Description
Delight in these irresistible peach cupcakes topped with dreamy vanilla buttercream frosting. Featuring a moist cupcake infused with cinnamon and lemon, filled with a luscious homemade peach filling, and crowned with creamy vanilla buttercream, this recipe combines fresh fruit flavors and classic bakery indulgences for a perfect treat.
Ingredients
Scale
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)
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 Frosting
- 2 cups powdered sugar
- ⅔ cup butter (softened to room temperature)
- 1 tsp vanilla extract
- 1 tbsp heavy whipping cream
Instructions
- Prepare Peach Filling: Add all peach filling ingredients except the cornflour to a pot. Heat over medium heat until butter and sugar are melted.
- Make Cornflour Slurry: Mix cornflour with 1 tsp water to form a slurry.
- Thicken Filling: Stir the cornflour slurry into the peach mixture continuously until the sauce thickens. Remove from heat and cool.
- Preheat Oven: Set oven to 350°F (180°C) and line a 12-hole muffin tray with cupcake liners.
- Sift Dry Ingredients: In a mixing bowl, sift together flour, baking powder, cinnamon, and salt.
- Mix Wet Ingredients: In a small bowl, combine lemon juice, milk, and vanilla extract; set aside.
- Cream Butter and Sugar: Using a stand mixer with paddle attachment, beat softened butter and brown sugar for 4 minutes until light and fluffy.
- Add Egg: Beat the egg into the butter mixture until combined.
- Combine Dry and Wet Ingredients: Add half the dry ingredients to the butter mixture and mix on medium speed. Then add half the wet ingredients and mix.
- Finish Batter: Add remaining dry and wet ingredients and mix for 2-3 minutes until well combined.
- Fill Muffin Liners: Divide batter evenly among cupcake liners.
- Bake: Bake for 15-20 minutes or until a skewer inserted comes out clean.
- Cool Cupcakes: Let cupcakes cool 5 minutes in tray, then transfer to a wire rack to cool completely.
- Prepare Buttercream: Beat softened butter and powdered sugar on medium speed for 4-5 minutes until creamy.
- Add Flavor and Cream: Mix in vanilla extract and heavy cream; beat for 1-2 minutes.
- Hollow Cupcakes: Use a small knife to remove the center of each cupcake without cutting through the bottom.
- Fill and Frost: Spoon peach filling into cupcake centers, reserving some. Pipe or dollop buttercream on top and garnish with reserved peach filling.
Notes
- Ensure butter used for both batter and frosting is softened to room temperature for easier mixing.
- Use ripe, juicy peaches for the best flavor and texture in the filling.
- To make cupcakes dairy-free, substitute milk and butter with plant-based alternatives.
- Buttercream can be stored in an airtight container in the refrigerator for up to 3 days; bring to room temperature before using.
- These cupcakes freeze well; freeze after assembling without the peach filling, then fill and frost when ready to serve.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 42 g
- Fiber: 1.5 g
- Protein: 3 g
- Cholesterol: 55 mg
Keywords: peach cupcakes, vanilla buttercream, fruit filled cupcakes, homemade frosting, cinnamon cupcakes, summer dessert
