Peach Pie Cupcakes are the ultimate summer treat, bringing the sweet, juicy flavor of peach pie into the perfect handheld dessert. This recipe transforms tender vanilla cupcakes into a nostalgic summer treat when crowned with rich homemade peach compote, smooth vanilla buttercream, and a golden, buttery crumb topping. With 24 cupcakes ready in just 50 minutes, they’re ideal for summer celebrations or casual backyard gatherings. The combination of warm spices, fresh peaches, and contrasting textures will make everyone fall in love at first bite!
Why You’ll Love Peach Pie Cupcakes
These cupcakes mix all the soul-warming charm of a peach pie with the ease of cupcakes. You’ll get moist, tender cake infused with cinnamon and nutmeg, complemented by a homemade peach compote that’s sweet, tangy, and just a touch juicy. The smooth vanilla frosting balances out the fruit, while the crumb topping adds crunch. Bite after bite, you’ll taste summer in every layer—a dessert that’s simple, playful, and full of nostalgic flavor.
Ingredients
Cupcakes
- 1½ cups all‑purpose flour (sifted)
- 1½ cups cake flour (sifted)
- 1 Tbsp baking powder
- ½ tsp salt
- 1½ Tbsp ground cinnamon
- Pinch of nutmeg
- 2 sticks (1 cup) unsalted butter, room temp
- 1¾ cups sugar
- 4 large eggs, room temp
- 2 tsp vanilla extract
- 1¼ cups milk
Peach Filling
- 1 Tbsp unsalted butter
- 3 cups peaches, peeled, cored, chopped
- ¼ cup sugar
- 2 Tbsp fresh lemon juice
- ½ tsp ground cinnamon
- 2/3 cup water + 2 Tbsp water, divided
- 2 tsp cornstarch
Crumb Topping
- ¼ cup butter, melted
- 2 Tbsp sugar
- ½ cup all‑purpose flour
- ¼ cup oats
- ½ tsp ground cinnamon
Frosting
- 3 sticks (1½ cups) unsalted butter, room temp
- 4 cups confectioners’ sugar, sifted
- 1 Tbsp vanilla extract
- Pinch of salt
Step-by-Step: How to Make Peach Pie Cupcakes
- Prep cupcakes: Preheat oven to 350 °F. Line 2 standard muffin tins with liners.
- Combine the flours, baking powder, salt, cinnamon, and nutmeg in a bowl and whisk until evenly blended.
- In a mixer bowl, cream butter and sugar until pale and fluffy. Add eggs one-by-one, mixing between additions, then beat in vanilla.
- Lower speed; alternate adding flour mix (in 3 batches) and milk (in 2 batches), mixing until just blended.
- Divide batter into liners (¾ full). Bake ~20 minutes, rotating halfway, until a toothpick is clean. Cool 5–10 minutes in the pan, then transfer to a rack.
- Make peach topping: In a skillet, melt butter. Cook the peaches with sugar, cinnamon, and lemon juice until they release their natural juices. Pour in 2/3 cup water; simmer until peaches soften. Whisk remaining 2 Tbsp water with cornstarch, add to skillet, and cook until thickened. Cool completely.
- Bake crumb topping: Preheat oven to 400 °F. Stir together the melted butter, sugar, flour, oats, and cinnamon, then crumble the mixture onto a baking sheet. Bake 10–15 minutes until golden, then cool.
- Make frosting: Beat butter on medium ~5 minutes. With mixer on low, add powdered sugar gradually. Mix in vanilla and salt. Beat on medium-high ~4 minutes until fluffy.
- Assemble: Pipe frosting around each cupcake’s edge, leaving a well in the center. Spoon peach topping into wells, then sprinkle with crumb topping. Serve and enjoy!
Helpful Tips
- Use peaches at peak ripeness—too firm and the filling will lack depth, too soft and it gets mushy.
- For smooth frosting piping, ensure butter is truly room temperature but not melted.
- Bake crumb topping until just golden; it crisps up perfectly when cooled.
- Fill cupcake liners to ¾ for perfect domes without spillover.
Substitutions And Variations
- Dairy alternatives: Use almond or oat milk instead of regular milk, and vegan butter for a dairy-free version.
- Fruit swaps: Substitute nectarines, apples, or berries for rooftop-fresh variants.
- Spice tweaks: Add a dash of ginger or cardamom to the batter or filling for warmth.
- Crunch upgrade: Swap oats in the crumb for finely chopped pecans or walnuts.
Storage Instructions
- Short-term: Store cupcakes in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze unfrosted cupcakes in a single layer; thaw & frost before serving. Frosted cupcakes freeze best on a flat tray, then into airtight bags; thaw uncovered in the fridge.
Nutritional Information
Per cupcake (approximate):
- Calories: 434 kcal
- Carbohydrates: 54 g
- Protein: 3 g
- Total Fat: 23 g
- Saturated Fat: 14 g
- Cholesterol: 85 mg
- Sodium: 128 mg
- Potassium: 163 mg
- Fiber: 1 g
- Sugar: 38 g
- Vitamins: A 760 IU, C 3.3 mg, Calcium 63 mg, Iron 1.1 mg
Serving Suggestions
- Serve with a tall glass of iced tea or cold milk for classic summer nostalgia.
- Elevate the indulgence by serving with a scoop of creamy vanilla ice cream.
- Ideal for brunch spreads, picnic tables, or as a festive centerpiece—simply arrange them on a tiered cupcake display!
Frequently Asked Questions About Peach Pie Cupcakes
Can I make the peach filling ahead?
Yes, absolutely! Make the peach compote 1–2 days ahead, then chill in an airtight container. Reheat gently on the stove or in the microwave before using so it’s soft and easy to spoon.
Can I use canned peaches if fresh aren’t available?
While fresh peaches offer the best flavor and texture, you can use well-drained canned peaches. Reduce added sugar since they tend to be sweeter, and skip the additional water to maintain the right filling consistency.
What if I don’t have cake flour?
You can make a substitute by mixing 1 cup all-purpose flour minus 2 Tbsp + 2 Tbsp cornstarch. Sift for best results, or use store‑bought cake flour if you bake often.
Can I make these gluten-free?
Yes! Opt for a 1:1 gluten-free flour blend that includes xanthan gum. You may need to slightly adjust the milk quantity to get batter consistency close to original.
Can I prep cupcakes fully ahead?
These cupcakes can be baked and frosted the night before for convenience. Wait to add peach topping and crumb until serving to keep textures fresh. If topped early, store chilled and bring to room temperature before serving.
Peach Pie Cupcakes
- Total Time: 50 minutes
- Yield: 24 cupcakes 1x
Description
Peach Pie Cupcakes are a summer dessert favorite made with moist vanilla cake, homemade peach filling, fluffy buttercream, and a crumbly oat topping. Perfect for parties, picnics, and anytime you want a bite of sunshine. Try this easy recipe today!
Ingredients
For the Cupcakes:
1½ cups all-purpose flour (sifted)
1½ cups cake flour (sifted)
1 Tbsp baking powder
½ tsp salt
1½ Tbsp cinnamon
Pinch of nutmeg
1 cup (2 sticks) unsalted butter, room temp
1¾ cups sugar
4 large eggs, room temp
2 tsp vanilla extract
1¼ cups milk
For the Peach Filling:
1 Tbsp unsalted butter
3 cups peaches (peeled, cored, chopped)
¼ cup sugar
2 Tbsp fresh lemon juice
½ tsp ground cinnamon
2/3 cup water + 2 Tbsp water (divided)
2 tsp cornstarch
For the Crumb Topping:
¼ cup melted butter
2 Tbsp sugar
½ cup all-purpose flour
¼ cup oats
½ tsp cinnamon
For the Frosting:
1½ cups (3 sticks) unsalted butter, room temp
4 cups confectioners’ sugar, sifted
1 Tbsp vanilla extract
Pinch of salt
Instructions
Preheat oven to 350°F. Line two standard muffin tins with cupcake liners.
Whisk together all-purpose flour, cake flour, baking powder, salt, cinnamon, and nutmeg.
In a stand mixer, cream butter and sugar until fluffy. Add eggs one at a time, mixing well. Stir in vanilla.
Alternate adding dry ingredients and milk, mixing until combined.
Fill liners ¾ full and bake for 20 minutes or until a toothpick comes out clean. Cool completely.
For peach filling: cook peaches, sugar, lemon juice, and cinnamon until juicy. Add cornstarch slurry and cook until thickened. Let cool.
For crumb topping: combine all ingredients, crumble onto a baking sheet, and bake at 400°F for 10–15 minutes until golden.
For frosting: beat butter until creamy. Add sugar gradually, then vanilla and salt. Whip until light and fluffy.
Pipe frosting around cupcake edges, spoon peach filling into the center, and sprinkle with crumb topping.
Notes
Use ripe, fresh peaches for best flavor. You can prepare the filling and crumb topping in advance to save time. These cupcakes are great served chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Nutrition
- Serving Size: 1 cupcake
- Calories: 434 kcal
- Sugar: 38 g
- Carbohydrates: 54 g
- Protein: 3 g
Conclusion
Peach Pie Cupcakes beautifully blend the nostalgic flavors of peach pie with the simplicity and charm of a cupcake. I hope you enjoy making them as much as I loved writing this recipe! The tender spice cake, creamy vanilla frosting, luscious peach compote, and crunchy topping are pure delight in every bite. Thank you for spending a moment with this recipe—happy baking, happy sharing, and may your kitchen be filled with warmth and joy. Enjoy these cupcakes and thanks for being part of our food-loving community!