A few weeks back we had a wedding shower to attend. Two of our very best friends are tying le knot in early October. John’s the best man; I’m the unofficial caterer to the bride. The couple has promised, nay, demanded we dance at the reception. They’re serving our home-roasted coffee. It shall be a blast.
For the shower, I wanted to bring treats – it’s simply my nature. My mom used to bring cupcakes in a cone to my school class for my birthday. You’d think that alone would’ve made me the coolest kid in school, but when you factor in my mushroom cut, painfully shy demeanor and 6 crooked teeth all fighting for front row spots, that couldn’t be any further from the truth. That’s OK, things took an upswing in middle school. Who needs third grade popularity anyway?
These cupcakes feature two whole peaches, plenty of vegan baked goodness, cake cones and honey buttercream. Quite the rag-tag team if you ask me.
Peaches and honey are simply meant to be together, like peanut butter and basil, wine and sitcoms, and Saturdays and sleeping in. You can imagine a cupcake + buttercream marriage is even more dreamy than the pair in its natural state. Trust, I know my sugary treats.
My cupcakes had a superb showing at the shower. Three down in the first 10 minutes and the rest not long after. I heard lots of moaning, plenty of “what is this?!” and several “ugh, sooo gooooods.” You know that’s a good sign.
While I can’t guarantee these will make you popular among your former third grade peers, they will make you some new friends now, even if they’re just using you for your sweet, delectable honey buttercream frosting.
Vegan Peach Cupcakes
Ingredients
- 1 cup light vanilla soy milk
- 1 tsp apple cider vinegar
- 3/4 scant cup granulated sugar
- 2 medium peaches (peeled, pitted and finely pureed)
- 1/3 cup canola oil
- 2 tsp vanilla extract
- 1 1/4 cup all-purpose or pastry flour*
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1 pinch salt
- 10-12 ice cream cake cones
Instructions
- Preheat oven to 350 degrees F (176 C).
- Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, and vanilla extract to the soy milk mixture and beat until foamy. Add peach puree and stir.
- Next, carefully add flour, baking soda, baking powder and salt to a sifter and sift over wet ingredients. Beat until no large lumps remain.
- Place ice cream cones in a muffin pan and carefully scoop batter into the cones, filling almost all the way full.
- Bake for about 30 minutes or until a toothpick inserted into the center comes out clean.
- Transfer to a flat surface and let cool completely. Rinse your bowl out while the cupcakes are baking to make buttercream frosting in.
Notes
*Questions about substitutions, equipment, or troubleshooting? Check out our Recipe FAQ page.
*Nutrition information is a rough estimate.
Nutrition (1 of 12 servings)
Vegan “Honey Buttercream” Frosting
Ingredients
- 1/2 cup non-dairy butter (room temp // like Earth Balance* // 1 stick equals 1/2 cup)
- 4 Tbsp vegan honey such as Bee Free (alternatively, use agave nectar)
- 1.5 – 2 cups powdered sugar
- 1 Tbsp almond milk (or other non-dairy milk)
Instructions
- Cream together butter and honey.
- Add half of the powdered sugar and mix on low speed until the sugar is incorporated. Then increase speed to medium and beat until creamy.
- Add last cup of powdered sugar, mixing on low speed at first and then on higher speed until creamy – about 2 minutes more.
- Add almond milk and mix once more.
- Add additional powdered sugar or almond milk as needed for desired consistency.
- Makes more than enough to generously frost 10-12 cupcakes (as original recipe is written)
Notes
*Nutrition information is a rough estimate.
Marisa Ung says
Amazing!!! Made for my sons birthday. Everyone loves them. I’m going to make them again and again. The only thing is, they collapsed on me, so I’ll keep practicing maybe placing them on the bottom rack and lowering the temp.
The flavor is mouthwatering. The honey buttercream is a star and the cupcake itself is super super moist.
Yay! We’re so glad everyone enjoyed them! Thank you for the lovely review, Marisa! xo
Erica Meyer says
How much peach puree would this be? I want to be able to make them from thawed frozen peaches in the off season. Thank you!
Hi Erica, we don’t have a precise measurement, but would estimate about 1/2 cup.
Molly says
I have two peaches and have just found the most amazing recipe to use them with!! So very excited, thank you for sharing your creativity!!
Yay! Enjoy, Molly!
Molly says
It’s incredible!! I added a smidge more flour because I ended up using a peach jam I had instead, and thought it might have a bit more moisture than the pureed bits. It’s delicate and subtle and sweet. It’s summery and peachy! Thank you again for this amazing recipe!
Yay! Thanks for sharing, Molly!
Jen says
I made these and just like every recipe of yours I’ve made, my household loved it! I used raw lavender honey in the frosting and it was delicious! Thank you for such great content.
Yay! We’re so glad everyone enjoyed them, Jen! Thanks for sharing!
Anne says
Hello; I’m a strict vegan, and I was wondering if you have any recipes for vegan imitation honey? Every year during winter I’ve made a greek Christmas cookie called Finikia (or melomakarona) that is boiled/soaked/marinated in a hot honey mixture. Last year I hadn’t yet stopped eating honey, so this is the first time I’m going to have to experiment with an alternative. It’s very important to me because it’s part of my cultural background (as so many things in Greek food aren’t even vegetarian friendly), and pre-made vegan-imitation-honey gets pretty expensive when I have to use the amount required for the dish. I would greatly appreciate any resources or guidance you have!
Ah, I don’t! But good question. The only ones we’ve used are store-bought! In this recipe, maple syrup would be a good substitute!
Henriette says
Hi Anne, I make my own honey during spring from dandelions or daisies. It tastes good, like honey.
Gabriella says
How to you make your own honey?
Dana says
Can I sub the all-purpose flour with white spelt flour? and if so, will it generally work in other recipes calling for that flour?
I think that should work! Let us know if you give it a try!
Dustin says
I did the cone thing,
Lets just say, when it says to fill them “mostly full”
I think I will fill them half full next time. They all vol-canoed
Sylvia says
So, I put a cone by itself In the oven and it burnt!…will the cupcake batter keep them from burning?? I really want to make these but need to know the cone won’t burn. ?? Thank you!
Yes, they shouldn’t be burning and you should have better luck with batter inside. Let us know how it goes!
Ruth says
This frosting is amazing! For the cupcakes, I subbed 1/2 cup of apricot puree for peach puree and baked them in tins for about 40 minutes. My housemates, vegan and non-vegan, loved the result. Thank you Dana!
Yay! Thanks for sharing your subs, Ruth!
Julie Stolberg says
OH what happened! My muffins are crisp on the outside and wet on the inside. They baked for 40 minutes. Too much peach puree? I can’t figure this out.
Raisa says
Mine also. :(
Hi Raisa, sorry to hear that! It sounds like your peaches may have been on the larger side? In that case, we would say try adding more dry ingredients to compensate!
Lindsay says
I made these today and the texture of mine was also quite gummy and not as peachy as I had hoped. I added some cinnamon and nutmeg to the mix as well. The icing, while delicious and flavourful, was a bit runny. Hoping if I leave them in the fridge it will help.
Caitlin says
These are amazing! I used whole cows milk and 3 pureed peaches which were pretty juicy so I had to add some extra flour. Really great peachy flavor and a very tender crumb. These were absolutely perfect topped with honey buttercream (I used normal butter and honey and it was so good I was eating it with a spoon). I baked them in normal cupcake pans, not in the ice cream cones and it made 16 cupcakes. My coworkers loved them!
Kaytee says
I’m sorry, I too wanted these to work out….SO bad! I doubled the recipe so I could make a layer cake. As others have stated its very gummy and I baked it for about 40-45 mins at 350F. If I left it longer I think the outside would of burned. As for the frosting, I did use real honey…it too didn’t look like the photo and was runny.
I’m thinking it’s something with too much purée, too much oil, and maybe not enough flour. I could taste the oil too.
That all said, it did taste ok. As in not inedible. We’re just calling it a peach bread pudding? Peach mochi cake? Lol. Maybe if you could measure out the purée and put that on the recipe instead as peaches size and juiciness can vary.
Thank you though for sharing! :) Yours look really yummy!
Shonda says
I made these. These were really tasty, but they didn’t taste peachy at all! Any idea where I went wrong?
Malka says
I really wanted to love these cupcakes but I just couldn’t. The cupcake itself had a consistence of unbaked dough, no matter how long I let them stay in the oven. I couldn’t taste the peach either. The frosting wouldn’t stay still and was too runny. But the idea of baking them in the ice cream cones is very clever and creative.
Jennilee says
I have 2 questions.
1) How much peaches are needed approximately when pureed? I picked peaches this summer and have a truck load in the freezer, but they are already all cut up so I’m not sure how much to use.
2) Can I substitute maple syrup for the honey?
Andrea says
Follow directions to the “T” Nope, don’t taste the peach. Bland
You can also top them with fresh peaches for more peach flavor.
KAM says
Me too. I followed directions to a “T”. They still turned out gummy, even after baking 3-4 times as long as it said. Did anyone else have this problem??
Dev says
Mine also turned out permanently gummy…my only guess since reading all the comments is that I should have used less peach puree or added more flour. I’m in California so my two peaches came out to well over a cup of puree and I didn’t realize it should only be about 1/2 a cup. The batter didn’t look especially runny though. Was this also your situation or do you have a different explanation?
Mother from Sunnyvale says
Hi,
Can I substitute soy milk with normal whole milk.
And is there any other flavor I can substitute vanilla with. which goes well with peaches.
Regards
Kelsi says
Just saw in the comments. Ha.
Kelsi says
Why soy milk? Can that be substituted for almond milk? Can canola oil be substituted for another oil?
Yep! Sub any milk and perhaps olive or grape seed or melted coconut oil.
Paris says
These look great! What changes would I need to make in order to bake a two-layer round cake instead of cupcakes?
Sarah Pemberton says
These sound great but can you make them with coconut milk or almond milk? And a different oil to Canola? Soy and Canola are both commonly known as being GM produced.
Yes, you can sub almond milk or rice milk. And for the oil, use grape seed or olive. Good luck!
Ivy says
Made the frosting (+ some cinnamon) to go with some apple-whiskey cupcakes that were a bit bland and the texture and flavor were spot on! Your blog is the best, thank you!
Nadege says
How did you transport the cones?
I put them in a mixing bowl and tilted them up on the sides, stacking them!
Stephanie says
i tried these and they were to moist and dense…tasted almost like a pumpkin bread….what am I doing wrong!
Cocoaout says
How is it that the cupcake mix stays within the cone and does not burst out from the sides when it expands?
Apologies I am a complete amateur in the cooking department and would love to try to make these and wonder if there is something I need to do to retain the shapes of the cones.
Anita says
Hello,
Cupcakes look great… Could I make them gluten free? if so how? My son is allergic to gluten…I’d appreciate your help.
Thank you
Anita
Allie says
These look amazing! Could I make these in muffin tins without the cones or would they be too dense?
That should work fine!
K M says
How do you keep the ice cream cones from falling over when you put them in the muffin pan since they don’t fit.
Just by being careful, that’s all!
MS says
This looks great and I want to try this recipe out but peaches aren’t in season right now. Do you know about how much puree 2 peaches yield? I would like to substitute a different fruit puree if possible.
Thanks!
Yes! Of course. Peaches are still nice here in KS, but for reference, 2 peaches probably yielded about a heaping 1/2 cup of puree!
Ashley says
successfully made these!! to die for!!
Lovely to hear, thanks Ashley!
Daddio says
Good post babe. L. D.
Genevieve says
These look amazing!
Rachel says
Hello! I just made these cupcakes in cones and they look awesome! I am wondering how to store them for a birthday party tomorrow. Will the cones get soft if I keep them in the fridge? Is airtight container at room temp better? Thank you!
Air tight container at room temp is best!