Peach Cupcakes

Peach Cupcakes are soft, moist cupcakes filled with juicy peaches. They are topped with fresh peach buttercream frosting. It’s the perfect easy recipe for any summer occasion!

I make these peach filled cupcakes every summer. Everyone loves biting into the soft cupcakes, juicy peaches and luscious peach buttercream frosting!

They’re simple to make, beautiful to serve. They taste like summer in cupcake form just like these Strawberry Filled Cupcakes with Fresh Strawberry Buttercream!

For more peach desserts, try my Peach Cobbler Cookies or my Peach Cobbler Pound Cake.

Why This Recipe Works

• Moist-They’re oil based cupcakes so they stay moist for days just like these white chocolate raspberry cupcakes.
• Delicious– Vanilla extract and cinnamon add so much flavor.
• Fruity– They’re full of juicy, fresh peaches and topped with fresh peach buttercream frosting! Peach fans will also love this ricotta peach cake!

Ingredients

Below are notes about some of the ingredients needed to make peach cupcakes with fresh peaches.

• Oil: Use vegetable or canola oil makes these cupcakes moist.
• Brown sugar: Use packed light or dark brown sugar.
• Eggs: Use 2 large, room temperature eggs.
• Buttermilk: Make sure it is room temperature.
• Peaches: I prefer using fresh, ripe peaches. Use peaches that are slightly firm. Don’t use peaches that are hard or ones that have soft spots. You’ll need 2 peaches for the cupcakes plus a little over 2 peaches for the frosting. For more fruity recipes, try my blueberry filled cupcakes, blueberry and white chocolate muffins and apricot pastry!
• Butter: Use room temperature unsalted butter for the buttercream frosting.
• Powdered Sugar: Sift your powdered sugar to make sure you don’t have any little lumps in your frosting.

Please see recipe below for full list of ingredients and their measurements.

Substitutions & Variations

• Swap in canned peaches for the cupcakes. Use sliced peaches and chop them or buy chopped canned peaches. Drain canned well before using. I have not made the frosting with canned peaches. If you have leftover peaches, be sure to make my recipe for peach cobbler muffins!
• Full fat sour cream or full fat yogurt both work as a substitute for buttermilk. You could also make your own buttermilk substitute.
• Use a 1:1 gluten free flour such as King Arthur Baking to make these cupcakes gluten free.

Instructions

Expert Tips

• Tip #1: Peel, pit and chop your peaches before making the cupcakes. When it’s time to add them, they’ll be ready.
• Tip #2: Use a cookie scoop or ice cream scoop to fill the cupccake liners. It’s less messy and makes cupcakes all the same size.
• 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.

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Peach Cupcakes

Natalie

Peach Cupcakes are soft, moist cupcakes filled with juicy peaches. They are topped with fresh peach buttercream frosting. It's the perfect easy recipe for any summer occasion!

5 from 11 votes

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 18 minutes mins

Total Time 43 minutes mins

Course Cupcakes, Desserts

Cuisine American

Servings 18 cupcakes

Calories 330 kcal

Equipment

• ▢
  muffin pan
• ▢
  Mixing bowls
• ▢
  Hand mixer

Ingredients

 

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Peach Cupcakes

• ▢ ½ cup (118 ml) oil vegetable or canola
• ▢ ½ cup (110 g) packed brown sugar light or dark
• ▢ ½ cup (100 g) granulated sugar
• ▢ 2 tsp vanilla extract
• ▢ 2 large eggs room temperature
• ▢ ¾ cup (172 g) sour cream yogurt, or buttermilk, room temperature
• ▢ 1 ¾ cups (218 g) all purpose flour
• ▢ ¾ teaspoons baking soda
• ▢ 1 ¼ tsp baking powder
• ▢ ½ tsp salt
• ▢ ¾ tsp cinnamon
• ▢ 2 (2) peaches peeled, pitted, and finely chopped (about 1 1/2 cups finely diced peaches)

Peach Buttercream Frosting

• ▢ ¾ cup (170 g) unsalted butter room temperature
• ▢ 1 teaspoon vanilla
• ▢ 3 cups (360 g) 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
• ▢ 1 a pinch of salt

Instructions

 

Peach Cupcakes

• Preheat the oven to 350℉. 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. 

Notes

Peaches: I prefer using fresh, ripe peaches. Use peaches that are slightly firm. Don’t use peaches that are hard or ones that have soft spots. Swap in canned peaches for the cupcakes. Use sliced peaches and chop them or buy chopped canned peaches. Drain canned well before using. I have not made the frosting with canned peaches.

Frosting: If frosting is too thin, add more powdered sugar. If it’s too thick, add milk or heavy cream. 

Storage: Store leftover peach cupcakes with peach buttercream frosting in an airtight container in the refrigerator for 3-4 days. 

Nutrition

Serving: 1cupcakeCalories: 330kcalCarbohydrates: 45gProtein: 3gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 44mgSodium: 175mgPotassium: 100mgFiber: 1gSugar: 34gVitamin A: 420IUVitamin C: 2mgCalcium: 44mgIron: 1mg

Please note that nutritional values are created by an online calculator and should only be used as an estimate.

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