Peach Melba Cupcake Towers

Name: Peach Melba Cupcake Towers
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 12 cupcakes
Ingredients: 1 ½ cups all-purpose flour; 1 cup granulated sugar; ½ cup unsalted butter, softened; 2 large eggs; 1 teaspoon vanilla extract; ½ cup milk; 1 ½ teaspoons baking powder; ½ teaspoon salt; 3 ripe peaches, halved and pitted; 1 tablespoon brown sugar; 1 teaspoon cinnamon; 1 cup unsalted butter, softened; 4 cups powdered sugar; ½ cup fresh raspberries, mashed; 1 tablespoon milk; 1 teaspoon vanilla extract

Highlighted under: Sweet Baking Ideas

I absolutely love making Peach Melba Cupcake Towers because they combine the sweetness of ripe peaches with the richness of cream and the zest of raspberry. Each bite is a delightful surprise, with the soft cupcake base providing a fluffy texture that perfectly complements the juicy peach topping. The uncomplicated assembly makes it the perfect dessert for both casual get-togethers and special occasions. Trust me, once you try these cupcakes, they’ll become a staple in your dessert repertoire!

Created by

Emily

Last updated on 2026-02-05T15:38:27.171Z

When I first experimented with flavors for this cupcake, I wanted something that captured the essence of summer. The combination of fresh peaches and raspberry icing is not just visually appealing, but it also offers a refreshing taste that sings in your mouth. It took me a few tries to perfect the balance, but the reward is absolutely worth it!

For the peach topping, I suggest grilling the peaches lightly before adding them, as this brings out their natural sweetness and adds a subtle smokiness. This little technique elevates the flavor profile in a delightful way that leaves everyone guessing what makes these cupcakes so special!

Why You'll Love These Cupcakes
Layered flavors that celebrate summer fruits
Impressive yet simple to make for gatherings
Moist cupcakes topped with juicy peaches and a tangy twist

Perfecting the Cupcake Texture

To achieve the ideal fluffy texture for your Peach Melba cupcakes, careful mixing is crucial. When creaming together the butter and sugar, aim for a light and airy consistency, which should take about 2-3 minutes. Avoid overmixing once you add the dry ingredients; mixing until no flour streaks remain is typically sufficient. Overmixing can lead to tough cupcakes, so be gentle during this stage.

For a moist cupcake, ensure you’re using room temperature ingredients, particularly your butter and eggs. This allows for better emulsification, resulting in a smoother batter. If you forget to take them out in advance, you can quickly bring eggs to room temperature by placing them in warm water for about 10-15 minutes.

Grilling the Peaches to Perfection

Grilling the peaches is a key step to bringing out their natural sweetness. Medium heat on your grill is essential to avoid burning while still achieving those tantalizing caramelized grill marks. Aim for about 3-4 minutes on each side, watching closely to ensure they don’t turn mushy. Well-grilled peaches enhance the overall flavor of the delicious cupcake, creating a lovely contrast with the raspberry icing.

To preserve the structure of the peach halves while grilling, make sure they are ripe but firm. If you only have overly soft peaches, consider chilling them in the fridge for a bit to firm them up before grilling. The addition of brown sugar and cinnamon during this step not only adds sweetness but also amplifies the flavor profile, making the topping exquisite.

Ingredients

Cupcake Batter

1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
½ cup milk
1 ½ teaspoons baking powder
½ teaspoon salt

Peach Topping

3 ripe peaches, halved and pitted
1 tablespoon brown sugar
1 teaspoon cinnamon

Raspberry Icing

1 cup unsalted butter, softened
4 cups powdered sugar
½ cup fresh raspberries, mashed
1 tablespoon milk
1 teaspoon vanilla extract

Instructions

Prepare the Cupcake Batter

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. In a mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, incorporating well after each addition. Mix in the vanilla extract. In another bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the creamed mixture, alternating with the milk until just combined.

Bake the Cupcakes

Spoon the batter into the prepared cupcake liners, filling each about 2/3 full. Bake in the preheated oven for about 18–20 minutes, or until a toothpick inserted in the center comes out clean. Cool the cupcakes in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Prepare the Peach Topping

While the cupcakes cool, grill the peach halves on a medium-hot grill for about 3–4 minutes each side to caramelize. Sprinkle them with brown sugar and cinnamon as they cook to enhance their flavor.

Make the Raspberry Icing

In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, raspberries, and vanilla extract, and mix until well combined. If the icing is too thick, add milk a teaspoon at a time until the desired consistency is reached.

Assemble the Cupcake Towers

Once the cupcakes are completely cooled, pipe a generous amount of raspberry icing on top of each cupcake. Arrange grilled peach halves on top of the icing, creating a beautiful tower effect. Serve immediately for the best flavor!

Enjoy Your Cupcakes!

Pro Tips

For an added touch, garnish the towers with fresh mint leaves or a dusting of powdered sugar before serving.

Raspberry Icing Insights

The raspberry icing is not only a colorful decorative element but also essential for balancing the sweetness of the cupcakes and peaches. Fresh raspberries provide a burst of flavor; however, if they are unavailable, frozen ones can be a good substitute. Just be sure to thaw and mash them well before mixing, as they contain more moisture and can alter the consistency of your icing.

As you prepare this icing, keep an eye on the consistency. If your icing seems too thick to pipe, it’s perfectly acceptable to add milk incrementally until you achieve a smooth and spreadable texture. Conversely, if your icing accidentally becomes too runny, incorporating more powdered sugar can correct it, restoring the ideal piping consistency for those attractive swirls on your cupcakes.

Storage and Serving Suggestions

These Peach Melba Cupcakes can be stored in an airtight container at room temperature for up to 2 days. However, if you want to enjoy them longer, consider refrigerating them, where they can stay fresh for about 4-5 days. Just remember to bring them back to room temperature before serving for the best flavor and texture experience.

For an added touch when serving, you might consider drizzling the cupcakes with a raspberry coulis or a dollop of whipped cream. Alternatively, garnishing with mint leaves not only elevates the presentation but adds a fresh note to the overall dessert. These options can transform the simple cupcake into a delightful centerpiece for any gathering.

Questions About Recipes

→ Can I use canned peaches instead of fresh?

Yes, but fresh peaches will give you a better flavor and texture.

→ How should I store leftover cupcakes?

Store them in an airtight container at room temperature for up to 3 days.

→ Can I make the icing ahead of time?

Absolutely! You can prepare the icing in advance and store it in the fridge for up to a week.

→ Is there a gluten-free alternative for the flour?

You can use a gluten-free all-purpose flour blend, and the cupcakes will still be delicious!