If you’re in the mood for a celebration in cupcake form, look no further than these Peach Raspberry Heaven Cupcakes! Each bite is a burst of sunny peach paired with a pop of raspberry that feels like summer on your tongue. But it’s not just about bright fruit flavors—these cupcakes deliver a moist crumb, a cloud-like buttercream, and a vibrantly pretty finish that makes them the star of any gathering. Whether you’re new to baking or a seasoned pro, you’ll find lots of joy in every step (and every bite!) of this recipe.

Peach Raspberry Heaven Cupcakes Recipe - Recipe Image

Ingredients You’ll Need

The best part about these Peach Raspberry Heaven Cupcakes is how effortlessly the ingredients come together! Each one is specially chosen to create a tender texture, lively flavor, and that perfect bakery-style cupcake. Here’s what you’ll need and why:

White cake mix (15.25 oz): This hack gives you a reliable, fluffy base every time, so you can focus on fruity magic.
Peach nectar or juice (1 cup): It infuses every crumb with true peach flavor and a subtle golden hue.
Vegetable oil (1/3 cup): Keeps the cupcakes extra moist and soft even after chilling.
Large eggs (3): Eggs give the batter structure and richness for a buttery texture.
Finely chopped peaches (1/2 cup, fresh or canned, drained): Tiny bits of real peach bring juicy sweetness and little pops of color.
Fresh raspberries (1/2 cup, halved): Their tangy flavor balances the cupcakes and turns each bite into a showstopper.
Vanilla extract (1 teaspoon): Adds warmth and depth, rounding out all those fruity flavors.
Unsalted butter, softened (1 cup): The base of a luscious, fluffy frosting that’s not too sweet.
Powdered sugar (3 cups): Gives the buttercream its soft, creamy body without any grit.
Peach puree or peach nectar (2–3 tablespoons): Infuses the frosting with real fruit taste and a hint of golden color.
Vanilla extract (1/2 teaspoon): For a smooth, classic finish to the frosting.
Pinch of salt: Balances out the sweetness and makes the fruit flavors sing.
Fresh peach slices and raspberries (optional): For a garnish that looks every bit as special as these cupcakes taste.

How to Make Peach Raspberry Heaven Cupcakes

Step 1: Prep Your Oven and Tin

Start by preheating your oven to 350°F (175°C) so it’s ready when your batter is. Line a standard muffin tin with 12 cupcake liners—this not only keeps the cupcakes from sticking, but it makes the final presentation extra cute and party-ready.

Step 2: Mix the Cupcake Batter

In a large bowl, combine the white cake mix, peach nectar, vegetable oil, eggs, and vanilla extract all at once. Beat the mixture with an electric mixer on medium speed for two minutes, which helps whip air into the batter for maximum fluffiness. Once smoothed out and lovely, gently fold in your finely chopped peaches and halved raspberries for pockets of fruit in every bite.

Step 3: Fill and Bake

Using a scoop or spoon, divide your batter evenly among the cupcake liners, filling each about 3/4 full. This height gives you beautifully domed tops with plenty of space for frosting. Bake for 18 to 22 minutes, checking with a toothpick—if it comes out clean or with just a crumb or two, they’re perfect! Let them cool for five minutes, then remove from the pan and transfer to a wire rack to cool completely. Don’t rush the cooling—warm cupcakes and frosting don’t mix!

Step 4: Whip Up the Dreamy Peach Frosting

While your Peach Raspberry Heaven Cupcakes are cooling, make the frosting. Beat the softened butter until creamy, then gradually add the powdered sugar (a little at a time to avoid clouds of sugar everywhere). Once combined, mix in the peach puree (or nectar), vanilla, and a pinch of salt. Keep mixing until it’s light, fluffy, and gorgeously pale peach in color. If you want more vibrance, a tiny drop of food coloring will do the trick.

Step 5: Frost and Garnish

Once your cupcakes are totally cool (trust me on this!), pile the frosting high using a piping bag or simply swirl it on with a knife for a rustic look. Top each cupcake with a peach slice and a raspberry for that signature Peach Raspberry Heaven Cupcakes finish. Every one looks like a little jewel!

How to Serve Peach Raspberry Heaven Cupcakes

Garnishes

Go all out with fresh peach slices and plump raspberries for the prettiest, most inviting look. A tiny mint sprig or edible flower on top is a fun way to add a pop of color and a hint of elegance—perfect for parties or showing off at brunch!

Side Dishes

Balance all that bright, fruity sweetness with something light like a fresh fruit salad, lemony iced tea, or even dollops of whipped cream for extra decadence. If you’re serving these at a summer barbecue, they pair beautifully with tangy sides like berry sorbet or lemon bars.

Creative Ways to Present

Take your Peach Raspberry Heaven Cupcakes presentation to the next level by stacking them on a multi-tiered stand or vintage cake plates. For parties, arrange them in a circle on a big platter with more fruit sprinkled between, or place individual cupcakes in clear treat boxes as edible party favors. And don’t forget—these look totally Instagram-worthy with a dusting of powdered sugar or a drizzle of raspberry coulis!

Make Ahead and Storage

Storing Leftovers

Have extras? Lucky you! Store Peach Raspberry Heaven Cupcakes in an airtight container in the refrigerator, especially if it’s warm out. The flavors actually deepen overnight, making tomorrow’s cupcake just as dreamy.

Freezing

You can freeze the unfrosted cupcakes for up to two months—just wrap them snugly in plastic wrap, then pop into a freezer bag. When you’re ready, defrost at room temperature and frost as usual for a treat that tastes freshly baked.

Reheating

If you love a cupcake with that just-baked softness, pop the unfrosted cupcakes into a 200°F oven for a few minutes or zap them in the microwave for 10–15 seconds (skip this step once frosted, though, or the buttercream will melt!).

FAQs

Can I use frozen fruit instead of fresh?

Yes! Just make sure to thaw, drain, and pat the fruit dry so you don’t end up with soggy spots in your Peach Raspberry Heaven Cupcakes. Frozen fruit can actually be easier to fold in gently, too.

Do I have to use peach nectar, or can I substitute something else?

Peach nectar adds a concentrated sweetness that’s hard to match, but if you can’t find it, try apricot or apple juice for a similar effect. Avoid plain water, as you’ll miss out on both flavor and color.

How do I keep the cupcakes from sticking to the liners?

Use high-quality liners for best results, and let the cupcakes cool completely before peeling them. If they still stick, try giving the liners a light nonstick spray before filling next time.

Can I double the recipe?

Absolutely! Double everything and bake in batches for a crowd. You may need a couple of extra bowls for all that fluffy batter, but the results are totally worth it.

Why did my frosting turn out too runny or too stiff?

If your frosting is too runny, add a little more powdered sugar until it reaches your desired consistency. If it’s too stiff, beat in a splash more peach nectar or a teaspoon of milk at a time to loosen it up.

Final Thoughts

I can’t wait for you to bring a little sunshine to your table with these Peach Raspberry Heaven Cupcakes. From that dazzling swirl of peachy frosting to the fresh fruit on top, every cupcake is pure joy. Give them a try—you’re about to discover your new favorite dessert!

Peach Raspberry Heaven Cupcakes Recipe

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4.8 from 18 reviews

Author: admin
Total Time: 35 minutes
Yield: 12 cupcakes 1x
Diet: Vegetarian

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Description

These Peach Raspberry Heaven Cupcakes are a delightful treat that perfectly balances the sweetness of peaches with the tartness of raspberries. Moist and flavorful, these fruity cupcakes are topped with a luscious peach-infused frosting for a burst of summer in every bite.

Ingredients

Scale

Cupcake Batter:

1 box white cake mix (15.25 oz)
1 cup peach nectar or juice
1/3 cup vegetable oil
3 large eggs
1/2 cup finely chopped peaches (fresh or canned, drained)
1/2 cup fresh raspberries (halved)
1 teaspoon vanilla extract

Frosting:

1 cup unsalted butter (softened)
3 cups powdered sugar
2–3 tablespoons peach puree (or peach nectar)
1/2 teaspoon vanilla extract
Pinch of salt
Fresh peach slices and raspberries for garnish (optional)

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and line a muffin tin with 12 cupcake liners.
Mix the batter: In a large mixing bowl, combine the cake mix, peach nectar, oil, eggs, and vanilla extract. Beat until smooth. Gently fold in chopped peaches and raspberries.
Bake: Divide batter into cupcake liners and bake for 18-22 minutes. Let cool.
Make the frosting: Beat butter, add powdered sugar, peach puree, vanilla, and salt. Frost the cupcakes.
Garnish and serve: Decorate with peach slices and raspberries if desired.

Notes

If using canned peaches, be sure to drain them well before chopping.
For a brighter color, add a drop of pink or peach food coloring to the frosting.
Store cupcakes in the fridge and bring to room temperature before serving.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American