Name: Peach Pie Cupcakes
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour, sifted; 1 1/2 cups cake flour, sifted; 1 tbsp baking powder; 1/2 tsp salt; 1 1/2 tbsp ground cinnamon; Pinch of nutmeg; 1 cup unsalted butter (2 sticks), room temperature; 1 3/4 cups granulated sugar; 4 large eggs, room temperature; 2 tsp vanilla extract; 1 1/4 cups milk; 1 tbsp unsalted butter; 3 cups peaches, peeled, cored, and chopped; 1/4 cup sugar; 2 tbsp lemon juice; 1/2 tsp ground cinnamon; 2/3 cup water, plus 2 tbsp divided; 2 tsp cornstarch; 1/4 cup melted butter; 2 tbsp sugar; 1/2 cup all-purpose flour; 1/4 cup oats; 1/2 tsp ground cinnamon; 1 1/2 cups unsalted butter (3 sticks), room temperature; 4 cups sifted confectioners’ sugar; 1 tbsp vanilla extract; Pinch of salt

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Peach Pie Cupcakes are the ultimate summer dessert fusion you never knew you needed. Think of the nostalgic warmth of peach pie enveloped in a light, tender cupcake—a match made in dessert heaven. Whether you’re hosting a BBQ, heading to a picnic, or just craving a sunny, fruity treat, these cupcakes deliver big on flavor and nostalgia. With luscious peach filling, crisp crumb topping, and silky vanilla buttercream, Peach Pie Cupcakes are visually stunning and utterly irresistible. Get ready to impress guests and satisfy your sweet tooth with this standout seasonal recipe.

Why You’ll Love This Recipe

Combines the best parts of peach pie and cupcakes
Filled with juicy, fresh fruit-based peach topping
Includes a buttery, crunchy crumb topping for texture
Rich vanilla frosting adds a creamy finish
Perfect for summer parties, birthdays, or a special treat
Easy to make with straightforward instructions
Makes 24 servings, ideal for sharing

Ingredients

For the cupcakes:

1 1/2 cups all-purpose flour, sifted
1 1/2 cups cake flour, sifted
1 tbsp baking powder
1/2 tsp salt
1 1/2 tbsp ground cinnamon
Pinch of nutmeg
1 cup unsalted butter (2 sticks), room temperature
1 3/4 cups granulated sugar
4 large eggs, room temperature
2 tsp vanilla extract
1 1/4 cups milk

For the peach topping:

1 tbsp unsalted butter
3 cups fresh peaches, peeled, cored, and chopped
1/4 cup sugar
2 tbsp lemon juice (freshly squeezed)
1/2 tsp ground cinnamon
2/3 cup water, plus 2 tbsp divided
2 tsp cornstarch

For the crumb topping:

1/4 cup melted butter
2 tbsp sugar
1/2 cup all-purpose flour
1/4 cup oats
1/2 tsp ground cinnamon

For the frosting:

3 sticks (1 1/2 cups) unsalted butter, room temperature
4 cups sifted confectioners’ sugar
1 tbsp vanilla extract
Pinch of salt

How to Make Peach Pie Cupcakes

Preheat & Prep: Preheat your oven to 350°F. Line two 12-cup muffin tins with paper liners.
Mix Dry Ingredients: In a large bowl, whisk together both flours, baking powder, salt, cinnamon, and nutmeg.
Cream Butter & Sugar: Using a mixer, beat butter and sugar on medium-high until light and fluffy. Add eggs one at a time, mixing well. Stir in vanilla.
Incorporate Dry and Wet: With the mixer on low, alternate adding dry ingredients and milk in three parts, beginning and ending with the dry mix.
Bake: Divide batter evenly among liners (fill about 3/4 full). Bake 20 minutes or until a toothpick comes out clean. Cool in pan 5-10 minutes, then transfer to wire racks.
Make Peach Topping: Melt butter in a skillet, then stir in chopped peaches, sugar, lemon juice, and cinnamon. Simmer with 2/3 cup water until peaches are soft. Mix cornstarch with remaining water, stir into peaches, and cook until thickened. Let cool.
Make Crumb Topping: Set oven to 400°F. Mix melted butter, sugar, flour, oats, and cinnamon. Crumble mixture onto a baking sheet and bake 10-15 minutes until golden. Cool completely.
Prepare Frosting: Beat butter on medium speed for 5 minutes. Slowly add sugar, vanilla, and salt. Increase speed and whip until light and fluffy.
Assemble: Pipe frosting around cupcake edges, leaving a well in the center. Fill with peach topping and sprinkle with crumb topping.

Helpful Tips

Choose firm, ripe peaches for the ideal balance of sweetness and structure
Let all ingredients come to room temperature for smoother blending
Don’t overmix the batter; it can make cupcakes dense
Chill the peach topping before adding to prevent frosting melt
Use a large open star tip for bakery-style frosting

Substitutions and Variations

Fruits: Swap peaches for nectarines or mixed berries
Spices: Add a pinch of cardamom or ginger for extra warmth
Frosting Options: Use cream cheese frosting for a tangy twist
Flour: Use only all-purpose flour if cake flour isn’t available
Gluten-Free: Substitute with a gluten-free flour blend

Frequently Asked Questions

Can I use canned peaches? Yes, just drain them well and chop finely. Reduce added sugar slightly.

Do these need to be refrigerated? Yes, due to the fruit topping and butter frosting, store them in the fridge.

Can I freeze these cupcakes? You can freeze the unfrosted cupcakes. Add toppings after thawing.

Storage Instructions

Keep cupcakes in an airtight container in the fridge for up to four days. Let them sit at room temperature for best taste before serving. Freeze unfrosted cupcakes for up to two months; wrap tightly and thaw before decorating.

Conclusion

Peach Pie Cupcakes are the ultimate summer dessert mashup, bringing together the beloved flavors of peach pie with the convenience of a cupcake. Whether you’re baking for a party, picnic, or simply craving something sweet and seasonal, these cupcakes deliver on every level. Don’t miss out—try them and let us know what you think! Explore more fruity dessert ideas in our related recipes and keep baking deliciously.

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