Description
These delightful peach cupcakes combine a tender, spice-infused cake base with a vibrant, jammy homemade fruit filling. Featuring warm notes of cinnamon and nutmeg, each cupcake is finished with a silky spiced buttercream and a crunchy streusel topping. Perfect for brunch or celebrations, these moist cupcakes capture the essence of summer fruit in every bite.
Ingredients
3 cups peeled and chopped peaches
1/3 cup granulated sugar
1/4 tsp cinnamon powder
1 tbsp lemon juice
4 tsp cornstarch
1 tbsp water
1 1/2 cups all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp fine sea salt
1/2 tsp cinnamon powder
1/4 tsp nutmeg powder
1/4 cup unsalted butter, softened
1/4 cup vegetable oil
1/2 cup granulated sugar
1/2 cup brown sugar
3 large eggs, room temperature
1 tsp vanilla extract
1/2 cup milk, room temperature
1 cup unsalted butter, room temperature
3 1/2 cups powdered sugar
1 tsp cinnamon powder
1/4 tsp nutmeg
1-2 tbsp heavy cream
1 tsp vanilla extract
Streusel crumbs
Instructions
Combine peeled chopped peaches, sugar, cinnamon, and lemon juice in a saucepan over medium heat.
Whisk cornstarch with water then stir into peach mixture; cook until thickened.
Remove from heat, transfer to a bowl, and chill completely in the refrigerator.
Preheat oven to 350°F and line a cupcake tin with liners.
Whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a bowl.
Cream butter, oil, granulated sugar, and brown sugar until fluffy.
Add eggs one at a time, followed by vanilla, then alternate adding flour mixture and milk.
Fill liners 2/3 full and bake for 18 minutes or until a tester comes out clean.
Cool cupcakes completely, then core the centers and fill with chilled peach mixture.
Beat butter until creamy, gradually add powdered sugar, cinnamon, nutmeg, cream, and vanilla until smooth.
Pipe buttercream over filled cupcakes and top with streusel crumbs.
Notes
Ensure all dairy and eggs are at room temperature for the best emulsion. Chill the peach filling thoroughly so it holds its shape inside the cupcakes. Cupcakes can be stored in an airtight container for up to 3 days.
- Prep Time: 40
- Cook Time: 18
- Category: Desserts & Sweets
- Method: Baking
- Cuisine: American