Peach Mini Cakes

Soft and tender peach mini cakes bursting with fresh summer flavor. These individual cakes are simple to make, beginner-friendly, and perfect for showcasing ripe peaches in a light, buttery dessert.

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Course: Dessert

Cuisine: American

Prep Time: 30

Cook Time: 25

Total Time: 55

Servings: mini cakes

Calories: 220kcal

Author: Chloe White

Cost: $3

Equipment

Mixing bowls
whisk
spatula
mini cake pan or muffin tin
Oven

Ingredients

1 1/2 cups all-purpose flour
1/2 cup unsalted butter (room temperature)
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 1/2 tsp baking powder
1 pinch salt
1 1/2 cups diced peaches
1/4 tsp almond extract (optional)
1/2 tsp cinnamon or nutmeg (optional)

Instructions

Preheat your oven to 350°F (175°C) and grease mini cake pans or a muffin tin.
In a bowl, whisk together flour, baking powder, salt, and optional spices.
In another bowl, cream butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition. Stir in vanilla and almond extract if using.
Gradually fold the dry ingredients into the wet mixture until just combined.
Gently fold in the diced peaches.
Divide the batter evenly into prepared pans, filling each about two-thirds full.
Bake for 20–25 minutes until golden and a toothpick inserted comes out clean.
Let cool slightly before removing from pans. Serve warm or at room temperature.

Notes

Use fresh, frozen, or canned peaches (well-drained). Avoid overmixing the batter to keep cakes tender. Optional almond extract enhances peach flavor. Store in an airtight container for up to 3 days or freeze for longer storage.

Nutrition