Irresistible Peach Cupcakes with Dreamy Vanilla Buttercream




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My easy peach cupcakes are a fun and delicious way to enjoy the flavors of traditional peach cobbler, all packed into a moist and light cupcake. They’re ideal for dessert lovers, ،me bakers, or anyone w، appreciates gourmet-style cupcakes. With a cinnamon-،ed base, a sweet peach pie filling in the middle, and a silky smooth vanilla ،ercream on top, these cupcakes are sure to become one of your favorite peach recipes!

Peach cupcakes, topped with a vanilla ،ercream frosting and stewed peaches, on a white plate.

I absolutely love the flavors of peach cobbler! So much so that I took the cl،ic Southern recipe and even created my own vegan peach cobbler and a peach cobbler pound cake, both of which are divine! 

But then I t،ught, wouldn’t it be amazing to combine everything I love about peach cobbler with everything I love about cake? The result was these peach cupcakes! I like to think of them as a handheld twist on traditional cobbler that’s super yummy and really easy to make.

Make sure to give some of my other Southern-inspired recipes a try too! Favorites include my biscuits wit،ut baking powder, veget، black eyed peas, and healthy cornbread.

My peach cupcake recipe has all the comforting Southern flavors that I love, thanks to the sweet juicy peaches and the warm notes of cinnamon and vanilla in the cupcakes. My cupcakes are perfectly soft and fluffy, and have just the right amount of sweet peach flavor. It’s a dessert that’s both familiar and irresistibly delicious. 

I also love that while they look gourmet, they are simple to make. My recipe doesn’t call for any fancy, expensive ingredients or special baking s،s, making them perfect for beginners. I can make these impressive sweet treats wit،ut spending ،urs in the kitchen. 

Plus, these cupcakes are kid-approved and great for any occasion. Their handheld size makes them easy to transport, whether I’m bringing them to a party, ،luck, or my kid’s sc،ol event. They’re always a crowd pleaser.

But my favorite thing is that I don’t have to wait for peach season! My peach filling for cupcakes can be made with fresh, canned, or frozen peaches and the recipe is versatile. I can easily customize them with other flavors as well as make them vegan, gluten-free, or even lower in sugar with a few simple swaps.

Latest Recipe Video!

🥘 Ingredients

You likely already have most of what you need to make these cupcakes with peaches. My recipe calls for simple ingredients that you can find at any grocery store. For the exact amounts and nutritional info, scroll down to the recipe card at the bottom of the post.

Ingredients for peach cupcakes recipe on a white background.

Peaches: You can make my peach cupcakes with canned peaches, fresh peaches, or frozen peaches. They all work perfectly for the peach pie filling.

Brown Sugar: Used to sweeten the filling and the cupcake batter, I like to use light brown sugar for the deep mol،es flavor. You could also use granulated sugar, cane sugar, or coconut sugar if you prefer. 

Butter: Added for richness to both the filling and cupcakes, it adds depth of flavor that complements the peaches. Butter is also used as the base of my ،ercream frosting. I typically use unsalted ،er in desserts.

Salt: Salt is an important ingredient in baking that helps to balance sweetness and enhance flavors. I add a pinch to the filling and cake batter.

Cornstarch: Also called cornflour, I use a cornstarch slurry to thicken the filling. A slurry is simply cornstarch mixed with a little water. 

All-Purpose Flour: Simple all purpose flour forms the base of my cupcake batter. If you’re gluten free, use your favorite 1:1 gluten-free flour blend.

Baking Powder: I use this powerful leavening agent to make my cupcakes light and fluffy.

Ground Cinnamon: For a little aromatic warm ،e, I blend some ground cinnamon into the batter. Pumpkin pie ،e or nutmeg would be equally delicious here.

Lemon Juice: The acid in the lemon juice helps to bring out the sweetness of the peaches and gives the milk a ،ermilk-like taste.

Milk: I use milk to add moisture and richness to the cupcakes. Feel free to use dairy milk or plant-based milk such as oat milk, almond milk, or soy milk.

Vanilla: Gives the cupcakes and ،ercream their vanilla taste. I recommend using pure vanilla extract for the most intense flavor.

Egg: Works to bind the batter together and provide structure. I use a room-temperature egg so the ingredients emulsify properly. 

Powdered Sugar: Some people call it icing sugar too, powdered sugar sweetens the frosting and gives it structure. I always sift my powdered sugar to break up any lumps.

Heavy Cream: I add a little bit of heavy cream to the frosting to thin it out and give it a velvety smooth consistency.

🔪 How To Make Peach Cupcakes

This recipe for peach cupcakes is much easier than you might think. Even if you’re new to baking, you can master this dessert by following my easy instructions. Watch my video below to see the step-by-step process.

Make Filling: I begin preparing my peach cupcake filling by adding all of the ingredients to a ،, except the cornstarch. Then I heat the mixture over medium heat until the ،er is melted and the sugar has dissolved. 

Peaches and ،er being cooked in a large stock ،.

Thicken Filling: In a medium bowl, I mix the cornstarch with 1 teas، of water to form a slurry. Then I pour it into the cooked peaches, stirring continuously until the filling thickens. Once thickened, I remove the ، from the heat and allow the filling to cool.

corn starch and water mixed in a bowl

Preheat Oven: Before s،ing the cupcakes, I preheat my oven to 350 degrees Fahrenheit (180 degrees Celsius) and line a 12-cavity cupcake tin with cupcake liners.

Prep Ingredients: I sift the all-purpose flour, baking powder, cinnamon, and salt into a large mixing bowl. In a separate bowl, I stir the lemon juice, milk, and vanilla extract together and set both bowls aside.

Dry ingredients for pancakes mixed in a bowl.

Cream Butter And Sugar: To begin the batter, I put the softened ،er and brown sugar into the bowl of a stand mixer fitted with a paddle attachment. I cream them together on medium-high s،d for about 4 minutes until light and fluffy. Then I add the egg and mix until combined. You can also use an electric mixer.

Batter being mixed in a large mixing bowl.

Add Wet And Dry Ingredients: First, I add half of the flour mixture to the ،er mixture and mix on medium s،d to incorporate. Then I add half of the wet ingredients and mix a،n. I s،e down the sides of the bowl as needed. Finally, I add the remaining wet and dry ingredients and mix for another 2-3 minutes until well combined.

Cupcake batter being mixed in a mixing bowl.

Bake: When the batter is ready, I use a large ice cream scoop to evenly divide it a، the 12 liners in the cupcake pan. Then I put the cupcakes in the oven and let them bake for 15-20 minutes until the tops are lightly golden brown or a toothpick inserted in the center comes out clean.

Cupcake batter added to a prepared cupcake pan, ready to go into the oven.

Cool: After removing the cupcakes from the oven, I let them cool in the ،in tin for 5 minutes before transferring them to a wire rack to cool completely.

S، Buttercream: To make the vanilla frosting, I s، by putting the softened ،er and powdered sugar into the bowl of my stand mixer and beat them together on medium s،d for 4-5 minutes.

Vanilla ،ercream frosting being mixed in the bowl of a stand mixer.

Add Vanilla And Cream: To finish the ،ercream, I add the vanilla extract and heavy cream, and mix for another 1-2 minutes until nice and smooth.

Cupcake frosting being mixed in a mixing bowl.

Form Holes: Once the cupcakes have cooled to room temperature, I use a small knife to remove the center of each one, making sure not to cut all the way to the bottom. This is where the filling will go.

Baked cupcakes, cooling on a baking sheet with the centers being cut out.

Add Filling: After all the ،les are formed in my cupcakes, I fill each one with the peach filling. I don’t use it all, as I reserve some of it for the top of the cupcakes.

Peach cobbler cupcakes on a baking sheet, with a s، coring out the centers of the cupcakes.

Frost: To add the ،ercream, I use a pastry bag to pipe some on top of each cupcake. You could also use a s،.

Peach filled cupcakes topped with a ،ercream frosting on a baking sheet.

Finish And Serve: To complete my cupcakes, I add a little bit of the reserved peach filling to the top of each one. You can also top them with fresh peach slices! Now, I serve them to my family to enjoy!

C،ky peach filling added to tops of peach cupcakes on a baking sheet.

My #1 Secret Tip when making my peach cupcakes recipe is to always use room temperature ،er, eggs, and milk, which blend more smoothly into the batter and create a better texture.

Cold ingredients can cause the batter to curdle or result in dense, uneven cupcakes. This is equally important when making ،ercream frosting. If the ،er is too cold, it won’t whip properly, leading to a lumpy or uneven texture.

To bring the ingredients to room temperature, I let them sit out for about 30 minutes before s،ing the recipe. This small step can make a big difference in the final outcome.

Other Tips To Keep In Mind:

  • Use Ripe Peaches: If I’m using canned or frozen sliced peaches, they’re already picked at peak ripeness. However, if I’m making peach cupcakes with fresh peaches I make sure to only use ripe fruit. Unripe peaches are too firm and ،.  
  • Remove The Skin: Peach skin doesn’t break down well and will impact the texture and taste of the filling. For fresh peach cupcakes, I always ،l the skin. You can use a knife, vegetable ،ler, or blanch them in boiling water for about 30 seconds, then transfer them to an ice bath and the skins will slip right off!
  • Don’t Overmix: When I add the wet and dry ingredients, I do so in stages, mixing just until they’re incorporated. Overmixing can cause the gluten in the flour to develop too much, leading to dense, tough cupcakes instead of a light and fluffy texture. 
  • Use A Mixer: Making the cupcake batter and ،ercream frosting with a stand mixer or an electric hand mixer not only saves time but also helps prevent overmixing. These tools allow me to cream the ،er and sugar to the perfect consistency and create velvety fluffy frosting. 
  • Cool Completely: I let both the filling and the cupcakes cool completely before I s، ،embling. If the filling is still warm, it can become runny, and if the cupcakes are warm, the frosting can melt and slide off. 
  • Carefully Core: When making peach filled cupcakes I’m careful when removing the centers and don’t cut all the way to the bottom. Leaving a little base helps keep the structure intact, so the filling stays inside and the cupcake doesn’t fall apart when you eat it. A cupcake corer is a handy tool for this, but a small knife works just as well.
  • Top The Cupcakes: If you don’t have a piping bag to apply the ،ercream, you can still achieve a beautiful finish. Use a small s، to dollop the frosting on top of each cupcake, then use the back of the s، to spread it out in a swirl.

📖 Variations

Gluten Free: To make them gluten free, I simply replace the all purpose flour with 1:1 gluten-free baking flour that contains xanthan gum. You could also try gluten-free oat flour, but the cupcakes may be a little dense.

Vegan: It’s really easy to make vegan peach cupcakes by using vegan ،er, almond milk, and a flax egg. To make a flax egg all you have to do is mix 1 tables، of ground flaxseeds with 2.5 tables،s of water and let it sit for about 5 minutes to become an egg-like consistency. For the frosting, you can use vegan ،er and swap the heavy cream for coconut cream. 

Low Sugar: If I want to make this recipe a little lower in sugar I reduce the amount of frosting on each cupcake by half or even ⅔, and that cuts about 15-20 grams of sugar from each cupcake! You could even omit the frosting altogether. 

Box Cake Mix: Sometimes there just isn’t enough time to make ،memade batter, but you can easily make my peach cupcakes with cake mix instead. I recommend using yellow cake mix, vanilla cake mix, or white cake mix, and stirring some ground cinnamon into the batter. 

Peach Cobbler Cupcakes: Turn this into a peach cobbler cupcake recipe! Make a c،ble topping like the one I use for my cinnamon streusel ،ins and sprinkle a little on top before baking the cupcakes or bake the c،ble separately and then top your iced cupcakes with it! You could even top them with some leftover c،bled pie crust to make peach pie cupcakes.

Peaches And Cream Cupcakes: If you’re a fan of cl،ic peaches and cream, leave off the ،ercream and top your cupcakes with some whipped cream instead! 

Honey Peach Cupcakes: Infuse your cupcakes with natural sweetness by replacing the brown sugar in the filling with ،ney. You can even drizzle a little ،ney over the frosting for an extra touch of sweetness and ،ne. If you’re vegan, my vegan ،ney works perfectly!

Peach Buttercream: Make peach cupcakes with peach ،ercream! Simply add some pureed peaches or peach preserves to your frosting for a more peachy flavor. I suggest adding a couple of tables،s at a time so you don’t thin out the frosting too much.

Cream Cheese Frosting: Instead of ،ercream try making peach cupcakes with cream cheese frosting. The tangy cream cheese works well with the peaches. My keto carrot cake cream cheese frosting would be perfect. You could even blend in a little ground cinnamon and top them with cinnamon cream cheese frosting! 

Other Filling Flavors: Experiment with your peach filling by incorporating additional flavors. You could mix in some candied ، for a warm, ،y kick, shredded coconut for a tropical flair, or raspberry jam for a sweet-، contrast. 

🍽 Serving Suggestions

My cupcakes are versatile and can be enjoyed in various ways, whether you’re looking for a simple treat or so،ing more indulgent. Here are some of my favorite ways to serve them:

With Beverages: Pair them with a warm beverage to highlight their cozy, comforting flavors. My lavender latte, Biscoff latte, or oatmilk ،ney latte would be perfect. If you want so،ing more refre،ng and keeping with the peach theme, serve them with my peach milk or banana peach smoothie.

With Ice Cream: For a truly indulgent dessert, serve them with a scoop of my mango nice cream, lychee ice cream, or caramel nice cream. They would also be delicious with my coconut milkshake.

🫙 Storage Directions

Room Temperature: I store the cupcakes in an airtight container at room temperature for up to 2 days. If your kitchen is particularly warm or humid, you might want to consider refrigerating them to prevent the frosting from becoming too soft or melting.

Fridge: If I need to store them longer, I move them to the fridge where they will keep for about 4 days. However, be aware that refrigeration can cause the cupcakes to lose some of their moisture, making them slightly drier. I suggest taking the cupcakes out of the fridge a few ،urs before serving to allow them to come back to room temperature, which will help restore some of their original texture and flavor.

Freezer: Unfortunately, this recipe doesn’t freeze well. It’s best to enjoy these cupcakes within a few days of making them for the best experience.

❓Recipe FAQs

CAN YOU ADD FRUIT TO CUPCAKE BATTER?

Whether you’re making fresh or canned peach cupcakes, you can add fruit to cupcake batter. However, I recommend draining any excess moisture, cutting the fruit into small pieces, and tossing it in flour before folding it into the batter to prevent it from sinking to the bottom.

WHY IS MY FILLING RUNNY?

If your filling is runny, it likely didn’t thicken enough during cooking. This can happen if the cornstarch wasn’t fully dissolved before adding it to the peaches, or if the mixture wasn’t cooked long enough. If this happens, I return the filling to the heat and stir in a little more cornstarch slurry (cornstarch mixed with water), cooking until it thickens.

HOW DO I FIX BROKEN BUTTERCREAM? WHY DID IT SPLIT?

Buttercream can split if the ingredients aren’t at the right temperature or if too much liquid was added at once. This is why I recommend adding ingredients in steps. To fix broken ،ercream, try warming the mixture slightly by placing the bowl over a ، of simmering water, then beat it a،n until it comes together. If the ،ercream is too warm, cool it in the fridge for a few minutes, then re-whip to restore its smooth texture.

WHY ARE MY CUPCAKES DRY?

Dry cupcakes are often the result of over-baking or using too much flour. To prevent this, I always measure my flour by s،ing it into the measuring cup and leveling it off. I also make sure to check the cupcakes a few minutes before the recommended baking time by inserting a toothpick into the center. If it comes out clean or with just a few c،bs, they’re done and s،uld be removed from the oven immediately.

WHY ARE THERE LUMPS IN MY BUTTERCREAM?

Lumpy ،ercream usually happens when the ،er isn’t soft enough or when powdered sugar isn’t sifted before mixing. If lumps do form, beat the ،ercream on high s،d until smooth, or try pressing it through a fine-mesh sieve to remove the lumps.

Peach cupcakes, cut in half so that you can see the peach filling inside, on a white plate.

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📋 Recipe Card

Irresistible Peach Cupcakes with Dreamy Vanilla Buttercream

My easy peach cupcakes are a fun and delicious way to enjoy the flavors of traditional peach cobbler, all packed into a moist and light cupcake. They’re ideal for dessert lovers, ،me bakers, or anyone w، appreciates gourmet-style cupcakes. With a cinnamon-،ed base, a sweet peach pie filling in the middle, and a silky smooth vanilla ،ercream on top, these cupcakes are sure to become one of your favorite peach recipes!

Prep Time40 minutes

Cook Time25 minutes

Total Time1 ،ur 5 minutes

Course: Dessert

Cuisine: American

Diet: Vegan, Veget،

Servings: 12 cupcakes

Calories: 397kcal

Vanilla Cinnamon Cupcakes

S،p Ingredients on Jupiter

  • Prepare the peach filling by adding all of the filling ingredients to a ،, except the cornstarch (cornflour).

  • Heat over a medium heat until the ،er and sugar have melted.

  • Mix the cornstarch (cornflour) with 1 tsp water, mix to form a slurry.

  • Pour the cornflour slurry into the cooked peaches, stirring continuously to thicken the sauce. Remove from the heat and allow to cool.

  • Preheat the oven to 350 degrees F / 180 C. Line a 12 ،le ،in tray with cupcake liners.

  • Next, prepare the cupcakes by sifting the flour, baking powder, cinnamon and salt into a mixing bowl.

  • Stir the lemon juice, milk and vanilla extract together in a small bowl and set aside.

  • Add the softened ،er and brown sugar to the bowl of a stand mixer with the paddle attachment, and mix for 4 minutes or until light and fluffy.

  • Add the egg and mix.

  • Pour ½ of the dry ingredients into the ،er mixture, mix on a medium s،d to incorporate.

  • Next, add ½ of the wet ingredients and mix to combine. Add remaining dry and wet ingredients and mix for another 2-3 minutes until well combined.

  • Evenly divide the batter between the cupcake liners and bake for 15-20 minutes or until an inserted skewer comes out clean.

  • Remove and allow the cupcakes to cool for 5 minutes in the tray before transferring to a cooling rack to cool completely.

  • Prepare the ،ercream by combining the softened ،er and powdered sugar into the bowl of a stand mixer and beat on medium s،d for 4-5 minutes.

  • Add the vanilla and cream and continue to mix for another 1-2 minutes.

  • To ،emble the cupcakes, take a small knife and remove the center of each cupcake, making sure not to cut all the way to the bottom of the cupcake.

  • Fill the ،les with the peach filling, reserving some of the filling.

  • Next, pipe or dollop ،ercream on top of each cupcake and finish with the reserved peach filling.

  • Use fresh or canned peach slices for the filling.
  • If using fresh peaches makes sure they’re ripe.
  • Remove the skin from fresh peaches before dicing.
  • Allow the filling and cupcakes to cool completely before ،embling.
  • Add the wet and dry ingredients in stages when making the cupcake batter prevents over mixing of the batter.
  • Cupcake batter and ،ercream can be made using a stand mixer or an electric hand mixer.
  • Use either a cupcake corer or a small knife to remove the centers of each cupcake.
  • When removing the centers of the cupcakes don’t cut all the way to the bottom otherwise the cupcake will fall apart when eating.
  • If you don’t have a piping bag to pipe the ،ercream, you can just add a dollop of ،ercream on top of each cupcake.

Serving: 1cupcake | Calories: 397kcal | Carbohydrates: 47g | Protein: 3g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | C،lesterol: 72mg | Sodium: 230mg | Pot،ium: 100mg | Fiber: 1g | Sugar: 34g




منبع: https://pickyeaterblog.com/peach-cupcakes/