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Home » Recipes » Cupcakes

Peach Cupcakes

Published: Aug 10, 2013 Last Updated: Dec 17, 2020 by Marye 1060 words. | About 6 minutes to read this article.

Homemade peach cupcakes are stuffed with a bourbon and peach filling then topped with an ultra-rich cream cheese frosting. Packed with flavor and easier than you think!
Total time 35 minutes
Jump to Recipe
Collage of peach cupcakes with text overlay for Pinterest.

Best Cupcake Recipes Updated for 2021 🧁 is a resource of over 65 cupcake recipes of all kinds, divided by type. Definitely check it out next!

Finished peach cupcakes on a serving dish.
Peach filled cupcakes with a rich cream cheese frosting are delicious for summer!
Jump to:
  • ❤️ Why you'll love this recipe
  • 🧾 Ingredients
  • 🔪 Instructions
  • 🥫 Storage
  • 💭 Things to know
  • 📚 Related recipes
  • 📖 Recipe
  • 💬 Comments

❤️ Why you'll love this recipe

Peach cupcakes are like biting into a summer afternoon!

Tender vanilla cupcake has just a hint of peach flavor. It's filled with sweet peaches and covered with a cloud of cream cheese frosting.

Every single bite of these peach filled cupcakes is just pure yum.

🧾 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

  1. Combine peaches, brown sugar, cinnamon, and bourbon in a saucepan.
  2. Simmer until the liquid is reduced and the syrup is thickened.
  3. Remove from heat and stir in butter.
  4. Taste and adjust sweetness and seasoning.

Cream Cheese Buttercream

  1. Beat the cream cheese and the butter.
  2. Add the vanilla.
  3. Add the powdered sugar and beat until you have a creamy consistency.

Assembly

  1. Cut a hole out of the middle of each cupcake, leaving at least a ¼ inch layer of cake on the bottom.
  2. Carefully spoon in the cooled compote.
  3. 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.
Peach cupcakes|restlesschipotle.com
Bourbon and peach filling make every bite of these peach cupcakes delicious!

📚 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!
An ad for cake supplies at the Restless Chipotle shop on Amazon.

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

A peach cupcake sliced in half to show the filling.
4.34 from 6 votes

Peaches and Cream Cupcakes

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Homemade peach cupcakes are stuffed with a bourbon and peach filling then topped with an ultra-rich cream cheese frosting. Packed with flavor and easier than you think!
Course Dessert - Cupcakes
Cuisine American - Southern
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings:16
Calories:689
Author:Marye Audet-White
As an Amazon Associate I earn from qualifying purchases.

Equipment Needed

  • Stand mixer

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.
  • 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 until mixed.
  • Add ½ the buttermilk.
  • Continue to alternate the flour and buttermilk, ending with the flour.
  • Scoop into cupcake papers 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.
  • 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 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.
  • Store in the fridge but let stand at room temperature for 30 minutes before serving.

Notes

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.

Nutrition Facts

Calories: 689kcal | Carbohydrates: 95g | Protein: 6g | Fat: 32g | Saturated Fat: 19g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 365mg | Potassium: 182mg | Fiber: 1g | Sugar: 75g | Vitamin A: 1167IU | Vitamin C: 2mg | Calcium: 71mg | Iron: 1mg

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

    « S'mores Cheesecake Recipe
    Brown Butter Blondies: Bourbon and Pecans »
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    About Marye

    With a 40 year focus on the importance of family and a passion for southern comfort food, Marye Audet-White is an expert in melding the two together effortlessly. Marye's a NY Times Bestselling author with 10 cookbooks under her belt and her recipes have been featured in Good Housekeeping, Country Living, Today, House Beautiful, Texas Living, Food & Wine, and many more.

    Reader Interactions

    Comments

    1. Dianne

      August 22, 2018 at 9:13 am

      4 stars
      Can i freeze the cupcakes and frost before serving them?
      Thanks - This recipe looks wonderful!

      Reply
      • Marye Audet

        August 23, 2018 at 7:31 am

        I haven't tried, Dianne, but I'd think so.

    2. Michelle Tow

      July 19, 2017 at 11:18 am

      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.

      Reply
      • Marye Audet

        July 19, 2017 at 8:09 pm

        you might try using one of the peach coffee syrups.. like Torani or Monin? Glad you liked them!

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