Print
close up on a cupcake topped with a fresh peach slice

Peach Pie Cupcakes

  • Author: Jenna Barnard
  • Prep Time: 1 hour
  • Cook Time: 15 minutes
  • Total Time: 1 hour 15 minutes + 45 minutes cooling
  • Yield: 12 cupcakes 1x

Description

Cinnamon spiced cupcakes stuffed with peach filling and topped with cream cheese frosting and an oat crumble!


Scale

Ingredients

Peach Filling

  • 1 1/2 cups (150g) fresh peaches, pealed and finely diced (about 1 1/2 large peaches)
  • 2 tsp fresh lemon juice
  • 2 tbsp light brown sugar, packed
  • 2 tsp cornstarch
  • Pinch of cinnamon

Crumble

Cinnamon Cupcakes

  • 1 cup (240g) milk
  • 1 tsp apple cider vinegar or lemon juice
  • 1/2 cup + 2 tbsp (130g) mild oil (vegetable, canola, almond, avocado..etc)
  • 2 tsp vanilla extract
  • 1 cup (200g) granulated sugar
  • 1 3/4 cups Bob’s Red Mill Organic All Purpose Flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp salt

Cream Cheese Frosting

  • 1/2 cup (110g) unsalted butter, room temp
  • 8oz cream cheese, room temp
  • 4 cups (480) powdered sugar

Topping

  • 1 peach, sliced with skin on
  • 1 tbsp granulated sugar

Instructions

Peach Filling

  1. Combine all of the ingredients in a saucepan over medium heat. Stir and cook until it starts to bubble. It will be come very thick at this point, but let it bubble for about 1 minute then remove from heat.
  2. Transfer to a heat-safe dish to cool while you make the cupcakes.

Crumble

  1. Combine all of the ingredients in a bowl then place it in the refrigerator while you make the cupcake batter.

Cinnamon Cupcakes

  1. Preheat the oven to 350F and line a cupcake tray with 12 paper liners.
  2. Add the milk and vinegar to a large measuring glass and stir to combine. Set aside.
  3. In a large mixing bowl, whisk together the sugar, flour, baking powder, baking soda, cinnamon, and salt.
  4. To the milk mixture, add the oil and vanilla and stir to combine.
  5. Pour into the dry ingredients and whisk together until smooth.
  6. Evenly distribute the batter between the 12 liners. Pull the crumble out of the fridge and spread it even on a small baking sheet lined with parchment paper.
  7. Bake both at the same time for 15 minutes. Pull the crumble out and test the cupcakes with a toothpick. If they’re still underdone, continue baking for 2-3 minutes.
  8. Allow the cupcakes and crumble to cool completely before making the frosting.

Cream Cheese Frosting

  1. First combine the sliced peaches and sugar in a small bowl and set aside. These will go on top of the cupcakes.
  2. For the frosting, mix together the butter and cream cheese using a hand or stand mixer with the whisk attachment. Once smooth, mix in one cup of powdered sugar at a time until it thickens into a frosting.
  3. To make it a bit easier to work with, place the frosting in the refrigerator while you prep the cupcakes. 

Assemble

  1. Hollow out the center of the cupcakes by either using a small knife, apple corer, or a cupcake corer. Just make sure the hole doesn’t reach all the way down to the bottom of the cakes.
  2. Stuff the cupcakes with the cooled peach filling, packing it in.
  3. Using an offset spatula or butter knife, scoop about 4 tablespoons (eyeballing it) on top of each cupcake and spread it in an even but thick layer. Then run the spatula all around the edge of the cupcake to create a flat wall of frosting that wraps around the cupcake (see picture in post for reference).
  4. Scoop some of the crumble into your hand and press it into the side of the frosting all around the cupcake. It helps to do this over the baking tray the crumble was baked on so any excess can fall back onto the tray. Top with a juicy peach slice and enjoy!

Notes

CANNED PEACHES – You can use canned peaches, I just recommend going for fresh peaches when you can. If using canned, top the cupcakes with a canned peach slice and omit that 1 tablespoon of sugar recommended with the fresh peaches.

VEGAN – You can make this recipe vegan by just swapping the butter for vegan baking sticks, the cream cheese for vegan cream cheese, and the milk with non dairy milk. Sub any sugar with organic sugar to ensure it’s completely free of any animal products. Bob’s Red Mill Organic AP Flour is certified vegan.

Keywords: peach cupcakes, cupcakes, peach pie, peaches, cinnamon cupcakes

Recipe Card powered byTasty Recipes