Peach Mini Cakes
Are you looking for a quick and easy dessert recipe that will impress your guests? Look no further than these delectable peach mini cakes, which can be made in under 30 minutes. Using fresh peaches and a few simple ingredients, you can create a treat that is sure to please any palate.
Back when I had my cake business, I was always baking big cakes for celebrations, but at home, I loved making mini cakes—especially these Mini Peach Cakes. There’s something so satisfying about individual-sized desserts, and these little cakes are just the right mix of sweet, soft, and fruity.
Baked in a muffin pan, they have that perfect golden crust on the outside and a soft, peach-filled center. I love how the juicy peaches caramelize slightly as they bake, making every bite full of flavor. They’re easy to grab, no slicing required, and they always feel a little extra special—like a personal-sized treat just for you.
I once made a batch for a casual brunch, thinking there’d be plenty left for later. Big mistake. They were gone in minutes, with people asking if I had more. Now, I know better—I always bake extra. Because when a cake is this good, one is never enough!
Why is this the best recipe
- Not only is it incredibly easy to make, but it also yields perfectly moist and fluffy cakes with a burst of fruity flavor from the fresh peaches.
- Also, it’s a versatile recipe that can be served at any occasion, from a casual barbecue to a fancy dinner party.
- Plus, the mini size makes them a great option for serving a crowd or portion control.
- Trust us, once you try these peach mini cakes, you won’t want to go back to any other recipe. Now, let’s talk about the key ingredients and some substitutes to consider.
Ingredients and substitutes
- The recipe calls for simple pantry staples – all-purpose flour, baking powder, salt, sugar, unsalted butter, oil, eggs, yogurt, fresh peaches, and vanilla extract.
- If you are short on an ingredient or want to make some substitutions, here are a few suggestions.
- You can swap out the all-purpose flour for cake flour to create an even lighter and fluffier cake.
- And if you want to make these mini cakes healthier, you can combine half all-purpose flour with half whole-wheat flour.
- Also, for those who are lactose intolerant, you can substitute the milk for any non-dairy milk such as almond, soy, or oat milk.
- And if you don’t have fresh peaches, you can also use canned peaches that have been drained and diced into small pieces.
Step-by-step: Peach Mini Cakes
- Prep – Preheat the oven to 325°F / 165°C / Gas mark 3. Spray a muffin pan with cooking spray or brush with butter.
Pro tip – You can also use mini bundt pans for this cake. - Fruit – Wash the peaches thoroughly to remove any dirt or debris. Then, cut them into small pieces, removing the pits as you go. You can also peel the peaches if you prefer, but it’s not necessary.
Pro tip – Ensure you begin by washing them thoroughly to remove dirt or debris.
- Dry ingredients – Combine the all-purpose flour, baking powder, baking soda, and salt in a bowl. Set aside.
- Wet ingredients – In a stand mixer bowl with the paddle attachment, cream the butter, oil, and sugar until light and airy. Then, add the eggs, one at a time, to the batter, making sure to combine each well into the batter.
Pro tip – The oil will emulsify the batter, so it looks more whipped than fluffy. - Combine – Next, add the flour mixture and yogurt in three batches. Followed by the chopped peaches coated in flour. Add the vanilla extract. Combine well, but do not overmix once you add the fruit.
Pro tip – The flour on the peaches will act as glue to hold onto the batter. This prevents the fruit from sinking to the bottom of the batter.
- Bake – Pour the batter into the prepared muffin pan, and shake the pan to help the batter settle. Bake for 20 to 22 minutes or until a skewer inserted in the center comes clean.
Pro tip – Do not overfill the pan cavities; leave enough space for them to rise.
- Dust – Cool them in the muffin pan for 10 minutes. Then, transfer them to a cooling rack to cool completely. Dust with powdered sugar before serving.
Frequently asked questions
Can I use canned peaches instead of fresh ones?
Yes, you can use canned peaches, but make sure you drain them well before using them in the recipe.
Can I substitute the flour with almond flour?
Yes, you can substitute all-purpose flour with almond flour, but keep in mind that the texture and taste of the mini cakes will be slightly different.
Can I freeze the mini cakes?
Yes, you can freeze the mini cakes for up to a month. Just make sure they are completely cooled before placing them in an airtight container or freezer bag.
Can I add a glaze?
Yes, you can add a glaze. Add 1 tbsp of milk to every 1 cup of powdered sugar and combine well. It adds a nice sweetness and texture to the mini cakes.
Peach Mini Cakes
Are you looking for a quick and easy dessert recipe to impress your guests? Look no further than these delectable peach mini cakes, which can be made in under 30 minutes. Using fresh peaches and a few simple ingredients, you can create a treat that will please any palate.
Video
Ingredients
- 2 cups (250 g) All-purpose flour
- 1 tsp Baking powder
- ¾ tsp Baking soda
- ½ tsp Salt
- 4 tbsp (60 g) Butter
- 4 tbsp (60 ml) Oil flavorless
- 1 cup (200 g) Sugar white or brown
- 3 large Eggs
- ½ cup (120 g) Yogurt
- 1 lb (4 large) Peaches diced
- 1 tsp Vanilla extract
Method
- Prep – Preheat the oven to 325°F / 165°C / Gas mark 3. Spray a muffin pan with cooking spray or brush with butter. Pro tip – You can also use mini bundt pans for this cake.
- Fruit – Wash the peaches thoroughly to remove any dirt or debris. Then, cut them into small pieces, removing the pits as you go. You can also peel the peaches if you prefer, but it’s not necessary.Pro tip – Ensure you Begin by washing them thoroughly to remove dirt or debris.1 lb Peaches
- Dry ingredients – Combine the all-purpose flour, baking powder, baking soda, and salt in a bowl. Set aside.2 cups All-purpose flour, 1 tsp Baking powder, ¾ tsp Baking soda, ½ tsp Salt
- Wet ingredients – In a stand mixer bowlK-mix with the paddle attachment, cream the butter, oil, and sugar until light and airy. Then, add the eggs, one at a time, making sure each is well incorporated into the batter. Pro tip – The oil emulsifies the batter, making it look more whipped than fluffy.4 tbsp Butter, 4 tbsp Oil , 1 cup Sugar, 3 large Eggs
- Combine – Next, add the flour mixture and yogurt in three batches. Followed by the chopped peaches coated in flour and vanilla extract. Combine well but do not overmix once you add the fruit. Pro tip – The flour on the peaches will act as glue to hold onto the batter. This prevents the fruit from sinking to the bottom of the batter.½ cup Yogurt, 1 tsp Vanilla extract
- Bake – Pour the batter into the prepared muffin pan, and shake the pan to help the batter settle. Bake for 20 to 22 minutes or until a skewer inserted in the center comes clean. Pro tip – Do not overfill the pan cavities; leave enough space for them to rise.
- Dust – Cool them in the muffin pan for 10 minutes, then transfer them to a cooling rack to cool completely. Dust with powdered sugar before serving.
Notes
While the recipe is pretty straightforward, there are a few tips that can help ensure your mini cakes turn out perfectly every time.
- Firstly, make sure your oven is preheated to the correct temperature before you start baking. This will ensure that your mini cakes bake evenly and thoroughly. Additionally, use a non-stick spray for your muffin pan or line your pan with parchment paper to prevent sticking.
- Another tip is to make sure your ingredients are at room temperature. This will help your batter to mix evenly, resulting in moist and fluffy mini cakes. If you forgot to take out your butter or eggs from the fridge ahead of time, put them in a bowl of warm water for a few minutes to quickly bring them to room temperature.
- When it comes to filling the mini cake pan/muffin pans, make sure to only fill the cups about halfway. Overfilling can cause the cakes to overflow and not bake evenly.
- Finally, resist the urge to open the oven door during the baking process. This can cause temperature fluctuations and affect the baking time.
- One way to serve them is to top each mini cake with a dollop of whipped cream and a sprinkle of cinnamon sugar. This gives the cakes a classic dessert flavor that everyone will love. You can also add a few fresh peach slices to the top of each cake for an extra pop of color and flavor.
- Another creative way to serve these mini cakes is to cut them in half and sandwich a scoop of vanilla ice cream in the middle. This turns them into mini peach cake ice cream sandwiches that are sure to be a hit with kids and adults alike.
- If you’re feeling really adventurous, you can even try making mini cake pops by inserting a lollipop stick into the center of each cake and dipping them in melted chocolate. This adds a fun twist to the classic mini cake and makes them perfect for any party or celebration.
Nutrition
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Delicious and great instructions!
I made them to take to our friends.
Did not get fresh peaches hence used canned in juice and drained them well and chopped them. They came out perfect to have at tea time. Thank you.
A perfect mini peach cake recipe… perfect for summer. Love the step by step images. Thanks for sharing!
Wow these peach mini cakes look to die for! They look so pretty and cute and I am so excited to make them, thank you for sharing this recipe!