Peach Cupcakes

These moist and fruity Peach Cupcakes are made with fresh peaches in the cake, the filling, and the frosting. They're the perfect dessert for any summer peach lover and so easy to make.

Jump to:

• 🧡 Why this recipe works
• 🗒 Ingredients
• 🍑 Recipe tips
• ☀️ More peach recipes
• 📖 Recipe
• 💬 Comments

I'm having a moment with peaches this summer. Actually, lots of moments. Not only am I eating them by the bushel, but I'm incorporating them into as many recipes as I can.

In this recipe, there are peaches in the cupcake, filling, and frosting. They're fully loaded with peaches and will make all your summer peach dreams come true.

🧡 Why this recipe works

• Real fresh peaches are incorporated into the cupcake batter. But they also include a delicious peach compote filling and are topped with a buttercream frosting made with diced peaches. I wanted you to get peaches in every single bite.

• Despite having three separate components, the cupcakes are fairly simple to make. The hardest part is really just chopping all those fresh peaches!

• I also have a couple shortcuts for you to make these easier. If you don't want to make the peach filling, you can use store-bought peach preserves. You can also use frozen peaches if you can't get fresh or don't want to deal with peeling and chopping.

• The addition of Greek yogurt (or sour cream if you prefer) to the cupcake batter makes the cupcakes extra tender and brings a little tang that balances the sweetness and brightens the peach flavor.

🗒 Ingredients

Here's everything you need for each component of the peach cupcakes (be sure to view the recipe card at the bottom of this post for ingredient amounts and full recipe instructions):

For the cupcakes

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Unsalted butter
• Granulated sugar
• Large eggs
• Vanilla extract
• Greek yogurt: can substitute with sour cream if preferred
• Whole milk
• Finely diced peaches

For the peach compote filling:

• Peeled and finely diced peaches
• Granulated sugar
• Freshly squeezed lemon juice
• Cornstarch
• Cold water

For the peach buttercream frosting:

• Unsalted butter
• Confectioners' sugar
• Peach filling: from the recipe above
• Vanilla extract
• Salt

🍑 Recipe tips

• The best peaches to use are ripe ones that are still firm. Try not to use over-ripe peaches that are soft or they may not hold their structure and can get mushy when baked. If your peaches are super wet when diced, toss them with a little cornstarch before adding to batter.

• You can use frozen peaches, but you'll want to make sure they're not too wet after thawing them. Once thawed, drain, pat dry, then toss with a little cornstarch (or flour).

• Peach skin doesn't bother me, so I leave it on the peaches I incorporate into the cupcake batter. This saves time and I think leaving the skins on makes the cupcakes extra pretty.

• When it comes to the peach filling, I recommend peeling those peaches as you want it to be nice and smooth.

• I use a simple vegetable peeler to peel, but if you prefer, you can score an X in the bottom of the peaches, blanch them for 30-60 seconds in boiling water, and then shock in ice water.

• Be sure to let your filling thicken to a jam-like consistency and then let it cool completely before filling cupcakes.

• If you want to skip making this peach filling all together, purchase store-bought peach jam (or preserves) instead.

• Fill cupcake liners about ¾ of the way with batter and bake for 17-20 minutes, until the edges are golden and tester comes out clean.

• Once baked, let the cupcakes cool and then cut out a little hole in the center. You can either use a knife or my favorite cupcake corer tool!

• Fill the cupcakes all the way to the top with peach filling. It's OK if it's overflowing a bit since you'll be covering it up with frosting.

• Be sure to save about 3 tablespoon of the filling to use in the buttercream frosting.

• Use 3 tablespoon of the reserved peach filling (or peach jam/preserves) to add to the buttercream frosting.

• If you want stronger peach flavor in the frosting, you can add a little peach extract.

• To frost, I recommend using a pastry bag and tip. I use a Wilton 1M tip, but you can use any you like. Just make sure the opening is wide enough to fit those little peach bits.

• Top the finished cupcakes with peach slices and a little drizzle of peach compote, if desired. Note that the peach slices will wither fairly quickly, so don't slice and top until right before serving.

• You can store the frosted cupcakes in a single layer, covered, at cool room temperature for a day or you can keep them in the fridge up to 3 days. Bring them to room temp before serving.

• Add a little sprinkle of cinnamon on the cupcakes if summer is nearing its end and you want to add a little cozy fall flavor to the dessert.

These peach cupcakes will thrill anyone who is having a moment with the sweet summer fruit. They're perfectly moist and absolutely loaded with fresh peach flavor.

And everyone will love the surprise peach filling!

☀️ More peach recipes

If you're trying to eat as many fresh peaches as you can before the season ends, here are some more delicious peach recipes that use fresh:

And sometimes you just want a good old-fashioned peach pie!

What's your favorite baked good to incorporate peaches into?

📖 Recipe