These peach cupcakes are packed with peach flavor from peach jam and fresh peaches. Then they are topped with a peach buttercream.
I hesitate how much of “real” life to share here sometimes. How raw I can really be. In all honesty, this is my happy place. It’s about food, after all. And food – well, it makes me happy. To see a beautiful cupcake or to see someone go back for seconds of something I made – these things put a smile on my face. But unfortunately, life is more often not about the food. And life, unfortunately, is not always picture perfect, no matter how you look at it.
The last 6ish months have been some of the hardest I have been through in my life. Late last year, my husband got a new job. A very promising job. We sold our house. We bought a truck for his job. We suffered through living apart for months while we looked for somewhere to live. Finally, in January, it all seemed to be coming together. We found a place to live and were reunited as a family.
But it was short-lived. The company that my husband was working for basically shut down. They lost their 2 main accounts, and the calls for work completely stopped. We really don’t even know exactly what happened because communication was basically cut off. He was working as an independent contractor, so there was really nothing we could do. Except pray for work.
Unfortunately, work for him hasn’t come. Fortunately, work started rolling in for me. I do have to say that I am extremely grateful, because I have been able to support our family financially through this blog and lots of recipe developing opportunities. But it has been hard. I have always said that the one word of advice I’d give to someone wanting to start a food blog is to not go into it expecting to make a living from it. It’s possible – I have been doing it – but I have also been working 10-12 hour days. While pregnant. And I’m not going to lie – it’s been hard. I’ve had several people comment to me that they don’t know how I do it all, but the truth of the matter is that I have no option right now.
But as we get closer to this baby coming, (only about 10 weeks to go!), we decided that this is not an ideal situation anymore. I can’t keep up physically anymore. And my poor husband – not only does he feel terrible because he isn’t providing for our family, but he sees me suffering and can’t really do anything about it because I have to be the one to make the food, to photograph the food, to talk about the food.
So we decided to simplify life. This week, we are moving back in with my parents. Just removing the burden of paying rent will be a huge thing for me. I feel like I have been drained of creativity lately because I’ve been doing so much, so I’m hoping now that I can cut back a little bit, the ideas will start to flow better.
I am not writing all of this for sympathy. (In fact, I know 80% of people don’t even read through the post – but go straight for the recipe!) I only write this to let you know where I have been these past few weeks, or months, and that I may still be a little absent until I get settled over the next week. I know that this is a temporary situation, and that things will get better. I have faith in that. (And if any of you have any good job leads for my husband, we are all ears! We are even willing to relocate if necessary! :))
And I have faith in cupcakes. They make me happy. Especially when a recipe comes together so perfectly the first time around. We know that I am obsessed with peach season here in Utah. I can’t believe this is only the second peach recipe I’ve posted this year. But this one is so good. I knew that I wanted some good peach flavor in the cupcakes, but I also knew that a lot of time, when you bake with fruit like this, the flavor is lost. So I decided to use both peach jam and fresh peaches. You’ll want a really good quality peach jam for these, preferrably with some good chunks. I canned a ton of jam a couple of years ago, and this helped me to get through a bit more of it!!
And don’t forget the icing! Once again, I used jam to make sure the peach flavor was prominent. And a fresh peach slice is the perfect topping to bring it all together. If you are a peach lover, these cupcakes are for you!!
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- ⅓ cup vegetable oil
- ½ cup sugar
- 1 egg
- 1¼ cups flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup milk
- ½ cup peach jam
- 2 medium peaches, peeled and chopped
- 1 tablespooon flour
- 1 cup butter, softened
- 1 teaspoon vanilla
- 3 cups powdered sugar
- 5 tablespoons peach jam
- peach slices, for garnish
- Heat oven to 350F. Line 16 cupcake tins with liners.
- In the bowl of a mixer, mix together the vegetable oil and sugar. Beat in the egg.
- In another bowl, mix together the flour, baking powder, baking soda and salt. To the sugar mixture, add ⅓ of the flour mixture. Then add half of the milk. Add another ⅓ of the flour, the rest of the milk, then the remaining flour. Mix just until combined. Fold in the jam.
- In a small bowl, combine the chopped peaches and flour. Fold into the batter. Fill the cupcake tins ⅔ full with the mixture and bake until a tester inserted in the center comes out clean, 17- 20 minutes. Cool completely.
- To make the frosting: In the bowl of a mixer, cream together all of the ingredients. Pipe onto cooled cupcakes. Top with a peach slice.
More peach desserts worth making:
Peaches and Cream Whoopie Pies from Sweet Peas Kitchen
Sour Cream Peach Pie from Taste and Tell
Deep Fried Peaches and Ice Cream from Sweet Basil
Dimply Peach Cake with Almond from Good Life Eats
Peach Basil Sorbet from Dash of East