Late Summer Peach, Blueberry, and Thyme Cupcakes with Cream Cheese Frosting37

Posted by chockylit in Berries,Cheese,Stone Fruits (Saturday August 26, 2006 at 4:20 pm)

peach, blueberry, and thyme cupcakes with cream cheese frosting

Having grown up with the seasons, it’s always a bit odd to say farewell to summer when its 50 degrees out and you know there will be some balmy days ahead. If you’ve visited San Francisco in the summer, you likely know how cold it can be. It’s been just that for the past 2 weeks or so. I am eagerly awaiting fall which for us means fantastic weather.

Regardless, I am feeling ready to bake my last summer fruit cupcake and am looking forward to the days of rich, decadent cupcakes ahead.

As for the outcome, I love the flavor of these cupcakes. The thyme is a bit shocking at first (I can’t help thinking of savory foods), but the combination of the thyme and the fruit is great. These are definitely a great afternoon snack.

Roasted Peach Mush

2 medium peaches

1. Cut the peach in half, remove the pit, and roast cut side down in a 350 degree oven for 30 minutes.
2. Remove from the oven and set aside to cool.
3. Scoop out peach flesh and mush with the back of a fork.

roasted peaches
roasted peaches

scooping out peach flesh
scooping out peach

Peach, Blueberry, Thyme Cupcakes
12 regular cupcakes / 350 degree oven

1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 large egg
1 large egg yolk
1-1/3 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup milk
1/2 cup roasted peach mush
1/4 cup blueberries
2 teaspoons loosely packed, fresh thyme leaves

1. In an electric mixer, beat butter on high until soft, about 30 seconds.
2. Add sugar. Beat on medium-high until light and fluffy, about 2 minutes.
3. Add egg beat until combined.
4. Whisk together flour, baking powder, and salt in a bowl. Add to the mixer along with the milk and beat to combine.
5. Chop thyme leaves.
6. Fold the peach mush, blueberries, and thyme into the batter.
7. Scoop into cupcake papers about two-thirds full.
8. Bake for 22-25 minutes until a cake tester comes out clean.

Note: Leave cupcakes undisturbed for the first 15 minutes of baking (always) and then rotate the pan once to ensure even baking.

cooling cupcakes
cooling cupcakes

Thick Cream Cheese Frosting

4 ounces Philly cream cheese
1/4 stick butter, room temperature
2 cups sifted powdered sugar
1 teaspoon vanilla

1. Beat butter vigorously with an electric mixer.
2. Scrape the bowl and add the cream cheese and beat until combined.
3. Add the sifted powdered sugar and vanilla and beat until smooth.

1. Top cooled cupcakes with frosting.
[Optional] Sprinkle with thyme leaves.

frosting the cupcakes
frosting cupcakes

37 comments for Late Summer Peach, Blueberry, and Thyme Cupcakes with Cream Cheese Frosting »

  1. These look so lovely, as usual. =) How did you always manage to get the cupcakes fill the liners just nicely to the brim? Do you fill them half-full or 3/4?

    Comment by Jacelyn — August 26, 2006 @ 7:20 pm

  2. I love your blog! I stummbled across it a few days ago i tried the devils food cake cupcakes with the chocolate and vanilla frosting. First time I make frosting that looks like frosting I was so impressed with myself heheheh. Thanks for posting your recipes.I Tried to decorate them like you did but i think i used the wrong decorating tip and when i took a bit the frosting was more than the cake too sweet so i had to lightly coat them with frosting. Those cups you use are they easy to remove the cupcake from it? Just curious as to how they work when you eat the cup cake.

    Comment by J — August 26, 2006 @ 10:27 pm

  3. i lovee loveee the cupcakes you created.
    i have beeen reading n reading.. and getting inspiration from you… just wondering if half a cup of butter is how many grams?

    Comment by chuns — August 27, 2006 @ 3:09 am

  4. These are beautiful! And I especially love the idea of roasted peaches providing flavour, I’d imagine that the roasting concentrates their flavour and sweetness :D

    Comment by Ellie — August 27, 2006 @ 3:49 am

  5. I love cupcakes– and your site. Thank you.

    Comment by Q... — August 27, 2006 @ 4:59 am

  6. Beautiful as always!

    Comment by rachel — August 27, 2006 @ 5:34 am

  7. Your website it awesome!! I am an engineer too and simply love baking and have been working on cookies for a while. I made cupcakes from a couple of your recipes and they turned out excellent! :) I tried the carrot ginger one, and my husband, who DOESNT like carrots, ate them with relish! ;)

    Thank you for your wonderful recipes! Love reading your blog too!! :)

    Comment by Amisha — August 27, 2006 @ 12:40 pm

  8. Excellent combination of flavors. I am always in favor of anything topped with cream cheese frosting.

    Comment by peabody — August 27, 2006 @ 1:42 pm

  9. Mmm, I need to try those. Love the first opening pic. Just airy and pretty!

    Comment by Bea at La Tartine Gourmande — August 27, 2006 @ 3:17 pm

  10. Jacelyn – I filled them about 2/3s full.

    J, You need really bug pastry tips. Most companies have a version. The cupcake papers I use can be a pain to rip open. If you snip the rim with a pair of scissors, its much easier to deal with.

    chuns – A stick is about 110 grams. So, a half a stick is about 55 grams.

    Ellie – The roasting definitely helped. The peaches weren’t very sweet to being with.

    Comment by chockylit — August 27, 2006 @ 3:39 pm

  11. Beautiful cupcakes there! may i ask can the peaches be substitued with nectarines?

    Comment by S — August 28, 2006 @ 6:43 am

  12. I really love the recipe and the first picture! The thyme leaves look so tiny and perfect against the frosting!

    Comment by Anita — August 28, 2006 @ 3:03 pm

  13. i am fairly certain nectarines would work fine. but i will say i haven’t tried it myself yet.

    Comment by chockylit — August 28, 2006 @ 3:38 pm

  14. Cupcake Terror Alert: BUTTERCREAM: HIGH…

    Seriously. The cupcakes I had at Citizen Cupcake sucked. They were dry, small, unsexy little dismally frosted unerotically unartfully baked carb buckets sentenced to dwell in their glass pastry killing jars on the top floor of Virgin Megastore. Was……

    Trackback by Metroblogging San Francisco — August 28, 2006 @ 5:15 pm

  15. All the frostings look like nipples. Is this intentional?

    Comment by John — August 28, 2006 @ 7:03 pm

  16. John, As someone who has seen nipples, I would say I disagree. I see little similarity.

    Comment by chockylit — August 28, 2006 @ 8:02 pm

  17. Chocky,
    Is it possible you will be publishing all these together in a book anytime soon? I can imagine an aesthetically pleasing, yet throughly useful cookbook to be made from all your wonderful cupcake recipes!

    Comment by Garrett — August 29, 2006 @ 11:15 am

  18. Thanks, Garrett. I have gotten so far as coming up with a concept and the intention of exporing a book. But I know it will be a lot of work and likely a long time coming.

    Comment by chockylit — August 29, 2006 @ 11:52 am

  19. I made these cupcakes on Sunday. Everyone that tasted them were delighted. The peaches that I used were slightly hard and I found that when I roasted them an extra 10 minutes (for a total of 40 min) it really brought out the sweet peachy flavor. Your website is so beautifully put together and I also like the fact that your recipes yield just enough – I look forward to your next creation.

    Comment by Karen — August 29, 2006 @ 1:59 pm

  20. Thank you for sharing your wonderful cupcake creations. I love the roasted peach idea. BTW, your new site looks great!

    Comment by Mary — August 31, 2006 @ 12:14 pm

  21. Oh wow, what a great combination of flavors! Looks delicious!

    Comment by Dianka — August 31, 2006 @ 12:27 pm

  22. I discovered your blog about a month ago so I was excited to see it featured as one of “The 9″ on Yahoo today.

    I think your cupcakes look heavenly. Congrats!

    Comment by Danielle — September 1, 2006 @ 8:21 am

  23. Hiya! I’ve been drooling over your blog for several months now (as a matter of fact, that’s how I discovered Wiskie Bits and I’m going to her cupcake tasting at my LYS).

    Anywho, I just saw your site on Yahoo TV’s “The 9″ this morning!!

    Yay for you, how cool! (and I read the SF Chron article a few months ago…)

    Oh, and I meant to say “thank you” to you a while ago, b/c I hosted a tropical themed bridal shower and used your tropical coconut ginger lime cupcake recipe (I can’t remember the exact name), with a few free-styles of my own.

    Keep on baking. :-)

    Comment by Carol — September 1, 2006 @ 8:34 am

  24. Danielle & Carol, Thanks for letting me know. I had no idea. How cool! Never thought I would be mentioned on TV :)

    Carol, I am glad you are checking out Trilly’s cupcakes (from Whiskie Bits). She makes awesome cupcakes. We have had many a cupcake exchange and I am always completely impressed. It’s great to have someone to recommend to folks in the area.

    Comment by chockylit — September 1, 2006 @ 8:38 am

  25. omg your food looks SOOOO good it look’s me and my friend wanted to try to make it but we realized it would not look as good so we dident. ok well the food looks extreamly good ok byebye

    Comment by emi — September 1, 2006 @ 9:03 am

  26. I tried these, but I used mixed berries because I couldn’t find blueberries. I also didn’t use thyme, but fresh mint instead, and ground it up in the incing. Real yummy! I am a huge fan, Chockylit.

    Comment by Lise — September 11, 2006 @ 2:48 pm

  27. I just posted my experience with these awesome cupcakes! Thanks a bunch!

    Comment by Garrett — September 15, 2006 @ 8:05 am

  28. Chocklit,
    All of your creations look so adorable and perfect, WOW, what more can I say? The frostings are especially intriguing, as we (over here in Germany) hardly ever use frostings. This has to change ;)

    Comment by Nicky — September 21, 2006 @ 2:17 am

  29. hi there. found this site off of garrett’s and am looking forward to trying these out for my first stitch and bitch picnic this weekend. just hoping it’s still blueberry season in switzerland. they’ve been hard to come by this summer! by the way, the leaves on the white frosting just MAKE the cake. cheers.

    Comment by rai — September 22, 2006 @ 12:34 pm

  30. i’m going to make these soon

    Comment by howtoeatacupcake — August 2, 2007 @ 9:10 am

  31. Virtual CSA Box: Peaches…

    Peaches! Yes, it’s peach season, and while peaches may be available year-round, shipped in from who knows where, there’s nothing like a truly local, in-season peach. The best peaches are heavy and slightly soft, luscious with golden juice. The famous…

    Trackback by Apartment Therapy Food — August 28, 2007 @ 10:30 am

  32. Hi,

    I am up to speed with decorating my cupcakes but no matter how hard i try i cannot get them to bake perfetly in the case, they are either peaked or dont fill the case to the top and as you know an ideal cupcake is a full case with a fairly flat top in order to decorate, please advise,
    Jo :)

    Comment by Jo — April 5, 2010 @ 2:31 am

  33. I know this comment is coming pretty delayed after your original posting, but I just had to say that this recipe is awesome. I made these yesterday for a birthday party we’re having today, and, both my partner and I agreed, they were maybe the best cupcakes I’ve ever had (to be fair, I haven’t eaten too many different kinds of cupcakes in my life). Loved them!

    Comment by Mariana — May 16, 2010 @ 8:28 am

  34. my sister always like to attend bridal showers and she enjoys it a lot,*~

    Comment by Charlie Wilson — September 30, 2010 @ 10:04 am

  35. I made these for a delicious summer treat and found they were amazing without frosting and with some extra peach

    Comment by Tiffany — March 23, 2011 @ 1:14 pm

  36. Thank you so much for sharing! I served these amazing cupcakes at my wedding 3 years ago and have never forgotten them! Thank you so much.

    Comment by Jackiolantern — February 8, 2012 @ 11:04 pm

  37. Made these (and your Cherry-Vanilla and Chocolate with Chocolate Strawberry Ganache Cupcakes) for my best friend’s wedding shower yesterday, and they were a tremendous, tremendous hit – thanks for helping me pretend to be a gourmet cupcake baker ;)

    Comment by Melinda — June 10, 2013 @ 1:36 pm

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