The alluring flavours of these peach cupcakes allow you to start with a box cake and end up with elegant cupcakes that are packed with peaches and are sure to be a hit. Regardless of your cooking abilities, you can make these simple peach cupcakes by filling each one with peach pie filling.
Ingredients:
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup vegetable oil
- 1/2 cup unsweetened almond milk
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
- 1 large peach, peeled and diced
- 1/4 cup chopped pecans
- 4 oz vegan cream cheese
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, mix together the vegetable oil, almond milk, apple cider vinegar, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until well combined.
- Fold in the diced peach and chopped pecans.
- In another bowl, mix together the vegan cream cheese, powdered sugar, and vanilla extract until smooth.
- Fill each cupcake liner halfway with the batter, then spoon a dollop of the cream cheese filling on top.
- Cover the filling with more batter until the liner is about 3/4 full.
- Bake for 20-25 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
- Serve and enjoy!
Nutrition facts per serving (makes 12 cupcakes):
- Calories: 253
- Total Fat: 13g
- Saturated Fat: 2g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 142mg
- Total Carbohydrate: 32g
- Dietary Fiber: 1g
- Total Sugars: 19g
- Protein: 2g
