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!

Why you’ll love these Peach Cupcakes:

• 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!

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 Peach Cupcake Recipe Step-by-Step:

Step 1: Peach Pie Filling. Make this 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.

Step 2: Make Cupcakes. 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.

Step 3: Continue making cupcakes. 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.

Step 4: Bake. 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.

Step 5: Make Cinnamon Cream Cheese Frosting. Beat together butter, cream cheese, powdered sugar, a splash of heavy cream, vanilla, and cinnamon.

Step 6: Fill & Frost Cupcakes. 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!

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.
• Oven Thermometer – An oven thermometer will tell you if your oven is actually running at the temperature you set it to. Your oven may not be accurate. Accurate oven temperature is crucial for most bakes, so I leave an oven thermometer in at all times to keep an eye on my oven’s calibration.
• Food Scale – A kitchen scale is the best way to make sure your flour is at the proper weight, since the amounts vary SO widely based on how you measure it, as well as the measuring cup you use, as they are not standardized.

FAQs:

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.

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.

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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

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