Peach Cupcakes with Cinnamon Cream Cheese Frosting Recipe

If you want to capture the pure, sunshine-laced essence of summer in a dessert, look no further than these Peach Cupcakes with Cinnamon Cream Cheese Frosting. Plump, ripe peaches folded into a pillowy, spiced cupcake, then filled with luscious peach pie filling and crowned with tangy cinnamon-kissed cream cheese frosting—this is a treat guaranteed to steal the show at any gathering or weekend bake-a-thon. Every bite is a mix of fruity brightness, soft cake, and frosting that’s good enough to eat by the spoonful. It’s a must-bake for peach lovers and anyone craving that perfect balance of cozy spice and summery flavor.

Ingredients You’ll Need

You don’t need a fancy pantry for this showstopper—just honest, thoughtful ingredients that come together to highlight those gorgeous peaches. Each element brings its own magic, from juicy fruit to aromatic spices, creating Peach Cupcakes with Cinnamon Cream Cheese Frosting that are as beautiful as they are delicious.

• Ripe peaches: The star! Go for fragrant, deeply colored peaches—these bring the most flavor and juiciness to your cupcakes.
• Granulated sugar: Essential for sweetness in both the filling and batter, keeping flavors balanced.
• Brown sugar: Adds a caramelly depth that pairs perfectly with juicy peaches and warm spices.
• Cinnamon & nutmeg: Spices to enhance the peaches, giving the cupcakes a gentle, cozy heat.
• Vanilla extract: Elevates everything with its mellow, floral aroma.
• Lemon juice: Brightens the peaches and keeps their color vibrant.
• Cornstarch & water: Thickens the peach filling so you get jammy, scoopable pockets of fruit in your cupcakes.
• Salted butter: Richness and structure for both the cupcakes and the frosting.
• Vegetable oil: Keeps the cupcakes tender and moist.
• Egg whites: Lend lightness and help the cupcakes rise beautifully.
• Full-fat sour cream: For impossibly moist, tender cupcakes with a gentle tang.
• Milk: Brings moisture and binds the batter.
• Cake flour: Guarantees a soft, delicate crumb that’s never dense.
• Baking powder & baking soda: Ensures the perfect rise and airy texture.
• Salt: Bolsters all the sweet and spicy flavors. Don’t skip it!
• Cream cheese: Creates the dreamy, tangy base for the cinnamon frosting.
• Powdered sugar: Gives the frosting its pillowy, spreadable texture.
• Heavy cream: For extra richness and smoothness in your frosting.
• Extra spices for frosting: More cinnamon and a touch of nutmeg to boost those warm, spiced notes.

How to Make Peach Cupcakes with Cinnamon Cream Cheese Frosting

Step 1: Make the Peach Pie Filling

In a medium saucepan, combine your diced peaches, granulated and brown sugars, lemon juice, vanilla, cinnamon, and nutmeg over medium heat. Let this wonderful mixture bubble and simmer for about 6 minutes, stirring occasionally. The peaches will break down and create a fragrant, syrupy filling. Mix cornstarch and water in a small bowl, then stir it into the peaches—this little trick will thicken the sauce instantly. After about a minute, take it off the heat and pop it into the fridge so it cools completely. Trust me, a cool filling is key for easy assembly later!

Step 2: Make the Cupcakes

Preheat your oven to 350°F. In a large mixing bowl, beat the softened butter with an electric mixer until creamy—this adds air, making your cupcakes light. Add the oil, followed by a good mix with the sugars. Bring in the egg whites in batches, then finish with vanilla and sour cream. Now, slowly add your dry ingredients while mixing on low. When just a few streaks of flour remain, pour in the milk and beat briefly. Avoid over-mixing here; you want your cupcakes light as clouds. Scrape down the bowl and gently fold any remaining flour in with a spatula.

Step 3: Bake

Line your cupcake tin with papers and fill each about two-thirds full. These will puff up beautifully! Bake for 14 to 20 minutes (the time will depend a bit on your oven and how big your cupcake tins are). They’re done when the tops spring back lightly and a toothpick comes out with just a few moist crumbs. Let them cool in the pan for a few moments, then transfer to a wire rack to cool completely.

Step 4: Make the Frosting

Time for our signature cinnamon cream cheese frosting! Cream the butter first for that silky, luxurious texture. Add powdered sugar in batches, so you don’t end up in a sugar cloud. Next, blend in heavy cream, vanilla, a pinch of salt, cinnamon, and nutmeg. The final step is adding the soft cream cheese—doing this last keeps your frosting from thinning out or getting runny. Beat until just combined. Feel free to adjust the sweetness or spice to your taste.

Step 5: Assemble the Cupcakes

Once everything is completely cool, use a teaspoon to gently scoop out the center of each cupcake. Fill with a spoonful or two of that jammy peach filling. Swirl or pipe on the luscious cinnamon cream cheese frosting. Feeling fancy? Puree any leftover peach filling for a beautiful drizzle on top, then crown each cupcake with a fresh peach slice.

Step 6: Serve & Store

Enjoy your Peach Cupcakes with Cinnamon Cream Cheese Frosting as soon as they’re assembled for the freshest flavors. If you’ve made extras, place them in an airtight container in the refrigerator. They keep well for up to 4–5 days, but the flavors are at their best when they’re served a little closer to room temperature.

Step 7: Make-Ahead Tips

You can get ahead of the baking rush easily! Make the peach pie filling up to three days in advance and store it in the fridge. Bake the cupcakes one day before you plan to serve, keeping them at room temperature in a tightly sealed container. Assemble and frost just before serving for the freshest results.

How to Serve Peach Cupcakes with Cinnamon Cream Cheese Frosting

Garnishes

Add a cheerful, welcoming touch to each cupcake with a swirl of pureed peach filling and a thin slice of fresh peach perched on top. A tiny sprinkle of extra cinnamon or a sprig of mint makes the presentation pop, turning your Peach Cupcakes with Cinnamon Cream Cheese Frosting into eye-candy that’s truly irresistible.

Side Dishes

For a full dessert spread, complement your cupcakes with a platter of seasonal berries or a bowl of freshly whipped cream. If you’re hosting a summer party, a sparkling lemonade or sweet iced tea pairs beautifully with the fruit and spice notes, creating a complete peachy experience.

Creative Ways to Present

Want to wow your guests? Try arranging your Peach Cupcakes with Cinnamon Cream Cheese Frosting on a rustic wooden cake stand, or serve them in colorful cupcake liners for a playful picnic vibe. Mini cupcakes make adorable party bites, and you can even assemble a “cupcake bar,” letting guests top theirs with extra peach puree, nuts, or sprinkles for a customizable treat.

Make Ahead and Storage

Storing Leftovers

Leftover cupcakes will keep their freshness when stored in an airtight container in the fridge for up to five days. The frosting helps lock in moisture, so the cakes stay soft and flavorful. Be sure to let them warm up at room temperature for 30 minutes before serving for the best texture and taste.

Freezing

If you want to prep Peach Cupcakes with Cinnamon Cream Cheese Frosting even further in advance, you can freeze the unfrosted cupcakes and the peach filling separately. Wrap each cupcake tightly in plastic wrap and place in a freezer bag; do the same for the filling. They’ll keep well for up to two months. Thaw the cupcakes and filling in the fridge, then assemble fresh frosting when you’re ready.

Reheating

While these cupcakes are lovely cold, a quick 10-second zap in the microwave (just the cake, not the frosting!) will bring back their soft, just-baked tenderness. Wait until they return to room temperature before frosting and filling for best results.

FAQs

Can I use canned or frozen peaches instead of fresh?

Absolutely! Just drain canned peaches well and lightly pat them dry, or thaw frozen peaches and blot to remove extra moisture. The flavor will still be wonderful, but the texture will be slightly softer than fresh.

My frosting turned out too soft. How can I fix it?

If your cinnamon cream cheese frosting is a bit runny, add powdered sugar a tablespoon at a time until it firms up to your liking. If your kitchen is quite warm, refrigerate the frosting for 20 minutes before piping.

Can I make these cupcakes gluten-free?

Yes! Substitute your favorite gluten-free cake flour blend in equal measure. Keep in mind that the texture may be slightly different, but the flavor will be just as scrumptious.

How do I fill the cupcakes neatly?

Use a small spoon or a cupcake corer to neatly remove the center of each cupcake, then gently spoon in the peach filling. You can pipe the filling in if you prefer extra precision—both ways yield a delightful surprise inside!

What piping tip did you use for the frosting?

For a stunning swirl, try a large open star or round piping tip—Wilton 1M or Ateco 808 work beautifully. But truly, even a simple butter knife or offset spatula gives your Peach Cupcakes with Cinnamon Cream Cheese Frosting an appealing, homemade look.

Final Thoughts

If you’re on the hunt for a dessert that tastes like summer joy, Peach Cupcakes with Cinnamon Cream Cheese Frosting will absolutely deliver. I can’t wait for you to try them—these cupcakes are little bites of happiness, bursting with flavor and perfect for sharing with the people you love. Happy baking!

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