Summertime means ripe and juicy peaches, and nothing quite says summer like these Peach Bourbon Cupcakes! Moist peach and bourbon-infused cupcakes topped with a real peach and bourbon buttercream!

So I realized I am severely lacking in the peach-flavored treats department on my blog.

Peach lovers everywhere: I’m sorry.

Peaches admittedly aren’t my favorite fruit, so I tend to overlook them. But I know they are the favorite fruit of no less than 9 million people in the world, so I’m doing this for you.

Plus, any excuse I can get to enjoy bourbon while eating dessert is a win in my book.

These cupcakes came to me after I discovered the magic of freeze-dried fruit with my Raspberry Lemonade Gooey Bars. Freeze-dried fruit is real-fruit that’s been, uh, freeze-dried (duh) so it has all that amazing fresh fruit flavor packed into little crunchy fruit bits. And nowadays, they have like, every type of fruit freeze-dried for your convenience. I seriously saw everything from mangoes to pineapple to even blueberries.

In the past, I’ve attempted to make peach cupcakes but the only peach flavoring I could use was peach Jell-O. Which, no offense to Jell-O, is delicious but not what I was going for. And the peach buttercream was always lacking. Enter: freeze-dried peaches to the rescue!

The peach cupcakes are made with ground up freeze-dried peaches and chunks of real peaches mixed in for a true peach flavor. The buttercream is swirled with the freeze-dried peaches and a splash of bourbon for a nice little kick. Bourbon and peaches should be together from this point forward. Let’s sign a petition!

And while we’re petition-signing, let’s dive into these magical cupcakes!

Have a super sweet day!

xo, Hayley

Want more peachy goodness?

Peach Pie Turnovers

Peach Snack Cake

This post is not sponsored by Maker’s Mark – they sadly don’t know I exist. I just love their bourbon in this recipe! 

I cannot even begin to tell you how EASY these Pineapple Upside Down Cupcakes are. Like, they’re basically foolproof.

And that’s saying something for a dessert that you’re required to flip upside down.

Growing up, we never had pineapple upside down cake. In fact, it wasn’t even on my radar until I was a teenager, and even then I believe I thought Sandra Lee invented it because I saw it on her cooking show that I was weirdly obsessed with. (Your teenage years are very, very odd time).

But little did I realize that my angel in white, Sandra Lee, did not invent the pineapple upside down cake. In fact, I’m not sure who invented it, but that person’s a genius and I want to buy them a pina colada because this is like, my newest favorite thing.

A couple weeks ago I made these Pineapple Upside Down Cheesecake Bars which were phenomenal. Creamy, dreamy and packed with pineapple flavor. What’s not to love? Since then, I’ve been dreaming of this fantabulous cake and all the different ways I could take those same flavors and incorporate them into a different dessert mashup. But then it hit me.

I didn’t even have a pineapple upside down cake on my blog.

Just go ahead and mail me the ‘worst food blogger ever’ award. Thanks.

I knew this had to change at once, 1) because I’ve been craving pineapple upside down cake fortnightly since I made my cheesecake bars, and 2) because I have yet to meet a person who isn’t mesmerized by the combination of bruleed pineapple and cake. I mean, it’s practically wizardry.

So here you go, in all its (SO SIMPLE OMG) glory: Pineapple Upside Down Cupcakes. Just like the cake, but in two-bite morsels that bake up perfectly, take hardly any effort, and are as gorgeous as they are tasty.

You start with a cake mix – duh. I mean sure, you could make your own scratch-made yellow cake – I’m not one to judge – but I like cake mix because I also like shortcuts. You don’t judge me, I don’t judge you. Capiche?

Flavor it up with the usual suspects: eggs, oil, and the juice from the pineapple you’re using. This adds a nice hint of pineapple to the cake batter without it being super pineapple-y. You can, of course, use the Pineapple cake mix if you can find it for a stronger flavor.

Then before you pour the batter into your muffin cups, you gotta make your brown sugar sawce. Mix melted butter and brown sugar. Ta-da! You are now a saucy genius. Distribute this mixture into greased (!!) muffin cups. Then add in your pineapple chunks (I used 3 per cup) and pour over your batter.

Now here’s where we can debate a little bit: some people like using crushed pineapple because they think there’s more pineapple per surface area and other reasons I’m sure. This is totally cool. I consulted with the pineapple upside down gods and they were like, “for sure dude, that rocks.” So it’s honestly to your preference whether or not you want to use crushed pineapple, pineapple chunks, pineapple tidbits… and whatever other shape they make pineapple in.

And then there’s the cherry debate. Do you bake the cherry in the cake mixture or top off the finished product? For these, I topped the finished product with the cherry so it’d look prettier in photos, and also because I couldn’t fit the plump maraschino cherry in between three pineapple chunks. So it was actually a matter of spacial problems than anything else. Again – do what feels right in your soul. Connect on a deeper level with the cherry. What does it tell you to do? Kumbaya, etc. etc.

And then bake it! It’s really that easy. Once it’s baked, let it set for a few minutes – sing your favorite song, fold a couple articles of clothing, walk your dog – and then very carefully flip it onto a baking sheet, tray, platter, etc. You may need to run a knife around the edge of the cake to help release it, but it’ll come out if you greased the daylights out of it… which you should always do.

Last part: EAT.

Now who wants to make me some?

Have a super sweet day!

xo, Hayley