Peach Pie Cupcakes: A Sweet Bite of Summer in Every Cupcake

There’s something about peaches that instantly transports you to a warm, sunny day. Their natural sweetness, soft texture, and juicy goodness make them the perfect summer fruit. Now, imagine all that fruity deliciousness combined with the comforting flavors of a classic peach pie—wrapped into a cupcake! These Peach Pie Cupcakes bring the best of both worlds, offering a buttery vanilla cupcake base, a luscious peach filling, and a crumbly streusel topping that mimics the best part of a peach pie.

Whether you’re making them for a summer gathering, a picnic, or just a treat for yourself, these cupcakes are guaranteed to impress. They’re easy to make, bursting with flavor, and a delightful twist on a traditional peach pie. If you love peaches and cupcakes, this is a match made in dessert heaven!

Ingredients

Here’s what you’ll need to make these irresistible peach pie cupcakes.

For the Cupcake Batter

Ingredient	Quantity
All-purpose flour	1 ½ cups
Baking powder	1 ½ tsp
Salt	¼ tsp
Unsalted butter (softened)	½ cup (1 stick)
Granulated sugar	¾ cup
Large eggs	2
Vanilla extract	1 ½ tsp
Whole milk	½ cup

For the Peach Filling

Ingredient	Quantity
Fresh peaches (peeled and diced)	1 ½ cups
Brown sugar	¼ cup
Cornstarch	1 tbsp
Lemon juice	1 tbsp
Ground cinnamon	½ tsp

For the Streusel Topping

Ingredient	Quantity
All-purpose flour	½ cup
Brown sugar	¼ cup
Ground cinnamon	½ tsp
Unsalted butter (melted)	3 tbsp

For the Whipped Cream Topping (Optional)

Ingredient	Quantity
Heavy whipping cream	1 cup
Powdered sugar	2 tbsp
Vanilla extract	1 tsp

Equipment Needed

• Muffin tin and cupcake liners – to shape and bake the cupcakes.
• Mixing bowls – for preparing batter, filling, and streusel.
• Hand mixer or stand mixer – to cream the butter and sugar.
• Saucepan – to cook the peach filling.
• Cooling rack – to let the cupcakes cool before filling and topping.
• Piping bag (optional) – for a neat whipped cream topping.

Step-by-Step Instructions

Step 1: Prepare the Peach Filling

In a saucepan over medium heat, combine the diced peaches, brown sugar, cornstarch, lemon juice, and cinnamon. Stir continuously as the mixture begins to bubble and thicken, about 5-7 minutes. Once it reaches a jam-like consistency, remove from heat and let it cool completely.

Step 2: Make the Streusel Topping

In a small bowl, mix the flour, brown sugar, and cinnamon. Add the melted butter and stir until the mixture resembles coarse crumbs. Set aside.

Step 3: Prepare the Cupcake Batter

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.

In a bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, beat the softened butter and sugar until light and fluffy. Add the eggs one at a time, then mix in the vanilla extract. Gradually add the dry ingredients, alternating with the milk, until a smooth batter forms.

Step 4: Bake the Cupcakes

Fill each cupcake liner about halfway with batter. Add a spoonful of the cooled peach filling to the center of each, then top with a little more batter to cover the peaches. Sprinkle the streusel topping over each cupcake.

Bake for 18-22 minutes, or until a toothpick inserted into the cupcake (avoiding the peach filling) comes out clean. Let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Step 5: Make the Whipped Cream (Optional)

Using a hand mixer, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Pipe or spoon onto the cooled cupcakes for a finishing touch.

Tips and Variations

• Fresh vs. Canned Peaches – Fresh peaches are best, but canned peaches (drained and diced) can work in a pinch.
• Make It Extra Peachy – Swirl a little peach puree into the batter before baking for even more fruity goodness.
• Gluten-Free Option – Substitute the flour with a 1:1 gluten-free flour blend.
• Dairy-Free Version – Use plant-based milk and dairy-free butter for a lactose-free treat.
• Add a Caramel Drizzle – A drizzle of caramel sauce enhances the pie-like flavor!

Serving Suggestions

For the best experience, serve these cupcakes slightly warm, allowing the peach filling to shine. If serving at a party, arrange them on a tiered dessert stand for a stunning display. A dusting of cinnamon sugar on top of the whipped cream gives them a bakery-style finish.

Pair them with a scoop of vanilla ice cream, a dollop of Greek yogurt, or even a drizzle of honey for extra indulgence.

Pairings

These peach pie cupcakes pair wonderfully with a variety of drinks:

• Iced Peach Tea – Enhances the natural peach flavors in the cupcake.
• Chardonnay or Moscato – Light, fruity wines complement the sweetness.
• Vanilla Latte – The creamy coffee flavor balances the richness of the cupcakes.

Storage and Reheating

Store cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. If adding whipped cream, store them in the fridge immediately.

To reheat, pop them in the microwave for 10-15 seconds to soften the filling before serving.

Nutritional Information

Nutrient	Amount Per Cupcake
Calories	~250 kcal
Carbohydrates	~35g
Fat	~10g
Protein	~3g
Sugar	~20g

Nutrition information is automatically calculated, so should only be used as an approximation.

Conclusion

Peach Pie Cupcakes are the ultimate treat for peach lovers, combining the comforting flavors of homemade peach pie with the portability of a cupcake. Whether for a summer celebration or a cozy dessert at home, these cupcakes bring joy in every bite.

Give this recipe a try and let us know how they turn out! Share your creations on social media and tag us—we’d love to see them.