Ginger Peach Cupcakes*


How do you know that you married the right man?

1. He buys you shoes. Expensive, beautiful, kickass shoes.

2. He watches horrible reality shows like Love In The Wild with you. And not so secretly enjoys them even more than you do.

3. He goes to the grocery store at 11pm to buy more butter, for buttercream, because you were not happy with the last 3 batches.

4. He eats the 4 cupcakes that you took tiny test bites out of because you already had 2 popsicles that day and your hips can’t take anymore.

5. He doesn’t make fun of the fact that you pick crumbs out of cupcake liners and pretend like those calories don’t count. Seriously, CRUMBS DON’T COUNT PEOPLE!

Ok maybe when I say “that you married the right man” I mean “that I married the right man”. I have been working on this flavor of cupcake for quite some time. Ginger Peach Cupcakes are hard y’all. So I was thankful to finally have Jorge home to taste test for me. The cake for these is so light, clean, and wonderfully perfect that every buttercream I tried just over powered it. I tried a peach buttercream, a peach ginger buttercream, and even a bourbon buttercream. They all overpowered the light flavor of the Ginger Peach cake. There was only one thing left to try, Vanilla Swiss Meringue Buttercream. It’s classic and not half as heavy as traditional buttercream.

The actual cake for this cupcake is amazing. It has taken me quite some time to get it perfect…but in my opinion, it is. I could totally see adding a crumb to it, baking it in a bundt pan, and calling it a Ginger Peach Coffee Cake. I could also see rolling around naked in it. But then again…I have probably gone too far.

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Ginger Peach Cupcakes

Yield: 18-20 cupcakes

Ingredients:

1 1/2 cups all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/4 teaspoons baking powder
2 eggs
3/4 cup sugar
1 1/2 teaspoons ground ginger
2/3 cup peach preserves
1 1/2 teaspoons pure vanilla extract
1/2 cup vegetable oil
1/2 cup buttermilk
1/3 cup minced crystalized ginger

Directions:

Preheat oven to 350 degrees. Line a muffin tin with cupcake liners.

In a medium size bowl combine dry ingredients (flour, salt, baking soda, and baking powder). Set aside.

In stand mixer, beat eggs, sugar, ground ginger, peach preserves, vanilla extract, and vegetable oil.

With the mixer on low, alternate dry ingredients and buttermilk, until fully combined. Remove from stand mixer and gently stir in crystalized ginger.

Fill cupcake liners 3/4 full and bake for 16-18 minutes, rotating halfway through, until a toothpick inserted in the center comes out clean.

Cool and frost with Vanilla Swiss Meringue Buttercream.

Novice Chef Blog Original Recipe

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22 Responses to “Ginger Peach Cupcakes”

  1. 1

    Barefeet In The Kitchen — August 12, 2011 @ 12:49 am

    Love the story here and the cupcakes sound delicious. I need to try that buttercream soon. You are making me hungry!

  2. 2

    Michelle — August 12, 2011 @ 12:54 am

    Those shoes are wild! What a sweet hubby!

  3. 3

    DessertForTwo — August 12, 2011 @ 1:05 am

    Wow-these sound amazing! I love the combination!

    Is Jorge okay with you posting about the realtiy shows he enjoys? Mine is so embarrassed by it! He secretly enjoys Jerseylicious but changes the channel everytime someone walks in. He thinks I can’t see the Jerseylicious marathons recorded on the DVR! So funny!

    Happy Friday :)

  4. 4

    Katrina — August 12, 2011 @ 1:51 am

    Mmm ginger peach sounds awesome. Also, those shoes truly are kick ass. You lucky woman, you!

  5. 5

    ErinsFoodFiles — August 12, 2011 @ 2:29 am

    Ginger Peach?! Oh yum!

  6. 6

    Jessica @ Sushi and Sit-Ups — August 12, 2011 @ 6:44 am

    I’m sure he doesn’t mind one bit having to finish your taste tested cupcakes. These look amazing!

  7. 7

    Joanne — August 12, 2011 @ 1:00 pm

    Where can I find me one of these husbands that you speak of? Do they sell them at Anthropologie? Cause that’s where I buy all of my most “useful” things.

    These do look like perfection. I’ll be making them before peach season is up!

  8. 8

    natalie (the sweets life) — August 12, 2011 @ 1:40 pm

    i married the right man too—and he would absolutely love these! i’m contemplating attempting it in a bundt like you mentioned!

  9. 9

    Jorge Segarra — August 12, 2011 @ 3:02 pm

    Yes folks, I’m fully aware (and okay) with her outing my television tastes. So long as we’re coming clean I also really like watching ‘Hot in Cleveland’, ‘Will & Grace’ and ‘American Idol’ with her. ;-)

  10. 10

    Kerstin — August 13, 2011 @ 3:38 pm

    Ah, I was waiting to see what the buttercream was for :) I tried making peach cake last summer and it was a mess – I put pureed peaches in the cake and you couldn’t taste them at all. So, it’s good to know that using peach preserves instead works much better :)

  11. 11

    trouble — August 13, 2011 @ 11:28 pm

    Wow, thank for recipe.

  12. 12

    Stephanie @ Dessert Before Dinner — August 14, 2011 @ 12:31 am

    These cupcakes look absolutely beautiful, and your husband sounds like a fantastic man. I’ve bookmarked this page. Looking forward to making these cakes

  13. 13

    Becky — August 14, 2011 @ 11:11 am

    Nice!! Congrats on creating an amazing dessert! And yes, crumbs don’t count : )

  14. 14

    Paula — August 15, 2011 @ 11:20 am

    I’d pick the crumbs clean out of these cupcake liners. Great recipe!

  15. 15

    Becki @ Becki's Whole Life — August 15, 2011 @ 10:57 pm

    Your cupcakes looks so cute! I love the ginger/peach combo – yum!

  16. 16

    Rachel @ The Avid Appetite — August 16, 2011 @ 1:38 pm

    Crumbs definitely do NOT count :) I am with you. These cupcakes are so cute! Love the liners too.

  17. 17

    Claire @ Un Bello Aperitivo — August 16, 2011 @ 9:47 pm

    Beautiful cupcakes! The ginger slice on top makes the…cake (I just can’t avoid cliches).

    I love Sam Edelman. I think I want to marry him.

  18. 18

    Erika — August 17, 2011 @ 1:52 pm

    Do you think these would be ok in tiny mason jars? I want to make some “welcome to the neighborhood” gifts for my neighbors.

    Thanks!

    • Jessica replied: — August 18th, 2011 @ 3:27 am

      Depends on what you mean by tiny ;-) But I think they would be fine in a mason jar as long as there is not too much icing to cake!

  19. 19

    Sadia — February 5, 2012 @ 2:08 am

    just made ginger peach cupcakes using your recipe — AMAZING! Even though the Vanilla Swiss Meringue Buttercream is light – I liked the cupcake on its own – it is so yummy.
    Thanks for the great recipe!

  20. 20

    Kate — August 14, 2013 @ 10:16 pm

    This recipe sounds amazing and I can’t wait to try it. Also, I completely agree with your “perfect man” criteria! Happy baking :)

  21. 21

    Ginger Peach Cupcakes — September 29, 2013 @ 7:01 pm

    […] For recipe visit:   thenovicechefblog.com […]

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