Peach is showcased in every layer of these gluten free peach cupcakes for two. The small batch of cupcakes has freeze-dried peach powder in the cupcakes. Caramelized peaches top the cupcakes, and last, but certainly not least, is the peach frosting made without butter! These cupcakes are a true celebration of summer peaches!
Gluten Free Small Batch Peach Cupcakes
Summer celebrates some of the juiciest fruit! Stone-fruit like cherries, peaches, and plums bake into bubbly goodness in the chocolate stone-fruit cobbler for two. Bright Rainier cherries show off in the Rainier cherry mousse. And if that wasn’t enough, peach has a small batch dessert category all its own where this small batch of gluten free peach cupcakes now resides.
These gluten free peach cupcakes are adapted from my gluten free vanilla cupcakes recipe. To enhance the original recipe, we use freeze-dried peach powder to flavor the cake. Freeze-dried fruit is a wonderful addition to baked desserts because it does not impart unnecessary moisture. This means you can experiment with any freeze-dried fruit for flavor!
Why I Love To Make These Cupcakes Every Summer
- Peach In Every Layer – Freeze-dried peaches flavor the cupcake crumb. Caramelized peaches top the cupcakes. And more freeze-dried peaches flavor the vanilla butter free frosting.
- Tender Cake – The cupcakes are soft, pillowy, and stay moist beyond the first day. It’s a must in my book for a good gluten free cupcake!
- You Won’t Know They’re Gluten Free – The gluten free flour blend I use for the cupcakes yields a flavorful cupcake.
Peach Cupcake Ingredients
See the recipe card for complete information on ingredients and quantities.
- Fresh Peach
- Honey
- Lemon Juice
- Freeze Dried Peaches
- Blanched Almond Flour
- Arrowroot Starch/Flour
- Coconut Flour
- Tapioca Starch/Flour
- Baking Powder and Salt
- Egg
- Milk
- Cold Pressed Refined Coconut Oil
- Unsweetened Canned Coconut Milk or Cream
- Powdered Sugar
Helpful Cupcake Tips
- Grind the entire bag of freeze-dried peaches – The freeze-dried fruit usually comes in smaller bags. Since we use the freeze-dried peaches in the cupcakes and frosting, you may end up using the whole bag.
- Don’t overcook the caramelized peaches – We want the peaches to be somewhat firm, so don’t overcook the peaches in the honey caramel.
- Cool the cupcakes completely – Gluten free baked goods taste better when they are completely cool. Plus, we don’t want the frosting to melt!
- Taste test the frosting – You can add more peach powder for a stronger peach flavor.
- Enjoy the cupcakes the day they are baked – Baked goods always taste best the day they are baked. And these cupcakes are no exception!
Recipe FAQ’s
I don’t recommend it. The flours in the 1:1 blends are different and they bake differently. Other ingredients and ratios would need to be adjusted.
Yes! Because the freeze-dried fruit does not impart unnecessary moisture, you can try any fruit you like!
I don’t recommend it. The peach cupcake recipe has been developed using freeze-dried fruit. Fresh or frozen fruit will add extra moisture and other ingredients and ratios will need to be adjusted.
Cupcakes that aren’t topped or frosted can be covered and stored at room temperature for up to 3 days. If they are topped and frosted, cover and refrigerate them for 2 to 3 days.
Yes! Cupcakes that aren’t topped or frosted can be wrapped tightly in plastic wrap, placed in a freezer bag, and frozen for 3 months. Thaw in the refrigerator, then top and frost.
More Small Batch Cupcake Recipes To Try
Did you enjoy these gluten free peach cupcakes for two? I’d love to hear from you! Please leave me a comment and a star rating below. Thank you for your support!
Gluten Free Peach Cupcakes For Two
Ingredients
Caramelized Peaches
- 2 tablespoons honey
- 1 teaspoon lemon juice
- 1 fresh peach, cut into slices
Gluten Free Peach Cupcakes
- 2 tablespoons freeze dried peaches, ground to powder
- 1/2 cup blanched almond flour
- 3 tablespoons arrowroot flour
- 1 tablespoon coconut flour
- 1 tablespoon tapioca flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1 large egg
- 2 tablespoons milk, any kind
- 3 tablespoons honey
- 2 tablespoons cold pressed refined coconut oil, melted
Peach Frosting Without Butter
- 5 tablespoons unsweetened canned coconut milk or cream, full fat (refrigerated overnight)
- 5 tablespoons cold pressed refined coconut oil
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 3 tablespoons freeze dried peaches, ground to powder
Instructions
- Using a food processor or blender, grind the freeze-dried peaches to powder. I recommend the whole bag should you want to add more to your frosting.
Caramelized Peaches
- In a small saucepan or skillet add the honey and lemon juice. Heat over medium low heat until the honey starts to loosen. Add the peach slices and heat until the honey starts to caramelize and thicken. This may take 3 to 5 minutes. Note – Don't overcook the caramel peaches as the peaches will get too soft. The caramel sauce will thicken more as it cools.1 fresh peach, cut into slices, 2 tablespoons honey, 1 teaspoon lemon juice
- Remove the caramel peaches from the heat and transfer to a bowl. Set aside, or cover and refrigerate until ready to assemble the cupcakes.
Gluten Free Peach Cupcakes
- Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Line a cupcake/muffin pan with 4 cupcake liners.
- In a blender or food processor, grind the freeze-dried peaches to a powder.
- In a medium mixing bowl, whisk together the almond flour, arrowroot starch/flour, coconut flour, tapioca starch/flour, baking powder, salt, and peach powder.1/2 cup blanched almond flour, 3 tablespoons arrowroot flour, 1 tablespoon coconut flour, 1 tablespoon tapioca flour, 1/2 teaspoon baking powder, 1/8 teaspoon salt, 2 tablespoons freeze dried peaches, ground to powder
- In small mixing bowl or liquid measuring cup, add the egg and milk. Whisk until combined. Add the honey. Whisk to combine.1 large egg, 2 tablespoons milk, any kind, 3 tablespoons honey
- Pour the liquid ingredients, along with the melted coconut oil, over the dry ingredients. Mix until just combined and smooth.2 tablespoons cold pressed refined coconut oil, melted
- Pour the batter evenly into the prepared cupcake liners. Bake the cupcakes for 16 to 8 minutes, or until the cupcakes are springy to the touch and a toothpick inserted in the middle comes out mostly clean.
- Cool the cupcakes in the pan set on a wire cooling rack for 10 minutes. Then transfer the cupcakes to the wire rack to cool completely.
Peach Frosting Without Butter
- For best results, I recommend reading the blog post for the original Vanilla Frosting Without Butter recipe on the blog.
- Make the frosting while the cupcakes are baking and cooling – In a small saucepan, add the coconut milk solids, coconut oil, and 1 tablespoon of powdered sugar. Heat over medium-low heat and stir with a spatula until it has melted together – this should only take about 1 minute. Do not boil. The mixture will resemble a creamy soup.5 tablespoons unsweetened canned coconut milk or cream, full fat, 5 tablespoons cold pressed refined coconut oil
- Transfer the mix to a small mixing bowl and stir in the vanilla extract. Let cool to room temperature – about 10 to 20 minutes. You still want the mix to be liquid when you add the powdered sugar. Note – You can also refrigerate it for a few minutes to speed up the cool down.1 teaspoon vanilla extract
- Add the remaining 2 cups of powdered sugar in 1/2 cup increments at a time – Using a hand mixer fitted with the whisk attachments, add a 1/2 cup of the powered sugar to the coconut mixture. Start at low speed to incorporate the powdered sugar and avoid having it spray everywhere. Turn up the speed to high and beat for 1 minute. At this point, the frosting will look sticky and gooey.2 cups powdered sugar
- Continue to add a 1/2 cup of powdered sugar at a time – beating for at least 1 minute after each addition. With the final 1/2 cup, add the peach powder and beat the frosting for an additional 2 to 3 minutes, until it is light and creamy. The frosting should be thick, creamy, and resemble the store-bought frosting you buy in the small tubs at the grocery. If the frosting still looks loose, refrigerate it for about 10 minutes, then beat for a couple more minutes until it thickens. Tip – Use caution if adding more powdered sugar to make the frosting thicker. It will thicken as it has time to sit and cool. Too much powdered sugar will make the frosting like fudge.3 tablespoons freeze dried peaches, ground to powder
- The frosting is ready to use right away or can be refrigerated. If refrigerating, the frosting will firm even more. Allow refrigerated frosting to come to room temperature and stir/mix to fluff before frosting.
- Assemble the cupcakes – Once the cupcakes are completely cool, assemble the cupcakes. Spoon the caramelized peaches on top of each cupcake. I recommend piping the frosting on the cupcakes next – piping won't cause the caramelized peaches to fall off when frosting.
RECIPE NOTES
- Serving Size – This is a small batch recipe. I have not tested doubling the recipe to make a larger batch.
- Yield – As written, the recipe will yield 4 cupcakes. Depending on how much frosting you like, you may have extra frosting.
- Almond Flour Blend – I recommend the flours as written. I do not recommend a 1:1 gluten free flour for this recipe because the flours are different and will bake differently.
- Freeze-Dried Peaches – Use the whole bag (1.25 ounces) of freeze-dried peaches. You can add more peach powder to the frosting to suit your taste. You may have a little leftover peach powder that you can save for another recipe, or sprinkle over the top of the frosted cupcakes.
- Unsweetened Canned Coconut Milk – Make sure to refrigerate the can of coconut milk overnight to make the frosting. This will give you adequate coconut solids.
- Storing – Cupcakes without topping or frosting can be covered and stored at room temperature for up to 3 days. Cupcakes topped and frosted should be covered and stored in the refrigerator for 2 to 3 days.
- Freezing – Naked cupcakes can be wrapped in plastic wrap, placed in a freezer bag, and frozen for up to 3 months. Thaw in the refrigerator, then bring to room temp to top and frost.
NUTRITION ESTIMATES
about the author ...
I'm Erin and I'm all about desserts - and a little bit of butter!
I've tested, written, and photographed hundreds of recipes on my website. Here you'll find the tastiest small batch desserts - all homemade, all simple, and all for you! Click here to learn more about me!