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!
- 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.
- 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.
Yes you can. Halve the frosting and filling as well.
Yes, the peach pie filling can be made and refrigerated up to 3 days ahead. Frosting can be made a day ahead and refrigerated. Let come to room temperature for 20-30 minutes, then beat it with a mixer again to get it back to spreadable consistency. I recommend making the cupcakes the day of.
- 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.
- 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:
Did you make this recipe? Snap a photo and leave a comment!
Peach Cupcakes with Cinnamon Cream Cheese Frosting
For the Peach Pie Filling
- 4 large ripe peaches, diced About 4 cups, or 1.4 lbs, or 680 grams
- 1/3 cup granulated sugar
- 1/4 cup + 1 tbsp 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
- 5 tbsp salted butter, softened at room temperature
- 1/4 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 3 large egg whites, at room temperature
- 1 tsp vanilla extract
- 1/3 cup + 1 tbsp 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 192 grams
- 1 and 1/2 tsp baking powder
- 1/4 + 1/8 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
- 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 Cupcakes: Preheat your oven to 350° F. In a large mixing bowl, beat the butter with an electric mixer on high speed until creamed, about 30 seconds. Add the oil and beat for 1 minute with the butter. Add the sugars and beat on high for 2 full minutes. Add the egg whites, 2 at a time, and then the last one, mixing on medium high speed for 45 seconds after each addition. 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 a few streaks of flour remain, then add the milk and mix on low until just combined. Fold in any stray bits of flour with a spatula.
- Bake: Line cupcake tins with papers, and fill each about 2/3 full with cupcake batter. Bake for 14-20 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 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. Beat in the softened cream cheese last (this prevents weepy frosting). 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.