Peachy Keen Cupcakes
It’s peach season and I just can’t get enough! Peaches are one of the best fruits and stuffed inside a cupcake, it just can’t get any better! Warm cinnamon cupcakes, sweet peach filling, and topped with a load of cream cheese icing and toasted crumble… yum!
Did you miss the live video we made for these cupcakes? Check it out on our IGTV on our Instagram.
These cupcakes are the ultimate fall flavors bundled into a few bites. If you’re still soaking up every last minute of summer, like me, then you know these could be perfect for your last picnic in the park.
There are a few tricks to these cupcakes that make them better than anything!
- There is no butter in these cupcakes, we’re using oil! The oil actually helps make these cupcakes extra moist because nobody wants a dry cupcake!
- There are no eggs! Believe it or not, there are no eggs in these cupcakes and that will make the cupcakes extra tender.
- The icing doesn’t have to be perfect, because you are just going to roll the cupcakes right into the crumble and top it with a peach slice!
There are a lot of elements to these cupcakes, but trust me, they are one of the easiest cupcakes you’ll ever bake! You don’t even require a mixer for the batter!
Cinnamon Cupcakes – Whisk together your dry ingredients and then continue whisking in your wet ingredients. Scoop, bake, done.
Homemade Peach Filling – Add all your goodies to a pot and bring to a boil. Ta-da!
Cream Cheese Icing – Add all your ingredients to a bowl and mix. Ready in minutes!
Crumble – Whisk together your ingredients and toast on a cookie sheet for 15 minutes. Once the cupcakes are assembled, roll, roll, roll.
Topping – After all the assembly is done, top that cupcake with a nice, juicy peach slice.
What are the best materials To Use?
The best part about these cupcakes is they require little work. What I love to use the most is my large cupcake scoop. It’s great for no-spill scooping and measuring how much batter you need.
2 oz cupcake scoop – This is the best for scooping your batter into the cupcake papers. (It’s also great for scooping cookies and ice cream 😉)
Large Whisk – Again, the best part about this recipe is the whisking. Sometimes all you need is to hand mix something and for these cupcakes, it’s suuuuper easy!
Large Measuring Glass – In this recipe when you mix the wet ingredients, all you need is one large measuring glass. This is the best for pouring it right into the dry ingredients and continue mixing.
Offset Spatula – No fancy piping techniques here! Using an offset spatula to flatten the edges and the top will help in the end to roll them in the crumble. No need for piping tips or knives.
How can I assemble the cupcakes?
- Once the cupcakes are cooled, hole out the middle of the cupcakes using a small knife or cupcake corer.
- Once the cupcakes are holed out, scoop 1-2 spoon fulls of peach filling into the middle of the cupcake.
- Next, scoop a large portion of icing on top of the cupcakes and smooth out the sides using an offset spatula. Smooth out the tops as well. The sides of the icing should be vertical and smooth around the edges.
- Then, roll the sides of the icing into the toasted crumble leaving the top plain. You can also roll the top and sides if you want.
- Once the crumble is rolled on, place a peach slices onto the top.
How should I store the cupcakes?
The peach cupcakes should be tightly covered in the fridge for up to 5 days. Why? The cupcakes are stuffed with a fruit filling and a fruit slice, if the fruit is left out in the open too long, it will go bad fast!
Want some more of our favorite cupcake and peach recipes? Look below!
- Mini Peach Cobblers
- Chocolate Mocha Coffee Cupcakes
- Salted Caramel Pumpkin Cupcakes
- Mini Peach Hand Pies
Peachy Keen Cupcakes
Course: Cakes and CupcakesCuisine: DessertDifficulty: Easy15
servings50
minutes15
minutesSweet peach filling stuffed inside a warm cinnamon cupcakes, not to mention the creamiest cream cheese icing, and toasted crumble = full fall flavor!
Ingredients
- Cinnamon Cupcake
1 3/4 cups flour
1 1/2 tsp baking powder
1/2 tsp baking soda
2 tsp ground cinnamon
1 cup sugar
1 cup milk
2 tsp lemon juice
1 tbsp vanilla extract
1/2 cup neutral oil
- Homemade Peach Filling
2 peaches, peeled and diced
3 tbsp brown sugar, packed
2 tbsp corn starch
1 1/2 tbsp lemon juice
1 tsp cinnamon
- Cream Cheese Icing
8 oz cream cheese, softened
1/2 cup butter, softened (1 stick)
3 1/2 – 4 cups powdered sugar
2 tsp vanilla extract
- Toasted Crumble
1/2 cup old fashioned oats
3 tbsp brown sugar, packed
3/4 cup flour
1/4 cup butter, melted (1/2 a stick)
- Topping
1 peach, sliced
Directions
- Toasted Crumble
- Add all your crumble ingredients to a small bowl and whisk together.
- Once everything is whisked, chill in the fridge.
- Cinnamon Cupcakes
- Start by pre-heating your oven to 350 F. Line 15 cupcake tins with papers and set aside.
- Pour your milk and lemon juice into a large measuring glass. Set aside.
- Whisk together your dry ingredients. This includes the flour, sugar, baking soda, baking powder, and cinnamon. Set aside.
- Next, add the vanilla extract and oil to the measuring glass with the milk mixture.
- Pour your wet ingredients into the dry and whisk until fully combined.
- Evenly scoop into the cupcake papers and bake for 14-16 minutes. Lay the crumble on a cookie sheet lined with parchment paper and bake for 15 minutes at the same time as the cupcakes. *Notes
- Peach Filling
- Make the peach filling while the cupcakes are baking and cooling. Start by adding all your ingredients to a pot and bring to a boil. Once it comes to a boil, turn off the heat and let sit for 1 minute before adding it to a bowl.
- Add the filling to a bowl and chill in the fridge.
- Cream Cheese Icing
- Start by creaming together your butter and cream cheese until smooth and light.
- Gradually add the powdered sugar one cup at a time, continue mixing in between.
- Lastly, mix in the vanilla extract.
- Assembly
- Once the cupcakes are cooled, hole out the center using a small knife or cupcake corer.
- Scoop 1-2 spoon-fulls of peach filling into the center of the cupcake.
- Scoop a large portion of icing onto the cupcake and smooth the edges and top until they are flat and smooth. The edges should be smooth and vertical.
- Once the edges are smoothed, roll the edge in the toasted crumble. You can do just the edge or the top too.
- Lastly, garnish with a peach slice on top and enjoy!
Recipe Video
Notes
- To check if the cupcakes are baked, poke it with a toothpick, if it comes out clean, it’s done.
- Everything must be cooled before assembling.
Let us know if you made this recipe! Tag us on instagram @tuesday.treats
Loved your Peachy Keen Cupcake video!!
Can’t wait to try these when we return home from NC.🍊🍊🍊
ps. Never knew about thw cupcake corer gadget!😉
Thanks! Great, they are the BOMB! The corer is a great tool to have 😉.