Peaches and Cream Cupcakes

from 1 votes

Summer Fest Ingredient: Stone Fruit

I’ve never met a cherry cobbler, peach clafouti or plum crisp I didn’t like. There’s just something quintessentially summer about desserts made with the season’s peak stone fruits. Add a scoop of vanilla bean ice cream and I’m sold.

So while I opted to make a savory starter for last week’s Summer Fest ingredient, this week I sweetened the mix with the perfect marriage – fresh peaches baked into cupcakes that are then piled high with homemade cream cheese frosting. They’re simple, summery and 100% from scratch.

Fellow Summer Fest 2010 Bloggers:


Peaches and Cream Cupcakes

This recipe for Peaches and Cream Cupcakes stars fresh peaches baked into cupcakes that are then piled high with homemade cream cheese frosting. 
Author: Kelly Senyei
5 from 1 vote
Peaches and Cream Cupcakes
Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings 24 cupcakes


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 (1½ sticks) unsalted butter, at room temp
  • 3/4 cup granulated sugar
  • 3/4 cup dark brown sugar, packed
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 1/2 cups light sour cream
  • 4 peaches, peeled, cored, and diced (small)
  • pinch of nutmeg

For the frosting:

  • 8 ounces cream cheese
  • 1/2 cup (1 stick) unsalted butter, at room temp
  • 1 teaspoon vanilla extract
  • 3 1/2 cups powdered sugar


  • Preheat the oven to 350°F. Line 24 muffin cups with paper liners.
  • In a large bowl, sift together the cake flour, baking powder, baking soda, salt and a pinch of nutmeg.
  • Cream together the butter, granulated sugar and brown sugar then add in half of the eggs. Continue creaming the mixture and then add in the second half of the eggs, scraping down the bowl. Add the vanilla and then the 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 18-22 minutes until a toothpick comes out clean.
  • Allow the cupcakes to cool in the muffin tins for five minutes, then transfer them to a wire rack and allow them to completely cool while you make the frosting.
  • Beat together the cream cheese and softened butter until well incorporated.
  • Beat in the vanilla then slowly beat in the powdered sugar until the icing is smooth in texture. Spread on cooled cupcakes and top with cubed peaches (optional).
  • ★ Did you make this recipe? Don't forget to give it a star rating below!


Calories: 327kcal, Carbohydrates: 45g, Protein: 3g, Fat: 15g, Saturated Fat: 9g, Cholesterol: 54mg, Sodium: 215mg, Potassium: 147mg, Sugar: 32g, Vitamin A: 570IU, Vitamin C: 1.8mg, Calcium: 55mg, Iron: 0.4mg


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Cupcake recipe adapted from Smitten Kitchen.

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5 from 1 vote

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  1. 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.

  2. 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

    and a favorite I’m saving up for cold wintry mornings,

    Ginger Peach Pineapple Fruit Butter

    Thank you for hosting! I can’t wait to dig into all the other recipes posted!


  3. 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

  4. 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.

    No. 2 is good for freezing.

    I also made blackberry ice cream.