Peaches & Cream Cupcakes Recipe

If you’re looking for a show-stopping summer dessert, these Peaches & Cream Cupcakes are the answer to all your cravings! Picture fluffy brown butter cupcakes bursting with warm spiced peaches, finished with swoops of stabilized whipped cream—each one tastes like a mini peach cobbler in cupcake form!

Ingredients You’ll Need

The beauty of Peaches & Cream Cupcakes is how approachable the ingredient list is—each one plays a unique role in building flavor and texture! From the caramelized notes of brown butter to the juicy peaches and velvety whipped cream, you’ll fall in love as you measure and mix.

• Unsalted brown butter: Gives the cupcakes deep, nutty richness. Browning the butter first brings extra dimension—you’ll absolutely taste the difference!
• Light brown sugar & granulated sugar: Brown sugar contributes moisture and subtle caramel flavor, while white sugar keeps the crumb light and sweet.
• Eggs (room temperature): For structure and tenderness—let them come to room temp so your batter emulsifies perfectly.
• Vanilla extract: A touch of warmth that enhances both the cake and the whipped cream.
• Cake flour: Ensures each cupcake bakes up fluffy and delicate (all-purpose will work, but the crumb won’t be as tender).
• Baking powder, cinnamon, kosher salt: Baking powder gets your cupcakes rising, cinnamon brings gentle spice, and salt boosts every flavor note.
• Milk: Adds moisture for a soft and tender cake.
• Peaches (fresh or frozen): The soul of this recipe! Fresh peaches are ideal in season; frozen work great year-round—just thaw and drain first.
• Cornstarch: Thickens the spiced peach filling so it’s beautifully jammy (never runny in your cupcakes).
• Nutmeg: Aromatic warmth in the filling—don’t skip it!
• Heavy whipping cream: For that cloud-like stabilized whipped cream topping.
• Powdered sugar: Sweetens the whipped cream and helps it pipe into perfect swirls.
• Flavorless powdered gelatin: The secret to a stabilized whipped cream that keeps its shape, even after hours in the fridge.
• Water: For blooming the gelatin before adding to the cream.

Variations

One of the best things about Peaches & Cream Cupcakes? They’re endlessly customizable! Whether you want to swap the fruit, tweak the spices, or make them fit your dietary needs, there’s a version for everyone around your table.

• Try Different Fruits: Swap peaches for nectarines, apricots, or even mixed summer berries for a playful twist.
• Make it Gluten-Free: Use a measure-for-measure gluten-free flour blend in place of cake flour—the cupcakes will still be pillowy and soft.
• Spice it Up: Add ground ginger, cardamom, or a pinch of mace to the peach filling to tailor the spice profile to your liking.
• Dairy-Free Whipped Topping: Substitute coconut cream and a dairy-free whipping stabilizer for a luscious, lactose-free finish.

How to Make Peaches & Cream Cupcakes

Step 1: Prepare the Spiced Peach Filling

Thinly slice your peaches—you can peel them if you want a smoother filling, or leave the skins on for a more rustic vibe. Place them in a small pot with brown sugar, cinnamon, nutmeg, a pinch of salt, and cornstarch. Let everything simmer gently for about 10-15 minutes, until the peaches soften and the mixture thickens into a syrupy compote. Once it’s luscious and jammy, set aside to cool completely before filling your cupcakes.

Step 2: Brown the Butter

This step is a game-changer! Melt your butter in a saucepan over medium heat, swirling frequently. Watch for golden brown bits forming at the bottom and inhale that nutty aroma—it’s magic in the making! As soon as you spot brown flecks, remove from heat and pour into a bowl to stop the cooking. Let the browned butter cool to room temperature before baking. (Tip: You’ll need to start with a little extra butter to account for evaporation during browning.)

Step 3: Make the Cupcake Batter

In a large bowl, whisk together cake flour, baking powder, cinnamon, and salt. In a separate bowl, mix the cooled brown butter with the brown sugar, granulated sugar, eggs, and vanilla until smooth and creamy. Add half of the dry ingredients, then the milk, finishing with the rest of the flour mixture. The batter should be a little runny—that’s perfect for a tender crumb!

Step 4: Bake the Cupcakes

Line a standard muffin tin with cupcake liners and fill each about halfway (about ¼ cup of batter per liner). Slide the pan into a preheated 350°F oven and bake for 18-22 minutes, or until a toothpick comes out clean. Let the cupcakes cool in the pan for a few minutes, then transfer to a wire rack until completely cool—you don’t want your filling or whipped cream to melt!

Step 5: Fill with Spiced Peaches

Once the cupcakes are cool, use a cupcake corer or small knife to scoop out the centers. Spoon about two teaspoons of that cooled spiced peach filling into each one. The warmth of the cinnamon peaches against the airy cake is everything!

Step 6: Whip the Stabilized Cream

Bloom the powdered gelatin in water, then gently microwave until dissolved—be careful, it only takes a few seconds. In a mixer with the whisk attachment (or a hand mixer), beat the heavy cream, powdered sugar, and vanilla until soft peaks start to form. With the mixer running on low, slowly pour in the cooled, liquid gelatin. Whip until stiff peaks hold. Now your cream is ready to pipe and will stay picture-perfect for days!

Step 7: Decorate!

Fill a piping bag fitted with a 1M star tip. Swirl that luscious whipped cream on each cupcake, then top with more sliced peaches and a pinch of cinnamon. Voila—a dreamy batch of Peaches & Cream Cupcakes to dazzle your guests!

How to Serve Peaches & Cream Cupcakes

Garnishes

For a truly stunning finish, crown your cupcakes with curls of fresh peach, a light dusting of extra cinnamon, or even a sprig of fresh mint. A tiny wedge of peach perched on top instantly announces the flavor inside and makes each cupcake worthy of a bakery window!

Side Dishes

These cupcakes love to be the shining star at any gathering, but for a full summer spread, pair them with iced tea or lemonade, a simple fruit salad, or a platter of salty nuts and cheeses. The gentle sweetness of the Peaches & Cream Cupcakes will balance all those flavors perfectly.

Creative Ways to Present

If you’re entertaining, arrange the cupcakes on a pedestal cake stand and finish with edible flowers for garden-party vibes. Or, set up a DIY dessert bar with bowls of extra spiced peaches and toppings, letting guests customize their own “cupcake sundaes!”

Make Ahead and Storage

Storing Leftovers

Leftover Peaches & Cream Cupcakes can be stored in an airtight container in the fridge for up to three days. For the best flavor and softest texture, let them sit at room temperature for about an hour before serving again—just don’t top with fresh peaches until the last minute.

Freezing

While you can freeze the unfilled, unfrosted cupcakes for up to two months (just wrap tightly), it’s best to make the peach filling and whipped cream fresh just before assembly. This ensures the best texture and the most vibrant flavor.

Reheating

These cupcakes are meant to be enjoyed cool or at room temperature—no reheating necessary! If you’ve stored them in the fridge, just place them on the counter for about 60 minutes to soften the cake and cream before enjoying.

FAQs

Final Thoughts

If you’re searching for a dessert that sings of sunshine, these Peaches & Cream Cupcakes are the way to go. I can’t wait for you to bake a batch, share them with loved ones, and watch faces light up with pure joy—don’t be surprised when everyone comes back for seconds!

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