smooth. Add in the eggs and almond extract, mixing well. Gently fold in the diced peaches, being careful not to break them apart.

Combine and Bake

Fill cupcake liners halfway with the cupcake batter, then add a spoonful of frangipane on top of each. Bake in the preheated oven for about 20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool.

Once cooled, your cupcakes are ready to be enjoyed!

Pro Tips

For an extra touch, you can top the cupcakes with a light whipped cream or a sprinkle of sliced almonds before serving.

Serving Suggestions

These Peach Frangipane Cupcakes shine when paired with a dusting of powdered sugar or a dollop of whipped cream. For an elevated touch, consider drizzling a light almond glaze over the top for additional sweetness and visual appeal. The almond flavor complements the peach wonderfully and enhances the overall experience.

If you want to serve these cupcakes at a gathering, consider assembling a cupcake tower for an attractive display. Adding a few fresh peach slices or edible flowers can make the presentation quite stunning! Just be sure to keep the cupcakes stored in a cool, dry place to maintain their moisture.

Make-Ahead Tips

If you’re short on time, the cupcake batter can be made a day ahead and stored in the refrigerator. Just be sure to bring it back to room temperature before baking for best results. The frangipane mixture can also be prepared in advance and stored separately, sealed in an airtight container for up to two days in the fridge.

For those who want to enjoy these delightful cupcakes later, they freeze beautifully. Once baked and cooled, wrap each cupcake tightly in plastic wrap and place them in an airtight container or freezer bag. They can be frozen for up to three months. Thaw them at room temperature before serving, and reheat for a few seconds in the microwave if you prefer them warm.

Questions About Recipes

→ Can I use frozen peaches?

Yes, however, make sure they are fully thawed and drained to avoid excess moisture.

→ What is frangipane?

Frangipane is a sweet almond cream made from ground almonds, sugar, butter, and eggs, commonly used in pastries.

→ Can I make these cupcakes gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free flour blend.

→ How should I store leftovers?

Store the cupcakes in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.