Peach Pie Cupcakes

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

1. Preheat the oven to 350°F and line muffin pans with paper liners.
2. Combine dry ingredients: Sift together the all-purpose flour, cake flour, baking powder, salt, cinnamon, and nutmeg.
3. 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.
4. Alternate additions: Reduce mixer speed and alternately add the flour mixture and milk in three parts, starting and ending with the flour.
5. 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

1. In a skillet, melt the butter and stir in peaches, sugar, lemon juice, and cinnamon. Cook until juices are released.
2. Add 2/3 cup water and simmer until peaches soften.
3. 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

1. Preheat oven to 400°F. Combine melted butter and sugar, then mix in flour, oats, and cinnamon.
2. Crumble onto a baking sheet and bake for 10–15 minutes until golden brown. Let cool.

To Make the Frosting

1. Beat butter on medium speed for 5 minutes. Slowly mix in the confectioners’ sugar on low until blended.
2. 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!

Peach Pie Cupcakes

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• Author: Lisa
• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 5 minutes
• Yield: 24 cupcakes

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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.

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Ingredients

• Cupcake Batter

• Peach Topping

• Crumb Topping

• Buttercream Frosting

(Each component broken down with quantities above.)

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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.

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Notes

Use firm ripe peaches for best results. Store components separately and assemble before serving. Can be frozen without toppings.

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Nutrition

• Serving Size: 1 cupcake
• Calories: 434
• Sugar: 38g
• Carbohydrates: 54g
• Protein: 3g