Irresistible Peach Cupcakes with Dreamy Vanilla Buttercream Recipe

Introduction

These irresistible peach cupcakes are bursting with fresh fruit flavor and topped with dreamy vanilla buttercream. Soft, moist, and filled with a luscious peach filling, they make a perfect treat for any occasion.

Ingredients

• 1 cup peaches (finely diced)
• 1 tbsp water
• 1 ½ tbsp brown sugar
• 1 tbsp butter
• 1 pinch salt
• 1 tsp cornflour (corn starch)
• 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
• 2 cups powdered sugar
• ⅔ cup butter (softened to room temperature)
• 1 tsp vanilla extract
• 1 tbsp heavy whipping cream

Instructions

1. Step 1: Prepare the peach filling by adding the diced peaches, 1 tbsp water, 1 ½ tbsp brown sugar, 1 tbsp butter, and a pinch of salt to a pot, leaving out the cornflour for now.
2. Step 2: Heat the mixture over medium heat until the butter and sugar have melted completely.
3. Step 3: Mix the cornflour with 1 tsp water to form a slurry.
4. Step 4: Stir the cornflour slurry into the peach mixture continuously until the sauce thickens. Remove from heat and allow to cool.
5. Step 5: Preheat the oven to 350°F (180°C) and line a 12-hole muffin tray with cupcake liners.
6. Step 6: Sift the flour, baking powder, cinnamon, and ⅛ tsp salt into a large mixing bowl.
7. Step 7: In a small bowl, stir together the lemon juice, milk, and vanilla extract, then set aside.
8. Step 8: Using a stand mixer fitted with a paddle attachment, mix the softened ⅔ cup butter and ⅔ cup brown sugar on medium speed for about 4 minutes until light and fluffy.
9. Step 9: Add the egg to the butter mixture and mix until combined.
10. Step 10: Add half of the dry ingredients to the butter mixture and mix on medium speed until incorporated.
11. Step 11: Add half of the wet ingredients to the batter, mixing to combine. Then add the remaining dry and wet ingredients and mix for 2–3 minutes until smooth.
12. Step 12: Divide the batter evenly between the cupcake liners and bake for 15–20 minutes, or until a skewer inserted in the center comes out clean.
13. Step 13: Remove from oven and cool the cupcakes in the tray for 5 minutes, then transfer to a wire rack to cool completely.
14. Step 14: To make the vanilla buttercream, beat the softened ⅔ cup butter and powdered sugar together in a stand mixer on medium speed for 4–5 minutes.
15. Step 15: Add the vanilla extract and heavy whipping cream, then continue mixing for another 1–2 minutes until light and creamy.
16. Step 16: Using a small knife, carefully cut out the center of each cooled cupcake, without cutting through the bottom.
17. Step 17: Fill each hollow with the cooled peach filling, reserving some for topping.
18. Step 18: Pipe or dollop the vanilla buttercream on top of each cupcake, then garnish with the reserved peach filling before serving.

Tips & Variations

• Use ripe, juicy peaches for the best flavor and natural sweetness in the filling.
• For a dairy-free option, substitute butter with coconut oil and use a plant-based milk.
• Add a pinch of nutmeg or ground ginger to the cupcake batter for extra warmth and spice.
• If fresh peaches aren’t available, thawed frozen peaches work well too.
• To make piping easier, chill the buttercream slightly before decorating.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving for the best texture. Leftover buttercream can be refrigerated and whipped again before reuse. For longer storage, freeze the unfrosted cupcakes in a sealed container for up to 2 months, thawing before filling and frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned peaches instead of fresh?

Yes, drained canned peaches can be used, but fresh peaches will give a better texture and flavor. Reduce added sugar if the canned peaches are sweetened.

How do I make the cupcakes fluffier?

Make sure your butter is softened and beat well with the sugar to incorporate air. Avoid overmixing once you add the dry ingredients to keep the batter light.

Irresistible Peach Cupcakes with Dreamy Vanilla Buttercream Recipe

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4.8 from 88 reviews

These irresistible peach cupcakes are bursting with fresh peach flavor layered inside a moist, cinnamon-spiced cake and topped with dreamy vanilla buttercream. The luscious peach filling adds a delightful fruity surprise baked into every bite, making these cupcakes perfect for a summery treat or special occasion dessert.

• Author: Clara
• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Total Time: 45 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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

1. Prepare the peach filling: Add all filling ingredients except the cornflour into a pot and heat over medium heat until the butter and sugar have fully melted.
2. Make the slurry: Mix the cornflour with 1 tsp water to form a smooth slurry.
3. Thicken the filling: Stir the cornflour slurry into the heated peach mixture continuously until it thickens, then remove from heat and let cool.
4. Preheat oven and prep tray: Set oven temperature to 350°F (180°C) and line a 12-hole muffin tray with cupcake liners.
5. Sift dry ingredients: In a bowl, sift together all-purpose flour, baking powder, cinnamon, and salt.
6. Mix wet ingredients: In a separate bowl, combine lemon juice, milk, and vanilla extract.
7. Cream butter and sugar: In a stand mixer fitted with paddle attachment, beat softened butter and brown sugar on medium speed for 4 minutes until light and fluffy.
8. Add egg: Incorporate the egg into the butter mixture and blend well.
9. Combine dry and wet ingredients gradually: Add half the dry ingredients to the mixture and beat on medium speed. Then add half the wet ingredients and mix. Repeat with the remaining dry and wet ingredients and mix for 2-3 minutes until batter is smooth.
10. Fill cupcake liners: Evenly distribute the batter among the cupcake liners.
11. Bake cupcakes: Bake for 15-20 minutes or until a skewer inserted comes out clean.
12. Cool cupcakes: Let the cupcakes cool in the tray for 5 minutes, then transfer to a wire rack to cool completely.
13. Prepare buttercream: Beat softened butter and powdered sugar in a stand mixer on medium speed for 4-5 minutes until creamy.
14. Add vanilla and cream: Mix in vanilla extract and heavy whipping cream and beat for another 1-2 minutes until fluffy.
15. Hollow cupcakes: Use a small knife to remove the center of each cupcake carefully without cutting through the bottom.
16. Fill cupcakes: Spoon peach filling into the hollow centers, reserving some filling for topping.
17. Frost and finish: Pipe or dollop vanilla buttercream on top of each cupcake, then spoon reserved peach filling on top to finish.

Notes

• Ensure butter is softened to room temperature for easier mixing and smoother batter.
• Do not overmix the batter to keep cupcakes light and fluffy.
• The peach filling should be cooled before filling cupcakes to prevent melting the buttercream.
• To easily hollow cupcakes, use a cupcake corer or a small, sharp knife carefully.
• Store cupcakes in an airtight container in the refrigerator for up to 3 days.

Keywords: peach cupcakes, vanilla buttercream, fruit filling, summer dessert, homemade cupcakes, peach dessert