Description
These Peach Pie Cupcakes combine the sweet, juicy flavors of fresh peaches with a tender cinnamon-spiced cupcake base, topped with creamy cream cheese frosting and a crunchy oat crumble. Perfect for a delightful dessert that captures the essence of a classic peach pie in cupcake form.
Ingredients
Peach Filling
- 1 1/2 cups (150g) fresh peaches, peeled and finely diced (about 1 1/2 large peaches)
- 2 tsp fresh lemon juice
- 2 tbsp light brown sugar, packed
- 2 tsp cornstarch
- Pinch of cinnamon
Crumble
- 1/4 cup (55g) unsalted butter, melted (for vegan option use melted coconut oil)
- 3/4 cup (90g) Bob’s Red Mill Organic All Purpose Flour (for gluten free use gluten free all purpose flour)
- 1/4 cup (25g) quick oats
- 2 tbsp light brown sugar, packed
- Pinch of salt
Cinnamon Cupcakes
- 1 cup (240g) milk
- 1 tsp apple cider vinegar or lemon juice
- 1/2 cup + 2 tbsp (130g) mild oil (vegetable, canola, almond, avocado, etc.)
- 2 tsp vanilla extract
- 1 cup (200g) granulated sugar
- 1 3/4 cups (230g) Bob’s Red Mill Organic All Purpose Flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp salt
Cream Cheese Frosting & Topping
- 1/2 cup (110g) unsalted butter, room temperature
- 8 oz (227g) cream cheese, room temperature
- 4 cups (480g) powdered sugar
- 1 peach, sliced with skin on
- 1 tbsp granulated sugar
Instructions
- Make Peach Filling: In a saucepan over medium heat, combine diced peaches, lemon juice, light brown sugar, cornstarch, and cinnamon. Stir and cook until bubbling and thickened, about 1 minute. Remove from heat and transfer to a heat-safe dish to cool.
- Prepare Crumble: In a bowl, combine melted butter, flour, quick oats, light brown sugar, and a pinch of salt. Mix well and refrigerate while preparing cupcake batter.
- Preheat Oven and Prepare Liners: Preheat oven to 350°F (175°C) and line a 12-cup cupcake tray with paper liners.
- Mix Wet Ingredients: In a large measuring cup, combine milk and apple cider vinegar or lemon juice, stir, and set aside to curdle slightly. Then add oil and vanilla extract to the mixture, stirring well.
- Mix Dry Ingredients: In a large bowl, whisk together sugar, flour, baking powder, baking soda, cinnamon, and salt.
- Combine Batter: Pour wet ingredients into dry ingredients and whisk until smooth and well combined.
- Fill Cupcake Liners: Evenly distribute batter among the 12 cupcake liners.
- Bake Crumble and Cupcakes: Spread the refrigerated crumble evenly on a small baking sheet lined with parchment paper. Bake both the crumble and cupcakes simultaneously for 15 minutes. Check cupcakes with a toothpick; if underdone, bake an additional 2–3 minutes.
- Cool: Allow the cupcakes and crumble to cool completely before frosting.
- Prepare Peach Topping: In a small bowl, combine sliced peaches and 1 tablespoon granulated sugar; set aside for topping.
- Make Cream Cheese Frosting: Using a mixer, beat softened butter and cream cheese until smooth. Gradually add powdered sugar, one cup at a time, mixing until thick and fluffy. Chill frosting briefly if needed for easier handling.
- Hollow Cupcakes: Using a small knife, apple corer, or cupcake corer, hollow out the center of each cooled cupcake, ensuring not to go all the way through the bottom.
- Fill Cupcakes: Stuff each hollowed cupcake with the cooled peach filling, packing it tightly.
- Frost Cupcakes: Spread approximately 4 tablespoons of cream cheese frosting evenly on top of each cupcake, creating a flat wall of frosting around the edges.
- Add Crumble and Peach Slice: Press the crumble gently into the sides of the frosting all around each cupcake. Top each with a sugared peach slice and serve.
Notes
- For a vegan version, substitute unsalted butter in the crumble with melted coconut oil and use a vegan cream cheese alternative.
- For gluten-free options, replace all-purpose flour with a gluten-free all purpose flour blend in both crumble and cupcakes.
- Use mild oils like vegetable, canola, or almond oil for a neutral taste in cupcakes.
- Ensure cream cheese and butter are at room temperature to achieve a smooth frosting.
- Do not hollow out the cupcakes completely to avoid filling leakage during eating.
