12 servings


30 minutes

active time

53 minutes

total time


200 g all-purpose flour

1/4 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

70 g butter (room temperature)

210 g granulated sugar

3 large eggs (room temperature)

150 g full-fat sour cream, 18% (room temperature)

2 tbsp vegetable oil (e.g. canola oil)

1 tsp vanilla extract

1 tsp vanilla bean paste

100 g peaches (+ 100 g cut into tiny cubes)

50 g granulated sugar

2 tsp vanilla bean paste

20 g lemon juice

1 tsp corn starch

330 g powdered sugar

200 g butter (cool room temperature)

1 tsp vanilla bean paste

1-2 tbsp vanilla extract



Preheat the oven at 160ºC conventional oven and line a cupcake tray with 12 cupcake liners.

Sift together the all-purpose flour, baking powder, baking soda and salt and set it aside.

In the bowl of a stand mixer, using the paddle attachment, or in a large bowl with a hand mixer add the butter, and sugar and mix it on medium/high speed for 3 minutes.

Add the eggs one at a time into the mixture and mix it in until combined.

Scrape down the sides of the bowl and continue by adding the flour mixture, continuing on low speed, mixing until just combined.

Finally add the sour cream, vegetable oil, vanilla bean and vanilla extract and mix until just combined, make sure not to over mix the cake batter.

Using a rubber spatula, give the batter a gentle fold to make sure all of the ingredients has been combined.

Divide the cake batter into the 12 cupcake liners and bake them for 23-25 minutes or until a cake tester comes out clean. Let the cakes cool on a cooling rack. After 5 minutes, gently remove the cupcakes from the cupcake tin and let them cool down completely.


While the cupcakes bake, make the peach compote.

In a pot heat up sliced up peaches, granulated sugar, lemon juice and vanilla paste. Once it starts bubbling, take it down to a low/medium heat and let it simmer for 10 min. While it cooks, give the peaches a stir once in a while. When 8 min of the 10 min has passed, add the corn starch and stir it in. Continue stirring until the last 2 min has passed.

With an immersion blender, blend the compote until smooth. Pour the compote into a flat surfaced bowl, so it can cool down faster, and place it in the fridge, to reach a room temperature. Takes about 30 min. Meanwhile chop the extra peaches into tiny cubes. Once the compote is room temperature, fold together the chopped fresh peaches with the peach compote. Set it aside and make the vanilla buttercream.


Once both the cupcakes and compote has cooled down make the buttercream.

Sift the powdered sugar.

In your stand mixer, use the paddle attachment, start by creaming the butter for 2 min on medium speed. Scrape down the sides of the bowl and mix 1 min more.

On low speed, add the sifted powdered sugar in 3 portion, mix in the powdered sugar at low speed, until each addition is fully incorporated. Add the vanilla bean paste and vanilla extract and mix it in. Scrape down the sides of the bowl, and mix for 2 min on low/medium speed.

Take the bowl off the stand mixer and with a rubber spatula or wooden spoon, beat it well by hand to make sure to remove the air bubbles in the buttercream.

Transfer the buttercream to a piping back with star piping tip, e.g. Wilton 2D.


TIP: If you are not serving the cupcakes on the day, then I recommend not adding the peach compote to the cupcake until you are ready to enjoy them.

Pipe the buttercream on the cupcakes, creating a small concave with the buttercream. In the middle of the buttercream fill it with the peach compote.

Serve it on the day, but it can also last well for a few days on the kitchen counter, in an airtight container.

12 servings


30 minutes

active time

53 minutes

total time
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