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Peach Cupcakes

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Prep Time: 10 mins    Cook Time: 21 mins

4.82 from 11 votes

These beautiful peach cupcakes are moist and delicious, prepared with fresh peaches, and flavored with a hint of vanilla. The peach and cream cheese frosting is amazing and a fresh peach slice makes a simple, elegant decoration.

Close up of cupcake topped with a fresh peach.
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When peaches are in season and you’re thinking about making peach jellies or jams, remember this recipe too! They’re easy-peasy to prepare and fun to decorate. The aroma of peach cupcakes baking will make your mouth water.

They’re the perfect recipe for summertime snacking. Strawberry crunch cake and these strawberry lemon blondies are another two of my favorite summertime desserts.

Whether you’re looking for an alternative to peach pie or you just want to try a brand new cupcake recipe, this one is perfect. It’s a wonderful way to use seasonal peaches.

Main Ingredients

The ingredients to make peach cupcakes spread out on a table.

Perhaps you found this recipe because you have plenty of summer peaches and you’re wondering what to make with them. Peaches are of course the main ingredient in this yummy recipe. Here are some of the other key ingredients:

  • Fresh & freeze-dried peaches: To flavor the cupcakes and add the unmistakable taste.
  • Vanilla: Add extra drops of vanilla if you love the taste as much as I do.
  • Buttermilk: To add a tasty tang to the cupcakes without adding much fat.
  • Cream cheese: Makes the frosting oh-so-creamy.
  • Powdered sugar: To sweeten the frosting.
  • Baking powder: To make the cupcakes rise and become light.

Instructions Overview

If you’ve decided to make these peach cupcakes you will be wondering just how easy they are. The good news is they’re simple to make, even if you’re new to cupcake-baking! Gather the ingredients and preheat the oven. You will also need to line some cupcake tins.

Combine the flour, baking powder, and salt in one bowl and the buttermilk, peach puree, and vanilla in another. The sugar and butter are mixed in a third bowl before the eggs are added and then the freeze-dried peaches. Now the flour mixture and peach mixture can be combined.

Divide the batter between the cupcake liners and bake them. They should cool for a while in the baking tin and then you can finish cooling them on wire racks.

The frosting is just as easy to make as the cupcakes. Mix butter and cream cheese then add vanilla and peaches. Add powdered sugar and mix, and then pipe the frosting over the cooled cupcakes. You can then decorate these however you prefer, although a simple fresh peach slice is always perfect!

Several peach cupcakes on a cake stand.

Common Questions

What can I serve with peach cupcakes?

Assuming you’re making these with seasonal summertime peaches, you might like to make homemade lemonade for a refreshing pairing. Of course, a cup of coffee, a glass of iced tea, or any other beverage would work. Are you making these for a special occasion? Then serve them with chilled champagne for an elegant treat!

How should I store them?

Keep these in an airtight container at room temperature for up to four days.

Can I freeze them?

Yes, after frosting them, put them on a cookie sheet and pop them in the freezer. Once frozen, transfer them into a large Ziploc bag. You can also freeze them unfrosted. Adding a fresh peach slice after thawing them out will add a fresh element to the cupcakes. If you’re thawing frosted cupcakes, take them out of the Ziploc bag beforehand otherwise the frosting will stick to the plastic.

Can these be made ahead?

Since they keep for several days, these can absolutely be made ahead. Keep them in an airtight container at room temperature until serving.

How do I make the frosting more peach-colored?

It will be light peach in color but if you want a richer shade, use one part red food coloring to three parts yellow.

A peach cupcake with a bite taken out up close.

Chopnotch Tips

  • Swap the vanilla extract for almond extract if you like.
  • A sprig of mint makes a pretty decoration, either along with a slice of peach or instead of it.
  • Make a large cake instead of cupcakes by using a cake pan and increasing the baking time. You will need to double the ingredients and use a pair of 8-inch cake pans for a layer cake. Double the frosting amount too, so you can frost the layers together and also frost the top.
  • Don’t frost them until they are completely cool, for the best-looking result.
A cupcake in its paper wrapper.

These peach cupcakes are sweet, juicy, moist, and simple to prepare. This is a wonderful recipe to make in the summer when big, fresh peaches are in every market.

Let us know what you think! Give this recipe a rating in the comments section below.

Recipe

How to Make

Peach Cupcakes

Bursting with summer sweetness, everyone will love these moist cupcakes that are truly delicious. The peach and vanilla flavors go perfectly together.
SCALE THIS RECIPE
Prep Time: 10 mins
Cook Time: 21 mins
Cooling Time: 10 mins
Total Time: 41 mins
Servings: 24 cupcakes

Ingredients

  • 1 cup unsalted butter, softened
  • 2 ⅔ cups all-purpose flour
  • 2 ½ teaspoons baking powder
  • 2 cups granulated sugar
  • ½ teaspoon salt
  • 3 eggs, large
  • 1.75 ounces freeze-dried peaches, pulverized
  • ½ cup pureed fresh peach
  • ¾ cup buttermilk
  • 1 teaspoon vanilla extract

For the peach cream cheese frosting:

  • 8 ounces cream cheese, softened
  • 1 cup unsalted butter, softened
  • 1.75 ounces freeze-dried peaches, pulverized
  • 4 cups confectioners sugar
  • 1 teaspoon vanilla extract
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Instructions

  • Preheat the oven to 350°F and line the cupcake tins with liners.
  • Mix flour, salt, and baking powder in a bowl and set it aside.
  • Take another large measuring bowl and mix peach puree, vanilla extract, and buttermilk in it and then set aside.
  • Now beat granulated sugar and butter in another mixing bowl using an electric mixer for 2 minutes, and then add eggs one at a time and mix well. After that, add pulverized peaches and mix.
  • Mix the flour mixture and the peach puree mixture into the pulverized peach mixture in three alternating batches. Mix until just combined.
  • Scoop the batter into the cupcake tins and bake for about 21 to 24 minutes until golden brown.
  • Let the cupcakes cool in the tins for at least 10 minutes. After 10 minutes, remove cupcakes from the tins and place them on the cooling rack.

To make the peach cream cheese frosting:

  • Mix the butter in a mixing bowl until softened. After that, pour cream cheese and beat it with butter until it is uniform.
  • Now add vanilla extract and pulverized peaches and mix well.
  • Add 3 cups of sugar (or more if necessary) to the mixture and mix well until the frosting is spreadable and creamy.
  • Frost cupcakes and serve!
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Notes

  • Swap the vanilla extract for almond extract if you like.
  • A sprig of mint makes a pretty decoration, either along with a slice of peach or instead of it.
  • Make a large cake instead of cupcakes by using a cake pan and increasing the baking time. You will need to double the ingredients and use a pair of 8-inch cake pans for a layer cake. Double the frosting amount too, so you can frost the layers together and also frost the top.
  • Don’t frost them until they are completely cool, for the best-looking result.

Nutrition Facts

Calories: 300kcal (15%), Carbohydrates: 50g (17%), Protein: 3g (6%), Fat: 20g (31%), Saturated Fat: 12g (75%), Trans Fat: 1g, Cholesterol: 72mg (24%), Sodium: 164mg (7%), Potassium: 107mg (3%), Fiber: 1g (4%), Sugar: 18g (20%), Vitamin A: 666IU (13%), Vitamin C: 1mg (1%), Calcium: 46mg (5%), Iron: 1mg (6%)
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course:
Dessert
cuisine:
American
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Comments & Ratings

  1. 3 stars
    The texture of the cupcakes was spot on! The taste of peach was very subtle. I would have liked to taste the peachy flavor more, but that is my opinion. Others thought it was great!

    Reply