Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup buttermilk
- 1 cup fresh peaches, diced
- ½ cup fresh raspberries
- Optional: powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners. Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
- In a large mixing bowl, beat softened butter and sugar until light and fluffy (2-3 minutes). Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Gradually add dry ingredients to the butter mixture, alternating with buttermilk. Begin and end with dry ingredients, mixing just until combined.
- Gently fold in diced peaches and raspberries. Spoon batter into cupcake liners, filling each about ⅔ full. Bake for 18-20 minutes or until a toothpick comes out clean. Cool before dusting with powdered sugar.
Notes
- Use fresh peaches and raspberries for the best flavor and texture.
- Ensure butter, eggs, and buttermilk are at room temperature for smoother mixing.
- Avoid overmixing to keep cupcakes tender.
- Store in an airtight container for up to 3 days or freeze for longer shelf life.
- For gluten-free, substitute all-purpose flour with a gluten-free blend.
- For vegan, use plant-based butter, flax eggs, and almond milk.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 180 kcal Kcal
- Sugar: 12g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg