Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Peach Cupcakes with Spiced Buttercream, Peach Jam Filling, and Streusel Crumbs Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 8 reviews

  • Author: Eve
  • Total Time: 1 hour 30 minutes
  • Yield: 14 cupcakes

Description

Delight in these Peach Cupcakes featuring fluffy spiced cupcakes filled with luscious homemade peach jam, topped with a creamy spiced buttercream frosting and finished with crunchy streusel crumbs. Perfect for an American-style dessert that’s bursting with warm spices and fresh peach flavor.

Ingredients

Peach Filling

  • 3 cups peeled and chopped peaches (460 grams, about 5 peaches)
  • 1/3 cup granulated sugar (66 grams)
  • 1/4 tsp cinnamon powder
  • 1 tbsp lemon juice
  • 4 tsp cornstarch
  • 1 tbsp water

Spiced Cupcakes

  • 1 1/2 cups all-purpose flour (191 grams)
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp fine sea salt
  • 1/2 tsp cinnamon powder
  • 1/4 tsp nutmeg powder
  • 1/4 cup unsalted butter at room temperature (56 grams)
  • 1/4 cup vegetable oil (60 ml)
  • 1/2 cup granulated sugar (100 grams)
  • 1/2 cup brown sugar (120 grams)
  • 3 large eggs at room temperature
  • 1 tsp vanilla extract
  • 1/2 cup milk at room temperature (120 ml)

Spiced Buttercream Frosting

  • 1 cup unsalted butter at room temperature (226 grams)
  • 3 1/2 cups powdered sugar (437 grams)
  • 1 tsp cinnamon powder
  • 1/4 tsp grated nutmeg
  • 1 to 2 tbsp heavy cream
  • 1 tsp vanilla extract

Streusel Topping

  • Use your preferred streusel crumb recipe as referenced

Instructions

  1. Prepare Peach Filling: Peel the peaches using a vegetable peeler and chop them into small pieces. In a medium saucepan, combine the peaches, sugar, cinnamon powder, and lemon juice. Bring to a boil over medium heat, stirring occasionally, and cook for about 10 minutes until the mixture thickens into a syrup. Mix cornstarch with water to create a slurry and stir it into the peach mixture immediately to avoid lumps. Cook for an additional 2 minutes while stirring until thickened. Transfer to a bowl, cover with plastic wrap directly on the surface, and refrigerate for at least 2 hours to cool and set.
  2. Make Spiced Cupcakes: Preheat the oven to 350ºF (175ºC) and line 14 cupcake tins with liners. Sift together flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl; set aside. In an electric mixer bowl, beat butter for 30 seconds. Add granulated sugar, brown sugar, and oil; beat medium speed for 2 minutes until creamy. Scrape sides if needed. Add eggs one at a time, mixing each in fully, then stir in vanilla extract. Alternately add dry ingredients in thirds with milk in halves, beginning and ending with flour mixture. Fold gently after the last addition to combine. Divide batter evenly into cupcake liners, filling about two-thirds full. Bake about 18 minutes, starting to check at 15 minutes. Test doneness by pressing gently – cupcakes should spring back. Cool completely before filling and frosting.
  3. Prepare Streusel Crumbs: Follow your preferred streusel recipe for crumb topping to complete the cupcakes.
  4. Make Spiced Buttercream Frosting: Beat room temperature butter on medium-high speed for 2 minutes until fluffy and pale, scraping bowl once. Add half the powdered sugar along with cinnamon and nutmeg; mix on low until combined. Add remaining powdered sugar and 1 tbsp heavy cream; mix low then beat medium-high for 1 minute. Add more cream if too stiff. Stir in vanilla extract until smooth.
  5. Assemble Cupcakes: Core out the center of each cooled cupcake using a spoon or cupcake corer. Spoon peach filling into the hollow center. Fill a piping bag fitted with a 4B tip with buttercream frosting and pipe a tall ring around the cupcake edge, leaving the center open. Spoon additional peach jam into the center of the frosting ring. Top generously with streusel crumbs to finish.
  6. Storage: Store assembled cupcakes covered in the refrigerator for up to 4 days to maintain freshness and flavor.

Notes

  • Use room temperature eggs, butter, and milk to ensure smooth batter and even baking.
  • Choose peaches that are slightly firm but fragrant for the filling as overly ripe peaches may lose shape when cooked.
  • Streusel crumbs require a separate recipe; prepare according to your favorite or linked method for best results.
  • Check cupcakes at the 15-minute mark to avoid over-baking; they should spring back when gently pressed.
  • For a stiffer buttercream, reduce cream; add cautiously to maintain desired consistency.

Find it online: https://everecipes.com/peach-cupcakes-with-spiced-buttercream-peach-jam-filling-and-streusel-crumbs-recipe/