Peach Pie Cupcakes
User Reviews
5
Peach Pie Cupcakes
Description
Peach Pie Cupcakes feature a spiced vanilla cake base made by combining all-purpose and cake flours with baking powder, salt, cinnamon, and nutmeg. The batter is mixed with butter, sugar, eggs, vanilla, and milk to create a moist, light crumb. During baking, the cupcakes rise and develop a tender crumb that supports the additional peach and crumb toppings without collapsing.
Complementing the cupcakes is a peach topping cooked down with butter, sugar, lemon juice, cinnamon, water, and thickened with cornstarch to a glossy, fruit-filled sauce. This topping adds moisture and fresh peach flavor that brightens the spiced cake. A crumb topping composed of melted butter, sugar, flour, oats, and cinnamon creates a crunchy texture contrast reminiscent of pie crust.
The frosting is a classic vanilla buttercream, blending unsalted butter with confectioners’ sugar, vanilla, and salt into a smooth and spreadable icing. Piping the frosting with a large open star tip finishes the cupcakes with a swirl that resembles pie crust edges. These cupcakes provide the taste and essence of peach pie in individual, easily served portions.
These cupcakes are ideal for dessert or special occasions where handheld treats with multiple textures and fruit flavors are appreciated. The spiced base and fruit topping offer balance, while the crumb and frosting add sweet, crunchy, and creamy elements. They require some preparation steps for the toppings but yield an intricate final dessert.
Ingredients
For the cupcakes:
- 1 1/2 cups all-purpose flour sifted
- 1 1/2 cups cake flour sifted
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/2 tablespoons cinnamon
- pinch nutmeg
- 1 cup unsalted butter at room temperature, 2 sticks
- 1 3/4 cups sugar
- 4 egg at room temperature, large
- 2 teaspoons vanilla
- 1 1/4 cups milk
For the peach topping:
- 1 tablespoon butter unsalted
- 3 cups peeled cored and chopped peaches
- ¼ cup sugar
- 2 tablespoons lemon juice freshly squeezed
- ½ teaspoon ground cinnamon
- 2/3 cup water divided, plus 2 tablespoons water
- 2 teaspoons cornstarch
For the crumb topping:
- 1/4 cup butter melted
- 2 tablespoons sugar
- 1/2 cup all-purpose flour
- 1/4 cup oats
- 1/2 teaspoon ground cinnamon
For the frosting:
- 1 1/2 cups unsalted butter at room temperature, 3 sticks
- 4 cups confectioners’ sugar sifted
- 1 tablespoon vanilla extract
- pinch salt
Instructions
- To make the cupcakes: Preheat oven to 350° F. Line standard muffin tins with paper liners and set aside.
- Sift together flours, baking powder, salt, cinnamon and nutmeg.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar together on medium-high speed until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each.
- Divide the batter evenly between the prepared liners, filling each about ¾-full. Bake until a toothpick inserted in the center comes out clean, about 20 minutes, rotating the pans halfway through baking. Let cool in the pan about 5 to 10 minutes, then transfer to a wire rack to cool completely.
- To make the peach filling: While the cupcakes are baking, prepare the peach topping. To make the peach topping, heat the butter in a medium-large skillet. Stir in the peaches, sugar, cinnamon and lemon juice. Heat until the fruit begins to release its juices. Add 2/3 cup of water to the pan and bring the mixture to a low simmer. Cook until the peaches are just fork tender but not mushy. In a small bowl, combine the remaining 2 tablespoons of water with the cornstarch, and whisk lightly until smooth. Add the cornstarch mixture to the peaches and cook 1-2 minutes more, until the mixture has thickened. Let cool thoroughly before topping the cupcakes.
- To make the crumb topping: While the cupcakes are cooling prepare the crumb topping. Set oven temperature to 400 degrees F. In a medium bowl, stir together the melted butter and sugar. Add the flour, oats and cinnamon and stir until combined. Crumble into large pieces with your hands and sprinkle in a baking disk. Bake 10 to 15 minutes, or until crumble starts to brown slightly. Remove from the oven and let cool completely.
- To make the frosting, in the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed for about 5 minutes. Turn the mixer down to low speed and gradually add in the confectioners’ sugar until incorporated. Add in the vanilla and salt and mix until incorporated. Turn the mixer back up to medium-high speed and beat for an additional 4 minutes, or until light and fluffy.
- Pipe frosting around the edge of each cupcake, leaving a well for the topping. Divide peach topping evenly among cupcakes. Sprinkle with crumb topping. Enjoy!
Notes
- A large open star piping tip is recommended for frosting the cupcakes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cupcakes
Amount Per Serving
Calories 434 kcal
% Daily Value*
| Calories | 434kcal | 22% |
| Carbohydrates | 54g | 18% |
| Protein | 3g | 6% |
| Fat | 23g | 35% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 85mg | 28% |
| Sodium | 128mg | 5% |
| Potassium | 163mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 38g | 76% |
| Vitamin A | 760IU | 15% |
| Vitamin C | 3.3mg | 4% |
| Calcium | 63mg | 6% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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