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–+ servings
A fresh peach cupcake with cream cheese frosting, topped with a slice of peach as a garnish on a wire cooling rack.

Fresh Peach Cupcakes with Cream Cheese Frosting

These easy peach cupcakes are made with fresh peaches and topped with homemade cream cheese frosting. They’re moist, tender and 100% from scratch—perfect for any summer gathering!
5 from 1 vote
Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings 24 cupcakes

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.

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.
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