Peach Pie Cupcakes Recipe

I whipped up these peach cupcakes with a crunchy crumble topping and every bite feels like a little burst of sunny summer, even if the recipe might seem a bit rough around the edges.

I think Peach Pie Cupcakes brings comfort in a bite. I used all purpose flour, granulated sugar, unsalted butter, egg, whole milk and vanilla to create a rich base.

Peaches with peach preserves, cornstarch, cinnamon and lemon juice add vitamins and flavor. The brown sugar crumble completes the treat.

Ingredients

• All purpose flour provides vital carbs and structure for our cupcakes to come out light and tender.
• Granulated sugar adds sweetness and energy while balancing the natural tartness of peaches.
• Unsalted butter gives a creamy richness that makes the cupcakes moist and scrumptiously soft.
• Diced peaches bring natural vitamins and juicy sweetness that really brighten the flavor.
• Peach preserves adds a tangy depth and vibrant color, boosting the overall peach vibe.
• Egg offers protein and helps bind everything together for a spongy, cohesive bake.
• Ground cinnamon brings a warm spice that nicely complements the sweet peach taste.

Ingredient Quantities

• 1 1/4 cups all purpose flour
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, softened
• 1 large egg
• 1/2 cup whole milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• A pinch of salt
• 2 cups diced peaches (fresh or canned but make sure they are well drained)
• 1/4 cup peach preserves
• 1 tablespoon cornstarch
• 1/4 cup granulated sugar for the peach filling
• 1/2 teaspoon ground cinnamon
• 1 teaspoon lemon juice
• For the crumble topping: 1/4 cup all purpose flour
• 2 tablespoons brown sugar
• 2 tablespoons unsalted butter, cold and cubed

How to Make this

1. Preheat your oven to 350°F and line a cupcake tin with paper liners.

2. In a small bowl, mix the diced peaches, peach preserves, cornstarch, 1/4 cup sugar, cinnamon and lemon juice. Let it sit for about 10 minutes so the flavors blend.

3. In another bowl, cream together the softened butter and 1/2 cup granulated sugar until light and fluffy, then beat in the egg and vanilla extract.

4. In a separate bowl, whisk together the 1 1/4 cups flour, baking powder, and a pinch of salt.

5. Slowly add the flour mixture and 1/2 cup whole milk alternately to the butter mixture, being careful not to overmix.

6. Gently fold the peach mixture into the batter just until evenly distributed.

7. Spoon the batter into the cupcake liners, filling them about 2/3 full.

8. Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.

9. While the cupcakes are in the oven, prepare the crumble topping by mixing 1/4 cup flour, 2 tablespoons brown sugar and the cold, cubed butter until crumbly.

10. Once the cupcakes have cooled a bit, sprinkle the crumble topping on each cupcake and serve warm. Enjoy!

Equipment Needed

1. Preheated oven set to 350°F
2. Cupcake tin with paper cupcake liners
3. A set of measuring cups and spoons
4. Several mixing bowls – at least three separate ones (one for the peach mixture, one for the butter and sugar mixture, and one for the dry ingredients)
5. A small bowl for combining the peaches, preserves, cornstarch, extra sugar, cinnamon and lemon juice
6. An electric mixer or hand whisk to cream the butter and sugar and beat the egg
7. A whisk to sift and mix the dry ingredients
8. A spatula to gently fold in the peach mixture and later to mix the crumble topping
9. A toothpick to check if the cupcakes are done by inserting it in the center
10. A cooling rack for allowing the cupcakes to cool before adding the crumble topping
11. A knife and cutting board to dice the peaches if they arent pre-diced

Hope this helps with your baking project!

FAQ

• Q: Can I use canned peaches for these cupcakes?
  
  A: Yup, you sure can! Just make sure they are well drained so your cupcakes don’t get all soggy.
• Q: Do I need to peel fresh peaches?
  
  A: It really helps to peel them. The skin can sometimes be a bit tough and might affect the texture of the filling.
• Q: How do I mix the diced peaches into the batter?
  
  A: Gently fold the peaches in last so the batter stays light and the peaches don’t break down too much.
• Q: Can I make the peach filling ahead of time?
  
  A: Sure, you can prep the filling a few hours early, but add it to the cupcakes right before serving so it stays fresh and chunky.
• Q: What’s the trick to a perfect crumble topping?
  
  A: Make sure to use cold, cubed butter and work it into the flour and brown sugar just until you see crumbles. Overmixing can make it too dense.

Peach Pie Cupcakes Recipe Substitutions and Variations

• Unsalted butter: If you dont have unsalted butter, you can use salted butter instead, just cut back on the extra salt in the recipe
• Whole milk: You can swap out whole milk for 2% milk or even a plant-based alternative like almond milk
• Egg: If you need an egg-free option, try using a flax egg (1 tablespoon of ground flax mixed with 3 tablespoons of water)
• Cornstarch: If you dont have cornstarch, arrowroot powder works pretty well as a substitute

Pro Tips

Alright, here are a few pro tips to help you nail these peach cupcakes:

1. Make sure your butter is softened just right – not too melted – so it creams perfectly with the sugar. If the butter is too warm, you might not get that light, fluffy texture you need in the batter.

2. When you mix in the dry ingredients and milk, add em in small batches. Alternate between the two and be careful not to overmix, or else you could end up with denser cupcakes instead of the airy ones you want.

3. For the peach filling, make sure your peaches are well drained. This is super important if you use canned ones, since too much liquid can make the cupcakes soggy. Let the filling sit with the preserves, cornstarch, cinnamon and lemon juice for at least 10 minutes so the flavors really blend.

4. When working on that crumble topping, use cold, cubed butter – and work it quickly into the flour and sugars. This will help you achieve that perfect, crumbly texture that gives the cupcakes an extra special crunch.

Hope these help you get the best results ever – enjoy baking!