Peach Cupcakes

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Jump to:

• ❤️ Why you'll love this recipe
• 🧾 Ingredients
• 🔪 Instructions
• 🥫 Storage
• 💭 Things to know
• 📚 Related recipes
• 📖 Recipe
• 💬 Comments

🧾 Ingredients

• butter
• sugar
• eggs
• egg yolks
• all-purpose flour
• baking powder
• baking soda
• salt
• buttermilk
• peach schnapps
• vanilla extract

Filling

You can use peach pie filling if you want to save some time.

• peaches
• light brown sugar
• bourbon
• cinnamon

Cream Cheese Buttercream Frosting

•  cream cheese,
• powdered sugar

🔪 Instructions

Note: This is an overview of the instructions. The full instructions are in the green recipe card below.

🧁 Peach Cupcakes

1. Cream butter and sugar.
2. Add eggs and egg yolks.
3. Blend flour, baking powder, salt and baking soda, in a bowl.
4. Add vanilla and schnapps to the buttermilk.
5. Add ⅓ of the flour mixture to the butter mixture and beat on low until mixed.
6. Add ½ the buttermilk.
7. Continue to alternate the flour and buttermilk, ending with the flour.
8. Scoop into cupcake papers.
9. Bake for 18-20 minutes.
10. Cool completely.

Bourbon Peach Filling

11. Combine peaches, brown sugar, cinnamon, and bourbon in a saucepan.
12. Simmer until the liquid is reduced and the syrup is thickened.
13. Remove from heat and stir in butter.
14. Taste and adjust sweetness and seasoning.

Cream Cheese Buttercream

15. Beat the cream cheese and the butter.
16. Add the vanilla.
17. Add the powdered sugar and beat until you have a creamy consistency.

Assembly

18. Cut a hole out of the middle of each cupcake, leaving at least a ¼ inch layer of cake on the bottom.
19. Carefully spoon in the cooled compote.
20. 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.

💭 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 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.

📚 Related recipes

• Bourbon Peach Tea is obviously not a cake of any kind but it would be the perfect accompaniment to these peach cupcakes!
• Chocolate Cherry Cupcakes Recipe I love these chocolate cupcakes for Valentine's Day especially.
• French Vanilla Cupcakes are soft and fluffy with big vanilla flavor.
• Wedding White Cupcakes have that delicious wedding cake flavor and they are pure white. SO pretty!

Ripe peaches are hard to find unless you grow them yourself.

There was something about peaches when I was a kid — you'd bite into it and juice would dribble down your chin and on down your arm. I wasn't allowed to eat peaches in the house, they were a purely outside treat, leaving sticky trails down the front walk if I happened to be walking and eating at the same time.

I wish I could have used ripe peaches like that for these cupcakes but I couldn't find any fresh ones that passed my quality control check. Use good, juicy ripe peaches if you have them available but if not, don't feel bad about using frozen ones.

📖 Recipe

First published August 10, 2013. Last updated February 12, 2021 for better readability and easier instructions.