Peach Cupcakes that scream summer is here! Made with a brown sugar cupcake and topped with fresh whipped cream and a peach filling that's light and refreshing.
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I love fruits and cake and when it's paired with a whipped cream frosting it's even better! Celebrate summer with peach season and these peach cupcakes and bring them to a summer get together or a summer barbeque. They will surely be a hit!
These cupcakes may seem a bit intimidating with all the different components but trust me, I'll help you step by step with photos. You'll be so proud that you made these from scratch.
If your feeling adventurous to try more cupcake recipe after these peach cupcakes I know that you'll love my Pinterest viral cinnamon roll cupcakes. Another summer cupcake favorite are my pineapple coconut cupcakes, topped with whipped cream and shredded coconut. This brown sugar peach layer cake is also so delicious with the most perfect brown sugar Swiss meringue buttercream.
Why you'll love these Peach cupcakes!
- Homemade desserts are always a great crowd pleaser when it comes to parties or special occasions. These are worth it!
- A great way to use those fresh peaches, canned peaches can also work with this recipe if they aren't in season.
- A crowd pleaser for any one as they aren't too sweet.
Ingredients for Peach Cupcakes
Made with simple ingredients that you can find in your pantry or at your local grocery store.
Brown Sugar Cupcake
- Flour: Cake Flour is best as it creates a fluffier and lighter cupcake versus using all purpose flour.
- Baking Powder/Baking Soda
- Salt: I use sea salt in all my recipes unless it's for finishing then I'll use flakey salt or Celtic salt.
- Vanilla Extract: vanilla bean paste can also be used.
- Brown Sugar: You can substitute this with granulated sugar
- Butter: Use unsalted Butter, not margarine.
- Oil: neutral oil like vegetable oil or canola oil.
- Eggs: Use large eggs which is roughly 100 grams.
- Milk. Whole milk is preferred.
- Yogurt: Sour cream can also be substituted in replace of yogurt.
- Cinnamon: A little bit of ground cinnamon to create a cinnamon brown sugar spiced cupcake.
Peach Filling:
- Peaches: You can use fresh peaches if they are in season, canned peaches will do just fine!
- Sugar: Reduce the sugar in the recipe if your using sweetened canned peaches. Read the recipe notes.
- Butter: unsalted butter is used to sauté the peaches and sugar to create a caramel flavor
- Cornstarch: Thickens the peach filling, if your filling is too runny the cupcakes will still be delicious it may just be a bit messy.
Whipped Cream:
- Heavy Whipping Cream: Not cool whip, use heavy cream or heavy whipping cream.
- Cream Cheese: Full fat cream cheese is recommended
- Powdered Sugar: Sweetens the frosting.
- Vanilla Extract: Never skip out on this! But you can use vanilla extract or vanilla bean paste.
Streusel:
- Flour: All purpose Flour
- Brown Sugar: Don't substitute for white sugar
- Cinnamon
- ButterL Unsalted Butter
- Oats: Old fashioned oats work best and create clumps
All measurements are on the recipe card below.
Let's make some Peach Cupcakes!
Brown Sugar Cupcake
Preheat oven to 350F.
In a large bowl add your softened butter, oil and all your dry ingredients.
Mix until well combined. If it creates clumps, then that's okay.
Add in the whole egg and the egg white along with the vanilla.
Mix it together until it comes to this consistency.
Add in your buttermilk.
Batter should be a little runny.
Scoop the batter into 12 cupcake liners. and bake at 350 degrees for 13 minutes. Check at the 12-minute mark and add more time as needed.
Allow cupcakes to cool for 5 minutes in cupcake pan and then take out the cupcakes and let them cool on a wire rack.
Peach Filling
In a medium saucepan add in the butter and sugar. Let it slowly caramelize until it gets a light brown
Add in the chopped and peeled peaches along with the vanilla extract. Let this mixture cook on medium heat, stirring occasionally. Allow the peaches to cook for 10 minutes or until the peaches are soft. (This will depend on how soft and ripe your peaches are and if you are using fresh, frozen or canned peaches)
In a small bowl mix in the cornstarch and water, this should create a slurry. Add the slurry to the peach mixture and stir quickly.
The peach mixture will boil and thicken, allow it to cool for another minute on low heat and then take it off the heat. Store peach filling in another container and plastic wrap until needed. The peach filling can be made up to 1 week before consuming and stored in the refrigerator.
Streusel:
Place all dry ingredients in a medium sized bowl.
Take a fork mash and create clumps until the dry ingredients are coated and mixed in with the butter.
Place onto a parchment paper lined baking sheet and bake at 350 degrees for 20 minutes.
Once the streusel is golden brown take it out of the oven to allow it to cool.
Fresh Whipped Cream
In a stand mixer with a paddle attachment or a large mixing bowl add in your room temperature cream cheese mixing on low.
Scrape the bottom and the sides of the bowl and then add the sugar. Continue to mix until it's smooth and then pour in half the heavy cream.
Once it looks like it's mixed in well add in all the heavy cream and vanilla extract, scraping the sides and bottom of the bowl.
Change the paddle attachment with the whisk attachment and whip on medium high speed.
The frosting should thicker than regular whipped cream. Store in the refrigerator until needed.
Peach Cupcakes Assembly:
Once cupcakes have fully cooled take a cupcake corer and scoop out the center of the moist cupcakes.
Add a heaping tablespoon of the chilled peach filling into the center of each cupcake.
Fill a piping bag with a piping tip and the whipped cream. Pipe a large dollop of whipped cream on top of the cupcakes. Coat the edges of the cupcake with the streusel.
Take a spoon and make a well into the top of the whipped cream and then top with a spoonful of the peach filling again.
Serve and Enjoy!
Storage:
Store unfrosted cupcakes at room temperature for 3 days max in an airtight container on the counter.
Frosted and filled cupcakes should be stored in an airtight container in the refrigerator for 3-4 days max.
Peach Cupcakes Tips/Tricks:
Measure dry ingredients with a kitchen scale for the best results. When you measure with a measuring cup you get different ingredient amounts every time, because everyone measures differently. But with a kitchen scale you just measure if till you the amount needed.
Every oven is different if your oven is a bit older you may want to purchase an oven thermometer to make sure your oven is the correct temperature.
Don't overmix! Once wet ingredients are mixed with dry ingredients you have to be careful not to overmix. It creates tunneling which are holes in the cupcakes that indicates your cupcake is overmixed and tough.
Peach Cupcakes Variations:
- Use premade peach pie filling instead
- Pair these peach cupcakes with a lemon cream cheese frosting
- Skip the peach filling and top each cupcake with a fresh peach slice on top of the whipped cream
- Make a streusel and cover the sides of the whipped cream for extra texture.
Peach Cupcakes with Fresh Whipped Cream
Ingredients
Brown Sugar Cupcake
- 1 ½ cup Cake Flour (150g)
- ¼ teaspoon Baking Soda
- 1 teaspoon Baking Powder
- ¼ teaspoon Salt
- 4 tablespoon Butter
- ¼ cup Oil
- ½ cup Brown Sugar (90g)
- ¼ cup Granulated Sugar (50g)
- 1 large Egg
- 1 large Egg White
- ¾ cup Buttermilk
Peach Filling
- 2 cups Peaches peeled, chopped
- ¼ cup Brown Sugar
- 2 tablespoon Butter
- 1 tablespoon Cornstarch
- 2 tablespoon Water
Streusel
- ¼ cup All Purpose FLour
- 2 tablespoon Brown Sugar
- ¼ teaspoon Cinnamon
- 3 tablespoon Old Fashoned Oats
- 2 tablespoon Unsalted Butter Room temperature
Fresh Whipped Cream:
- 1 cup Heavy Cream
- 4 ounces Cream cheese
- ¼ cup Granulated Sugar
- 1 teaspoon Vanilla Extract
Instructions
Brown Sugar Cupcake
- Preheat your oven to 350°F.
- In a large bowl, combine softened butter, oil, and all your dry ingredients. Mix until well combined clumps are okay.
- Add a whole egg, an egg white, and vanilla extract, then mix until smooth.
- Pour in the buttermilk and mix until the batter is slightly runny.
- Scoop the batter into 12 cupcake liners and bake for about 13 minutes. Check at the 12-minute mark and bake longer if needed.
- Let the cupcakes cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
Peach Filling
- To make the peach filling, melt butter and sugar in a saucepan over medium heat until it caramelizes lightly.
- Add chopped, peeled peaches and vanilla.
- Let the mixture cook for about 10 minutes, or until the peaches soften. In a small bowl, mix cornstarch and water to form a slurry, then stir it into the peach mixture.
- Let it boil and thicken, then reduce the heat and cook for another minute. Remove from heat and cool. Store in the refrigerator until ready to use.
Streusel
- For the streusel, combine dry ingredients and butter in a bowl.
- Use a fork to mash and mix until clumps form.
- Spread the mixture on a parchment-lined baking sheet and bake at 350°F for 20 minutes, or until golden brown.
- Let cool.
Fresh Whipped Cream
- To make the frosting, beat room temperature cream cheese in a mixing bowl on low speed.
- Scrape down the sides, then add sugar and mix until smooth.
- Pour in half the heavy cream, mix, then add the rest along with vanilla extract.
- Switch to a whisk attachment and whip on medium-high speed until the frosting thickens beyond regular whipped cream.
- Chill until needed.
Assemble
- Once the cupcakes are fully cooled, use a cupcake corer or knife to scoop out the centers.
- Fill each with a heaping spoonful of chilled peach filling.
- Pipe a generous swirl of whipped cream frosting on top.
- Coat the edges with streusel. Use a spoon to make a small well in the frosting and top with another spoonful of peach filling.
- Serve and enjoy!
