Roasted Peach Cupcakes

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READY IN: 37mins
Recipe by spatchcock

Adopted recipe, untried by me.

Ingredients Nutrition

  • 6 large peaches, ripe
  • 517.37 g packageunprepared white cake mix
  • 4 large egg whites
  • 295.73 ml peach nectar
  • 59.14 ml vegetable oil
  • 14.79 ml sugar
  • 2.46 ml ground nutmeg


  1. Preheat oven to 500°F.
  2. Line a sided sheet pan with parchment paper.
  3. Halve peaches, remove pits and lay peaches cut-side-down on sheet pan; roast for 15 minutes.
  4. Reduce oven temperature to 350°F.
  5. Line 24 muffin cups with cupcake paper liners, or spray muffin tins with nonstick cooking spray.
  6. Beat together cake mix, egg whites, peach nectar and oil; divide batter among muffin cups Cut each peach in half again and set a peach quarter atop each cupcake, skin-side-up.
  7. Stir together sugar and nutmeg; sprinkle over cupcake tops.
  8. Bake until cupcakes are firm, about 12 minutes.
  9. Let cool completely before eating.

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