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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.

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

  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

Find it online: https://kitchenbyclara.com/irresistible-peach-cupcakes-with-dreamy-vanilla-buttercream-recipe/