Vegan Peach Cupcakes
These vegan peach cupcakes are soft, moist, and filled with juicy fresh peach chunks and a hint of warm cinnamon. The peaches get folded into the batter and release their sweet juice as the cupcakes bake, making each one incredibly tender and fragrant. No eggs, no dairy. They are perfectly sized for a snack or afternoon treat and a beautiful way to use up peak-season peaches. Also try my Vegan Peach Cake, Vegan Pear Cupcakes, or Vegan Apple Cupcakes.
Eggless, dairy free Peach Cupcakes
These SIMPLE PEACH CUPCAKES are super moist, filled with peach chunks and with a hint of cinnamon. These eggless, dairy free Peach Cupcakes are perfect for breakfast, afternoon tea or any time you need a snack.
Ingredients
- 3/4 cup (150 g) Superfine Granulated Sugar
- 1 cup (240 ml) Water, room temperature
- 1/3 cup (80 ml) Vegetable Oil
- 1 ¾ cup (245 g) All-Purpose Flour
- 1 tbsp (12 g) Baking Powder
- 1/8 tsp (a pinch) Salt
- 1/4 tsp (1 g) Cinnamon Powder
- 2-3 Fresh Medium Size Peaches (1/2 cup)
Instructions
- Preheat oven to 350oF (180oC).
- Line a standard 12 cups cupcake pan with paper liners. Set aside.
- Cut peaches into small cubes and set aside.
- To a bowl, add sugar and water. Whisk until sugar is completely dissolved.
- Then add oil and mix well.
- Sift in flour, baking powder, salt and cinnamon powder.
- Mix until dry flour is no longer visible. DO NOT OVER MIX (mix until dry and wet ingredients are just combined).
- Gently fold in peach chunks into the batter.
- Spoon batter into cupcake liner until 2/3 full.
- Bake in preheated oven to 350oF (180oC), rack middle position, 18-20 minutes, or until toothpick inserted in the middle of cake comes out clean.
- Let cupcakes cool down in pan for 10 minutes. Then transfer cupcakes to wire rack to cool down completely.
