This recipe for homemade Peach Cupcakes makes soft, moist cupcakes with fresh peach buttercream frosting. The cupcakes are sweetened with brown sugar and flavored with vanilla and cinnamon and studded with fresh peaches. They are perfect for summer!
I love baking with fresh peaches! These peachy cupcakes are baked with two peaches in the batter. They are topped with fresh peach buttercream.
For another fruity cupcake recipe, make these flavorful Strawberry Filled Cupcakes with Fresh Strawberry Buttercream!
Why This Recipe Works
- Moist-Oil and buttermilk (or yogurt or sour cream) gives these a super moist texture!
- Delicious– Vanilla extract and cinnamon add so much flavor!
- Fruity– They are studded with bits of juicy, fresh peaches and topped with fresh peach buttercream frosting!
Below are notes about some of the ingredients.
- Oil: Use vegetable or canola oil.
- Brown sugar: Use packed light or dark brown sugar.
- Eggs: Use large, room temperature eggs.
- Buttermilk: Make sure it is room temperature.
- Peaches: Use fresh, ripe peaches. You’ll need 2 peaches for the cupcakes and a little over 2 peaches for the buttercream frosting.
- Butter: Use room temperature unsalted butter for the buttercream frosting.
- Powdered Sugar: I recommend sifting your powdered sugar. It only takes a minute and it makes sure you don’t have any little bumps of powdered sugar in your frosting.
Please see recipe below for full list of ingredients and their measurements.
- I have not made the frosting with canned peaches, but I have used them for the cupakes. Use sliced peaches and chop them or buy chopped canned peaches. Drain canned peaches well before using.
- Use full fat sour cream or full fat yogurt as a substitute for buttermilk. You could also make your own buttermilk substitute.
- Use a 1:1 gluten free flour such as Bob’s Red Mill or King Arthur Baking to make these cupcakes gluten free.
Please see the recipe below for the full list of measurements and baking time.
STEP One: Pictured above. Stir to combine the buttermilk, sour cream or yogurt, oil, eggs, and vanilla.
Step Two: Pictured above. Combine the wet ingredients with the dry ingredients.
Next, stir in the chopped peaches.
Step Three: Pictured above. Next, stir in the chopped peaches.
Step Four: Line a cupcake pan with cupcake liners and fill each cupcake about 2/3 to 3/4 full. Bake at 350 for15-18 minutes. Transfer cupcakes to a wire rack to cool completely before frosting.
Step Five: Make the frosting. Puree the chopped peaches. Bring peach puree to a boil in a saucepan til peaches have reduced to 1/4 cup. Allow to cool. Beat the butter and salt til smooth. Mix in half the powdered sugar followed by the peach reduction. Add the vanilla extract, the remaining powdered sugar and the finely chopped peaches.
Step Six: Frost your cupcakes. I used a Wilton 1M tip to pipe that flat swirl. Simply start in the middle and pipe in a swirl til you get to the edge.
- Tip #1:Peel, pit and chop your peaches before beginning the recipe so that when it comes time to add them, you have them ready.
- Tip #2: Use a cookie scoop or even an ice cream scoop to fill the cupccake liners with the batter. It’s easier to get cupcakes of the same size and is typically less messy than using a spoon or measuring cup.
- Tip #3: To check if your cupcakes are finished baking, stick a toothpick into the center of a cupcake. If it comes out clean, the cupcakes are done. You can also gently press the top of a cupcake. If it’s springy, they’re done. Check out called 5 Ways to Tell When Your Cake is Done to learn more.
Store leftover peach cupcakes with peach buttercream frosting in an airtight container in the refrigerator for 3-4 days.
More Cupcake Recipes You Will Love
- 1/2 cup oil vegetable or canola
- 1/2 cup packed brown sugar light or dark
- 1/2 cup granulated sugar
- 2 tsp vanilla extract
- 2 large eggs room temperature
- 3/4 cup sour cream yogurt, or buttermilk, room temperature
- 1 3/4 cups all purpose flour
- 3/4 teaspoons baking soda
- 1 1/4 tsp baking powder
- 1/2 tsp salt
- 3/4 tsp cinnamon
- 2 peaches peeled, pitted, and finely chopped (about 1 1/2 cups finely diced peaches)
Peach Buttercream Frosting
- 3/4 cup unsalted butter room temperature
- 1 teaspoon vanilla
- 3 cups powdered sugar sifted, plus more if needed
- 1 cup peeled chopped peaches (from about 2 peaches), reduced (see directions below)
- 1 additional tablespoon finely chopped peach
- a pinch of salt
- Preheat the oven to 350 degrees F. Line cupcake pan with liners.
- In a medium sized bowl, stir to combine the sour cream or yogurt, oil, eggs, and vanilla.
- In a large bowl, whisk the sugar, flour, baking powder, baking soda, cinnamon, and salt together in and set aside.
- Pour the yogurt-oil mixture into the dry ingredients and whisk until smooth. Stir in the chopped peaches.
- Evenly distribute the batter by filling each cupcake liner between 2/3 and 3/4 full. Bake 15-18 minutes or until a toothpick comes out clean when inserted in the center of a cupcake. Allow cupcakes to cool completely before frosting.
Peach Buttercream Frosting
- Peel and chop the peaches. Place in a food processor and pulse until pureed. Pour peach puree into a small saucepan. Bring the puree to a low boil and keep it at a low boil for 15 minutes or until peaches have reduced to 1/4 cup. Pour the reduction into a bowl or glass measuring cup. Allow to cool at room temperature or in the refrigerator. Once cooled, continue with the frosting recipe.
- In the bowl of an electric mixer or in a large mixing bowl, using a hand held mixer, beat the butter and salt on medium speed until butter is smooth. Scrape down the sides of the bowl. Turn mixer to low and add half of the powdered sugar. Beat until combined and smooth.
- Add the peach reduction and beat on medium speed until mixture is combined. Add the vanilla extract and the remaining powdered sugar followed by the tablespoon of finely chopped peaches. Beat until frosting is smooth.
- Decorate cupcakes as desired. For rose shapes as pictured, use a Wilton 1M or any star tip. Start in the middle of the cupcake and pipe in a circle outward.