Peach & Raspberry Cupcakes

Hey folks,

Hope you’ve had a lovely weekend?

We got back from a trip to Italy late last week (blog post to follow!) and so I was all kinds of ready to slob out and have a lazy weekend. I’ve spent the entire time sprawled out on the sofa having a Netflix marathon. Genuinely, haven’t left the flat this weekend and it’s been SO, so great. Weekends like this are my fave.

Peach & Raspberry Swirl Cupcakes - Kay's Kitchen

Anyway, let’s rewind back a couple of weeks to when I made the stars of this week’s recipe – peach and raspberry cupcakes.

Peach & Raspberry Cupcakes - Kay's Kitchen

These cupcakes combine my two favourite fruits – raspberries and peaches, the perfect summer duo.

Raspberry And Peach Swirl Cupcakes - Kay's Kitchen

And just look how cute they are!

Raspberry And Peach Cupcakes - Kay's Kitchen

Moist, vanilla cupcakes topped with a two-tone sharp raspberry and summery peach whipped cream frosting and fresh fruit.

Raspberry & Peach Cupcakes - Kay's Kitchen

I know it’s hot but these are definitely worth switching your oven on for.

Peach And Raspbery Swirl Cupcakes - Kay's Kitchen

The colour in these is completely natural, from puree incorporated into the cream, if you do want them to be bolder, you can just add a couple of drops of food colouring in.

Peach And Raspberry Cupcakes - Kay's Kitchen

Make these soon!


– Kay



  • 165g flour
  • 200g caster sugar
  • 110g salted butter at room temperature
  • 1/2 teaspoon baking soda
  • 120ml buttermilk
  • 2 eggs
  • 2 tsp vanilla extract

Frosting (raspberry)

  • 300ml double cream
  • 50g mascarpone
  • 150g raspberries
  • 2 tbsp icing sugar, sieved

Frosting (peach)

  • 300ml double cream
  • 50g mascarpone
  • 150g peach slices, skin peeled
  • 2 tbsp icing sugar, sieved



  1. Preheat oven to gas mark 5 and line your cupcake tin with 12 cases.
  2. Cream together the butter and sugar until light and fluffy with an electric whisk.
  3. Add vanilla extract and whisk again.
  4. One by one add the eggs, whisking between each addition.
  5. Sift the flour and baking soda and mix well.
  6. Add a third of the flour mix to the sugar and butter mixture, whisk to combine, before adding half of the buttermilk.
  7. Repeat this process until all your ingredients have been added and combined.
  8. Divide the cupcake batter into the prepared cases and cake for 15-20 minutes or until a cake tester comes out clean.
  9. Once done, cool on a wire rack.


  1. Blend the raspberries, then pour through a sieve over a bowl. Use the back of a spoon to push through as much fruit as possible.
  2. In a large bowl, add the fruit puree to the double cream, mascarpone and icing sugar (depending on how sweet/ripe your fruit is, you may need slightly less or more sugar). Whisk until softly whipped.
  3. Repeat the same process with the peaches.
  4. Add alternate spoonfuls of frosting to a piping bag and decorate your cupcakes. Top with a slice of peach and a raspberry.


Peach & Raspberry Cupcakes - Kay's Kitchen

2 thoughts on “Peach & Raspberry Cupcakes

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