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!
Hey friend! This recipe must have been edited at some point but between step 3 and 4 thereās not specific steps to combine
The dry ingredients are combined, the wet ingredients are added and then the peaches are added. Itās written that way, but admittedly this is an old recipe and could use some more updated instructions.
I would like to make into a cake 9ā round how long would u recommend I bake for Iām thinking 26- 28 min you recipes are incredible I must have made half of your cake/cookie recipes already and each one has turned out nothing less than perfect
Hi there. I really want to try this recipe for an upcoming event – do I need to blanche and/or peel the peaches before mixing them into the cupcake and into a puree? These sound so good and Iām looking forward to trying them out!Ā
Yes, you’ll want to peel them first. I hope you enjoy them!
Hi! Made this recipe today and they were scrumptious!!! The cupcakes didn’t rise as I thought should. I double checked my ingredients. I swapped plain Greek yogurt for sour cream and I baked them in silicone cupcake pans. I did use peaches I canned last summer, but drained them before stirring them in! Thanks!!Ā
Hi I have a quick question. Ā I have made your fresh strawberry cupcakes delish I must say so as I was reading over this recipe for the peach pie cupcakes I noticed the milk and sour cream measurements are switched from the ones in the strawberry cupcakes. Ā I just wanted to make sure I do switch them. Ā Thanks and I love your recipes!!! Ā They are a hit with my family and friends also!!!!
Gosh, it’s been a while since I made them both, but I do believe it’s correct. The two fruits have different amounts of moisture in them and I remember playing around with them both to get them right, so it should be correct as written. I’m glad you’ve enjoyed the recipes! Thanks Renee!
Can this be made in a 9 x 13 inch cake pan?
I haven’t tried it so it’s hard to say. You’d probably want to double the recipe though if you try it.
What a killer recipe! I want a dozen!
Hi
Can you use all butter in the frosting recipe.
Hi
Can you actually taste the peach flavor in these cupcakes, sometimes when you bake with fruit the flavor gets lost in the baked good.
Yes, there’s a fair amount of peaches in the cupcakes, so the bites with the peaches have the most peach flavor. The icing also packs a lot of peach flavor.