Irresistible Peach Cupcakes with Dreamy Vanilla Buttercream
My easy peach cupcakes are a fun and delicious way to enjoy the flavors of traditional peach cobbler, all packed into a moist and light cupcake. They're ideal for dessert lovers, home bakers, or anyone who appreciates gourmet-style cupcakes. With a cinnamon-spiced base, a sweet peach pie filling in the middle, and a silky smooth vanilla buttercream on top, these cupcakes are sure to become one of your favorite peach recipes!
Servings: 12 cupcakes
Calories: 397kcal
Ingredients
Peach Filling
- 1 cup peaches finely diced
- 1 tbsp water
- 1 ½ tbsp brown sugar
- 1 tbsp butter
- 1 pinch salt
- 1 tsp cornflour (corn starch)
Vanilla Cinnamon Cupcakes
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp cinnamon
- ⅛ tsp salt
- 1 tbsp lemon juice
- ¾ cup milk
- 1 tsp vanilla extract
- ⅔ cup butter softened to room temperature
- ⅔ cup brown sugar
- 1 egg
Vanilla Buttercream
- 2 cups powdered sugar
- ⅔ cup butter softened to room temperature
- 1 tsp vanilla extract
- 1 tbsp heavy whipping cream
Instructions
- Prepare the peach filling by adding all of the filling ingredients to a pot, except the cornstarch (cornflour).
- Heat over a medium heat until the butter and sugar have melted.
- Mix the cornstarch (cornflour) with 1 tsp water, mix to form a slurry.
- Pour the cornflour slurry into the cooked peaches, stirring continuously to thicken the sauce. Remove from the heat and allow to cool.
- Preheat the oven to 350 degrees F / 180 C. Line a 12 hole muffin tray with cupcake liners.
- Next, prepare the cupcakes by sifting the flour, baking powder, cinnamon and salt into a mixing bowl.
- Stir the lemon juice, milk and vanilla extract together in a small bowl and set aside.
- Add the softened butter and brown sugar to the bowl of a stand mixer with the paddle attachment, and mix for 4 minutes or until light and fluffy.
- Add the egg and mix.
- Pour ½ of the dry ingredients into the butter mixture, mix on a medium speed to incorporate.
- Next, add ½ of the wet ingredients and mix to combine. Add remaining dry and wet ingredients and mix for another 2-3 minutes until well combined.
- Evenly divide the batter between the cupcake liners and bake for 15-20 minutes or until an inserted skewer comes out clean.
- Remove and allow the cupcakes to cool for 5 minutes in the tray before transferring to a cooling rack to cool completely.
- Prepare the buttercream by combining the softened butter and powdered sugar into the bowl of a stand mixer and beat on medium speed for 4-5 minutes.
- Add the vanilla and cream and continue to mix for another 1-2 minutes.
- To assemble the cupcakes, take a small knife and remove the center of each cupcake, making sure not to cut all the way to the bottom of the cupcake.
- Fill the holes with the peach filling, reserving some of the filling.
- Next, pipe or dollop buttercream on top of each cupcake and finish with the reserved peach filling.
Notes
- Use fresh or canned peach slices for the filling.
- If using fresh peaches makes sure they’re ripe.
- Remove the skin from fresh peaches before dicing.
- Allow the filling and cupcakes to cool completely before assembling.
- Add the wet and dry ingredients in stages when making the cupcake batter prevents over mixing of the batter.
- Cupcake batter and buttercream can be made using a stand mixer or an electric hand mixer.
- Use either a cupcake corer or a small knife to remove the centers of each cupcake.
- When removing the centers of the cupcakes don’t cut all the way to the bottom otherwise the cupcake will fall apart when eating.
- If you don’t have a piping bag to pipe the buttercream, you can just add a dollop of buttercream on top of each cupcake.
Nutrition
Serving: 1cupcake | Calories: 397kcal | Carbohydrates: 47g | Protein: 3g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 230mg | Potassium: 100mg | Fiber: 1g | Sugar: 34g