Description
Delight in these moist Peach Cupcakes filled with a luscious homemade peach filling and topped with a dreamy, silky vanilla buttercream. Perfectly spiced with cinnamon and brightened with lemon juice, these cupcakes offer a sweet, fresh peach flavor balanced by creamy frosting, making them an irresistible treat for any occasion.
Ingredients
Scale
Peach Filling
- 1 cup peaches, finely diced
- 1 tbsp water
- 1 ½ tbsp brown sugar
- 1 tbsp butter
- 1 pinch salt
- 1 tsp cornflour (corn starch)
Cupcakes
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp cinnamon
- ⅛ tsp salt
- 1 tbsp lemon juice
- ¾ cup milk
- 1 tsp vanilla extract
- ⅔ cup butter, softened
- ⅔ cup brown sugar
- 1 egg
Vanilla Buttercream
- 2 cups powdered sugar
- ⅔ cup butter, softened
- 1 tsp vanilla extract
- 1 tbsp heavy whipping cream
Instructions
- Prepare Peach Filling: Add the diced peaches, 1 tablespoon water, brown sugar, butter, and salt to a pot. Heat over medium heat until the butter and sugar melt completely.
- Thicken the Filling: Mix the cornflour with 1 teaspoon water to form a slurry. Stir this into the cooked peaches and continuously stir until the sauce thickens. Remove from heat and allow to cool.
- Preheat Oven & Line Tray: Set the oven to 350°F (180°C) and line a 12-hole muffin tray with cupcake liners.
- Mix Dry Ingredients: Sift together the all-purpose flour, baking powder, cinnamon, and salt into a large mixing bowl.
- Mix Wet Ingredients: In a small bowl, combine lemon juice, milk, and vanilla extract; set this aside.
- Cream Butter and Sugar: Using a stand mixer fitted with a paddle attachment, beat the softened butter and brown sugar on medium speed for about 4 minutes until light and fluffy.
- Add Egg and Dry Ingredients: Incorporate the egg into the butter mixture. Then add half of the dry ingredients and mix on medium speed until combined.
- Add Wet Ingredients: Pour half of the wet ingredients into the bowl and mix to combine. Then add the remaining dry and wet ingredients and continue mixing for 2-3 minutes until the batter is smooth and well blended.
- Fill Cupcake Liners & Bake: Distribute the batter evenly into the cupcake liners and bake for 15-20 minutes, or until a skewer inserted into the center comes out clean.
- Cool Cupcakes: Let the cupcakes cool in the tray for 5 minutes before transferring them to a wire rack to cool completely.
- Make Buttercream: Combine softened butter and powdered sugar in the stand mixer bowl, beating on medium speed for 4-5 minutes until fluffy. Add vanilla extract and heavy cream, then beat for another 1-2 minutes until smooth and creamy.
- Core the Cupcakes: Use a small knife to remove the center of each cupcake, leaving the edges intact to create a small cavity for filling.
- Fill Cupcakes: Spoon the cooled peach filling into each cupcake cavity, reserving some filling for topping.
- Frost and Garnish: Pipe or dollop the vanilla buttercream on top of each cupcake. Finish by adding a spoonful of the reserved peach filling on top for a beautiful and flavorful garnish.
Notes
- Use ripe, fresh peaches for the best flavor and texture in the filling.
- Ensure butter is softened to room temperature for easy creaming with sugar.
- Do not overmix the batter to keep cupcakes tender and light.
- The peach filling can be made a day ahead and stored in the refrigerator.
- Allow cupcakes to cool completely before frosting to prevent buttercream from melting.
- These cupcakes can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 140 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1.5 g
- Protein: 3 g
- Cholesterol: 55 mg
Keywords: peach cupcakes, vanilla buttercream, fruit filled cupcakes, peach dessert, homemade cupcakes
