Peach Pie Cupcakes are a fun twist on a classic dessert! Light vanilla bean cupcakes are topped with homemade peach pie filling, vanilla buttercream frosting and baked crumb topping.
For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 cups cake flour sifted
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/2 tablespoons cinnamon
- pinch of nutmeg
- 1 cup 2 sticks unsalted butter at room temperature
- 1 3/4 cups sugar
- 4 large eggs at room temperature
- 2 teaspoons vanilla
- 1 1/4 cups milk
For the peach topping:
- 1 tablespoon unsalted butter
- 3 cups peeled cored and chopped peaches
- ¼ cup sugar
- 2 tablespoons freshly squeezed lemon juice
- ½ teaspoon ground cinnamon
- 2/3 cup water plus 2 tablespoons water divided
- 2 teaspoons cornstarch
For the crumb topping:
- 1/4 cup butter melted
- 2 tablespoons sugar
- 1/2 cup all-purpose flour
- 1/4 cup oats
- 1/2 teaspoon ground cinnamon
For the frosting:
- 1 1/2 cups 3 sticks unsalted butter at room temperature
- 4 cups confectioners’ sugar sifted
- 1 tablespoon vanilla extract
- pinch of salt
- Preheat oven to 350° F. Line standard muffin tins with paper liners and set aside.
- Sift together flours, baking powder, salt, cinnamon and nutmeg.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar together on medium-high speed until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each.
- Divide the batter evenly between the prepared liners, filling each about ¾-full. Bake until a toothpick inserted in the center comes out clean, about 20 minutes, rotating the pans halfway through baking. Let cool in the pan about 5 to 10 minutes, then transfer to a wire rack to cool completely.
- While the cupcakes are baking, prepare the peach topping. To make the peach topping, heat the butter in a medium-large skillet. Stir in the peaches, sugar, cinnamon and lemon juice. Heat until the fruit begins to release its juices. Add 2/3 cup of water to the pan and bring the mixture to a low simmer. Cook until the peaches are just fork tender but not mushy. In a small bowl, combine the remaining 2 tablespoons of water with the cornstarch, and whisk lightly until smooth. Add the cornstarch mixture to the peaches and cook 1-2 minutes more, until the mixture has thickened. Let cool thoroughly before topping the cupcakes.
- While the cupcakes are cooling prepare the crumb topping. Set oven temperature to 400 degrees F. In a medium bowl, stir together the melted butter and sugar. Add the flour, oats and cinnamon and stir until combined. Crumble into large pieces with your hands and sprinkle in a baking disk. Bake 10 to 15 minutes, or until crumble starts to brown slightly. Remove from the oven and let cool completely.
- To make the frosting, in the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed for about 5 minutes. Turn the mixer down to low speed and gradually add in the confectioners’ sugar until incorporated. Add in the vanilla and salt and mix until incorporated. Turn the mixer back up to medium-high speed and beat for an additional 4 minutes, or until light and fluffy.
- Pipe frosting around the edge of each cupcake, leaving a well for the topping. Divide peach topping evenly among cupcakes. Sprinkle with crumb topping. Enjoy!
- We use a large open star tip for pipping the frosting.