Peach cupcakes are a simple way to make any summer day feel special. These are not your standard boxed cupcakes. They’re made with brown sugar for extra moistness, filled with homemade peach pie filling, and topped with a smooth cinnamon cream cheese frosting. They’re the kind of dessert that makes people ask for seconds without even realizing it.
Prep time: 1 hour
Cook time: 23 minutes
Peach filling cooling: 2 hours
Total time: 3 hours 23 minutes
Yields: 18 cupcakes
Why this recipe works:
- The peach pie filling is straightforward but full of flavor. Fresh peaches make all the difference.
- Brown sugar in the cupcakes keeps them soft and tender, with just a hint of cinnamon for warmth.
- Cinnamon cream cheese frosting is rich but not overpowering, and it spreads easily without getting runny.
Ingredients
For the Peach Pie Filling:
- 4 large ripe peaches, diced (about 4 cups / 1.4 lbs / 680 g)
- 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 cornstarch
- 2 tsp water
For the Cupcakes:
- 5 tbsp salted butter, softened
- 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 3/4 cups cake flour, spooned and leveled (192 g)
- 1 1/2 tsp baking powder
- 3/8 tsp baking soda
- 1/4 tsp salt
- 3/4 tsp cinnamon
- 1/4 tsp nutmeg
For the Frosting:
- 1 1/2 cups salted butter, softened
- 8 oz cream cheese, softened
- 5 1/2 – 6 cups powdered sugar
- 2 tbsp heavy cream
- 1/2 tsp cinnamon (adjust to taste)
- Pinch of nutmeg (adjust to taste)
- 2 tsp vanilla extract
- Pinch of salt
Instructions
- Start with the peach pie filling. In a medium saucepan, combine the diced peaches, granulated sugar, brown sugar, lemon juice, vanilla, cinnamon, and nutmeg. Heat over medium heat for about six minutes. The mixture will bubble up a bit. Mix the cornstarch and water, stir it in, cook for one more minute, then remove from heat.
Transfer to a bowl and refrigerate until completely cool, about two hours. - While the filling cools, make the cupcakes. Preheat your oven to 350°F (175°C). In a large bowl, beat the butter until creamy, then add the oil and mix for another minute. Add both sugars and beat for two minutes until fully incorporated.
- Beat in the egg whites one at a time, mixing about 45 seconds after each addition. Add the vanilla and sour cream, mixing just until combined.
- On low speed, gradually add the dry ingredients, cake flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Stop when a few streaks of flour remain. Add milk slowly and mix just until combined. Fold any remaining dry bits with a spatula. The batter will be slightly runny, which is normal.
- Line cupcake tins with paper liners and fill each about two-thirds full. Bake for 14–20 minutes. The tops should spring back lightly, and a toothpick should come out with moist crumbs, not raw batter. Let cupcakes cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
- While the cupcakes cool, make the frosting. Beat butter until creamy, then gradually add powdered sugar, two cups at a time. Mix in heavy cream, vanilla, cinnamon, nutmeg, and salt. Finally, beat in the cream cheese. This order keeps the frosting smooth and prevents it from becoming runny. Taste and adjust cinnamon or powdered sugar as needed.
- To assemble, use a teaspoon to remove a small center from each cupcake. Fill each cavity with 1–2 teaspoons of peach pie filling. Frost with cinnamon cream cheese frosting using a knife, spatula, or piping bag. If you like, puree any remaining filling into a smooth jam and spoon over the frosting. Top with a thin slice of fresh peach for presentation.
Tips and Tricks
- Don’t overmix once the flour goes in. Overmixing can make the cupcakes dense.
- Use an ice cream scoop to portion batter evenly.
- An immersion blender works great if you want a smooth peach topping or jam.
- Oven temperatures vary, so use a thermometer if you have one to ensure consistent results.
- A kitchen scale is the best way to measure flour accurately.
Make-Ahead Notes
- Peach filling: Make up to 3 days ahead, refrigerate.
- Frosting: Make a day ahead, refrigerate, then whip again before using.
- Cupcakes: Best made the same day and cooled completely before frosting.
Variations
- Swap in peach jam, peach butter, or even apple butter for the filling.
- Brown the butter for the frosting to deepen the flavor, then cool to room temperature before mixing.
Storage
- Store cupcakes in an airtight container in the fridge for 3–4 days. Let sit at room temperature a few minutes before serving so the frosting softens.
Nutrition (approximate per cupcake)
Calories: 504
Carbs: 71 g
Protein: 5 g
Fat: 23 g
Saturated Fat: 14 g
Fiber: 1 g
Sugar: 60 g