Cinnamon Peach Cupcakes
These cinnamon peach cupcakes are cinnamon cupcakes, stuffed with peach pie, and topped with cream cheese frosting. This is a great recipe to use your ripe peaches.
These delicious cinnamon peach cupcakes are perfect for enjoying peach season. They have a delicious cinnamon cupcake, but the real star is the homemade peach pie filling inside and on top of the cupcake. These peach pie cupcakes have the BEST flavor and are perfect handheld treat for fresh fruit dessert fans. So grab your juicy peaches and enjoy some happy baking!
For more peach dessert recipes, try Peach Cobbler Cinnamon Rolls, Peach Cheesecake, and Peach Cookies.
Why This Peach Cupcake Recipe Works
- Peaches and cream- This recipe combines a delicious peach pie flavor with cream cheese frosting for a perfect peaches and cream flavor.
- Cinnamon cupcakes- The moist cupcakes are tender and delicious for the perfect base for this recipe.
- Peach filling- The peaches stuffed into the center of each cupcake makes for a delicious surprise when you bite in!
Step By Step Instructions – Cinnamon Cupcakes
Here is how to make and bake the cinnamon cupcakes for the cinnamon peach cupcakes.
STEP 1: Prep. Preheat the oven to 350°F. Meanwhile, line a 12 cup muffin pan with cupcake liners.
STEP 2: Dry ingredients. Sift the all purpose flour, baking powder, baking soda, salt, and cinnamon into a medium bowl.
STEP 3: Beat butter, oil, and sugar. In a separate bowl, use a mixer to beat the butter, oil, and brown sugar for 2 minutes on high speed.
STEP 4: Wet ingredients. Add the vanilla extract, eggs, and sour cream to the butter mixture. Mix it in on medium speed until combined. Make sure you scrape the sides of the bowl with a rubber spatula.
STEP 5: Combine. Add half of the dry ingredients and half of the buttermilk. Mix them in on low speed until almost combined. Then, add the remaining buttermilk and dry ingredients. Mix them in on low speed, scraping the sides of the bowl as needed. Take it off the mixer.
STEP 6: Scoop. Use a large cookie scoop to scoop batter into each cupcake liner until they are 2/3 full.
STEP 7: Bake cupcakes. Bake it for 15-18 minutes. They are done when a toothpick inserted into the middle of the cupcakes comes out clean.
STEP 8: Cool. Let the cupcakes cool in the hot pan for 10 minutes before transferring them to a wire rack. Let them cool completely before filling and decorating.
Note: The peach pie filling can be made while you wait.
Step By Step Instructions – Peach Pie Filling
Here is how to make and cook the peach pie filling for the cinnamon peach cupcakes. See my peach pie filling for tips to make the filling.
STEP 1: Prep peaches. Peel and cube the peaches. These pieces should be very small.
STEP 2: Heat. Place the peaches, brown sugar, cornstarch, and lemon juice in a medium saucepan over medium-high heat.
STEP 3: Cook peach filling. Continue to heat it until it starts to bubble. Once it has started boiling cook for 2 minutes. Total time for this process should be around 8-10 minutes.
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Step By Step Instructions – Cream Cheese Frosting
Here is how to make the frosting and decorate the cinnamon peach cupcakes.
STEP 1: Sift sugar. Sift the powdered sugar into a large bowl. Set it aside.
STEP 2: Beat butter and cream cheese. Use a mixer to beat the butter and cream cheese on high speed for 2-3 minutes.
STEP 3: Combine. Add the powdered sugar and mix it in on low speed until combined. Then, add the vanilla extract and beat it on high speed for 2 minutes until creamy. Make sure to scrape the sides of the bowl to incorporate everything.
STEP 4: Core cupcakes. Use a cupcake corer or a sharp knife to cut a hole halfway down into the top of each cupcake. Dispose of the cupcake tops.
STEP 5: Decorate. Place the cooled peach filling into the hole in each cupcake. Pipe the frosting on the top. Place more peach filling on top.
Expert Baking Tips
- Flour- Make sure to spoon and level the flour. If you stick the measuring cup into a bag of flour, it will compact it. Compacted flour will cause a dry cupcake.
- Make sure your cupcakes are fully cooled before decorating them. Hot cupcakes can melt the frosting and make decorating difficult.
- When piping the frosting on top remember to leave a space for some extra peach filling to go on the top.
FAQ
Yes it can! Freeze the cupcakes after they cooled by wrapping in plastic wrap. Freeze up to 30 days. Thaw for 1 hour before decorating.
Yes it can! bake for 8-10 minutes instead. Instead of adding the peach filling inside the cupcake, just add it on top only.
Yes! This recipe can be made in a 8X8 inch baking pan or 9X9 inch baking pan to make a cinnamon peach cake. The filling would not be able to be placed inside, so only add it as a layer on top of the frosting.
Recipe Variations
- Not filled- If you prefer not to core and fill the cupcakes you can only add the peach filling on top and skip the filling step.
- Layered peach cake- You can make a cinnamon peach layered cake instead by following this peach cobbler cake recipe.
Special Tools
- Piping bag: I like these 18- inch piping bags since they hold more.
- Piping tip: I love this Wilton 1M to pipe frosting.
- Large cookie scoop: I love this OXO cookie scoop.
- 12 cup muffin pan- Here is the muffin pans I use.
- Muffin liners- Here is the muffin liners I use.
Storing and Freezing
These cinnamon peach cupcakes need to be stored in an airtight container and stored in the fridge up to 5 days. The cupcakes taste best when set at room temperature for 1 hour before eating.
The frosted cinnamon peach cupcakes can be frozen in an airtight container. Freeze up to 30 days. Thaw for 1-2 hours before eating.
Other Cupcake Recipes To Try
Try these fruity dessert recipes too!
- Banana Cinnamon Rolls
- Lemon Poppy Seed Cookies
- Strawberry Crinkle Cookies
- Sweet Strawberry Rolls
- Blueberry Jam Cake
Make sure to leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.
Cinnamon Peach Cupcakes
Ingredients
Cinnamon Cupcakes
- 1 3/4 cups All-purpose flour
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 2 tsp Ground cinnamon
- 1/2 cup Unsalted butter, room temperature
- 2 TBSP Oil, canola or vegetable oil
- 3/4 cup Brown sugar, packed light or dark
- 1 tsp Pure vanilla extract
- 2 Large eggs, room temperature
- 1/4 cup Sour cream, room temperature
- 1/2 cup Buttermilk, room temperature
Peach Pie Filling
- 4 Peaches, peeled and cubed small
- 1/4 cup Brown sugar , packed light or dark
- 1 TBSP Cornstarch
- 1 tsp Lemon juice
Cream Cheese Frosting
- 1 cup Unsalted butter, room temperature
- 8 oz Cream cheese, room temperature
- 2 cups Powdered sugar, sifted
- 1 tsp Pure vanilla extract
Instructions
Cinnamon Cupcakes
- Preheat the oven to 350℉. Line a 12 cup muffin pan with cupcake liners. Set aside.
- In a medium bowl, sift the flour, baking powder, baking soda, salt, and cinnamon. Set aside.1 3/4 cups All-purpose flour, 1 tsp Baking powder, 1/2 tsp Baking soda, 1/2 tsp Salt, 2 tsp Ground cinnamon
- Using a mixer, beat the butter, oil, and brown sugar. Beat for 2 minutes on high speed.1/2 cup Unsalted butter, 2 TBSP Oil, 3/4 cup Brown sugar
- Add in vanilla, eggs, and sour cream. Mix on medium and mix until combined. Make sure to scrape the bowl using a baking rubber spatula.1 tsp Pure vanilla extract, 2 Large eggs, 1/4 cup Sour cream
- Add in half of the flour and half of the buttermilk. Mix on low speed until starting to combine. Then, add the rest of the flour and buttermilk. Mix on low until just combined. Take off the mixer and scrape the bowl.1/2 cup Buttermilk
- Use a large cookie scoop to scoop the batter and fill each cupcake 2/3rds full.
- Bake for 15-18 minutes. Bake until a toothpick inserted comes out clean.
- Let the cupcakes sit in the hot pan for 10 minutes before transferring to a cooling rack. Cool the cupcakes completely before filling and decorating.
Peach Pie Filling
- This can be made ahead of time, or when the cupcakes are baking.
- Peel and cube the peaches. They should be cubed into very small pieces. In a medium saucepan over medium-high heat, add the peaches, brown sugar, cornstarch, and lemon juice.4 Peaches, 1/4 cup Brown sugar, 1 TBSP Cornstarch, 1 tsp Lemon juice
- Heat until the juice release and it starts to bubble. Once it starts boiling, cook for 2 minutes. The whole process should take 8-10 minutes.
- Remove from heat and cool completely.
Cream Cheese Frosting
- Sift the powdered sugar in a large bowl. Set aside.2 cups Powdered sugar
- Using a mixer, beat the butter and cream cheese on high speed. Beat for 2-3 minutes.1 cup Unsalted butter, 8 oz Cream cheese
- Add in the powdered sugar and mix on low speed until combined. Add in the vanilla and beat on high speed for 2 minutes. Make sure to scrape the bowl, so everything is mixed in.1 tsp Pure vanilla extract
Filling and Decorating
- Use a cupcake corer or a sharp knife, to cut a hole in the cupcake, about halfway down. Toss the tops of the cupcakes.
- Fill with the cooled peach filling to the top of the cupcake. Decorate each cupcake with frosting, I used Wilton 1M tip. Top with more peach filling.
These are delicious! I filled closer to 3/4 full and ended up with 15 cupcakes. The frosting is not overly sweet and the peach pie filling made more than needed so I plan to use over waffles. Thank you so much for sharing!!