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Home » Recipes » Desserts & Baking

peach cupcakes with cinnamon cream cheese frosting

July 21, 2022 15 Comments

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Peach Cupcakes are a dreamy summer dessert! They are made with fluffy brown sugar cupcakes, filled with homemade peach pie filling, and topped with a silky cinnamon cream cheese frosting. You’ll impress everyone you share these cupcakes with!

Peach cupcakes topped with silky frosting and peach filling on a vintage wire rack. this recipe

Why you’ll love this recipe:

  • Homemade Peach Pie Filling – These cupcakes use a super simple homemade peach pie filling that is packed with fresh peach flavor from ripe, juicy peaches!
  • Fluffy Cupcakes – The cupcakes are made with brown sugar to keep them super moist, and have a little cinnamon for extra flavor.
  • Cinnamon Cream Cheese Frosting – The cream cheese frosting is luxuriously silky and is flavored with cinnamon and vanilla!
A birds eye view of the peach pie cupcakes on a wire rack, topped with frosting and a dollop of peach pie filling.

Ingredient Overview

  • Fresh Peaches – Fresh peaches star in this recipe! Use ripe peaches for best results.
  • Salted Butter – I always use salted buter for the best flavor, but feel free to use whichever you prefer.
  • Milk – I used 2% milk. Let this come to room temperature before beginning.
  • Sour Cream – Use full fat for best results. Let it come to room temperature before beginning.
  • Eggs – Let your eggs come to room temp before beginning.

Ingredient Substitutions:

  • Peaches – You can use frozen peaches if fresh peaches are out of season.
  • Sour Cream – Full-fat greek yogurt works as a swap for sour cream.
  • Dairy Free – You can make this recipe dairy free by using your favorite dairy free alternatives for all the dairy free ingredients listed.

How to Make this Recipe Step-by-Step:

Step 1: Make your peach pie filling first, so it has time to cool. In a medium saucepan, combine fresh diced peaches, brown sugar, granulated sugar, vanilla, a splash of lemon juice, cinnamon, vanilla, and a pinch of nutmeg. Cook for about 6 minutes, then add a cornstarch slurry to gently thicken the filling. Transfer to a medium bowl to cool completely in the fridge.

A bowl of the peach filling.

Step 2: Cream together your butter and brown sugar in a large bowl. Add the egg whites 2 at a time, mixing on low to medium speed gently between each addition until just combined.

Two images - one of a bowl of creamed butter and sugar, and one of the runny mixture after egg whites are added.

Step 3: Add the sour cream and vanilla, mixing until just combined. Add the dry ingredients with the mixer running on low speed, and then add the milk in the same way. You will have a fairly runny batter.

Two images - one of the thick batter after dry ingredients are added, and one of the runny batter with milk added.

Step 4: Fill your cupcake liners about 2/3 of the way full, and bake as directed in the recipe card below. Let cupcakes cool completely on a wire rack before decorating.

Two images - one of the cupcake batter in the tins, and one of the baked cupcakes.

Step 5: Mix up the Cinnamon Cream Cheese Frosting by beating together butter, cream cheese, powdered sugar, a splash of heavy cream, vanilla, and cinnamon.

A close-up of the bowl of silky cinnamon cream cheese frosting.

Step 6: Use a teaspoon to make a well (no cupcake corer needed!), and fill your cooled cupcakes with the peach pie filling. Then, frost cupcakes with the cinnamon cream cheese frosting and top with peach puree or filling and a fresh peach slice!

Cupcakes filled with the peach pie filling.

Expert Success Tips:

  • Fluffy Cupcakes – Be sure to mix all the cupcake ingredients as directed in the recipe card below for the best results.
  • Filling your Cupcake Pan – Use an ice cream scoop to easily and evenly scoop the batter into your cupcake liners.
  • Peach Topping – To decorate these cupcakes, I blended the remaining peach pie filling with an immersion blender to make a peach jam. Spoon this over your frosting for a beautiful finished cupcake. You can also do this with the peach filling in the first place, if you prefer more of a peach butter/jam filling instead of the diced peaches.
A top down view of a cupcake cut in half, revealing the peach pie filling.

Recipe Variations:

  • Peach Filling Alternatives – You can use homemade or store bought peach jam or peach butter for the filling, if desired. You could also make a fall variation on these cupcakes with apple butter!
  • Brown Butter Frosting – If you want to take the already delicious frosting up a notch further, brown the butter first! Be sure to bring it back to that softened room temperature in the fridge before using.
A close-up of a peach cupcake with frosting and peach filling on top.

Serving + Storing this Recipe:

Cupcakes can be stored in an airtight container the fridge for a day ahead of serving, and for 3-4 days as leftovers. Let them come back up to room temperature a bit before serving as the frosting will become more solid in the fridge.

Special Tools:

  • Immersion Blender – An immersion blender is so helpful for pureeing things so you don’t have to transfer something out of one container to the blender. I use them for peach butter, soups, and smoothies!
  • Piping Tip – I used an Ateco Open Star #849 piping tip for these peach cupcakes.
  • Piping Bag – I like to use a reusable piping bag like this one.

This post contains affiliate links.

Peach cupcakes on a vintage wire rack with cinnamon cream cheese frosting and peach filling and a fresh peach slice on top.

These are truly the most magical summer treat! This peach cupcake recipe is like a little peach pie in cake form.

More Recipes to Make During Peach Season:

  • Blueberry Peach Cobbler
  • Salted Caramel Peach Hand Pies
  • Vegan Peach Cobbler
  • Peach Salsa

Did you make this recipe? Snap a photo and leave a comment! 

Be sure to follow bluebowlrecipes on instagram and tag #bluebowlrecipes with your photo! You can also post a photo of your recipe to the bluebowlrecipes Facebook page. I’d love to see what you make!


Peach cupcakes topped with frosting and peach filling.

Peach Cupcakes with Cinnamon Cream Cheese Frosting

Peach Cupcakes are a dreamy summer dessert! They are made with fluffy brown sugar cupcakes, filled with homemade peach pie filling, and topped with a silky cinnamon cream cheese frosting. You'll impress everyone you share these cupcakes with!
5 from 7 votes
Print Pin Rate
Course: Dessert
Cuisine: Dessert
Keyword: Peach Desserts, Peach Recipes, Peach Pie, Peach Cupcakes
Prep Time: 1 hour
Cook Time: 23 minutes
Peach Filling Cooling: 2 hours
Servings: 18 cupcakes
Author: Stephanie Simmons

Ingredients

For the Peach Pie Filling

  • 4 large ripe peaches, diced About 4 cups, or 1.4 lbs
  • 1/3 cup granulated sugar
  • 1/3 cup brown sugar, packed
  • 3/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp vanilla extract
  • 1 tsp lemon juice
  • 2 tsp corn starch
  • 2 tsp water

For the Cupcakes

  • 1/2 cup salted butter, softened at room temperature
  • 1 cup brown sugar packed
  • 3 large egg whites, at room temperature
  • 1 tsp vanilla extract
  • 1/2 cup full fat sour cream, at room temperature
  • 3/4 cup milk, at room temperature 175 mL
  • 1 and 3/4 cups cake flour, spooned & leveled 186 grams
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 3/4 tsp cinnamon
  • 1/4 tsp nutmeg

For the Frosting

  • 1 and 1/2 cups salted butter, softened at room temperature
  • 8 ounces cream cheese, softened at room temperature
  • 5 and 1/2 to 6 cups powdered sugar
  • 2 tbsp heavy cream
  • 1/2 tsp cinnamon more to taste
  • pinch of nutmeg more to taste
  • 2 tsp vanilla extract
  • pinch of salt

Instructions

  • Make the Peach Pie Filling: Add diced peaches, sugars, lemon juice, vanilla, cinnamon, and nutmeg to a medium sauce pan over medium heat. Cook for 6 minutes. It will be quite bubbly. Stir the corn starch and water together in a small bowl and stir into the peach mixture. Cook for 1 minute, then remove from the heat immediately and transfer to a medium bowl to cool completely in the fridge.
  • Make the Maple Cupcakes: Preheat your oven to 350° F. In a large mixing bowl, beat the butter with an electric mixer on high speed until creamed. Add the brown sugar and mix until well creamed with the butter. Add the egg whites and mix until just combined. Add the vanilla and sour cream and mix until just combined. Add the dry ingredients slowly with the mixer running on low, and mix until just incorporated and the last streaks of flour disappear into the batter. Add the milk in the same way. The batter will be semi runny.
  • Bake: Line cupcake tins with papers, and fill each about 2/3 full with cupcake batter. Bake for 15-20 minutes. The tops will be set when lightly touched and a toothpick inserted into the center with moist crumbs – not wet batter. Let cupcakes cool in the pan a few minutes, then let cool completely on a cooling rack.
  • Make the Frosting: Cream the butter and cream cheese together in a large mixing bowl with an electric mixer, until creamy. Ad the powdered sugar, 2 cups at a time, mixing between each addition. Add the heavy cream, vanilla, spices, and salt, and mix until just combined. Adjust the amounts of powdered sugar and spices to taste.
  • Assemble the Cupcakes: Use a teaspoon to remove the centers of the cupcakes. Add 1-2 tsp of the peach pie filling to each cupcake, and top with the frosting. Frost your cupcakes with a butter knife, offset spatula, or piping bag and tip. See blog post for notes about the piping tip I used.
    If desired, puree the remaining peach pie filling using an immersion blender or food processor, and top the cupcakes with the peach puree and a fresh peach slice (see photos).
  • Serve & Store:  Enjoy immediately! Store leftover cupcakes in an airtight container in the fridge for 4-5 days. Let sit out at room temp for a bit before serving.
  • Make-Ahead Tips: Peach pie filling can be made up to 3 days in advance and stored in the fridge. Cupcakes can be made a day ahead. Cool completely at room temperature and store in an airtight container at room temperature until ready to frost.
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Comments

  1. Layla says

    August 30, 2022 at 10:49 pm

    I plan on making these on Sunday but I noticed the recipe calls for salted butter. Is this a salty tasting treat? If I use unsalted butter and add a little bit of salt, will that work and how much do you suggest?

    Reply
    • Stephanie Simmons says

      August 31, 2022 at 5:12 pm

      Hi Layla! I exclusively use salted butter, and have never had anything turn out salty – and have never had anyone else find my bakes to be salty either. You can certainly use unsalted if you prefer! I’d probably just add a pinch more to compensate. Let me know how you like the cupcakes!

      Reply
      • Layla says

        September 05, 2022 at 1:17 pm

        5 stars
        I made them yesterday and just added 1/4 teaspoon of salt for every 1/2 cup (1 stick of butter). We only have 5 cupcakes left they were delicious. Thanks for sharing your recipe

        Reply
        • Stephanie Simmons says

          September 06, 2022 at 7:05 pm

          So glad you tried & enjoyed these cupcakes, Layla! 🙂

          Reply
      • Layla says

        September 06, 2022 at 11:19 pm

        5 stars
        I made them on Sunday. I used unsalted butter and added 1/4 tsp of salt for every 1/2 cup of butter(1 stick). There are only 5 left. They were delicious. I will be making them again soon. Thanks for sharing the recipe.

        Reply
        • Stephanie Simmons says

          September 07, 2022 at 8:59 pm

          So glad you liked these, Layla! 🙂

          Reply
  2. Chelsea says

    August 29, 2022 at 2:15 pm

    The bottom of the cupcake was stuck to the cupcake liner. Everyone was scraping it off because they loved them so much. But the cake stuck to the liner underneath the peach filling. Anyway, thanks for replying!

    Reply
    • Stephanie Simmons says

      August 30, 2022 at 2:59 pm

      Hmm, I suppose a bit is always going to stick because they’re moist, but I haven’t had it stick to the point of really noticing it. Maybe it’s the brand of liners? Glad you enjoyed them anyways! 🙂

      Reply
  3. Chelsea says

    August 28, 2022 at 7:39 pm

    5 stars
    Absolutely AMAZING! they stuck a bit to the cupcake liners- any suggestions?

    Reply
    • Stephanie Simmons says

      August 29, 2022 at 11:33 am

      Hi Chelsea! Hmm, I don’t think I’ve had that happen, so I’m not sure. Can you describe how they stuck a bit more? Glad you liked them either way! 🙂

      Reply
  4. Nyree says

    August 22, 2022 at 11:13 pm

    5 stars
    These came out great! I browned the butter for the frosting it was amazing!
    Thanks so much for sharing your recipes. Looking forward to making more of them☺️

    Reply
    • Stephanie Simmons says

      August 23, 2022 at 1:10 pm

      Brown butter frosting is perfect for these cupcakes! Glad you enjoyed them, Nyree. 🙂

      Reply
  5. Patrizia says

    July 30, 2022 at 4:37 pm

    Sorry, if can also clarify regarding the butter. Thanks.
    These look amazing.

    Reply
    • Stephanie Simmons says

      July 30, 2022 at 4:47 pm

      Hi Patrizia! It should just be 1/2 cup sour cream and 1/2 cup butter, sorry those amounts were double posted! Let me know how you like the cupcakes ☺️

      Reply
  6. Patrizia says

    July 30, 2022 at 4:35 pm

    In the recipe it says 1/2 cup 1/2 cup sour cream. Can you clarify? Thank you.

    Reply

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