Why You’ll Love This Recipe

Delicate cake infused with real peach flavor
Versatile—works beautifully with fresh or canned peaches
Light and fluffy texture, never dry
Customizable with a range of frostings—from whipped cream to cinnamon-cream cheese
Perfect for summer celebrations or as a bright pick-me-up treat

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Peaches (fresh, chopped—or canned puree and juice)
Butter (room temperature or brown butter for deeper taste)
Sugar (granulated and/or brown sugar)
Eggs
Flour (all-purpose or cake flour)
Leavening (baking powder and salt)
Milk or buttermilk
Vanilla extract
Optional spices (cinnamon, nutmeg)

Directions

Preheat oven (typically to 350–375 °F) and line a standard muffin pan with liners.
Cream butter and sugar until light and fluffy; add eggs and vanilla.
Mix in dry ingredients (flour, baking powder, salt, spices) alternately with wet (milk or buttermilk), stirring until just combined.
Gently fold in chopped fresh peaches or peach puree.
Portion batter into liners, filling about two-thirds full.
Bake until a toothpick inserted comes out clean—usually 18–22 minutes.
Let cool completely before frosting or filling.

Servings and timing

Servings: Makes about 12 cupcakes
Prep time: 10–20 minutes (depending on chopping/filling)
Bake time: ~18–25 minutes
Total time: Around 40–50 minutes

Variations

Use brown butter for a nutty depth of flavor
Fill or top with spiced peach pie filling or jam
Frost with cinnamon or peach-infused cream cheese frosting
Top with stabilized whipped cream for a lighter finish

Storage/Reheating

Store in an airtight container in the refrigerator for up to 3–5 days
Unfrosted cupcakes freeze well for up to one month—thaw before frosting
Frosting and fillings can be made ahead and thawed or re-whipped before use

FAQs

Can I use canned peaches instead of fresh?

Yes—canned peaches (puree and juice) work great and make cupcakes year-round friendly.

How do I include peach flavor in frosting?

Fold peach puree into cream cheese or buttercream to infuse that fresh-fruit flavor.

Will the cupcakes be too wet with peaches?

Not at all—as long as batter is not over-mixed, the moisture creates a tender crumb.

How do I keep cupcakes fluffy?

Use cake flour or measure flour by spooning it into the cup; mix just until combined—avoid overmixing.

Can I make these nut-free or dairy-free?

Yes—skip nuts or sub dairy ingredients with plant-based alternatives as needed.

How do I avoid soggy bottoms?

Ensure liners are dry and use a standard bake—toppings and fillings that aren’t too wet help too.

Can I make a peach filling for inside?

Absolutely; cook chopped peaches with sugar, lemon, and cornstarch until thickened—cool before filling.

What frosting pairs best?

Cinnamon cream cheese, stabilized whipped cream, or peach buttercream all taste wonderful.

Should I peel the peaches?

For smooth texture, peeling is ideal—but chopped with skin can add color and texture too.

How to serve for a crowd?

Arrange on a platter and let guests graze, or set up a topping bar with sliced peaches, frosting, and spices.

Conclusion

The Best Peach Cupcakes are summer personified—tender, fruity, and fully customizable. Whether you use fresh or canned peaches, opt for rich frosting or a light finish, they’re always a crowd-pleasing treat perfect for sharing or savoring on your own.