Moist Peach Cupcakes with Peach Buttercream Frosting 

This easy Peach Cupcake recipe turns simple ingredients, pantry staples, and juicy peaches into something special. These fluffy cupcakes are moist, tender, and bursting with peach flavor thanks to fresh peach puree in the cake batter and the buttercream frosting. Serve these at your next family party, Sunday brunch, or whenever you want a little something special. 

The Ultimate Fresh Peach Cupcakes

These Peach Cupcakes have all the juicy flavor of fresh peaches baked into tender, fluffy cupcakes. I love how vibrant the peach flavor is throughout both the cake and the homemade buttercream frosting.

So often, peach desserts revolve around a gooey filling (peach cobbler, I’m talking about you), but there’s something to be said about the simplicity of a good cupcake. 

This easy cupcake recipe has so much peach flavor throughout every part. I know the ingredients list might look intimidating, but it’s mostly pantry staples and peaches. I recommend using fresh peaches for this recipe—we’re still in peach season after all!

You can always use frozen peaches; just let them thaw and drain any excess liquid before adding them to the other ingredients. We’re looking for moist, not mushy, cupcakes. 

This recipe has three components:

• peach vanilla cupcakes,
• peach puree, and
• peach buttercream frosting.

Making the puree is easy. You just simmer the peaches until you can finely mash them. Once cool, you add it to your cake batter, which will lace every bite with that sweet flavor of Southern peaches.

Next, you make a simple buttercream frosting and add part of the peach puree to it for a hint of flavor. The extra peach in the frosting ties these moist cupcakes together! 

Top these cupcakes with a fresh peach slice and serve alongside an ice cold glass of Sweet Peach Tea to continue the theme. Trust me, everyone will be begging you for this recipe! Try taking them to your next potluck.

​Peach Season Tips

• Time of Year – Peach season tends to fall in the summer months, but can vary depending on your location. Keep an eye on your local grocery stores and farmers markets for fresh, seasonal produce. 
• Just a Little Give – Ripe peaches will have just a little bit of give when you squeeze, a vibrant color, and a rich scent. 
• Save For Later – Freeze leftover peaches to have them on hand year-round! They’re great in baked goods, sauces, and smoothies. 

Pro tip: If your peaches aren’t quite ripe, learn some tricks for ripening peaches at home.

Ingredients For Fresh Peach Cupcakes

CUPCAKES: 

Cake Flour: Has a much finer consistency than regular all-purpose flour, which helps give these cupcakes their tender crumb. Feel free to use all-purpose flour if that’s what you have on hand. 

Egg Whites: Not only do egg whites help bind the batter together, but they tend to whip up airier than a full egg, leading to a fluffier end product. 

Dairy: A combo of whole milk, sour cream, and butter is key to nailing the perfect texture and flavor. 

Pantry Staples: Baking powder, sugar and vanilla.

PEACH PUREE: 

Peaches: Peel, slice, and chop peaches so they’ll break down easier when simmering. You’ll need 3 cups which is about 4-5 peaches depending on their size.

Spices: Earthy and spicy cardamom and cinnamon balance the vibrant sweetness of the peaches. 

Lemons: You’ll need both lemon juice and zest to help brighten up the puree. 

Pantry Staples: Sugar & cornstarch

FROSTING: 

Butter: Rich and buttery buttercream can’t be made without it—it’s in the name! 

Peach Puree: You’ll use part in the batter and the rest in the frosting.

Powdered Sugar: Light and fine, it’s not as sweet as regular granulated sugar, which means the natural sweetness of the peaches can really shine. 

Pantry Staples: Vanilla

How To Make the Best Cupcakes 

Step One: Make Puree

Combine peaches, sugar, lemon zest and juice, cornstarch, cardamom, cinnamon, and salt in a saucepan over medium heat. Bring to a simmer and cook, stirring occasionally, until the fruit has softened. Mash with a potato masher or the back of a spoon and continue to cook until the mixture has thickened, about 10 minutes. Pour into a bowl and let it cool before making the cupcakes. 

Step Two: Make some cupcakes

In a medium bowl, whisk together the dry ingredients. In a separate bowl or measuring cup, whisk together the milk, egg whites, sour cream, and vanilla. 

Step Three: Cream Sugar

Using a stand mixer (or handheld), beat the butter and sugar on low until light and fluffy, about 5 minutes. Alternate between adding the flour and milk mixture. Beat on low until just combined. 

Step Four: Peach Time

Fold in all but ¼ cup of the peach puree and pour the cupcake batter into the tin.

Step Five: Bake Cupcakes

Bake for 22-25 minutes until a toothpick comes out clean. Let cool in the pan for 5 minutes then remove to a wire cooling rack. Let them cool completely before frosting! 

Step Six: Make Frosting 

Beat the butter until fluffy, then gradually add powdered sugar, salt, and vanilla and beat on low until it is creamy. Add the reserved peach puree to the frosting and stir to combine. Frost the cupcakes with an offset spatula, the puree makes it difficult to use a pipping tip.

A Few Recipe Notes:

• Use an ice cream scoop to distribute the cupcake batter evenly.
• ​Only fill cupcake tins about ⅔ of the way through to avoid overflow in the oven. 
• You can make these in advance and freeze them for later.

Best Way to Store Fresh Peach Cupcakes

On The Counter: Since these have a buttery frosting, you’ll need to refrigerate these, but they will dry out so it’s best to store in the freezer if you aren’t going to eat them in a day or two.

More Delicious Peach Recipes 

Homemade Peach Pie with Crumble Topping
Fresh Custard Based Peach Ice Cream 
Peach Cobbler Bread Pudding
Homemade Southern Peach Jam