This past weekend was a good one. The weather was sunny and warm, the flowers were blooming, and everyone came out from hibernation to soak it all in. It was like a different city, and we made the most of it with long walks with the dogs, sorbet followed by cheese-less veggie pizza (dessert first!), and relaxed conversations about the future.
Aaron and I have both been feeling the need to be re-energized after the very long, very cold winter, which was energy-sucking on multiple levels. We have a case of wanderlust and could use a vacation outside of our respective bubbles, and I keep telling him I think I need to be wowed by nature—mountains, ocean, desert—I need to reconnect with something beautiful and larger than my own life. This is part of Spring though, the desire to shake things up and make space for the new, to re-focus, reach higher and in different directions, many of which only come to light when we create physical and mental space.
I’m feeling inspired and excited, with Aaron and I dreaming about what could be and putting our heads together to pull ourselves out of Winter and into Spring, working towards being creatively, emotionally, and spiritually satisfied independent of the not-so-fun things that can often crowd our days if we let them. It’s about envisioning how we want to feel and leaning in that direction with every seemingly small choice we make, from beginning our days with a leisurely morning stroll to turning down a project because it means time away from more rewarding things. I suppose it’s really about living deliberately and thoughtfully. Slowing down our days and decisions to ultimately arrive where we hope to be more quickly.
Notes: This recipe has been in the works since last summer, when yes, it was peach season. I considered holding off for a few more months, but frozen peaches work equally as well as fresh, and why not? Peaches feel extra special in April. I didn’t plan for these cupcakes to be oil-free; they just worked out that way. I only realized after reviewing my notes that I didn’t include any oil, and I didn’t need any. The cupcakes have a moist, tender crumb thanks to the diced peaches and applesauce (peach puree would be divine instead), which pairs oh-so-well with the light and airy, vanilla-bean-specked coconut whipped cream. Subtly sweet, these gluten-free cupcakes could even be enjoyed in place of muffins at breakfast.
Oil-Free Peaches & Cream Oat Cupcakes
Serves: 12 cupcakes
The cupcakes have a moist, tender crumb thanks to diced peaches and applesauce, which pairs oh-so-well with the light and airy, vanilla-bean-specked coconut whipped cream.
Cuisine: Gluten Free, Vegan Servings: 12 cupcakes
Prep Time: 20 mins Cook Time: 18 mins Total Time: 38 mins
The cupcakes have a moist, tender crumb thanks to diced peaches and applesauce, which pairs oh-so-well with the light and airy, vanilla-bean-specked coconut whipped cream.
This recipe makes quite a bit of coconut whipped cream so you can really pile it high! If you have leftovers though, it can be stored in a container in the fridge for 2-3 days. The whipped cream will harden when cold, so simply mix it on high speed until it’s light and airy again before using.
I used Native Forest full-fat, canned organic coconut milk. You can use your favorite brand, but I would suggest staying away from Whole Foods’ 365 because it tends not to separate well and results in a watery whipped topping.
Leftover cupcakes should be kept in the fridge and will last a few days.
Copyright © 2022 Amanda Maguire for Pickles & Honey
i have been enjoying Springish weather past couple days but now again we are back to rain 🙁 i absolutely loved your photography in this post. I have never made coconut cream frosting and now im drooling.
April showers bring May flowers? 🙂
Coconut whipped cream is so simple, but so delicious! Definitely give it a try.
These look beautiful! And I am down for peaches anytime of the year. 😉
These look sooooooo good! :9
i love this post for its talk of spring awakenings and being inspired. the photos are gorgeous, too. i hope you and aaron go out and take a trip to connect with nature. and then i’d love to hear about it 😉
fantastic cupcakes, they look delicious!
Thanks, Cate!
This looks DIVINE!
And, I’m in total accord re: spring rejuvenation/nature re-connection/bursting into the next season after this past winter.
Want to be wowed by nature? Come visit us in Sicily! 🙂
Xx
Careful, J. I may take you up on that Sicily offer… 🙂
Sounds delicious, except I don’t like peaches. 🙁 Could probably sub raspberries or strawberries, right? I love that you can see the vanilla beans in the frosting and you made a sort of flag out of the peach!
You don’t like peaches?! Only kidding. Yeah, I think raspberries or strawberries would be awesome!
Haha, yes, I know. There are actually a decent amount of fruits I don’t like (blueberries, nectarines) and not many vegetables that I don’t. I wish I did like more of them–so many are so good for you!
🙂
These look heavenly Amanda! Stone fruit is one of the best things about summer for sure 🙂 I don’t think I’ll be able to wait that long before trying these though.
What a gorgeous recipe! I love any food where the flecks of vanilla bean are plainly visible 🙂
I love peaches! And the cream looks devine. I can’t wait to try these babies. I can’t buy peaches in Denmark yet, do you think canned would work as well? Or would you suggest I wait until peaches are in season`?
Hi Heidi! Are frozen peaches available? That’s what I used in my recipe. If not, I would think canned would work in a pinch, or you could always sub in a fresh fruit that’s in season.