Hummingbird Bakery Peaches and Cream Cupcakes Recipe (Adapted for High-Altitude) (2024)

Servings: 12 cupcakes

No ratings yet

For the Peach Cupcakes

(makes 10 – 12 cupcakes)

• ▢ 1 cup all-purpose flour
• ▢ a scant 3/4 cup sugar
• ▢ 1 teaspoon baking powder (increase to 1 1/2 teaspoons for sea-level)
• ▢ a pinch of salt
• ▢ 3 tablespoons unsalted butter, at room temperature
• ▢ 1/2 cup plus 1 tablespoon whole milk, at room temperature (decrease to 1/2 cup for sea-level)
• ▢ 1 egg, at room temperature
• ▢ 1/4 teaspoon pure vanilla extract
• ▢ 14 oz. fresh or canned peaches, sliced

For the Vanilla Buttercream Frosting

(enough for 12 cupcakes)

• ▢ 2 cups confectioners' sugar, sifted
• ▢ 5 tablespoons unsalted butter, at room temperature
• ▢ 2 tablespoons whole milk
• ▢ a couple drops of pure vanilla extract

For the Cream Crumb Topping

(makes about 2 1/4 cups)

• ▢ 3/4 cup milk powder
• ▢ 1/4 cup all-purpose flour
• ▢ 2 tablespoons cornstarch
• ▢ 2 tablespoons sugar
• ▢ 1/2 teaspoon kosher salt
• ▢ 4 tablespoons (1/2 stick) unsalted butter, melted
• ▢ 3 oz. white chocolate, melted

The Hummingbird Bakery’s Peaches and Cream Cupcakes Recipe

(Adapted for a high-altitude environment of approximately 5,000 ft)

* = different quantity for sea-level; please see ingredients list

• Preheat the oven to 375 (F); for sea-level, preheat the oven to 325 (F).

• Put 1 cup flour, 3/4 cup sugar, 1 teaspoon baking powder*, 3 tablespoons butter, and a pinch of salt in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined.

• Gradually pour in half of the milk (approximately 1/4 cup plus 1/2 tablespoon*) and beat until the milk is just incorporated.

• Whisk 1 egg, 1/4 teaspoon vanilla, and remaining milk (approximately 1/4 cup plus 1/2 tablespoon*) together in a separate bowl for a few seconds, then pour into the flour mixture and continue beating until just incorporated.

• Scrape any unmixed ingredients from the side of the bowl with a rubber spatula, and continue mixing for a couple more minutes until the batter is smooth. Do not overmix.

• Divide the sliced peaches between paper cases lined in a muffin tin so that the base of each case is covered. Spoon the cupcake batter on top until two-thirds full and bake in the preheated oven for 20 – 25 minutes, or until light golden and the cake bounces back when touched. A skewer inserted in the center should come out clean.

• 

  Let the cupcakes cool slightly in the pan before turning out onto a wire rack to cool completely. When the cupcakes are cold, spoon the Vanilla Buttercream Frosting (recipe follows) on top.

The Hummingbird Bakery’s Vanilla Buttercream Frosting Recipe

(For All Altitudes)

• Beat together 2 cups confectioners' sugar and 5 tablespoons butter together in a freestanding electric mixer with a paddle attachment on medium-slow speed until the mixture comes together and is well mixed.

• Combine 2 tablespoons milk and a few drops of vanilla in a separate bowl. Then, turn the mixer down to a slower speed and add the milk-vanilla mixture to the powdered sugar-butter mixture a couple of teaspoons at a time.

• 

  Once all the milk has been incorporated, turn the mixer up to high speed and continue beating until the frosting is light and fluffy, at least 5 minutes.

Cream Crumb Topping

Adapted from Momof*cku Milk Bar’s Milk Crumb Recipe

(For All Altitudes)

• Divide your 3/4 cup milk powder into two portions — one 1/2 cup portion, and one 1/4 cup portion.

• Preheat the oven to 250 (F).

• Combine the first 1/2 cup portion of milk powder with 1/4 cup flour, 2 tablespoons cornstarch, 2 tablespoons sugar, and 1/2 teaspoon salt in a medium bowl. Whisk together until combined.

• Add 4 tablespoons melted butter and toss, using a rubber spatula, until the mixture starts to come together and form small clusters.

• Spread the clusters on a parchment- or Silpat-lined sheet pan and bake for 20 minutes. The crumbs should be sandy at that point, and your kitchen should smell like buttery heaven. Cool the crumbs completely.

• Crumble any milk crumb clusters that are larger than 1/2 inch in diameter, and put the crumbs in a medium bowl. Add the second 1/4 cup portion of milk crumbs and whisk together until it is evenly distributed throughout the mixture.

• 

  Pour the 3 oz. melted white chocolate over the crumbs and toss until your clusters are enrobed. Continue tossing every 5 minutes until the white chocolate hardens and the clusters are no longer sticky. The crumbs will keep in an airtight container in the fridge or freezer for up to 1 month.

Tips & Addendums