5 from 15 votes
Peach Pie Cupcakes
Peach Pie Cupcakes combine spiced cake batter with a fresh peach topping, crumbly streusel, and smooth vanilla frosting for a layered dessert reminiscent of peach pie. The cake batter blends all-purpose and cake flour with cinnamon and nutmeg for warm spice notes. The peach topping is cooked down with sugar and lemon for bright, tender fruit, matched with a crumbly oat and cinnamon streusel. The frosting uses butter and confectioners’ sugar whipped to a creamy finish, which can be piped decoratively. These cupcakes capture peach pie flavors in a portable form.
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
Servings:
24
cupcakes
Calories:
434 kcal
Course:
Dessert
Cuisine:
American
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!
Cup of Yum
Notes
- A large open star piping tip is recommended for frosting the cupcakes.
Nutrition Information
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%)
Nutrition Facts
Serving: 24 cupcakes
Amount Per Serving
Calories 434
% 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.