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.
Print
Pin
Makes: 18 cupcakes
📧 Email Me This Recipe
Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- ½ cup (1 stick) unsalted butter room temperature
- ¾ cup granulated sugar
- 2 large eggs room temperature
- 1 ½ teaspoon vanilla extract
- ½ cup Greek yogurt (or sour cream) room temperature
- ½ cup whole milk room temperature
- 1 cup finely diced peaches (from about 1 large peach)
- Peach filling (recipe below or see notes for store-bought option)
- Peach buttercream frosting (recipe below)
Peach Filling
- 2 cups peeled and finely diced peaches (from about 2 large peaches)
- 2 tablespoon granulated sugar
- 1 teaspoon freshly squeezed lemon juice
- 1 teaspoon cornstarch
- 1 tablespoon cold water
Peach Buttercream Frosting
- 1 ½ cups (3 sticks) unsalted butter room temperature
- 4 cups confectioners' sugar
- 3 tablespoon peach filling (from above recipe)
- 1 ½ teaspoon vanilla extract
- ⅛ teaspoon salt
Instructions
- Preheat oven to 350 degrees and put cupcake papers into two cupcake tins (this recipe makes 18 cupcakes).
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In the bowl of a stand mixer or in a large bowl with a hand mixer, cream together butter and sugar on medium-high speed until light and fluffy, about 3 minutes.
- Add eggs in one at a time, mixing well after each addition. Mix in vanilla extract.
- With mixer on low speed, beat in dry ingredients in 3 additions, alternating with Greek yogurt/sour cream and milk. Mix until just incorporated, taking care not to over-mix. Fold in diced peaches.
- Fill cupcake liners about ¾ of the way with batter and bake for 17-20 minutes, until edges are golden and tester comes out clean. Let cupcakes cool in pan for a few minutes before removing to wire racks to cool completely.
- Once cupcakes are completely cooled, core out a small section from the middle (either using a cupcake corer or with a knife). Fill center of cupcake with peach filling. Be sure to reserve about 3 tablespoon of peach filling for frosting.
- Frost cupcakes (I used a Wilton 1M pastry tip) and top them with a peach slice and a drizzle of peach filling, if desired.
Peach Filling
- In a small bowl, toss the diced peaches with sugar and lemon juice. Let sit for about 10 minutes to draw out juices from peaches.
- Pour the peaches and juices into a small saucepan over medium heat. Bring to a gentle simmer, stirring occasionally
- In a separate small bowl, whisk cornstarch into cold water until smooth. Pour cornstarch slurry into the saucepan and continue stirring.
- Cook for another 2 minutes, until the liquid has thickened to a loose jam consistency. Remove saucepan from heat and let cool completely before filling cupcakes (you put it in the fridge to cool).
Peach Buttercream Frosting
- In the bowl of a stand mixer or in a large bowl with a hand mixer, beat butter until creamy, 2-3 minutes.
- With mixer on low, slowly blend in the confectioner’s sugar, ½ cup at a time until well-combined.
- Add 3 tablespoon of reserved peach filling (from above recipe), vanilla extract, and salt and mix until combined.
Notes
- If you don't want to make peach filling, use store-bought peach jam instead.
- If topping cupcakes with peach slice garnish and filling drizzle, do so right before serving.
Share a Photo of Your Finished Recipe!Mention @wearenotmartha and share a photo if you've made the recipe!