Description
Delight in these moist peach cupcakes filled with a luscious homemade peach filling and topped with a dreamy vanilla buttercream frosting. Perfectly spiced with cinnamon and balanced with tangy lemon, these cupcakes bring a fresh twist to classic treats, ideal for summer gatherings or any special occasion.
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
- 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: Add the diced peaches, 1 tbsp water, 1 ½ tbsp brown sugar, 1 tbsp butter, and a pinch of salt into a pot, leaving out the cornflour for now.
- Cook mixture: Heat over medium heat until the butter and sugar melt completely, stirring occasionally.
- Make slurry: In a small bowl, mix 1 tsp cornflour with 1 tsp water to create a smooth slurry.
- Thicken filling: Pour the cornflour slurry into the peach mixture while stirring continuously. Continue stirring until the sauce thickens, then remove from heat and allow to cool.
- Preheat oven: Set your oven to 350°F (180°C) and line a 12-hole muffin tray with cupcake liners.
- Mix dry ingredients: In a mixing bowl, sift together the all-purpose flour, baking powder, cinnamon, and salt.
- Mix wet ingredients: In a separate small bowl, stir together the lemon juice, milk, and vanilla extract, then set aside.
- Cream butter and sugar: Using a stand mixer fitted with the paddle attachment, beat the softened butter and brown sugar on medium speed for 4 minutes or until light and fluffy.
- Add egg: Add the egg to the butter mixture and beat until fully incorporated.
- Combine dry and wet: Add half of the dry ingredient mixture to the butter mixture and mix on medium speed until just combined.
- Add wet ingredients: Pour half of the wet ingredient mixture and mix to combine; then add the remaining dry and wet ingredients and beat for 2-3 minutes until batter is smooth.
- Fill cupcake liners: Evenly divide the batter among the cupcake liners, filling each approximately 2/3 full.
- Bake: Bake in the preheated oven for 15-20 minutes or until a skewer inserted into the center comes out clean.
- Cool cupcakes: Remove cupcakes from oven and let cool in the tray for 5 minutes before transferring to a wire rack to cool completely.
- Prepare buttercream: In a clean bowl, beat the softened butter and powdered sugar with a stand mixer on medium speed for 4-5 minutes until fluffy.
- Add flavor and cream: Mix in the vanilla extract and heavy whipping cream and continue beating for 1-2 more minutes until smooth and creamy.
- Core cupcakes: Using a small knife, carefully remove the center of each cooled cupcake, creating a small well without cutting through the bottom.
- Fill with peach filling: Spoon the prepared peach filling into the hollowed centers of the cupcakes, reserving some for topping.
- Frost and finish: Pipe or dollop the vanilla buttercream over each cupcake, then top with a bit of the reserved peach filling for a beautiful finish.
Notes
- Ensure the butter for both the cupcakes and buttercream is softened to room temperature for easy mixing.
- The cornstarch slurry prevents the peach filling from being runny and adds great texture inside the cupcakes.
- You can substitute heavy whipping cream with milk if desired, but the cream adds richness to the buttercream.
- For a vegan version, replace butter, egg, and milk with appropriate dairy-free alternatives.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
- The cupcake batter can be gently mixed by hand if you don’t have a stand mixer, but avoid overmixing to maintain fluffiness.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 130 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1.5 g
- Protein: 3 g
- Cholesterol: 50 mg
Keywords: Peach cupcakes, vanilla buttercream, fruit-filled cupcakes, summer desserts, spiced cupcakes
