The best Peach Cupcakes – cupcakes are packed with peach flavor from peach jam and fresh peaches. Then they are topped with a delicious peach buttercream.
Cupcakes make the perfect single serve dessert! We love these Peach Cupcakes, but if you want even more cupcake recipes, try these Carrot Cake Cupcakes, Red Velvet Cupcakes, or Key Lime Cupcakes!
I love cupcakes. They make me happy. Especially when a recipe comes together so perfectly the first time around.
We know that I am obsessed with peach season here in Utah. I can’t believe this is only the second peach recipe I’ve posted this year. But this one is so good. I knew that I wanted some good peach flavor in the cupcakes, but I also knew that a lot of time, when you bake with fruit like this, the flavor is lost. So I decided to use both peach jam and fresh peaches. You’ll want a really good quality peach jam for these, preferably with some good chunks. I canned a ton of jam a couple of years ago, and this helped me to get through a bit more of it!!
And don’t forget the icing! Once again, I used jam to make sure the peach flavor was prominent. And a fresh peach slice is the perfect topping to bring it all together.
If you are a peach lover, these cupcakes are for you!!
More Peach Recipes
Peaches and Cream Bars
Coconut Peach Cobbler
Peach Melba Pie
Sour Cream Peach Pie
Cast Iron Peach Crostata
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Peach Cupcakes
Ingredients
Cupcakes
- 1/3 cup vegetable oil
- 1/2 cup sugar
- 1 egg
- 1 1/4 cups flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup milk
- 1/2 cup peach jam
- 2 medium peaches peeled and chopped
- 1 tablespooon flour
Frosting
- 1 cup butter softened
- 1 teaspoon vanilla
- 3 cups powdered sugar
- 5 tablespoons peach jam
- peach slices for garnish
Instructions
- Heat oven to 350F. Line 16 cupcake tins with liners.
- In the bowl of a mixer, mix together the vegetable oil and sugar. Beat in the egg.
- In another bowl, mix together the flour, baking powder, baking soda and salt. To the sugar mixture, add 1/3 of the flour mixture. Then add half of the milk. Add another 1/3 of the flour, the rest of the milk, then the remaining flour. Mix just until combined. Fold in the jam.
- In a small bowl, combine the chopped peaches and flour. Fold into the batter. Fill the cupcake tins 2/3 full with the mixture and bake until a tester inserted in the center comes out clean, 17- 20 minutes. Cool completely.
- To make the frosting: In the bowl of a mixer, cream together all of the ingredients. Pipe onto cooled cupcakes. Top with a peach slice.
Sherrie says
I am reading this post and crying for you and then I looked at the date! I am praying that things have brightened in your world! And i can not wait to make these cupcakes. So sad that peach season just ended here in NY! Do you still live in Utah? My son and daughter in law live in Draper, UT
Deborah says
Thanks, Sherrie! Things have definitely turned around from back then. 🙂 We are still in Utah and happy and thriving!