These peach cupcakes are everything I love about summer—juicy, fresh peaches baked into moist, tender homemade vanilla cupcakes and topped with creamy, tangy cream cheese frosting. They’re easy to make, totally from scratch, and perfect for any gathering. Whether you’re serving them at a backyard BBQ or just because, they’re guaranteed to be a crowd favorite!
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There’s just something quintessentially summer about desserts made with the season’s peak stone fruits. From warm peach cobbler to flaky peach turnovers, add a scoop of vanilla bean ice cream and I’m sold. So, when I discovered my mom, Noni, had a peach tree this summer, it felt like the perfect opportunity to revisit a recipe I first shared back in 2010. The recipe for these peach cupcakes hasn’t changed, but my photography has definitely come a long way since then!
These cupcakes are the perfect marriage of juicy, fresh peaches baked into vanilla cupcakes that are then piled high with homemade cream cheese frosting. They’re simple, summery, and 100% from scratch.
What Sets These Peach Cupcakes Apart
- Made with fresh peaches for maximum flavor and sweetness.
- Moist, tender cupcakes thanks to my secret ingredient: sour cream. (It’s also the star of my favorite chocolate cupcakes recipe.)
- Cake flour: Cake flour has a finer texture than all-purpose flour and gives the cupcakes a soft, delicate crumb. If you don’t have it, you can substitute all-purpose flour, but cake flour is best for the lightest texture.
- Baking powder & baking soda: These two work together to help the cupcakes rise.
- Butter: I prefer unsalted butter so I can control the sodium, and make sure it’s softened to room temp.
- Granulated & brown sugar: The combination of granulated and brown sugar adds sweetness and moisture, with the brown sugar adding a hint of molasses flavor that complements the peaches.
- Eggs: Provides structure, moisture and richness to the cupcakes.
- Vanilla extract: Adds depth of flavor to the cupcake batter.
- Sour cream: Ensures these cupcakes stay incredibly moist and tender, plus it adds a subtle tang that balances the sweetness.
- Peaches: Fresh peaches are a must for the best flavor and texture. Be sure to toss them in a little flour before folding them into the batter to keep them from sinking.
See the recipe card for full information on ingredients and quantities.
Fresh Peaches vs Canned Peaches
I developed this recipe using fresh peaches for the best flavor and texture. Fresh peaches add natural sweetness and juiciness that really shine in these cupcakes. If you decide to use canned peaches, just make sure to drain them thoroughly—they tend to get soft and mushy, which can affect the texture of the cupcakes. Fresh peaches are definitely the ideal choice, but canned peaches can work in a pinch!
- Preheat your oven to 350°F and line two muffin pans with paper liners to make cleanup easier.
- Mix the dry ingredients. In a large bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
- Cream the butter and sugars. Beat the softened butter, granulated sugar, and brown sugar until light and fluffy. This should take about 3-4 minutes. (The better you cream the butter and sugar, the lighter your cupcakes will be!)
- Add the eggs. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Add the vanilla and sour cream. Mix until smooth and well combined.
- Combine the wet and dry ingredients. Slowly add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
- Fold in the peaches. Gently fold in the diced fresh peaches. The batter will be thick.
Baker’s Tip: Toss the peaches in a little flour before adding them to the batter to prevent them from sinking to the bottom as they bake.
- Fill the muffin tins. Divide the batter evenly among the muffin cups, filling each about 2/3 full. This helps them rise perfectly. I like to use an ice cream scoop for this—it makes it quick and easy, plus ensures even portions for perfectly baked cupcakes. A measuring cup works well, too.
- Bake the cupcakes. Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Every oven is different, so start checking around the 18-minute mark.
- Cool before frosting. Let the cupcakes cool in the muffin tins for about 5 minutes before transferring them to a wire rack to cool completely.
Best Cream Cheese Frosting
Cream cheese frosting is the perfect partner for these fresh peach cupcakes. It’s creamy, tangy and just the right amount of sweet, without overwhelming the peaches. After years of experimenting with frosting, this recipe strikes the perfect balance, because let’s face it, cupcakes are all about that frosting-to-cake ratio!
A tip I always share: use brick-style cream cheese (not the spreadable kind). The spreadable version might seem like an easy shortcut, but trust me—it’ll turn your frosting into a watery mess. You want it thick and rich, and that’s what brick cream cheese gives you.
How to Frost Cupcakes Like a Pro
Once your frosting is ready, it’s time to decorate! Want to frost your cupcakes like a pro? I like to use an offset spatula to spread the frosting on top—it’s easy, elegant and gives your cupcakes a bakery-worthy finish. If you want to pipe the frosting, just chill it first to get the perfect consistency for piping!
Storage & Make-Ahead Tips
Cover and store leftover cupcakes in the refrigerator for up to 5 days. A cupcake carrier makes storing and transporting them a breeze, especially if you’re bringing them to a summer party!
Freezing the cupcakes: Once baked and completely cooled, these cupcakes freeze beautifully. Just wait to frost them until the day or day before you plan to serve them. Simply store the unfrosted cupcakes in an airtight container or freezer bag for up to 3 months.
Make frosting ahead: You can make the frosting a day in advance. Just be sure to store it in the fridge.
Ingredients
For the cupcakes:
- 3 cups cake flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 3/4 cup unsalted butter, at room temp
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1 1/2 cups sour cream
- 4 peaches, peeled, cored, and diced (small)
For the frosting:
- 8 ounces cream cheese, at room temp
- 1/2 cup unsalted butter, at room temp
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
Instructions
Make the cupcakes:
- Preheat the oven to 350°F. Line 24 muffin cups with paper liners.
- In a large bowl, whisk together the cake flour, baking powder, baking soda and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, granulated sugar and brown sugar. Add the eggs one at a time, mixing until combined, then add the vanilla and sour cream.
- Stir the dry ingredients into the wet and then gently fold in the diced peaches.
- Scoop the batter into the prepared muffin tins and bake for until a toothpick comes out clean, 18 to 22 minutes.
- Allow the cupcakes to cool in the muffin tins for 5 minutes, then transfer them to a wire rack and allow them to completely cool while you make the frosting.
Make the frosting:
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the cream cheese and butter until smooth.
- Beat in the vanilla then slowly beat in the powdered sugar until smooth. Spread on cooled cupcakes and serve.
Kelly’s Notes
- Canned peaches: Fresh peaches are ideal for the best flavor and texture, but canned peaches can work in a pinch. Just be sure to drain them thoroughly, as they can become soft and mushy, affecting the cupcake’s texture.
- Storing: Store cupcakes in an airtight container in the fridge for up to 5 days. A cupcake carrier makes storing and transporting them a breeze.
- Freezing: Freeze unfrosted cupcakes for up to 3 months. Frost when ready to serve.
- Make frosting ahead: You can make the frosting a day in advance. Just be sure to store it in the fridge.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
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Cupcake recipe adapted from Smitten Kitchen.
These cupcakes are full of flavor and extra-moist. Thank you for sharing!
I’m so glad you enjoyed the recipe, Jacki!
delicious cupcakes!
Looks and sounds very delicous. Peaches and cake rule. Try this Bellini for Summer Fest http://dejavucook.wordpress.com/2010/08/22/bellini
I don’t think I’ve ever had peaches and cake together (pastry is usually my peach go-to dessert)-I’m going to have to fix that! Your cupcakes look delicious!
My Summerfest contribution is an Almond and Plum Buckle; perfect for a summer morning!
http://flavorsings.blogspot.com/2010/08/summer-fest-almond-plum-buckle.html
Here’s my contribution to Summer Fest for the week, over at Green Thumb Geeks:
Grilled Peaches with Brown Sugar Over Vanilla Bean Ice Cream
We have a Type 1 diabetic daughter that needs to put some weight on. She loves apricots and peaches, and these cupcakes just pack enough yumminess to be more then seductive. I never get tired of learning new methods for using the overabundant stone fruit. If we could eat all of it just raw, we would, but it’s impossible!
My site was down for two days and I could not post on time, but my contribution for this week’s Summer Fest is Damson Plum Jam Spiced with Rum.
http://bibberche.com/2010/08/plumjam/
My first time joining the fun for Summer Fest! Took some liberties, though. My contribution is Key Lime Cheesecake Bars, that uses almonds, blueberries (are they in the same Rose Family as the other berries?) and limes (we only have citrus trees growing in our yard). These bars are unbelievably good!
http://www.wineimbiber.com/index.php/2010/08/celebrating-summer-fest/
How lovely! These are going to be made quite soon in my own kitchen :).
Hope you enjoy my Summer Fest contribution :)
http://achanceofsprinkles.blogspot.com/2010/08/sweet-n-spicy-peach-cantaloupe-salsa.html
This cupcakes look amazing! Will try making them soon!
Here is my Summer Fest link to my gluten free plum clafouti!
http://afamilyslife.blogspot.com/2010/08/summer-fest-2010-plum-calfouti.html
These are going on my to-make list! My son loves anything in muffin/cupcake form and these sound so decadent and seasonal!
My entry into Summer Fest this week is my newest favorite cold dessert
Nectarine Sorbetto, my version is made with raw honey
http://heartlandrenaissance.com/2010/08/nectarine-sorbetto/
and a favorite I’m saving up for cold wintry mornings,
Ginger Peach Pineapple Fruit Butter
http://heartlandrenaissance.com/2010/07/ginger-peach-pineapple-fruit-butter/
Thank you for hosting! I can’t wait to dig into all the other recipes posted!
Best,
Sarah
Oh my gosh. Must have. Incredible.
My Summer Fest contribution this week is peach and pecan bread pudding: http://mysocalledknife.com/2010/08/peach-and-pecan-bread-pudding/
Peaches and cream are always such a perfect combination! I’m loving looking around at all the different stone fruit posts . . . If only I could eat more than 2 or 3 desserts a day!
Here is my contribution to Summer Fest: Peach Crisp. It’s lovely served hot out of the oven with a cold scoop of vanilla ice cream on top.
http://www.dollopofcream.com/2010/08/summer-fest-peach-crisp.html
These cupcakes are beautiful! Loving the peach with the cream cheese- I did similar flavors prepared in a very different way.
Here is my contribution to this weeks Summer Fest:
Peach Pie Enchiladas
http://su.pr/2GQnfW
These look wonderful! I love peaches
I cooked up some Brandied Vanilla Apricots at It’s The Way She
http://itsthewayshe.blogspot.com/2010/08/put-summer-in-jar-summer-fest.html
Dead easy and delicious Nectarine (or Peach) Souffle Pie http://thepolymathchronicles.blogspot.com/2010/08/parlor-and-kitchen-pie-in-sky.html
Hi Kelly,
The cupcakes look amazing! Are those peach cookies on the bottom-right?
I think this is my favorite Summer Fest week. Your cupcakes look delicious!
This week, I made peaches baked with blue cheese: http://4seasonsoffood.blogspot.com/2010/08/peaches-baked-with-blue-cheese.html
Omg! These rock! Thanks for sharing! My recipe this week includes Pork and Plums SeeWhat an incredible idea. my recipe this week is for Pork and Plums see http://www.ingredientsinc.net/2010/08/summer-fest-and-stone-fruits-pork-and-plum-skewers/
For Summer Fest: The peaches from our CSA just seem to get eaten – they are so good. No opportunities to cook with them.
Since blackberries and stone fruits are both members of the rose family, I thought I would share my blackberry recipes.
I have two pies made by different methods.
No. 1 is good for making and eating right away.
http://purplecook.blogspot.com/2010/08/blackberry-pie-no-1.html
No. 2 is good for freezing.
http://purplecook.blogspot.com/2010/08/blackberry-pie-no-2.html
I also made blackberry ice cream.
http://purplecook.blogspot.com/2010/08/blackberry-ice-cream.html
As the Flexitarian Foodie, I’ve been going crazy with peaches this summer! If you visit http://www.flexitarianfoodie.com and do a search, you’ll find lots of great examples, but here are my two favorite recipes to share:
Strawberry-Peach Butter
http://www.flexitarianfoodie.com/2010/06/summertime-fruit-butter.html
Avocado-Tomato-Peach Salad (crazy good)
http://www.flexitarianfoodie.com/2010/07/savory-summer-fruit-salad.html