Peach Frangipane Cupcake Fantasy

Name: Peach Frangipane Cupcake Fantasy
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12 cupcakes
Ingredients: 1 ½ cups all-purpose flour; 1 cup almond flour; 1 tsp baking powder; ½ tsp baking soda; ½ tsp salt; ¾ cup unsalted butter, softened; 1 cup sugar; 3 large eggs; 1 tsp vanilla extract; ¼ cup buttermilk; 2 cups diced fresh peaches; ½ cup almond flour; ¼ cup sugar; ½ tsp almond extract; 1 large egg; 2 tbsp unsalted butter, softened

Highlighted under: Baking Favorites

I absolutely love baking, and creating these Peach Frangipane Cupcakes was a delightful experience. The combination of almond flour and ripe peaches makes for an extraordinary flavor profile that sets these cupcakes apart from the rest. What struck me most was how the buttery frangipane filling simply merges with the peach slices, creating a beautiful harmony of texture and taste. I can't wait for you to try these cupcakes, which are perfect for afternoon tea or a sweet dessert after dinner!

Created by

Lena

Last updated on 2026-02-07T20:22:28.180Z

Baking these Peach Frangipane Cupcakes was an adventure into the world of flavors and textures. I experimented with using fresh peaches and let them soak in a bit of almond extract, enhancing their natural sweetness. The result was a cupcake that captures the essence of summer in every bite.

The frangipane filling is key; I learned that incorporating almond flour creates a moist and flavorful base that complements the peaches beautifully. Make sure not to overmix the batter, as a light touch can yield fluffy cupcakes packed with fruit goodness.

Why You Will Love This Recipe
Juicy peaches that explode with flavor in each bite
Nutty frangipane adds a unique twist to classic cupcakes
Perfect balance of sweetness and richness for any occasion

The Role of Peaches in Flavor Profile

Using fresh, ripe peaches is crucial for achieving the best flavor in these cupcakes. The sweetness and natural juices of the peaches seep into the batter during baking, enhancing the overall moisture and fruitiness of each bite. Be sure to select peaches that are just ripe; overripe peaches can become mushy and may not hold their shape well when baked, while underripe peaches might lack the natural sweetness needed to balance the frangipane filling.

When dicing the peaches, aim for uniform pieces about ½ inch in size. This ensures even distribution throughout the cupcakes, giving every mouthful a taste of juicy peach without overwhelming the texture. Additionally, if peaches are out of season, feel free to substitute with equally juicy fruits like plums or nectarines, but be mindful of balancing sweetness as some fruit varieties may require slight adjustments in sugar.

Mastering the Frangipane Filling

Frangipane is fundamentally a mixture of almond flour, sugar, and egg, with butter enhancing its richness. This filling provides a delightful contrast to the lightness of the cupcake batter. Ensure your butter is softened to room temperature for easy blending, allowing the frangipane to become smooth and creamy—a texture that holds up well when baked. If you prefer a nut-free version, almond flour can be replaced with finely ground oat flour, although this will subtly alter the flavor.

To achieve the perfect frangipane, mix until the filling is glossy and fully combined, which will help it incorporate nicely into the cupcake. Avoid overmixing, as this can introduce too much air and risk a sunken or domed cupcake once baked. For a more sophisticated taste, consider adding a hint of orange or lemon zest into the frangipane, which can brighten the flavor profile and complement the peaches beautifully.

Serving and Storing Tips

These Peach Frangipane Cupcakes are best served fresh, as their texture and flavor peaks right after baking. To enjoy them at their prime, allow for a cooling period of at least 30 minutes after coming out of the oven. You can enhance the experience by dusting the tops with powdered sugar or pairing them with a scoop of vanilla ice cream for an indulgent dessert. They also make a delightful addition to afternoon tea.

If you have leftovers, store the cupcakes in an airtight container at room temperature for up to 2 days. Alternatively, you can refrigerate them for up to a week, but be aware that refrigeration may dry them out slightly. To extend their shelf life, consider freezing them un-frosted or unfilled for up to 3 months. Thaw at room temperature before enjoying, and if desired, reheat briefly in the oven to restore their original texture.

Ingredients

For the Cupcakes

1 ½ cups all-purpose flour
1 cup almond flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup unsalted butter, softened
1 cup sugar
3 large eggs
1 tsp vanilla extract
¼ cup buttermilk
2 cups diced fresh peaches

For the Frangipane Filling

½ cup almond flour
¼ cup sugar
½ tsp almond extract
1 large egg
2 tbsp unsalted butter, softened

Instructions

Instructions

Method

Prepare the Cupcake Batter

Preheat the oven to 350°F (175°C) and line a cupcake tray with liners. In a bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt. In another bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, then mix in the vanilla extract and buttermilk. Gradually incorporate the dry ingredients, mixing until just combined. Finally, fold in the diced peaches.

Make the Frangipane Filling

In a separate bowl, combine the almond flour, sugar, almond extract, egg, and softened butter. Mix until smooth and creamy.

Assemble and Bake

Spoon some cupcake batter into the liners, then add a dollop of frangipane filling on top, followed by more batter to cover. Bake for 20–25 minutes, or until a toothpick inserted comes out clean. Let them cool before serving.

Enjoy Your Creation!

Pro Tips

For an extra touch, consider dusting the cupcakes with powdered sugar or adding a sprinkle of toasted almonds on top before serving.

Ingredient Variations

While this recipe features peaches prominently, you can experiment with different seasonal fruits. Cherries, apricots, or even berries can complement the frangipane filling wonderfully. Just be mindful of their sweetness and moisture content; adjust the sugar and baking time as necessary to prevent the cupcakes from becoming too soggy. For a touch of decadence, consider filling the cupcakes with a layer of custard or whipped cream after they cool down.

For a gluten-free twist, substituting regular flour with a gluten-free blend can work, making sure it includes xanthan gum for structure. This adjustment allows gluten-sensitive individuals to enjoy these lovely cupcakes without compromising on texture.

Common Troubleshooting

If your cupcakes come out sunken in the middle, it may be a sign of overmixing the batter or the frangipane filling. To fix this, ensure you mix to just combine during batter preparation and keep your frangipane smooth but not over-whipped. Similarly, if they appear too dense, check that your baking powder is fresh, as old leavening agents can affect rise.

Another common issue is dryness. If you find the cupcakes are not moist enough, consider increasing the buttermilk slightly or using more peaches. Additionally, incorporating a drizzle of simple syrup over the cupcakes after baking can help lock in moisture while adding an extra layer of sweetness.

Questions About Recipes

→ Can I use frozen peaches instead of fresh?

Yes, frozen peaches work, but make sure to thaw and drain excess liquid before using.

→ What if I can’t find almond flour?

You can make your own by blending blanched almonds until fine, just be careful not to turn it into almond butter.

→ Are these cupcakes gluten-free?

No, this recipe uses all-purpose flour. For a gluten-free version, substitute with a gluten-free flour blend.

→ How do I store leftover cupcakes?

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