These peach cupcakes are a delightful twist on a Southern classic. With their sweet, fruity flavor and a hint of cinnamon, they bring a touch of summer right into your kitchen, no matter the season.
Solves dry cupcakes, dense texture, and bland peach flavor with ripe fruit, tender batter, and silky buttercream that remains creamy and easy to spread.
I know how tough it is to find tasty desserts that fit everyone’s needs, especially when you’re looking for something gluten-free or diabetic-friendly. These peach cupcakes hit the sweet spot for my family, and they’re super easy to whip up!
This recipe is straightforward and doesn’t take too long to make. With just 40 minutes of prep and 25 minutes of cooking, you can have these delicious treats ready in about an hour. Plus, the homemade peach filling keeps them extra moist without being heavy.
If you love fruity desserts, you might want to check out my Lemon Pistachio Cupcakes for another tasty option.
Table of contents
Why You Will Love This Recipe
- Moist Texture: The homemade peach filling really helps keep the cupcakes moist, so you won’t have to worry about a dry bite.
- Sweet Flavor: These peach cupcakes offer a delightful mix of sweet, cinnamon-spiced flavors, reminiscent of a classic peach cobbler.
- Convenient Storage: They can be stored in an airtight container for a couple of days, making them easy to enjoy throughout the week.
- Versatile Recipe: This recipe is easy to adapt for different dietary needs, so you can make it work for everyone at your gathering.
Peach Cupcakes With Buttercream Frosting
- Prep Time: 40 minutes
- Cool Time: 0 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicious peach cupcakes with a creamy frosting and a sweet peach filling. Perfect for dessert or an afternoon treat.
Ingredients
Scale
- 1 cup (150g) peaches, finely diced
- 1 tbsp (15ml) water
- 1 ½ tbsp (19g) brown sugar
- 1 tbsp (14g) butter
- 1 pinch salt
- 1 tsp (2.5g) cornflour (corn starch)
- 1 ½ cups (188g) all-purpose flour
- 1 tsp (4g) baking powder
- 1 tsp (2.6g) cinnamon
- ⅛ tsp salt
- 1 tbsp (15ml) lemon juice
- ¾ cup (180ml) milk
- 1 tsp (5ml) vanilla extract
- ⅔ cup (150g) butter, softened to room temperature
- ⅔ cup (140g) brown sugar
- 1 egg
- 2 cups (240g) powdered sugar
- ⅔ cup (150g) butter, softened to room temperature
- 1 tsp (5ml) vanilla extract
- 1 tbsp (15ml) heavy whipping cream
Instructions
- Prepare the Filling: Start by cooking the peach filling in a saucepan. You will want to see it bubbling and thickening as it cooks; that delicious smell will fill your kitchen. This is all about letting those peaches shine without being too runny. Just remember to give it time and keep stirring to prevent sticking.
- Mix the Cupcake Batter: Whisk together your dry ingredients in one bowl and the wet in another. When you blend them until just combined, the batter will look smooth. This keeps your cupcakes light, so do not overmix. A common slip is to keep stirring too much, which leads to dense cupcakes.
- Bake & Monitor: Spoon the batter into your prepared cupcake tins and pop them in the oven. You will want to keep an eye on them as they bake; they should rise nicely and smell great. Testing them with a toothpick a bit earlier keeps them moist, so do not wait too long!
- Cool the Cupcakes: Remove the cupcakes from the oven, letting them sit for a few minutes before transferring them to a wire rack. Your cupcakes should cool completely; the softer texture is key for that perfect bite. Be careful not to frost too soon, or the icing might melt and slide off.
- Make the Buttercream Frosting: Beat the butter and powdered sugar together until smooth and creamy. The frosting will look fluffy and light; that is when you know it is ready. Sifting the powdered sugar makes a difference, so do not skip this step to avoid lumps.
- Assemble Your Peach Cupcakes: Once everything is cooled down, take your peach filling and spoon it into the center of each cupcake, then frost the tops generously. You will see that gorgeous peach filling peeking out. Just be gentle while frosting to keep the beauty intact; big dollops can easily mess up the look.
Notes
- Storage Tips: Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. Do not freeze as filling and frosting do not thaw well.
- Expert Tips: Always use room temperature ingredients for better mixing. Peel fresh peaches and blanch for easy skin removal. Do not overmix the batter to keep cupcakes light and fluffy. Cool both the filling and cupcakes completely before assembly.
- Reheating Instructions: Not applicable.
- Serving Suggestions: Serve with coffee or tea for an afternoon treat. Pair with ice cream for a dessert indulgence. Garnish with fresh peach slices for visual appeal.
- Recipe Variations: Add a streusel topping for a crunchy texture. Use cream cheese frosting instead of vanilla for tanginess. Incorporate other fruits like blueberries into the filling.
- Ingredient Notes: Fresh, diced peaches are the star of this cupcake. Go for ripe ones for that juicy sweetness. You can also use canned peaches if you are in a pinch. Softened butter adds so much richness. Stick to unsalted for baking, so you can control the sweetness better.
Nutrition
- Serving Size: 1 cupcake
- Calories: 397
- Sugar: 34g
- Sodium: 230mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 72mg
Ingredient Notes
- Peaches: Fresh, diced peaches are the star of this cupcake! Go for ripe ones for that juicy sweetness. You can also use canned peaches if you’re in a pinch.
- Butter: Softened butter adds so much richness. I always stick to unsalted for baking, so I can control the sweetness better. Remember to bring it to room temp!
- Brown sugar: This gives a lovely depth and moisture to the cupcakes. Light or dark is up to you, dark has a more intense flavor if that’s your jam!
- Baking powder: Key for fluffiness! Check your baking powder’s freshness, it should fizz when mixed with water. A fresh batch makes a huge difference.
- Cinnamon: Adds that warm, cozy vibe to the cupcakes. Try to get the freshest ground cinnamon you can find, or even use a stick and grind it yourself!
- Lemon juice: Just a splash brightens everything up and balances the sweetness. If you don’t have fresh lemons, bottled juice works fine too.
- Milk: It keeps the batter nice and moist. Whole milk is great for richness, but you can easily swap in any milk you have on hand.
- Vanilla extract: This brings a lovely aroma and flavor. Go for natural if you can, it really brings out the best in these cupcakes!
- Egg: One large egg is what you’re after here; it helps bind everything nicely. If you’re chilling with aquafaba, that could work too!
- Heavy whipping cream: Just a little bit adds nice creaminess to the frosting. If you’re short on cream, try using a thicker milk or yogurt for a twist.
- Cornflour (corn starch): This is a sneaky addition that helps keep the cupcakes tender. No cornflour? You can substitute it with all-purpose flour in a pinch.
- Peaches: Fresh, diced peaches are the star of this cupcake! Go for ripe ones for that juicy sweetness. You can also use canned peaches if you’re in a pinch.
- Butter: Softened butter adds so much richness. I always stick to unsalted for baking, so I can control the sweetness better. Remember to bring it to room temp!
- Brown sugar: This gives a lovely depth and moisture to the cupcakes. Light or dark is up to you, dark has a more intense flavor if that’s your jam!
- Baking powder: Key for fluffiness! Check your baking powder’s freshness, it should fizz when mixed with water. A fresh batch makes a huge difference.
- Cinnamon: Adds that warm, cozy vibe to the cupcakes. Try to get the freshest ground cinnamon you can find, or even use a stick and grind it yourself!
- Lemon juice: Just a splash brightens everything up and balances the sweetness. If you don’t have fresh lemons, bottled juice works fine too.
- Milk: It keeps the batter nice and moist. Whole milk is great for richness, but you can easily swap in any milk you have on hand.
- Vanilla extract: This brings a lovely aroma and flavor. Go for natural if you can, it really brings out the best in these cupcakes!
- Egg: One large egg is what you’re after here; it helps bind everything nicely. If you’re chilling with aquafaba, that could work too!
- Heavy whipping cream: Just a little bit adds nice creaminess to the frosting. If you’re short on cream, try using a thicker milk or yogurt for a twist.
- Cornflour (corn starch): This is a sneaky addition that helps keep the cupcakes tender. No cornflour? You can substitute it with all-purpose flour in a pinch.
Recipe Tips
- If the filling turns out runny, make sure to fully dissolve the cornstarch and cook the mixture until it thickens properly.
- When cupcakes seem dry, check them with a toothpick a few minutes before the suggested baking time to avoid over-baking.
- If your buttercream frosting is lumpy, sifting the powdered sugar before mixing can yield a much smoother result.
- For the best results, using room temperature ingredients helps achieve a better mix without overworking the batter.
- If peeling fresh peaches feels tricky, try blanching them in boiling water for a minute to easily remove the skins.
Serving Suggestions
These peach cupcakes pair well with coffee or tea for an afternoon treat. They also complement ice cream for a dessert option that many enjoy.
Consider using these cupcakes as a base for a trifle or a layered dessert. They can also be served at summer parties or family gatherings.
Garnish these cupcakes with fresh peach slices to enhance presentation. A light drizzle of honey adds sweetness without overpowering the flavor.
Recipe variations
- You can use finely diced apples or pears in place of peaches for a different fruity twist in your cupcakes.
- Add 1 tsp almond extract or ½ tsp nutmeg for an extra layer of flavor that complements the sweetness of the peaches.
- Either swap brown sugar for white sugar or use coconut sugar for a unique taste and healthier touch in your batter.
- If making a larger batch, double the original recipe and use 2 cups peaches, 3 cups flour, and adjust the baking time accordingly.
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How to Store?
To keep your peach cupcakes fresh, follow these storage tips:
Room Temperature: Store peach cupcakes in an airtight container at room temperature for up to 2 days. Maintain freshness this way.
Refrigeration: Place peach cupcakes in an airtight container and refrigerate for up to 4 days. This method helps preserve flavor and texture.
Freezing: Do not freeze peach cupcakes as the filling and frosting do not thaw well. Enjoy fresh instead.
Other Recipes You’ll Love
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