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Peach Cupcakes with Cinnamon Cream Cheese Frosting

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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.

Ingredients

Units Scale
  • 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

  1. Preheat oven to 350°F (175°C) and line a cupcake tray with paper liners.
  2. In a medium bowl, whisk together cake flour, baking powder, baking soda, salt, cornstarch, nutmeg, and cinnamon.
  3. In a large bowl, beat granulated sugar, brown sugar, and vegetable oil until light and combined.
  4. Add egg whites one at a time, then mix in sour cream, milk, lemon juice, and vanilla extract until smooth.
  5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  6. Fold in the diced peaches gently.
  7. Spoon batter into cupcake liners, filling each about 2/3 full.
  8. Bake for 20–24 minutes or until a toothpick inserted comes out clean. Let cupcakes cool completely.
  9. If using filling, cut a small well in the center of each cupcake and spoon in 1 tsp of peach preserves.
  10. For the frosting, beat cream cheese and butter until fluffy. Add powdered sugar, cinnamon, nutmeg, salt, and vanilla extract. Mix well.
  11. Stir in heavy cream and water a little at a time until desired piping consistency is reached.
  12. 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

Find it online: https://yumfoodusa.com/peach-cupcakes-with-cinnamon-cream-cheese-frosting/