Peach Cupcakes With Vanilla Buttercream

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I make these peach cupcakes with a cinnamon spiced batter, a jammy peach filling in the center, and vanilla buttercream on top for a handheld, peach cobbler inspired treat. The cupcakes bake up in 20 minutes, then I core the centers and fill them with homemade peach filling before frosting. They taste just like traditional cobbler but are way easier to serve!

I absolutely love the flavors of peach cobbler! So much so that I took the classic Southern recipe and created my own vegan peach cobbler and a peach cobbler pound cake.

But then I thought, wouldn’t it be amazing to combine everything I love about peach cobbler with everything I love about cake? The result was these peach cupcakes!

I brought a batch to a neighborhood potluck last summer, and they were gone within minutes. Everyone kept asking for the recipe, and now these are my go-to whenever I need a dessert that travels well. Make a batch for your next gathering and watch them disappear!

🥘 Ingredients

My recipe calls for simple ingredients that you can find at any grocery store. Here’s what I used:

Peach Filling Ingredients: To make the filling, I use fresh peaches finely diced, brown sugar, butter, water, salt, and cornstarch mixed with water to form a slurry that thickens the filling.

All Purpose Flour: This forms the base of my cupcake batter, I prefer all purpose flour because it provides the ideal balance of structure and tenderness in this recipe.

Leavening & Spices: I chose baking powder to make the cupcakes rise and stay fluffy. I also add ground cinnamon for warm spice, and a pinch of salt to balance the sweetness.

Butter & Brown Sugar: I always recommend softened butter at room temperature because it creams better with the brown sugar and creates a lighter cupcake. Light brown sugar adds a hint of molasses flavor that pairs perfectly with peaches.

Egg: I use one room temperature egg to bind the batter and provide structure. Cold eggs don’t mix as well in the batter and can cause it to curdle.

Milk & Lemon Juice: I like to combine milk with lemon juice because the acid creates a buttermilk like tang that makes the cupcakes tender. Any dairy or plant based milk works.

Buttercream Frosting Ingredients: I use softened butter, powdered sugar sifted to remove lumps, vanilla extract (which I also use in the cupcakes for added flavor), and heavy cream to thin the frosting to the perfect consistency.

Substitutions

Peaches: I usually use fresh peaches when they’re in season, but canned peaches (drained) or frozen peaches (thawed and drained) work year round. For canned peaches, I drain them well to avoid extra moisture.

Flour: Instead of all purpose flour, cake flour makes the cupcakes even lighter and more tender (but can cause them to be a bit crumbly). I have also used a 1:1 gluten free flour blend with xanthan gum for gluten free cupcakes.

Butter: I typically use unsalted butter so I control the salt level, but salted butter works if I reduce the added salt by half. For a vegan option, vegan butter works great.

Egg: Instead of a regular egg, I have substituted a flax egg by mixing 1 tablespoon ground flaxseed with 2.5 tablespoons water and letting it sit for 5 minutes. This makes the cupcakes egg-free.

Heavy Cream: For the frosting, coconut cream works instead of heavy cream if I want a dairy free option.

🔪 How To Make

These are the steps I use to make sure my peach cupcakes come out perfectly every time:

Make Peach Filling: I add all the filling ingredients except the cornstarch to a pot and heat over medium heat until the butter melts and the sugar dissolves.

Thicken Filling: In a small bowl, I mix the cornstarch with 1 teaspoon water to form a slurry, then pour it into the cooked peaches while stirring continuously until the filling thickens. I remove the pot from the heat and let the filling cool completely.

Preheat Oven, Prep Pan: I preheat my oven to 350 degrees Fahrenheit and line a 12 cavity cupcake tin with paper liners.

Mix Ingredients: I sift the flour, baking powder, cinnamon, and salt into a large mixing bowl and set it aside. In a separate bowl, I stir the lemon juice, milk, and vanilla extract together and set it aside.

Cream Butter And Sugar: I put the softened butter and brown sugar into the bowl of my stand mixer with the paddle attachment and mix on medium high speed for about 4 minutes until light and fluffy. I add the egg and mix until combined. Another option is to use a hand mixer.

Alternate Adding Ingredients: I add half of the flour mixture to the butter mixture and mix on medium speed to incorporate. Then I add half of the wet ingredients and mix again, scraping down the sides of the bowl as needed. I add the remaining dry and wet ingredients and mix for another 2 to 3 minutes until well combined, being careful not to overmix.

Bake: I use a large ice cream scoop to evenly divide the batter among the 12 liners in the cupcake pan. I bake for 15 to 20 minutes until the tops are lightly golden brown or a toothpick inserted in the center comes out clean.

Cool Completely: I remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Start Buttercream: I put the softened butter and powdered sugar into the bowl of my stand mixer and beat on medium speed for 4 to 5 minutes.

Finish Buttercream: I add the vanilla extract and heavy cream and mix for another 1 to 2 minutes until smooth.

Core Cupcakes: Once the cupcakes reach room temperature, I use a small knife to remove the center of each one, making sure not to cut all the way to the bottom. This is where the filling will go.

Add Filling: I fill each hole with the cooled peach filling, reserving some for topping.

Frost And Finish: I use a pastry bag to pipe buttercream on top of each cupcake, then add a spoonful of the reserved peach filling on top. If I don’t have a piping bag, I use a spoon to dollop the frosting and swirl it with the back of the spoon. After frosting, I serve immediately!

📖 Variations

I like switching up these cupcakes with different flavors and frostings. Here are some of the variations I use the most:

Gluten Free Version: I replace the all purpose flour with 1:1 gluten free baking flour that contains xanthan gum. The cupcakes turn out just as soft and fluffy.

Vegan Version: I use vegan butter, almond milk, and a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water). For the frosting, I swap the heavy cream for coconut cream. My kids can’t even tell the difference!

Cream Cheese Frosting: I swap the vanilla buttercream for cream cheese frosting, which adds a tangy contrast to the sweet peaches. I even blend in 1/2 teaspoon of cinnamon for extra spice.

Streusel Topping: I make a crumble topping like the one from my cinnamon streusel muffins and sprinkle it on before baking. This turns them into true peach cobbler cupcakes.

🍽 Serving Suggestions

I serve these peach cupcakes with my lavender latte or oatmilk honey latte for an afternoon treat. The warm drinks complement the cinnamon spice perfectly. When I want something more indulgent, I serve them with a scoop of my mango nice cream or caramel nice cream on the side.

🫙 Storage Directions

Room Temperature: I store the cupcakes in an airtight container at room temperature for up to 2 days. If my kitchen is warm or humid, I refrigerate them instead to prevent the frosting from melting.

Refrigerator: I move them to the fridge where they keep for about 4 days. I take them out a few hours before serving to bring them back to room temperature, which helps restore their texture and flavor.

Freezing: I don’t recommend freezing these cupcakes as the filling and frosting don’t thaw well. It’s best to enjoy them within a few days of making them.

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