These peaches and cream cupcakes are a delightful balance of brown butter cake, homemade peach filling, and fluffy whipped cream. Easy to make and the perfect summer dessert!
Pin this now to find it later
Pin ItI have to admit, I just love peach desserts (and am kind of obsessed actually, lol). If you want to wait on making cupcakes, you can try this blueberry peach crisp, this peach cobbler or this peach dump cake instead.
How to Make Peaches and Cream Cupcakes
- Bake the Cupcakes. Preheat oven to 350°F and line a muffin tin with cupcake liners. Mix brown butter, sugars, and eggs, then stir in vanilla. Combine flour, baking powder, cinnamon, and salt in a separate bowl, then add to the wet mixture, alternating with milk. Divide into liners and bake for 18-22 minutes. Cool completely.
- Make Peach Filling. Cook peaches, brown sugar, cornstarch, cinnamon, nutmeg, and salt in a saucepan over medium heat until thick and jammy (8-10 minutes). Let cool completely.
- Make Stabilized Whipped Cream & Assemble. Bloom gelatin in water, microwave until melted, and let cool slightly. Whip heavy cream with powdered sugar and vanilla, adding the gelatin until stiff peaks form. Core the cupcakes, fill with peach mixture, and pipe whipped cream on top.
(Related: Peaches and Cream)
Storage and Freezing Instructions
To Store: Store assembled cupcakes in an airtight container in the refrigerator for up to 3 days. Always bring to room temperature before serving (or the texture will be really off).
To Freeze: Freeze the unfrosted cupcakes in an airtight container or freezer bag for up to 2 months. Thaw at room temperature, then core, fill with peach mixture, and top with whipped cream before serving.
Cupcake Recipe Flavor Alternatives
Peaches and Cream Cupcakes
Ingredients
For the cupcakes:
- ½ cup unsalted brown butter, melted and slightly cooled
- ½ cup light brown sugar
- ½ cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1½ cups cake flour
- 1½ tsp baking powder
- ½ tsp ground cinnamon
- pinch of salt
- ½ cup milk
For the peach filling:
- 2 cups diced peaches, fresh or frozen
- ¼ cup light brown sugar
- 2 tsp cornstarch
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- pinch of salt
For the stabilized whipped cream:
- 2 cups heavy whipping cream, cold
- ½ cup powdered sugar
- ½ tsp vanilla extract
- 2 tsp flavorless powdered gelatin
- 2 tbsp cold water
Instructions
- To make the cupcakes, preheat oven to 350°F (175°C). Line a muffin tin with 12 cupcake liners.
- In a large bowl, whisk together the brown butter, brown sugar, and granulated sugar until smooth.
- Add the eggs one at a time, whisking well, then stir in the vanilla.
- In a separate bowl, sift together the cake flour, baking powder, cinnamon, and salt.
- Add the dry ingredients to the wet in 2 additions, alternating with the milk, beginning and ending with flour. Mix just until combined.
- Divide the batter evenly among liners and bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Let cupcakes cool completely on a wire rack.
- To make the peach filling, in a saucepan, combine the peaches, brown sugar, cornstarch, cinnamon, nutmeg, and salt.
- Cook over medium heat, stirring frequently, until the mixture thickens and becomes jammy (about 8–10 minutes).
- Remove from heat and let cool completely.
- To make the stabilized whipped cream, in a small bowl, combine gelatin and water. Let it sit for 5 minutes to bloom.
- Microwave the bloomed gelatin for 5–10 seconds just until melted. Let cool slightly.
- In a large cold mixing bowl, whip the heavy cream, powdered sugar, and vanilla on medium speed until it starts to thicken.
- While mixing, slowly drizzle in the melted gelatin.
- Increase to high speed and whip until stiff peaks form. Do not overwhip.
- To assemble the cupcakes, using a small knife or cupcake corer, remove the center of each cupcake.
- Fill the center with a spoonful of peach filling.
- Pipe the stabilized whipped cream on top.
