Use good, juicy ripe peaches if you have them available during peach season but if not, don't feel bad about using frozen ones.
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❤️ Why you'll love it
- Full of ripe peach flavor.
- Perfect for summer parties.
- Moist cupcakes with a creamy frosting and a peach filling - so good!
This peach cupcakes recipe is like biting into a summer afternoon! That luscious peach flavor is going to bring back summer memories for sure!
Tender vanilla cupcake has just a hint of peach flavor. It's filled with sweet, fresh peaches and covered with a cloud of cream cheese frosting.
🧾 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
- butter
- sugar
- eggs
- egg yolks
- all-purpose flour
- baking powder
- baking soda
- salt
- buttermilk
- peach schnapps (Adds flavor but you can omit it.)
- vanilla extract
🔪 Instructions
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page.
- Make the cupcakes according to the instructions in the recipe card below. Divide batter between 16 muffin cups and bake.
- While they are baking combine peaches, brown sugar, cinnamon, and bourbon in a saucepan. Simmer until the liquid is reduced and the syrup is thickened. Cool.
- Beat frosting ingredients together. Cool cupcakes.
- Cut a hole out of the middle of each cupcake, leaving at least a ¼ inch layer of cake on the bottom. Carefully spoon in the cooled compote. Cover tops with frosting.
🥫 Storage
Peach filled cupcakes should be stored, tightly covered in the refrigerator for up to 2 days. After that they start getting soggy.
You can freeze the cupcake before filling if you wish. DON'T freeze with after they've been filled.
📖 Variations
- You can use almost any fruit! Just use some of the juice in place of the peach schnapps.
- You could make these with a yellow cake mix to save time.
- Vanilla frosting is delicious on these.
- Leave out the bourbon if you wish - substitute ginger ale or water.
💭 Things to know
Expert Tip: When hollowing out the cooled peach cupcakes only go ⅔ of the way down or the filling will seep out the bottom.
- Speed up time it takes to make this peach cupcake recipe by using canned peach pie filling and cream cheese frosting. Be sure to chop up the pie filling.
- You can omit the peach schnapps and use 2 tablespoons extra buttermilk or substitute the peach schnapps with peach nectar from the store. You'll find it in the juice section usually.
- You can use either fresh or frozen peaches.
- Be careful about measuring the flour or you could end up with tough cupcakes. To do it properly scoop flour lightly into the measuring cup and level it off with a flat spatula or butter knife. Don't pack down.
- Cupcakes will all come out the same size if you use an ice cream scoop to measure the batter into the muffin pan.
- Always frost cupcakes after they've become completely cool.
👩🍳 FAQs
Even heating during the baking process, for one. Don't open the oven door for the first ⅔ of baking time.
Should cupcakes be flat or domed?
Domed cupcakes are pretty but flat ones stay more moist.
📚 Related recipes
📞 The last word
I love these cupcakes and they sure aren't hard to make!
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
Filled Peach Cupcakes
Print Pin Recipe SaveEquipment Needed
Ingredients
- 1 cup butter, room temperature
- 2 cups sugar
- 2 eggs, room temperature
- 2 egg yolks, room temperature
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- Pinch salt
- ¾ cup buttermilk, plus 2 tablespoons, room temperature
- 2 tablespoons peach schnapps
- 1 teaspoons vanilla
Filling
- 1 pound peaches, fresh - pitted and skinned, or unsweetened frozen
- ⅓ cup light brown sugar
- ¼ cup bourbon
- ½ teaspoon cinnamon
- 1 tablespoon butter
Cream Cheese Buttercream Frosting
- ¾ cup butter, softened
- 16 ounces cream cheese, softened
- 1 ½ teaspoons vanilla
- 1 ½ pounds powdered sugar, may need more
- A little buttermilk to thin if needed
Instructions
- Preheat oven to 350F.
- Add cupcake liners to a cupcake pan and set aside.
- Beat butter and sugar on high until light and fluffy.
- Add eggs and egg yolks one at a time, beat thoroughly after each addition.
- Blend flour, baking powder, salt and baking soda, in a bowl.
- Add vanilla and schnapps to the buttermilk.
- Add ⅓ of the flour mixture to the butter mixture and beat on low speed until mixed.
- Add ½ the buttermilk.
- Continue to alternate the dry ingredients mixture and buttermilk, ending with the flour. Scrape down the sides of the bowl as needed.
- Scoop into cupcake liners about ¾ full.
- Bake for 18-20 minutes.
- Cool.
Filling
- Combine peaches, brown sugar, cinnamon, and bourbon in a saucepan.
- Simmer, stirring occasionally, over medium heat until the liquid is reduced and the syrup is thickened.
- Remove from heat and stir in butter.
- Taste and adjust sweetness and seasoning.
Cream Cheese Buttercream
- Beat the cream cheese and the butter in a bowl of an electric mixer.
- Add the vanilla.
- Add the powdered sugar and beat until you have a creamy consistency.
- Add a tablespoon of buttermilk if necessary to thin it down.
Assembly
- Cut a hole out of the center of the cupcakes, leaving at least a ¼ inch layer of cake on the bottom.
- Carefully spoon in the cooled peach puree (compote).
- Cover tops with frosting.
- Store in the fridge but let stand at room temperature for 30 minutes before serving.
Notes
- Speed up the process by using canned peach pie filling and cream cheese frosting. Be sure to chop up the pie filling.
- You can omit the peach schnapps and use 2 tablespoons extra buttermilk or substitute the peach schnapps with peach nectar from the store. You'll find it in the juice section usually.
- You can use either fresh or frozen peaches.
- Be careful about measuring the flour or you could end up with tough cupcakes. To do it properly scoop flour lightly into the measuring cup and level it off with a flat spatula or butter knife. Don't pack down.
Nutrition Facts
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We'll never share your email or send you spam. Pinkie swear.First published August 10, 2013. Last updated July 6, 2022 for better readability and easier instructions.
Dianne
Can i freeze the cupcakes and frost before serving them?
Thanks - This recipe looks wonderful!
Marye Audet
I haven't tried, Dianne, but I'd think so.
Michelle Tow
Made these last week. AWESOME. I made a few changes though ... instead of bourbon I used a spiced rum, it was over the top delish! I also had a different frosting I had been wanting to try, so I made that, it was a white chocolate cream cheese frosting. then I topped each cupcake with a fresh peach slice and sprinkled cinnamon on top of it all. Looked professional, tasted dreamy! One thing I would like though is more peach flavor in the cupcake itself. Dunno how to get that.
Marye Audet
you might try using one of the peach coffee syrups.. like Torani or Monin? Glad you liked them!