These Peach Pie Cupcakes have all the best elements of peach pie rolled into a cupcake – cinnamon, sugar, and of course, peaches. These moist & fluffy cupcakes may become your new favorite summer dessert recipe!
For another amazing summery cupcake, you’ll want to try my famous Fresh Strawberry Cupcakes!
Peach Pie Cupcakes Recipe
So do you remember the Thick and Chewy Chocolate Chip Cookies I posted last week? And how the hubs wasnāt going to stop pestering me until I made him more? Well I finally did at the end of last week and he was thrilled.
A little later he went to go get another cookie and saw that Iād eaten one. He was not happy. Apparently, if I want cookies, I have to make my own because those are his.
Iām sorry, did I make those? Doesnāt that make them mine and Iām just kindly sharing. š Heās such a nut. And big cookie guy.
He didnāt actually get around to tasting these Peach Pie Cupcakes because they were made the same week as the cookies, and I couldnāt catch his attention long enough to shove one in his mouth.
One of my other regular taste testers did taste them though. And he declared them to be his favorite cupcake so far.
To be fair, heās a big peach guy. Peach fuzz and all.
They are delicious though. The icing is pure peach heaven and gives the cupcakes most of the peach flavor. There are chunks of peach in the cupcakes as well, but the icing is where itās at.
Tips for Making Peach Pie Cupcakes
One note about making the icing. Peaches are more or less liquid-y depending on how ripe they are. More ripe = more liquid. So when making the icing, start with about 5 tbsp of peach puree and then add more from there until you get the right flavor and consistency. If your peaches are more ripe, you probably wonāt want to use as much puree if you want a thicker icing.
However, if you find youāve added too much puree, you can always thicken it back up with more powdered sugar. Icing is forgiving like that. Itās one of itās many great qualities.
The cupcake is full of cinnamon – the most important flavor next to the peaches in a peach pie. You must have plenty of cinnamon. Yum!
And as with all cupcakes, make sure not to overcook them. Check them at 17 or 18 minutes and give them more time if needed. A toothpick inserted should come out with a few crumbs when they are done.
These cupcakes would be perfect for anytime, but also the upcoming July 4th holiday. Next to apple pie, Iād say peach pie is pretty American. So why not celebrate with a cupcake version!
More Peach Desserts
- Peach Streusel Popsicles
- Peach Pie
- Peach Cobbler Cupcakes
- Easy Peach Cobbler
- Peach Cinnamon Oatmeal Cheesecake Bars
Peach Pie Cupcakes
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Ingredients
Cupcake
- 1 2/3 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 tsp ground cinnamon
- 1/4 tsp baking soda
- 1 tsp baking powder
- 3/4 cup salted butter (room temperature)
- 3 large egg whites
- 2 tsp vanilla extract
- 1/4 + 1/8 cup sour cream
- 1/2 cup milk
- 3/4 cup peaches (diced)
Peach Icing and Topping
- 1/2 cup salted butter
- 1/2 cup shortening
- 4-5 cups powdered sugar
- 5-7 tbsp peach puree
- 12-14 peach slices (for topping, if desired)
Instructions
- Preheat oven to 350ā.
- Whisk together flour, sugars, cinnamon, baking soda and baking powder in a large mixing bowl.
- Add butter, egg whites, vanilla, sour cream and milk and mix on medium speed until smooth.
- Stir in peaches.
- Fill cupcake liners a little more than half way.
- Bake 18-20 minutes.
- Allow to cool for 1-2 minutes, then remove to cooling rack to finish cooling.
- To make the icing, beat the shortening and butter until smooth.
- Slowly add 3 cups of powdered sugar. Mix until combined.
- Mix in 5 tbsp of peach puree.
- Add the rest of the powdered sugar and mix until smooth.
- Add more peach puree to get the right consistency and flavor. The more puree added, the thinner the icing will be. If it gets too thin, add more powdered sugar.
- Ice cupcakes and top with peach slices if desired.
Notes
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Enjoy!
I am about to try making these – they look delicious – but was wondering if the butter in the cupcake recipe is salted or unsalted.
I use salted. I hope you like them! š
i’d love one of these right now!
Lindsey: when I mentioned in your post with the Neapolitan cake about taking forever. The story is I made your Peach Pie Cupcakes, it took me 3 days to get them finished. You see I had this back surgery in Jan.14 & I am doing great but the things like I always fixed such as baking are going to have to wait until I am a lot stronger. But your cupcakes tasted great, even though I didn’t ice them. I would have if I had been taking them to a covered dish event. Thanks for all the good recipes you post, & the Bible verses & your testimony.
I’m so sorry to hear about your back! I don’t know if you saw in a post from last week, but I’ve been having a little back trouble too. Not nearly as bad as yours, but I certainly understand how back pain can change things. Not fun at all! I hope you have a speedy recovery! And I’m so glad you enjoy the recipes and the blog! Thank you so much for reading! š
Peach pie cupcakes=total awesomesauce!! And seriously, they are bakery shop worthy! š So pretty!
I have been trying to get over here to comment on this for like a week! I am so in love!!!
Thanks lady!
See I love pie but hate making it, so making a peach pie CUPCAKE is freakin’ brilliant! All the fun flavor of pie without any of the stress. š Count me in!
WOW these are so gorgeous!!
These look and sound absolutely amazing! this is just beautiful!!!
Manuella ( french )
Thank you Manuella!
Hi
Can I use frozen or canned peaches in this recipe, or fresh peaches is a must. Also, how do you make peach puree.
I would recommend fresh peaches in this case. If you try the canned or frozen peaches, you’ll want to make sure to wash them off and let them dry before using them. The added moisture could affect the way the cupcake bakes. I also mentioned in the post that more liquid in the peaches can affect the icing as well, so check that out. To make peach puree, just put peaches in a blender or food processor and puree until most of the chunks are smooth.
My husband is a cookie guy, too! Oh well. The guys are missing out! These are incredible!
They are missing out, aren’t they? Oh well, more for us! š
WOW. These look so incredible!!!
Peach Pie is definitely high on the list of “All American”. Turn it into a cupcake, and I think it moved up the list a little more! These sound delicious. And I have to say, your photos are all so pretty, and so are all your cake stands. I love looking at them!
Thanks so much Julia! I get most of my cake stands at Home Goods, including this blue one.
These look absolutely delicious! Three of my favourite things combined: peaches, cinnamon and cupcakes – I can’t wait to try out this recipe, my mouth is watering already. Pinning this for future reference!
Emma x | Reverie Lane
Thanks Emma! And thanks for the pin!
The deliciousness of a pie in an easier cupcake form? Yes, please!
My thoughts exactly Melanie! š
Amazing sunny cupcakes! The frosting looks just great š
These cupcakes sound absolutely delicious! I love peach pie – so fresh, and you’re right, so American. perfect for this weekend.
Thanks Holly! š