Desserts Recipes

Peach Rosemary Cupcakes with Peach Rosemary Buttercream

October 20, 2011


Peach Rosemary Cupcakes with Peach Rosemary Buttercream



For Puree

makes about ¾ cup rosemary-peach puree

  • 1 peach, roughly chopped
  • 1 tsp rosemary, minced

For Cake

  • 1/3 cup peach puree
  • 1 ½ cup flour
  • ¾ cup cane sugar
  • ¼ cup brown sugar
  • 1 tsp baking powder
  • 1 tsp vanilla
  • ¼ cup milk
  • ½ cup butter
  • 1 egg

For the Frosting

  • ½ cup butter
  • 1 ½ cup powder sugar
  • 23 TB peach puree


For Puree

  1. Using a high powered blender, such as a Vita-Mix blend the peach until pureed. 
  2. Add the rosemary at the end, and blend for approx. 2 sec just to integrate.
  3. Makes roughly ¾ cup of puree, you will have puree left over, feel free to make extra cupcakes or use the puree creatively for something else. Would go great over grilled chicken with a balsamic glaze reduction.

For Cake

  1. Preheat oven to 350 and prepare cupcake tray
  2. Cream butter and sugars
  3. Add egg
  4. Add fruit puree
  5. Mix flour and baking powder in a separate bowl
  6. Mix vanilla and milk in measuring cup
  7. Alternately add flour and milk starting and ending with flour three times
  8. Spoon batter approx ¾ full in cupcake molds
  9. Bake for 17-19 minutes
  10. Yields 18 cupcakes

For Frosting

  1. Beat butter and powder sugar until creamy
  2. Add peach puree 1 TB at a time, until reach desired texture (should be creamy)

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