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.
Servings: 12 cupcakes
Calories: 468kcal
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.
Notes
Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cupcakes.
High altitude baking- Add an extra 1 TBSP of flour.
Pull out dairy ingredients 2 hours before baking.
Nutrition
Calories: 468kcal | Carbohydrates: 61g | Protein: 4g | Fat: 33g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 264mg | Potassium: 159mg | Fiber: 1g | Sugar: 24g | Vitamin A: 1.173IU | Vitamin C: 2mg | Calcium: 85mg | Iron: 1mg