blueberry peach cupcakes on a floral plate
Blueberry Peach Cupcakes
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
Blueberry peach cupcakes are a light and fluffy treat that are perfect for summer. Top them with creamy cream cheese frosting for the best use of your summer produce.
Course: Dessert
Servings: 18 cupcakes
  • 2 ½ cups all-purpose flour
  • 1 ½ tsp. baking powder
  • ¼ tsp. salt
  • 1 cup {2 sticks} butter softened
  • 1 ⅓ cup granulated sugar
  • 2 eggs
  • 1 tsp. vanilla
  • ½ cup unsweetened vanilla almond milk*
  • 2 cups chopped peaches
  • 1 cup blueberries
Cream Cheese Frosting Ingredients:
  • 8 oz cream cheese softened
  • ½ cup {1 stick} butter softened
  • 3 cups powdered sugar
  1. Preheat oven to 350°F and line a 12 and 6 cup muffin tin with cupcake papers.
  2. In a large bowl, sift together the flour, baking powder and salt.** Set aside.
  3. In a separate large bowl, cream the butter. Add the sugar and mix until fluffy.
  4. Add the eggs, one at a time, and mix until combined. Add the vanilla and mix until all combined.
  5. Alternating flour and almond milk, add to the wet ingredients, mixing after each addition and ending with flour. Mix until completely incorporated.
  6. Fold in the peaches and blueberries.***
  7. Spoon the mixture into the lined cupcake tins and bake for 32-36 minutes.
  8. Remove and let cool before frosting.
  9. Meanwhile, in a large bowl, beat the softened cream cheese until smooth. Add the butter and beat until completely combined.
  10. Add the powdered sugar, one cup at a time, mixing after each addition.
  11. Frost on the cooled cupcakes.
Recipe Notes

*Note: if you decide to use regular milk, reduce the time by two - three minutes as dairy milk has more natural sugar that will brown the cupcakes faster.

**Note: sifting your flour will make for a lighter and airier cupcake.

***Note: folding just means gently stirring in the peaches and blueberries to keep the blueberries {mostly} intact.