Golden Peach Cinnamon Cupcakes

Dive into the delightful world of homemade baking with these utterly decadent Cinnamon Peach Cupcakes. Imagine soft, spiced cinnamon cupcakes, each secretly housing a treasure trove of luscious homemade peach pie filling, all crowned with a swirl of rich, tangy cream cheese frosting. This recipe is an absolute dream, especially when you have a bounty of ripe, juicy peaches ready to be transformed into something truly magical. Perfect for potlucks, celebrations, or simply indulging in the sweet embrace of peach season, these cupcakes are guaranteed to be a crowd-pleaser and a standout dessert.

Forget store-bought treats; these homemade peach pie cupcakes offer an explosion of fresh, vibrant flavor that simply can’t be matched. The combination of warm cinnamon, sweet peaches, and creamy frosting creates a symphony for your taste buds, making them the ultimate handheld dessert for anyone who adores fresh fruit and classic baked goods. So, roll up your sleeves, gather those beautiful peaches, and prepare for some truly happy baking!

If you’re a true peach aficionado, be sure to explore more delightful peach dessert recipes. We highly recommend trying our Peach Cobbler Cinnamon Rolls, a comforting twist on a classic, our velvety Peach Cheesecake for a touch of elegance, and our charming Peach Cookies for a lighter, bite-sized indulgence.

Why You’ll Adore These Cinnamon Peach Cupcakes

These aren’t just any cupcakes; they are a thoughtfully crafted dessert designed to deliver maximum flavor and enjoyment. Here’s what makes this particular Cinnamon Peach Cupcake recipe truly special and a must-try for your baking repertoire:

• A Harmonious Peaches and Cream Fusion: This recipe masterfully marries the quintessential taste of sweet, tangy peaches with the rich, smooth texture of cream cheese frosting. It’s the perfect peaches and cream experience, elevated by the tender, spiced cupcake base. Each bite offers a delightful balance of fruity freshness and creamy indulgence that will leave you wanting more.
• Irresistibly Moist Cinnamon Cupcakes: The foundation of this incredible dessert is a perfectly baked cinnamon cupcake. These cupcakes are renowned for their incredibly moist texture and tender crumb, infused with just the right amount of warm cinnamon spice. They provide a robust yet delicate base that beautifully complements the vibrant peach filling and luxurious frosting.
• A Delightful Peach Filling Surprise: The true magic lies within! Each cupcake is generously stuffed with a homemade peach pie filling, creating a wonderful surprise with every bite. This gooey, flavorful filling not only adds an extra layer of moisture but also delivers an intense burst of fresh peach flavor that contrasts beautifully with the cinnamon cake. It’s like a mini peach pie nestled inside a cupcake!

Key Ingredients for Perfect Cinnamon Peach Cupcakes

Achieving bakery-quality results starts with understanding your ingredients. Here’s a closer look at the stars of this recipe and why their quality matters:

• Fresh, Ripe Peaches: The heart of this dessert! Opt for peaches that are firm but yield slightly to pressure, indicating juiciness and optimal sweetness. Freestone peaches are often easier to work with for peeling and cubing.
• All-Purpose Flour: The structural backbone of your cupcakes. Proper measurement is crucial – spoon and level your flour to avoid a dense, dry crumb.
• Baking Powder & Baking Soda: These leavening agents work in harmony to give your cupcakes their light and airy texture. Ensure they are fresh for best results.
• Ground Cinnamon: The namesake spice! Use a good quality cinnamon for that warm, inviting aroma and flavor that perfectly complements the peaches.
• Unsalted Butter & Oil: A combination of butter for flavor and oil for moisture creates the ideal tender cupcake. Ensure butter and cream cheese are at room temperature for smooth mixing and a uniform batter/frosting.
• Brown Sugar: Adds depth of flavor and moisture to both the cupcakes and the peach filling, enhancing their richness.
• Vanilla Extract: A staple in baking, vanilla elevates all the other flavors. Use pure vanilla extract for the best taste.
• Large Eggs: Act as binders and contribute to the structure and richness of the cupcakes. Room temperature eggs emulsify better with other ingredients.
• Sour Cream & Buttermilk: These dairy ingredients are key to incredibly moist and tender cupcakes. Their acidity reacts with the baking soda, contributing to a light texture. Again, room temperature is essential.
• Cornstarch: A crucial thickener for our peach pie filling, ensuring it’s beautifully jammy and doesn’t make your cupcakes soggy.
• Lemon Juice: A splash of lemon juice brightens the peach filling, balancing its sweetness and preventing it from becoming overly cloying.
• Powdered Sugar: The base for our smooth, creamy cream cheese frosting. Sifting it prevents lumps and ensures a silky texture.
• Cream Cheese: The star of our frosting, providing that signature tangy, rich flavor and wonderfully smooth consistency.

Step-by-Step Guide: Crafting the Cinnamon Cupcakes

Creating the perfect cinnamon cupcake base is the first exciting step in making these delightful treats. Follow these detailed instructions carefully to ensure a moist, flavorful foundation for your peach filling and frosting.

1. STEP 1: Prepare Your Workspace. Begin by preheating your oven to a precise 350°F (175°C). While the oven heats up, take a moment to prepare your muffin pan. Line a standard 12-cup muffin pan with paper cupcake liners. This ensures easy removal and a clean presentation. Having everything ready beforehand makes the baking process much smoother.
2. STEP 2: Combine Dry Ingredients. In a medium-sized mixing bowl, carefully sift together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Sifting is an important step as it removes any lumps, aerates the flour, and ensures all the dry ingredients are evenly distributed, contributing to a lighter, more uniform cupcake texture. Give them a quick whisk to fully combine and set this bowl aside.
3. STEP 3: Cream Butter, Oil, and Sugar. In a separate, larger mixing bowl, ideally using a stand mixer with the paddle attachment or a hand mixer, combine the softened unsalted butter, vegetable oil (or canola oil), and packed brown sugar. Beat these ingredients together on high speed for at least 2 minutes. This creaming process is vital; it incorporates air into the mixture, which will make your cupcakes light and fluffy, and ensures the sugar dissolves for a smooth consistency.
4. STEP 4: Incorporate Wet Ingredients. Reduce the mixer speed to medium. To the creamed butter mixture, add the pure vanilla extract, large room-temperature eggs one at a time, and the room-temperature sour cream. Mix until just combined, being careful not to overmix. Stop the mixer frequently to scrape down the sides of the bowl with a rubber spatula. This ensures all ingredients are thoroughly incorporated and prevents pockets of unmixed batter.







5. STEP 5: Gently Combine Dry and Wet Mixtures. With the mixer on low speed, add half of the sifted dry ingredients to the wet mixture, followed by half of the room-temperature buttermilk. Mix until they are almost combined, then add the remaining dry ingredients and buttermilk. Continue mixing on low speed only until the batter is just smooth and no streaks of flour remain. Overmixing at this stage can lead to tough cupcakes, so mix only until combined. Remove the bowl from the mixer and give the batter one final gentle scrape and fold with your spatula to ensure uniformity.
6. STEP 6: Portion the Batter. Using a large cookie scoop or an ice cream scoop, evenly distribute the cupcake batter into each prepared cupcake liner. Fill each liner approximately two-thirds full. This allows enough space for the cupcakes to rise without overflowing, creating a perfect dome.
7. STEP 7: Bake to Golden Perfection. Carefully transfer the muffin pan to your preheated oven. Bake for 15-18 minutes. Baking times can vary depending on your oven, so start checking around the 15-minute mark. The cupcakes are perfectly done when a wooden toothpick inserted into the center of a cupcake comes out clean or with a few moist crumbs attached, indicating they are cooked through but still moist.







8. STEP 8: Cool Completely. Once baked, remove the muffin pan from the oven and allow the cupcakes to cool in the hot pan for about 10 minutes. This helps them set and prevents them from sticking. After 10 minutes, carefully transfer the warm cupcakes to a wire rack to cool completely. This step is crucial! Attempting to fill or frost warm cupcakes will result in melted frosting and a messy dessert. While the cupcakes are cooling, this is the perfect time to prepare your luscious peach pie filling.

Creating the Irresistible Peach Pie Filling

The star of these cupcakes is undoubtedly the vibrant, homemade peach pie filling. It’s surprisingly simple to make and adds an incredible burst of fresh fruit flavor. This filling can be prepared while your cupcakes are baking or cooling, saving you time!

1. STEP 1: Prepare Your Peaches. Start by peeling your fresh, ripe peaches. Once peeled, cube them into very small, uniform pieces. Smaller pieces will ensure a smoother filling texture and allow for easy stuffing into the cupcakes. Uniformity also helps them cook evenly.
2. STEP 2: Combine and Heat Ingredients. In a medium-sized saucepan, combine the cubed peaches, brown sugar, cornstarch, and a splash of fresh lemon juice. Stir everything gently to coat the peaches evenly. Place the saucepan over medium-high heat.
3. STEP 3: Cook the Peach Filling. Continue to heat the mixture, stirring occasionally, until it begins to bubble gently. The juices from the peaches will release, and the cornstarch will start to thicken the mixture. Once it reaches a full boil, continue to cook for an additional 2 minutes, stirring constantly to prevent sticking and ensure even thickening. The entire cooking process, from cold to boiling and thickening, should take approximately 8-10 minutes. The filling should be thick and glossy.




4. STEP 4: Cool Completely. Remove the saucepan from the heat and transfer the peach pie filling to a heatproof bowl or container. Allow it to cool completely to room temperature before using it. You can speed up this process by placing it in the refrigerator, stirring occasionally. A well-chilled filling will hold its shape better when piped into the cupcakes. For more in-depth tips on making the perfect peach pie filling, refer to our comprehensive peach pie filling guide.

Whipping Up Dreamy Cream Cheese Frosting & Assembling Your Masterpiece

No decadent cupcake is complete without a luscious frosting! Our tangy cream cheese frosting perfectly balances the sweetness of the cinnamon cake and peach filling. Here’s how to create it and assemble your gorgeous Cinnamon Peach Cupcakes:

1. STEP 1: Prepare Powdered Sugar. Sift the powdered sugar into a large bowl. This crucial step eliminates any lumps, ensuring your frosting will be wonderfully smooth and pipeable. Set aside the sifted sugar.
2. STEP 2: Cream Butter and Cream Cheese. In a separate large mixing bowl, using a stand mixer with the paddle attachment or a hand mixer, beat the softened unsalted butter and room-temperature cream cheese together on high speed for 2-3 minutes. Beat until the mixture is light, fluffy, and completely smooth. This ensures your frosting won’t be lumpy and will have a delicate texture.
3. STEP 3: Combine and Whip Frosting. Reduce the mixer speed to low and gradually add the sifted powdered sugar to the butter and cream cheese mixture. Mix until just combined, then increase the speed to high. Add the pure vanilla extract and beat on high speed for another 2 minutes until the frosting is incredibly creamy, smooth, and light. Make sure to stop and scrape down the sides and bottom of the bowl with a rubber spatula frequently to incorporate all ingredients evenly.
4. STEP 4: Core the Cupcakes. Once your cinnamon cupcakes are completely cool, it’s time to create the perfect cavity for your peach filling. Use a specialized cupcake corer tool or a sharp paring knife to carefully cut a hole into the center of each cupcake, going about halfway down. You can discard the removed cake tops or save them for a different dessert idea (like cupcake pops!).




5. STEP 5: Fill and Decorate. Now for the fun part! Take your completely cooled peach filling and generously spoon or pipe it into the holes you created in each cupcake, filling them almost to the top. Next, transfer your prepared cream cheese frosting into a piping bag fitted with your favorite decorative tip (a Wilton 1M is excellent for classic swirls). Pipe a beautiful swirl of frosting on top of each filled cupcake. For a final flourish and an extra burst of peach flavor and visual appeal, spoon a little more of the remaining peach filling directly on top of the frosting.

Expert Baking Tips for Flawless Cupcakes

Achieving baking perfection often comes down to a few key techniques and considerations. Keep these expert tips in mind to ensure your Cinnamon Peach Cupcakes turn out absolutely fantastic every time:

• Accurate Flour Measurement is Paramount: Never scoop your measuring cup directly into a bag of flour. This compacts the flour, leading to you using too much, which will result in dry, dense cupcakes. Instead, spoon the flour into your measuring cup and then level it off with a straight edge (like the back of a knife). For the most precise results, especially in baking, consider using a kitchen scale to measure your flour by weight.
• Patience with Cooling is Key: It’s tempting to rush, but ensure your cupcakes are fully cooled before you even think about coring or decorating them. Warm cupcakes will melt your carefully piped frosting, turning your beautiful creation into a gooey mess. Allow ample time for them to cool completely on a wire rack.
• Leave Room for More Peach Perfection: When piping the cream cheese frosting onto your filled cupcakes, remember to leave a slight indentation or a small space in the center. This design choice allows you to add that extra dollop of peach filling on top, creating a stunning visual and an extra layer of flavor that truly sets these cupcakes apart.
• Room Temperature Ingredients Make a Difference: For both the cupcake batter and the frosting, ensure your butter, eggs, sour cream, buttermilk, and cream cheese are all at room temperature. This allows them to emulsify properly, creating a smooth, uniform batter and a light, airy frosting. Plan ahead and pull them out of the fridge at least an hour or two before you begin baking.
• Don’t Overmix the Batter: After adding the dry ingredients to the wet, mix only until just combined. Overmixing develops the gluten in the flour, which can lead to tough, chewy cupcakes instead of the tender, moist ones you desire.

Frequently Asked Questions (FAQ)

Here are answers to some common questions you might have about making and enjoying these Cinnamon Peach Cupcakes:

Recipe Variations and Creative Twists

While these Cinnamon Peach Cupcakes are perfect as they are, feel free to get creative and customize them to your liking with these delicious variations:

• Simplified “Not Filled” Option: If you’re short on time or prefer a less elaborate approach, you can skip the step of coring and filling the cupcakes. Instead, simply pipe the cream cheese frosting onto the plain cinnamon cupcakes and then generously spoon the peach filling on top. They’ll still be incredibly flavorful and beautiful!
• Elegant Layered Peach Cake: For a grander presentation, consider transforming this recipe into a stunning cinnamon peach layered cake. You can adapt the cupcake batter to bake two 8-inch round cake layers and use the peach filling and cream cheese frosting between the layers and on top. For specific guidance on creating a layered peach dessert, our peach cobbler cake recipe offers fantastic insights.
• Add a Nutty Crunch: Sprinkle chopped toasted pecans or walnuts on top of the frosting for an added textural element and nutty flavor that complements the cinnamon and peach beautifully.
• Spice it Up: For a warmer, spicier note, you can add a pinch of nutmeg or allspice to the cinnamon cupcake batter.
• Boozy Peaches: For an adult twist, add a splash of bourbon or brandy to your peach pie filling while it cooks. This will deepen the flavor profile considerably.

Essential Tools for Baking Success

Having the right tools can make all the difference in your baking experience, ensuring precision and ease. Here are some special tools that will greatly assist you in creating these stunning cupcakes:

• Piping Bag: Essential for beautifully swirling your cream cheese frosting. We recommend using 18-inch piping bags, as their larger size means you can fill them with more frosting and avoid frequent refills, making the decorating process smoother.
• Piping Tip: For that classic, elegant swirl, the Wilton 1M star tip is a baker’s favorite. It creates lovely rosettes and swirls effortlessly, making your cupcakes look professionally decorated.
• Large Cookie Scoop: A large cookie scoop (or ice cream scoop) is incredibly useful for portioning out cupcake batter evenly into liners. This ensures all your cupcakes bake uniformly and have a consistent size. We love this OXO cookie scoop for its durability and ease of use.
• 12-Cup Muffin Pan: A sturdy 12-cup muffin pan is a baking essential for cupcakes. A good quality pan promotes even baking and browning.
• Muffin Liners: Using muffin liners (cupcake liners) prevents sticking, makes cleanup a breeze, and adds a decorative touch to your finished cupcakes.
• Cupcake Corer: While a sharp knife works, a cupcake corer makes the job of creating a perfect hole for your peach filling quick and neat, ensuring consistent results.
• Rubber Spatula: Indispensable for scraping down bowls and folding ingredients gently, ensuring everything is thoroughly mixed without overworking the batter or frosting.
• Wire Rack: Crucial for cooling your cupcakes completely and evenly after baking, preventing sogginess and preparing them for frosting.

Storing and Freezing Your Cinnamon Peach Cupcakes

To keep your delicious Cinnamon Peach Cupcakes fresh and enjoyable for as long as possible, proper storage is key. The cream cheese frosting means these treats are best kept chilled.

Store your frosted cinnamon peach cupcakes in an airtight container in the refrigerator for up to 5 days. For the best flavor and texture, allow the cupcakes to sit at room temperature for about 1 hour before serving. This brings the frosting and cake to an optimal temperature, enhancing their taste and softness.

If you wish to extend their shelf life even further, these frosted cupcakes can also be frozen! Place them in a freezer-safe, airtight container. They will keep well in the freezer for up to 30 days. To enjoy, thaw them at room temperature for 1-2 hours before indulging. This makes them perfect for meal prepping desserts or having a sweet treat ready for unexpected guests.

More Delicious Dessert Recipes to Explore

If you’ve enjoyed these Cinnamon Peach Cupcakes, you’re sure to love some of our other delightful dessert creations. Expand your baking horizons with these tempting recipes:

Other Cupcake Recipes To Try

• Rich Chocolate Fudge Cupcakes
• Zesty Lemon Raspberry Cupcakes
• Classic Red Velvet Cupcakes

Try These Fruity Dessert Recipes Too!

• Comforting Banana Cinnamon Rolls
• Bright and Zesty Lemon Poppy Seed Cookies
• Chewy Strawberry Crinkle Cookies
• Sweet Strawberry Rolls with Cream Cheese Glaze
• Decadent Blueberry Jam and Cream Cake

We hope you enjoyed baking and savoring these amazing Cinnamon Peach Cupcakes! Your feedback means the world to us. Please make sure to leave a STAR REVIEW if you loved this recipe. Don’t forget to tag us on Instagram @stephaniesweettreats with your creations, and to get more baking ideas and inspiration, be sure to follow us on Pinterest. Happy baking!

Cinnamon Peach Cupcakes

By Stephanie Rutherford

These cinnamon peach cupcakes feature moist cinnamon cake, a delightful homemade peach pie filling, and a luscious cream cheese frosting. An ideal way to utilize your fresh, ripe peaches this season.

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Recipe Overview

• Prep Time: 1 hr
• Cook Time: 16 mins
• Decorating Time: 20 mins
• Total Time: 1 hr 36 mins
• Servings: 12 cupcakes

Ingredients

For the Cinnamon Cupcakes:

• 1 3/4 cups All-purpose flour
• 1 tsp Baking powder
• 1/2 tsp Baking soda
• 1/2 tsp Salt
• 2 tsp Ground cinnamon
• 1/2 cup Unsalted butter, room temperature
• 2 TBSP Oil (canola or vegetable oil)
• 3/4 cup Brown sugar, packed (light or dark)
• 1 tsp Pure vanilla extract
• 2 Large eggs, room temperature
• 1/4 cup Sour cream, room temperature
• 1/2 cup Buttermilk, room temperature

For the Peach Pie Filling:

• 4 Peaches, peeled and cubed small
• 1/4 cup Brown sugar, packed (light or dark)
• 1 TBSP Cornstarch
• 1 tsp Lemon juice

For the Cream Cheese Frosting:

• 1 cup Unsalted butter, room temperature
• 8 oz Cream cheese, room temperature
• 2 cups Powdered sugar, sifted
• 1 tsp Pure vanilla extract

Instructions

Making the Cinnamon Cupcakes:

1. Preheat the oven to 350℉ (175°C). Line a 12-cup muffin pan with cupcake liners.
2. In a medium bowl, sift together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
3. Using a mixer, beat the room-temperature butter, oil, and brown sugar together on high speed for 2 minutes until light and fluffy.
4. Add in the vanilla extract, eggs, and sour cream to the butter mixture. Mix on medium speed until just combined. Scrape the sides of the bowl with a rubber spatula.
5. Add half of the dry ingredients and half of the buttermilk to the wet mixture. Mix on low speed until almost combined. Then, add the remaining buttermilk and dry ingredients. Mix on low speed until just combined, scraping the sides of the bowl as needed. Do not overmix.
6. Use a large cookie scoop to fill each cupcake liner approximately two-thirds full with batter.
7. Bake for 15-18 minutes, or until a toothpick inserted into the middle of the cupcakes comes out clean.
8. Let the cupcakes cool in the hot pan for 10 minutes before transferring them to a wire rack to cool completely.

Preparing the Peach Pie Filling:

1. This filling can be made while the cupcakes are baking or cooling. Peel and cube the peaches into very small pieces.
2. In a medium saucepan over medium-high heat, combine the cubed peaches, brown sugar, cornstarch, and lemon juice.
3. Cook the mixture, stirring occasionally, until it starts to bubble. Once boiling, continue to cook for 2 minutes, ensuring it thickens. The total process should take 8-10 minutes.
4. Remove from heat and cool completely before use.

Creating the Cream Cheese Frosting:

1. Sift the powdered sugar into a large bowl and set aside.
2. Using a mixer, beat the room-temperature unsalted butter and cream cheese on high speed for 2-3 minutes until light and fluffy.
3. Reduce mixer speed to low and gradually add the sifted powdered sugar until combined. Add the vanilla extract and beat on high speed for 2 minutes until the frosting is creamy and smooth. Scrape the bowl to ensure all ingredients are incorporated.

Filling and Decorating the Cupcakes:

1. Once the cupcakes are completely cool, use a cupcake corer or a sharp knife to cut a hole about halfway down into the top of each cupcake. Discard the removed cake pieces.
2. Fill each cored cupcake with the completely cooled peach filling, almost to the top.
3. Transfer the cream cheese frosting to a piping bag fitted with your desired tip (e.g., Wilton 1M). Pipe a generous swirl of frosting on top of each cupcake.
4. For a final touch, spoon a small amount of additional peach filling on top of the frosting.

Notes:

• Flour Measurement: Always spoon and level your flour, or use a kitchen scale for accuracy. Compacted flour can lead to dry cupcakes.
• High Altitude Baking: If baking at high altitude, consider adding an extra 1 tablespoon of flour to the dry ingredients.
• Room Temperature Ingredients: For best results, ensure all dairy ingredients (butter, eggs, sour cream, buttermilk, cream cheese) are pulled out of the refrigerator at least 2 hours before you begin baking.

Nutrition Information (per serving, approximate):

• Calories: 468 kcal
• Carbohydrates: 61 g
• Protein: 4 g
• Fat: 33 g
• Saturated Fat: 19 g
• Polyunsaturated Fat: 2 g
• Monounsaturated Fat: 9 g
• Trans Fat: 1 g
• Cholesterol: 84 mg
• Sodium: 264 mg
• Potassium: 159 mg
• Fiber: 1 g
• Sugar: 24 g
• Vitamin A: 1,173 IU
• Vitamin C: 2 mg
• Calcium: 85 mg
• Iron: 1 mg