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5 from 11 votes

Peach Cupcakes

These from scratch Peach Cupcakes with Fresh Peach Buttercream are moist, soft and delicious! 
Prep Time25 minutes
Cook Time18 minutes
Total Time43 minutes
Course: Cupcakes, Desserts
Cuisine: American
Diet: Vegetarian
Servings: 18 cupcakes
Calories: 330kcal
Author: Natalie

Ingredients

Peach Cupcakes

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

Peach Buttercream Frosting

  • ¾ 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
  • 1 a pinch of salt

Instructions

Peach Cupcakes

  • 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. 

Notes

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

Nutrition

Calories: 330kcal | Carbohydrates: 45g | Protein: 3g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 44mg | Sodium: 175mg | Potassium: 100mg | Fiber: 1g | Sugar: 34g | Vitamin A: 420IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 1mg