Peach rose cup cakes

      • Fluffy peach rose cupcakes full of light floral and fruity flavor. An easy small-batch cupcake recipe that is perfect for a small summer celebration or family bbq.


  • Total Time  : 1 Hour 17 Minutes
  • Yield           : 89 Cupcakes 



  • ¼ cup dairy-free salted butter, room temperature
  • ⅔ cup granulated sugar
  • 1 egg white, room temperature
  • 1 tsp. vanilla extract
  • 3 tsp. rose water
  • ¼ cup dairy-free yogurt, room temperature
  • ¾ cup all-purpose flour *can substitute with gluten-free 1:1 baking blend
  • 1 tsp. baking powder
  • ½ tsp. fine sea salt
  • ¼ cup dairy-free milk, room temperature


  • 1 cup (8 oz.) peaches, finely diced
  • ¼ cup peach juice, nectar, or water
  • ⅛ cup granulated sugar
  • ¼ tsp. fine sea salt
  • 1 tbsp. cornstarch
  • 2 tbsp. water
  • 2 tsp. lemon juice


  • ½ cup dairy-free salted butter, room temperature
  • 1½ cups icing sugar
  • ¼ tsp fine sea salt
  • ⅛ cup peach puree * made from remaining peach filling – see note
  • optional: orange & pink food coloring see note



  1. Preheat the oven to 350 degrees and place 8 cupcake liners in a cupcake pan.
  2. In the bowl of a stand mixer with the whisk attachment, combine the butter and sugar and beat together on high until light and fluffy (approximately 5 minutes.)
  3. Add in the egg white, rose water, vanilla extract, and yogurt and mix on high for another 2 minutes.
  4. Add in the flour, baking powder, and salt and begin to mix on low.
  5. With the mixer on low, slowly pour in the milk and mix until just combined. Be careful to not overmix the batter.
  6. Fill each cupcake liner approximately ¾ full with the cupcake batter and bake for 15-17 minutes or until a toothpick inserted in the center comes out clean.
  7. Remove the cupcakes from the oven and allow them to cool for 10 minutes. Gently remove each cupcake from the pan and place them on a cooling rack to fully cool.


  1. Combine the diced peaches, peach juice/nectar/or water, sugar, and salt in a medium pot and cook over medium heat until the peaches are soft.
  2. Combine the cornstarch and 2 tbsp of water in a small bowl.
  3. Once the peaches are soft, stir in the cornstarch mixture and continue to cook for approximately 3-5 minutes over medium heat while continually stirring.
  4. Remove the peach filling from the heat once it thickens and mix in the lemon juice. Stir to combine.
  5. Pour the peach filling into a shallow bowl or dish and cover the surface directly with plastic wrap. Allow to fully cool in the refrigerator for 3 hours or overnight.


  1. In the bowl of a stand mixer with the paddle attachment, cream the butter and shortening together on high for 5 minutes until light and fluffy.
  2. Add in the icing sugar and salt and mix on low until combined.
  3. Using the leftover peach filling, puree it in a blender or food processor. *
  4. Add in ⅛ cup of peach puree and mix on low until combined.
  5. Add in two drops of orange food color and 4 drops of pink food color if desired.
  6. Turn the mixer to high and allow to beat for 5 minutes until light and fluffy.


  1. Core each cupcake and fill it with peach filling. ***
  2. Frost the cupcakes and enjoy. I used a Wilton 1M piping tip, a fresh peach slice, and a dried rose for each cupcake.
  3. Store leftover cupcakes in an airtight container in the fridge for up to 7 days.


    • Serving Size: 1 Cupcake
    • Calories: 547
    • Sugar: 55 Grams
    • Sodium: 335 Miligrams
    • Fat: 18 Grams
    • Saturated Fat: 9 Grams
    • Unsaturated Fat: 8 Grams
    • Trans Fat: 1 Gram
    • Carbohydrates: 71 Grams
    • Fiber: 1 Gram
    • Protein: 3 Grams
    • Cholesterol: 33 Miligrams

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