Juicy, flavorful, and beautifully spiced, these peach cupcakes with cinnamon cream cheese frosting bring the best of summer into every bite. With tender cake filled with ripe peaches and topped with a rich, spiced frosting, they are ideal for everything from summer potlucks to weekend baking projects. Each cupcake bursts with warm, fruity flavor and comforting cinnamon notes that make them unforgettable.
Why You’ll Love This Recipe
These peach cupcakes deliver a perfect balance of moist texture, sweet fruit, and warm spice. They showcase fresh peaches for natural sweetness and are enhanced with subtle hints of nutmeg and cinnamon. The optional peach preserve center adds an extra burst of flavor, while the cream cheese frosting with cinnamon provides a smooth, tangy finish. Easy to make and crowd-pleasing in flavor and appearance, they are a delicious celebration of seasonal fruit and cozy baking.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the cupcakes:
- cake flour
- baking powder
- salt
- baking soda
- cornstarch
- nutmeg
- granulated sugar
- packed brown sugar
- vegetable oil
- milk
- full-fat sour cream
- large egg whites
- lemon juice
- vanilla extract
- ripe peaches, diced
For the filling (optional):
- peach preserves or thick peach puree
For the cinnamon cream cheese frosting:
- cream cheese, softened
- salted butter, softened
- powdered sugar
- cinnamon
- nutmeg
- salt
- vanilla extract
- heavy cream
- water (as needed for consistency)
Directions
- Preheat the oven to 350°F (175°C) and line a cupcake tray with paper liners.
- In a medium bowl, whisk together the cake flour, baking powder, baking soda, salt, cornstarch, and nutmeg.
- In a large mixing bowl, beat together the granulated sugar, brown sugar, and vegetable oil until light and fluffy.
- Add egg whites one at a time, then mix in the sour cream, milk, lemon juice, and vanilla extract until well combined.
- Gradually mix the dry ingredients into the wet mixture, stirring just until combined.
- Fold in the diced peaches.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 20–24 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
- If using filling, cut a small well into the center of each cupcake and spoon in about 1 teaspoon of peach preserves.
- To make the frosting, beat the softened cream cheese and butter until smooth and fluffy.
- Add the powdered sugar, cinnamon, nutmeg, salt, and vanilla extract. Beat until incorporated.
- Mix in the heavy cream, adding water as needed to achieve a piping consistency.
- Pipe the frosting onto the cooled cupcakes. Garnish with a peach slice or a light dusting of cinnamon, if desired.
Servings and timing
- Prep Time: 25 minutes
- Cooking Time: 24 minutes
- Total Time: 49 minutes
- Servings: 18 cupcakes
- Calories: Approximately 390 kcal per cupcake
Variations
- Peach & Berry: Add a handful of fresh raspberries or blueberries to the batter for added color and flavor.
- Gluten-Free Version: Use a gluten-free cake flour substitute for a gluten-free cupcake option.
- Almond Note: Add 1/4 teaspoon almond extract to the batter for a nutty twist.
- Ginger-Spiced: Include 1/4 teaspoon ground ginger in the dry mix for a bolder spice profile.
- Mini Cupcakes: Make mini versions by reducing bake time to 10–12 minutes and piping a small swirl of frosting on top.
Storage/Reheating
Store the frosted cupcakes in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving for best flavor and texture. Unfrosted cupcakes can be frozen for up to 2 months; thaw completely and frost before serving. The frosting can also be made ahead and refrigerated separately for up to 3 days.
FAQs
Can I use canned or frozen peaches?
Yes, but be sure to drain canned peaches well or thaw and pat dry frozen peaches to avoid excess moisture.
What type of cream cheese should I use for the frosting?
Use full-fat block cream cheese for the best texture and stability in the frosting.
Can I make these cupcakes the day before?
Absolutely. Store them in the refrigerator and bring to room temperature before serving.
Do I have to use the peach filling?
No, the filling is optional. The cupcakes are flavorful on their own, but the preserves add extra moisture and peach flavor.
How do I prevent the peaches from sinking?
Toss the diced peaches lightly in flour before folding into the batter to help them stay suspended.
Can I make this recipe into a cake?
Yes, you can bake it in two 8-inch round pans. Adjust the baking time to 25–30 minutes.
How can I make the frosting less sweet?
Reduce the powdered sugar slightly and balance with a touch more cream cheese or a dash of lemon juice.
What’s the best piping tip for this frosting?
A large star tip or round tip works well for clean, bakery-style swirls.
Is it okay to use oil instead of butter in the batter?
Yes, oil helps keep the cupcakes moist. There’s no need to substitute butter unless desired for flavor.
What other fruits can I use in this recipe?
Apricots, nectarines, or plums make good substitutes for peaches.
Conclusion
Peach cupcakes with cinnamon cream cheese frosting are a delightful way to showcase the flavors of summer in a beautifully spiced and tender dessert. With juicy fruit, soft cake, and rich frosting, these cupcakes are a standout addition to any event or afternoon treat. Whether you’re baking for a picnic, party, or simply for the joy of it, this recipe brings comfort and charm to every bite.
Peach Cupcakes with Cinnamon Cream Cheese Frosting
Moist, juicy peach cupcakes filled with diced fruit and optionally peach preserves, topped with rich cinnamon cream cheese frosting. A sweet, spiced treat ideal for summer gatherings or cozy weekend baking.
- Prep Time: 25 minutes
- Cook Time: 24 minutes
- Total Time: 49 minutes
- Yield: 18 cupcakes 1x
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the cupcakes:
- 1 3/4 cups cake flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp baking soda
- 2 tsp cornstarch
- 1/2 tsp nutmeg
- 3/4 cup granulated sugar
- 13/16 cup packed brown sugar
- 1/4 cup vegetable oil
- 3/4 cup milk
- 1/3 cup full-fat sour cream
- 3 large egg whites
- 1 tsp lemon juice
- 2 tsp vanilla extract
- 4 ripe peaches, diced (about 4 cups)
- For the filling (optional):
- 1/2 cup peach preserves or thick peach puree
- For the cinnamon cream cheese frosting:
- 8 oz cream cheese, softened
- 14 tbsp salted butter, softened
- 5 1/2 cups powdered sugar
- 2 tsp cinnamon
- 1 pinch nutmeg
- 1 pinch salt
- 1 1/2 tsp vanilla extract
- 2 tbsp heavy cream
- 2 tsp water (as needed for consistency)
Instructions
- Preheat oven to 350°F (175°C) and line a cupcake tray with paper liners.
- In a medium bowl, whisk together cake flour, baking powder, baking soda, salt, cornstarch, nutmeg, and cinnamon.
- In a large bowl, beat granulated sugar, brown sugar, and vegetable oil until light and combined.
- Add egg whites one at a time, then mix in sour cream, milk, lemon juice, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the diced peaches gently.
- Spoon batter into cupcake liners, filling each about 2/3 full.
- Bake for 20–24 minutes or until a toothpick inserted comes out clean. Let cupcakes cool completely.
- If using filling, cut a small well in the center of each cupcake and spoon in 1 tsp of peach preserves.
- For the frosting, beat cream cheese and butter until fluffy. Add powdered sugar, cinnamon, nutmeg, salt, and vanilla extract. Mix well.
- Stir in heavy cream and water a little at a time until desired piping consistency is reached.
- Pipe frosting onto the cooled cupcakes and garnish with a peach slice or a dusting of cinnamon, if desired.
Notes
- Use ripe but firm peaches to avoid excess moisture in the batter.
- Cupcakes can be made a day ahead and stored unfrosted in an airtight container.
- Peach preserves can be replaced with apricot or mango preserves for a flavor twist.
Nutrition
- Serving Size: 1 cupcake
- Calories: 390
- Sugar: 36g
- Sodium: 140mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg