Peach Cupcakes

This is a wonderful recipe for Peach Cupcakes, made from a fluffy spiced cupcake, filled with Peach Jam Filling, topped with Spiced Buttercream, and Streusel Crumbs.

There’s something truly delightful about the flavor combination of fresh peaches, warm spices, and a tender cupcake. These Peach Cupcakes are a celebration of summer’s sweetest fruit, paired with cozy spices and topped with a luscious spiced buttercream and crunchy streusel.

Whether you’re an experienced baker or just starting out, this recipe will guide you through creating a batch of cupcakes that are as beautiful as they are delicious.

This is one of my favorite cupcake recipes and is perfect for summer gatherings, special occasions, or simply enjoying a sweet dessert at home. Let’s dive in and bake something amazing!

The Best Peach Cupcakes Recipe

In this post, I’ll walk you through each step of making the best Peach Cupcakes, from the juicy peach filling to the fluffy spiced buttercream. If you love the taste of ripe peaches and the comforting aroma of cinnamon and nutmeg, you’re in for a treat. 

All ingredient amounts are listed below on the bottom. You can click on the Jump to the Recipe button up top and it will bring you straight to the recipe.

Prepare the Peach Filling

To prepare the peach filling, you’ll need 3 cups of peeled and chopped peaches (approximately 3 large peaches). Combine these peaches with the granulated sugar, ground cinnamon, and lemon juice in a medium saucepan. Cook the mixture over medium heat until it begins to boil, stirring occasionally. 

Allow the peaches to cook for about 10 minutes until the syrup thickens. In a separate bowl, mix cornstarch with water, then add this mixture to the peaches, stirring immediately to avoid clumping. Continue to cook for another 2 minutes until the filling thickens further. 

Once done, transfer the peach filling to a bowl and cover it with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming. Let the filling cool completely before refrigerating for at least 2 hours.

This is also a good time to make the Streusel to go on top of the cupcakes. The streusel recipe can be found here!

Make the Spiced Cupcakes

For the spiced cupcakes, start by preheating your oven to 350ºF (175ºC) and lining 14 cupcake pan with cupcake liners.

In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, fine sea salt, cinnamon, and nutmeg. Set this dry mixture aside.

In the bowl of a stand mixer, beat room-temperature unsalted butter for 30 seconds. Add granulated sugar, brown sugar, and vegetable oil. Continue to beat on medium speed for 2 minutes until the mixture is creamy and fluffy, scraping the sides of the bowl as necessary.

Add 3 large eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Mix in the vanilla extract. I like to add the vanilla along with the last egg.

Then, gradually add the flour mixture to the batter, alternating with 1/2 of the room-temperature milk, beginning and ending with the dry ingredients.

Finish mixing with a spatula to obtain a smooth batter.

Once everything is combined, divide the batter evenly among the cupcake liners, filling each about two-thirds of the way. Try using an ice cream scoop to fill them uniformly. 

Bake for about 18 minutes, checking for doneness by pressing the tops of the cupcakes—if they spring back, they are done. Let the cupcakes cool completely before filling and frosting.

Spiced Buttercream Frosting

To make the spiced buttercream frosting, start by beating room-temperature unsalted butter in the bowl of an electric mixer or use a hand mixer on medium-high speed for 2 minutes, until light and fluffy.

Gradually add the powdered sugar, along with 1 teaspoon of ground cinnamon and freshly grated nutmeg. Mix on low speed until the sugar is incorporated, then increase the speed to medium-high and beat for another minute. If the frosting is too stiff, add 1 to 2 tablespoons of heavy cream to reach the desired consistency. Finally, mix in the vanilla extract and even a pinch of salt!

To Assemble

Once the cupcakes have cooled, use a spoon or cupcake corer to remove the centers of each cupcake. You can also use an apple corer, or a pairing knife.

Spoon the chilled peach filling into the center of each cupcake.

Fit a piping bag with a piping tip of your choice and fill it with the spiced buttercream frosting. Pipe a ring of frosting around the edge of each cupcake, leaving a small well in the center.

Spoon a bit more peach filling into the well, then top with streusel crumbs. I crushed my streusel crumbs a bit with the food processor so they would be smaller.

Serve and enjoy!

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 4 days.

You can freeze the cupcakes before frosting. I don’t recommend freezing the assembled cupcakes.

To make ahead of time: You can make the separate elements of this recipe ahead of time such as the cupcakes, frosting, streusel crumbs and freeze them separately. And the peach jam can be made a few days ahead of time and be kept in the refrigerator.

Tips & Tricks

• Choosing the Right Peaches: For the best flavor, use ripe, juicy peaches. But not so ripe that they’ll fall apart! If fresh peaches are out of season, you can substitute with frozen peaches—just make sure to thaw and drain them well before using.
• Use Room Temperature Ingredients: This is the key to making sure that your batter is uniform and not clumpy! 
• Enhance the Spice Flavor: To bring out the warm spices in the cupcakes and frosting, lightly toast the cinnamon and nutmeg in a dry pan over low heat for a minute before adding them to your batter and frosting.
• Keep the Cupcakes Moist: When baking, be careful not to overmix the batter, as this can make the cupcakes dense. Also, avoid overbaking, as this can dry them out. Start checking the cupcakes for doneness at the 15-minute mark.
• Perfect Peach Filling: Make sure the peach filling is thick enough to hold its shape inside the cupcake. If it’s too runny, add a bit more cornstarch to thicken it up, but be careful not to overdo it, as you don’t want the filling to become gummy.
• Filling the Cupcakes: Use a cupcake corer or the back of a piping tip to remove the centers of the cupcakes neatly. This will give you a perfect cavity to fill with the peach filling.
• Piping the Frosting: For a professional look, make sure your buttercream is at the right consistency. If it’s too soft, chill it slightly before piping. If it’s too stiff, add a tiny bit of cream to loosen it up.

Peach Cupcake Variations

Turn this into a Peach Cake: Try baking the batter in an 8″ cake tins to make a delicious cake! The baking time may need to be adjusted, but just keep your eye on it! Then you can use that same cupcake corer or spoon, to make holes in the cake, fill with the peach filling and top with the spiced buttercream.

Try Cream Cheese Frosting Instead! Feeling like you want a little bit more contrast to your cupcakes? Try using cream cheese frosting! You can find it here in this recipe. Or better yet, try my Cinnamon Cream Cheese Frosting.

Substitute Any Other Fruit! If peaches aren’t your favorite, try any other fruit. Plums, apples, and even berries would make a delicious substitute!

Add Almond! Incorporate almond extract into the cupcake batter and spiced buttercream for a nutty flavor that complements the peaches. You can also sprinkle slivered almonds on top of the streusel for added crunch and flavor.

Peach and Ginger Cupcakes! Substitute the cinnamon and nutmeg in the cupcake batter with ground ginger. Ginger adds a zesty kick that pairs beautifully with the sweetness of the peaches. You can also mix in crystallized ginger pieces into the peach filling for extra zing.

Make it Boozy with Bourbon! Add a tablespoon of bourbon to the peach filling and spiced buttercream for a rich, warm flavor. The hint of bourbon enhances the sweetness of the peaches and adds depth to the overall flavor profile. Dad will surely love it!

If you like these Peach Cupcakes, try out some of my other desserts!

• Peach Cobbler Pound Cake
• Peach Macarons
• Peach Crisp
• Apple Crisp Cupcakes

Peach Cupcakes

Camila Hurst

This is a wonderful recipe for Peach Cupcakes, made from a fluffy spiced cupcake, filled with Peach Jam Filling, topped with Spiced Buttercream, and Streusel Crumbs.

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 30 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Dessert

Cuisine American

Servings 14 cupcakes

Calories 290 kcal

Ingredients

  

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Peach Filling

• 3 cups peeled and chopped peaches 460 grams, about 5 peaches
• 1/3 cup granulated sugar 66 grams
• 1/4 tsp cinnamon powder
• 1 tbsp lemon juice
• 4 tsp cornstarch
• 1 tbsp water

Spiced Cupcakes

• 1 1/2 cups all-purpose flour 191 grams
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp fine sea salt
• 1/2 tsp cinnamon powder
• 1/4 tsp nutmeg powder
• 1/4 cup unsalted butter at room temperature 56 grams
• 1/4 cup vegetable oil 60 ml
• 1/2 cup granulated sugar 100 g
• 1/2 cup brown sugar 120 grams
• 3 large eggs at room temperature
• 1 tsp vanilla extract
• 1/2 cup milk at room temperature 120 ml

Spiced Buttercream

• 1 cup unsalted butter room temperature (226 grams)
• 3 1/2 cups powdered sugar 437 grams
• 1 tsp cinnamon powder
• 1/4 tsp grated nutmeg
• 1 to 2 tbsp heavy cream
• 1 tsp vanilla extract

Streusel Topping

• Recipe here

Instructions

 

Peach Filling

• Prepare the peaches by peeling with a vegetable peeler, and chopping into small pieces.
• Place the peaches, the sugar, the cinnamon powder, and lemon juice in a medium saucepan.
• Bring the mixture to a boil over medium heat.
• Stirring occasionally, let the peaches cook for about 10 minutes until the syrup thickens.
• Mix the cornstarch with the water and add to the pan with the peaches, stirring immediately as you add it so the cornstarch doesn’t clump up.
• Cook for another 2 minutes while stirring, until thick.
• Remove the peach jam filling to a bowl, and cover with plastic wrap directly on the surface of the jam.
• Let it cool down, then place it in the fridge for at least 2 hours.

Spiced Cupcakes

• To make the Spices Cupcakes, preheat the oven to 350ºF and line 14 cupcake tins with cupcake liners.
• In a large bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
• In the bowl of an electric mixer, beat the butter for 30 seconds. Add the granulated sugar, brown sugar, and oil, and beat with the mixer on medium for 2 minutes, until creamy and fluffy. Scrape the sides of the bowl as necessary.
• Add the eggs, one at a time, mixing each egg until combined before adding the next. Add the vanilla and mix.
• Add one third of the dry ingredient mixture. Mix on low speed until incorporated.
• Add half of the milk, mix to combine.
• Add another third of the dry ingredients and mix.
• Follow by the remaining milk.
• Lastly, add the last third of the dry ingredients and fold with a rubber spatula, or stir on low speed until incorporated.
• Divide the batter evenly among the cupcake liners, filling them about two-thirds of the way.
• Bake for about 18 minutes. Start checking the cupcakes at the 15-minute mark, and keep baking and checking as necessary. To see if the cupcakes are ready, gently press with your finger on top of the cupcakes, and if they spring right back, that means they are done baking. Let the cupcakes cool before filling and frosting.

Streusel Crumbs

• Follow the recipe here to make the Streusel Crumbs.

Spiced Buttercream Frosting

• To make the frosting, place the butter in the bowl of an electric mixer.
• Beat on medium-high speed for 2 minutes, until very fluffy and light in color, scraping the bowl once during the process.
• Add half of the powdered sugar to the bowl with the spices. Mix on low speed until combined. Add the remaining powdered sugar and 1 tbsp of heavy cream to the bowl. Mix on low, then increase the speed to medium-high and beat for 1 more minute. If the frosting is too stiff add the remaining tablespoon of heavy cream.
• Add the vanilla and mix to combine.

To assemble

• To assemble the cupcakes, remove the center of each cupcake with a spoon, or cupcake corer. Next, spoon some peach filling into the middle of each cupcake.
• Place the Spiced Buttercream Frosting in a piping bag fitted with the piping tip of choice. I used 4B.
• Pipe a tall ring around the edge of the cupcakes, leaving a hole in the middle. Spoon some more peach jam into the middle of the frosting ring, top with streusel crumbs.

Storage

• The cupcakes can be stored in the refrigerator, covered, for up to 4 days.

Notes

Streusel Crumbs: follow this recipe to make the streusel crumbs.

Room temperature ingredients: make sure ingredients such as butter, eggs, milk are at room temperature when making this recipe.

Peaches: I prefer peaches that aren’t fully ripe yet to make the jam, because they can lose their shape when you cook them if they are too ripe. But they have to be a bit soft in order to have the full peach flavor.

Nutrition

Serving: 1cupcakeCalories: 290kcal

Keyword cupcakes, peaches

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