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These soft peach cupcakes are filled with gooey peach jam and topped with peaches and cream. Way easier than a cobbler and just as crave-worthy for summer!
With a fresh slice of peach and whipped cream on top, jam in the center, and soft cake all around, these fresh peach cupcakes really nail the classic peaches and cream combo.
Even better, they’re easy enough for hot, lazy days!
The jam filling means no extra cleanup, and the whipped cream topping keeps this recipe light and affordable.
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All this peach talk got you craving cobbler? Try our peach cobbler pound cake next!
And for a grab-and-go treat, don’t miss our peach mango pie this peach season.
Why You’ll Love This Peach Cupcakes Recipe
- These peach cupcakes are super easy with almost no prep needed for the topping or filling.
- Juicy peach slices, fluffy whipped cream, sweet jam filling, and soft cupcakes make these peaches and cream cupcakes a guaranteed crowd-pleaser.
- These peach filled cupcakes are perfectly portable for summer picnics and parties.
Ingredients
Unsalted butter – No need to use brown butter if you want to keep this peaches n’ cream cupcakes recipe quick and simple!
Brown sugar and granulated sugar – Using both white and brown sugar gives these cupcakes a deeper, richer taste.
Eggs – Let your eggs come to room temperature for easier mixing and a smoother batter.
Vanilla extract – To round out the flavor of the peach cupcakes.
Cake flour – For light and fluffy peach filled cupcakes.
Baking powder – To help the fresh peach cupcakes rise.
Kosher salt – To give the sweet peach cupcakes a more balanced taste.
Milk – For moisture and richness.
Heavy whipping cream – A generous topping of whipped cream makes these peach cupcakes extra dreamy.
Peach jam – No need for extra prep work. Just use peach jam for your cupcake filling.
Peach – Finish the summer cupcakes with fresh peach slices!
Ingredient Substitutions For Peaches and Cream Cupcakes
All-Purpose Flour
Feel free to use all-purpose flour in this peach cupcake recipe. I just like using cake flour for extra soft and tender cupcakes.
Peach Filling
Fill your peach and cream cupcakes with fresh peaches! Just combine 2 cups of thinly sliced peaches, 1/4 cup light brown sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, a pinch of salt, and 2 teaspoons cornstarch in a pot. Cook for 10 minutes until thick, then cool to room temperature before using.
Peach Frosting
Want something different from whipped cream? Beat 1 stick of butter until smooth, then add 4 cups of confectioners sugar and 1/4 cup of pureed peaches for a quick, fresh peach buttercream frosting.
Tips For Making This Recipe
Be Careful with the Cupcake Centers
Don’t cut all the way to the bottom when removing the cupcake centers, or the peach cupcakes might fall apart. A cupcake corer will help you get the centers out smoothly.
Use Brown Butter
Add complexity to these luscious peaches and cream cupcakes with nutty, toasty brown butter! Just melt your butter in a light-colored pan over medium heat, stirring frequently. It should turn golden brown after 5 to 8 minutes.
Storage Tips
Store leftover fresh peach cupcakes in an airtight container in the fridge for up to 3 days. We’re not sure how they hold up in the freezer.
Peach Cupcake Recipe FAQs
What is the secret to moist cupcakes with peaches?
To keep your peach cupcakes moist, don’t overmix the batter, measure your ingredients properly, and avoid overbaking.
What spices go well with peaches?
What other toppings can I use on my peach cupcakes?
Cream cheese frosting is a great choice if you want a more decadent topping on your peach filled cupcakes. I like mine with whipped cream, a sprinkle of crushed graham crackers, and a drizzle of caramel sauce!
Can you add peaches to the cupcake batter?
We haven’t tried adding fruit to the batter of this peaches n’ cream cupcakes recipe, but chopped fresh or canned peaches should work if you drain the excess moisture.
More Peach Recipes
- Strawberry Peach Cobbler
- Air Fryer Peaches
- Italian Peach Cookies
- Peach Jalapeno Jam
- Peach Cobbler Egg Rolls
I found this recipe for Peaches and Cream that I HAVE to try!
Yay! You have made it this far, and I am so glad! Hey – If you make this recipe, I’d love for you to give it a quick review & star rating ★ below.
Peach Cupcakes
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs, room temperature
- 1 tsp vanilla extract
- 1 1/2 cups cake flour
- 1 1/2 tsp baking powder
- 1/4 tsp kosher salt
- 1/2 cup milk
- 2 cups heavy whipping cream
- Peach jam for filling
- 1 peach, sliced for garnish
Instructions
- Gather the ingredients.
- Preheat the oven to 350°F and line the cupcake pan with cupcake liners.
- Whisk together the butter, sugars, eggs, and vanilla extract until combined.
- In a separate bowl, whisk the cake flour, baking powder, and salt until fully incorporated.
- Stir half of the dry ingredients into the wet ingredients. Add the milk, then stir in the remaining flour mixture.
- Mix the cupcake batter until smooth and evenly combined.
- Pour the batter into each cupcake liner, filling them about halfway full.
- Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.
- After baking, leave the cupcakes in the pan for a few minutes. Then, place them on a wire rack to cool completely before frosting.
- Use a cupcake corer to remove the center of each cupcake, then fill the hollow with peach jam.
- Beat the heavy cream with an electric mixer until stiff peaks form, then transfer it into a piping bag.
- Pipe swirls of whipped cream onto each cooled peach cupcake.
- Top each cupcake with a peach slice to finish.
Notes
- Don’t cut all the way to the bottom when removing the cupcake centers, or the peach cupcakes might fall apart. A cupcake corer will help you get the centers out smoothly.
- Add complexity to these luscious peaches and cream cupcakes with nutty, toasty brown butter! Just melt your butter in a light-colored pan over medium heat, stirring frequently. It should turn golden brown after 5 to 8 minutes.
- Store leftover fresh peach cupcakes in an airtight container in the fridge for up to 3 days. We’re not sure how they hold up in the freezer.
Nutrition
PIN FOR LATER!
