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❤️ 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
- Cream butter and sugar.
- Add eggs and egg yolks.
- 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.
- Bake for 18-20 minutes.
- Cool completely.
Bourbon Peach Filling
- Combine peaches, brown sugar, cinnamon, and bourbon in a saucepan.
- Simmer 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.
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.
🥫 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.
💭 Tips for success
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
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
Peaches and Cream 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.
- 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
- 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 February 12, 2021 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!