Nutritional Info

Nutrition Facts

Serving Size 1 (67g)

Calories 215
Calories from Fat 46 (21%)
Amount Per Serving %DIV
Total Fat 5.1g 8%
Saturated Fat 0.7g 4%
Monounsaturated Fat 3.1g
Polyunsaturated Fat 1.4g
Trans Fat 0.0g
Cholesterol 3.4mg 1%
Sodium 161.8mg 7%
Potassium 112.8mg 2%
Total Carbohydrate 38.7g 13%
Dietary Fiber 1.3g 5%
Sugars 16.7g
Protein 3.6g 7%

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Recipe Description
These cupcakes taste even more like a true Melba when frosted with a nice thick layer of sour cream frosting prior to drizzling on the topping. The peach and raspberry puree makes them a very unique purplish color, so don't be alarmed when your batter turns gray.
Prep time
15 min
Cook time
18 min
Ready In
33 min


Serves Tool

Serves To:USMetric
8 Ounce(oz)  peaches, sliced
4 Ounce(oz)  raspberries
1 Cup(c)  granulated sugar
1/4 Cup(c)  water
1 Teaspoon(t)  pure vanilla extract
1/4 Cup(c)  canola or other vegetable oil
1/2 Teaspoon(t)  pure lemon extract
1/2 Cup(c)  soy or other non dairy milk
2 Cup(c)  all purpose flour
2 Tablespoon(T)  cornstarch
1 Teaspoon(t)  baking soda
1 Teaspoon(t)  baking powder
1/4 Teaspoon(t)  salt
1/8 Teaspoon(t)  black pepper, ground


Preheat the oven to 350°F. Line a standard muffin tin with paper liners. In a saucepan, combine the peaches, raspberries, sugar, and water. Heat over medium heat and simmer for 15 minutes, stirring occasionally. Remove from heat and set aside to cool. Stir in the vanilla. Puree using an immersion or a counter top blender until mostly smooth, but still a little chunky. Reserve 1 cup of puree for topping later. Add the oil, lemon extract, and milk to the puree and stir to combine. In a large sized bowl, whisk together the flour, cornstarch, baking soda, baking powder, salt, and pepper. Fold the wet ingredients into the dry, being careful not to over mix. Divide the batter equally among the prepared cupcake liners. Bake for 16 to 18 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 5 minutes before transferring to a wire rack to cool completely. Once cooled, spoon an equal portion of the reserved peach and raspberry puree onto each cupcake.

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Peach Cupcakes
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