Peach pie cupcakes blend the charm of a traditional peach pie with the convenience of a handheld treat. Packed with warm cinnamon notes and crowned with juicy peach compote and a crisp crumb topping, these cupcakes are perfect for summer gatherings. Whether it’s a backyard BBQ or an afternoon snack, these cupcakes are a delightful crowd-pleaser. With a tender vanilla cake base, velvety frosting, and fruity peach layers, they’re sure to become a go-to dessert.
Why You’ll Love This Peach Pie Cupcakes Recipe
If you’re a fan of the cozy taste of peach pie and love the portability of cupcakes, this recipe is just right. Each cupcake delivers the soft, moist texture of a cinnamon-spiced cake with the added bonus of fresh peach filling and a golden crumb topping. They’re perfect for events, easy to share, and look stunning on a dessert table.
Ingredients
For the Cupcakes:
- 1 1/2 cups all-purpose flour (sifted)
- 1 1/2 cups cake flour (sifted)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/2 tablespoons ground cinnamon
- A pinch of nutmeg
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 1/4 cups whole milk
For the Peach Topping:
- 1 tablespoon unsalted butter
- 3 cups peaches (peeled, pitted, and chopped)
- 1/4 cup granulated sugar
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon ground cinnamon
- 2/3 cup water + 2 tablespoons water (divided)
- 2 teaspoons cornstarch
For the Crumb Topping:
- 1/4 cup melted butter
- 2 tablespoons granulated sugar
- 1/2 cup all-purpose flour
- 1/4 cup rolled oats
- 1/2 teaspoon ground cinnamon
For the Frosting:
- 1 1/2 cups (3 sticks) unsalted butter, softened
- 4 cups confectioners’ sugar (sifted)
- 1 tablespoon vanilla extract
- Pinch of salt
Step-by-Step: How to Make Peach Pie Cupcakes
- Preheat the oven to 350°F and line muffin pans with paper liners.
- Combine dry ingredients: Sift together the all-purpose flour, cake flour, baking powder, salt, cinnamon, and nutmeg.
- Cream butter and sugar using a stand mixer on medium-high speed until light and fluffy. Add eggs one at a time, mixing thoroughly. Stir in vanilla.
- Alternate additions: Reduce mixer speed and alternately add the flour mixture and milk in three parts, starting and ending with the flour.
- Portion into liners: Evenly distribute the batter into the cupcake liners, filling each about 3/4 full. Bake for about 20 minutes, rotating the pans midway. Let them cool in the pans for 5–10 minutes, then move to a wire rack to finish cooling.
To Make the Peach Topping
- In a skillet, melt the butter and stir in peaches, sugar, lemon juice, and cinnamon. Cook until juices are released.
- Add 2/3 cup water and simmer until peaches soften.
- Whisk cornstarch with remaining 2 tablespoons of water and stir into the peaches. Cook for 1–2 more minutes until the sauce thickens. Allow to cool.
To Make the Crumb Topping
- Preheat oven to 400°F. Combine melted butter and sugar, then mix in flour, oats, and cinnamon.
- Crumble onto a baking sheet and bake for 10–15 minutes until golden brown. Let cool.
To Make the Frosting
- Beat butter on medium speed for 5 minutes. Slowly mix in the confectioners’ sugar on low until blended.
- Add vanilla and salt, then beat on medium-high for 4 minutes until fluffy.
To Assemble Pipe frosting around the outer edges of each cupcake to form a well in the center. Spoon the peach topping into the center and sprinkle with crumb topping.
Helpful Tips
- Use firm, ripe peaches to ensure optimal flavor and texture.
- Let the peach topping cool before spooning onto cupcakes to avoid melting the frosting.
- A large open star piping tip provides a beautiful swirl and structure.
- Turn baking trays halfway through to ensure even cooking.
Substitutions And Variations
- Fruits: Try swapping in apples, nectarines, or berries.
- Flours: Replace cake flour with all-purpose flour plus cornstarch if needed.
- Dairy-Free: Substitute with vegan butter and almond or oat milk.
- Spices: Add cardamom or ginger for a unique twist.
Storage Instructions
Store cupcakes in a sealed container in the fridge for up to 3 days. For best results, store cake, topping, and frosting separately and assemble just before serving.
Nutritional Information
Per cupcake (approximate):
- Calories: 434 kcal
- Carbohydrates: 54g
- Protein: 3g
- Fat: 23g
- Saturated Fat: 14g
- Cholesterol: 85mg
- Sodium: 128mg
- Potassium: 163mg
- Fiber: 1g
- Sugar: 38g
- Vitamin A: 760 IU
- Vitamin C: 3.3mg
- Calcium: 63mg
- Iron: 1.1mg
Serving Suggestions
These cupcakes are a great addition to brunches, summer parties, or festive celebrations. Serve with iced coffee or lemonade and top with a mint sprig or peach slice for a polished presentation.
Frequently Asked Questions About Peach Pie Cupcakes
Can I use canned peaches?
Yes, just be sure to drain them thoroughly and reduce the sugar in the topping to avoid excess sweetness.
Can I make these cupcakes ahead of time?
Yes! Prepare the components a day in advance and store them separately. Assemble before serving for the freshest result.
Can I freeze them?
The cupcakes (without toppings) freeze well. Wrap tightly in plastic and freeze for up to 2 months.
Which piping tip should I use?
A large open star tip creates an elegant swirl and holds the topping beautifully.
Is it necessary to peel the peaches?
Peeling is recommended for a smoother texture, but you can leave the skin on for added color and a rustic look.
Conclusion
Thanks for joining me in baking these irresistible Peach Pie Cupcakes! I loved putting together this recipe, and I hope it brings warmth and joy to your kitchen. Each cupcake bursts with sweet peach flavor and cozy spice, wrapped in a fluffy cake and topped with rich frosting. They’re simple to prepare, visually striking, and brimming with flavor. Happy baking, and thank you for being part of this food-loving community!
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Peach Pie Cupcakes
- Total Time: 1 hour 5 minutes
- Yield: 24 cupcakes
Description
Peach Pie Cupcakes are a delicious twist on the classic summer pie—fluffy vanilla cupcakes filled with juicy peach topping, frosted with buttercream, and sprinkled with a crispy crumb for the perfect bite.
Ingredients
Cupcake Batter
Peach Topping
Crumb Topping
Buttercream Frosting
(Each component broken down with quantities above.)
Instructions
Preheat oven to 350°F. Line cupcake pans.
Mix dry ingredients. Cream butter and sugar, add eggs and vanilla.
Alternate dry mix and milk. Fill liners 3/4 full.
Bake 20 minutes. Cool.
Cook peach topping until thick. Cool.
Bake crumb topping at 400°F for 10–15 mins. Cool.
Beat frosting until fluffy.
Pipe frosting edges, add peach topping, sprinkle crumbs.
Notes
Use firm ripe peaches for best results. Store components separately and assemble before serving. Can be frozen without toppings.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
Nutrition
- Serving Size: 1 cupcake
- Calories: 434
- Sugar: 38g
- Carbohydrates: 54g
- Protein: 3g