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Peaches & Cream Cupcakes

Infused with peach tea, these cupcakes are a heavenly treat for a warm summers day

Course Snack
Keyword Cupcakes, peaches, peaches and cream
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 cupcakes


  • 2 tbsp Peach Tea I used the Whittard Peaches and Cream Exclusive Summer Tea Caddy
  • 200 g butter softened
  • 100 g caster sugar
  • 100 g soft brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 200 g self-raising flour
  • ½ tsp baking powder
  • ¼ tsp salt

For the cream cheese icing

  • 200 g icing sugar
  • 250 g cream cheese
  • 150 g butter softened


For the cupcakes

  1. Preheat your oven to 160°C and line a cupcake tray with cupcake cases

  2. Blitz the peach tea leaves in a food processor for a few moments. If there are lumps of dried fruit that don't blitz down then don't worry they can go into the batter as they are.

  3. In a separate bowl, cream the butter and the sugars together until smooth and light

  4. Add the eggs and vanilla extract and continue mixing until fully incorporated

  5. Then add the flour, tea, salt and baking powder and gentle fold it into the cake batter until smooth

  6. Scoop even size portions into each cupcake case and bake for 20-25 minutes until golden and springy to touch

  7. Once baked, leave to cool completely on a wire rack

For the Cream Cheese Icing

  1. Beat your softened butter in a bowl then add the the icing sugar gradually until everything is really smooth

  2. Remove where possible any excess water from your cream cheese then add this to the butter and icing sugar and gently beat it in.

  3. If it starts to curdle, keep beating until the lumps have gone. But if it doesnt go away, pop your bowl into the fridge for 10 minutes and let everything firm up a bit. Then beat gently again and eveything should smooth out.

  4. If you're making this icing the day before you need it, keep it stored in the fridge covered.

  5. To assemble fit a piping bag with a nozzle of your choice then fill the bag with the cream cheese icing. Pipe generous swirls on top of your cupcakes and top with two fresh slices of peach.

Recipe Notes

These cupcakes are best eaten fresh on the day, but will last 2-3 days in an airtight container.