Peach Cupcakes

5 from 7 votes

I make these peach cupcakes with a cinnamon spiced batter, a jammy peach filling in the center, and vanilla buttercream on top for a handheld, peach cobbler inspired treat. The cupcakes bake up in 20 minutes, then I core the centers and fill them with homemade peach filling before frosting. They taste just like traditional cobbler but are way easier to serve!

Prep Time40

Cook Time25

Total Time1 5

Course: Dessert

Cuisine: American

Diet: Vegan, Vegetarian

Servings: cupcakes

Calories: 397kcal

Author: Anjali Shah

Equipment

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.

Video

Notes

Expert Tips

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