Peach Pie Cupcakes
Total Time
1 hour 15 minutes + 45 minutes cooling
Prep Time
1 hour
Cook Time
15 minutes
Rating
5 out of 5 stars
(5)
Ingredients
12 cupcakes
- Peach Filling
- 1 1/2 cups (150g) fresh peaches, pealed and finely diced (about 1 1/2 large peaches)
- 2 tsp fresh lemon juice
- 2 tbsp light brown sugar, packed
- 2 tsp cornstarch
- Pinch of cinnamon
- Crumble
- 1/4 cup (55g) unsalted butter, melted *see notes for vegan option
- 3/4 cup (90g) Bob’s Red Mill Organic All Purpose Flour *see notes for GF option
- 1/4 cup (25g) quick oats
- 2 tbsp light brown sugar, packed
- Pinch of salt
- Cinnamon Cupcakes
- 1 cup (240g) milk
- 1 tsp apple cider vinegar or lemon juice
- 1/2 cup + 2 tbsp (130g) mild oil (vegetable, canola, almond, avocado..etc)
- 2 tsp vanilla extract
- 1 cup (200g) granulated sugar
- 1 3/4 cups (230g) Bob’s Red Mill Organic All Purpose Flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp salt
- Cream Cheese Frosting
- 1/2 cup (110g) unsalted butter, room temp
- 8oz cream cheese, room temp
- 4 cups (480) powdered sugar
- Topping
- 1 peach, sliced with skin on
- 1 tbsp granulated sugar
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Preparation
Chef’s notes
CANNED PEACHES – You can use canned peaches, I just recommend going for fresh peaches when you can. If using canned, top the cupcakes with a canned peach slice and omit that 1 tablespoon of sugar recommended with the fresh peaches.
VEGAN – You can make this recipe vegan by just swapping the butter for vegan baking sticks, the cream cheese for vegan cream cheese, and the milk with non dairy milk. Sub any sugar with organic sugar to ensure it’s completely free of any animal products. Bob’s Red Mill Organic AP Flour is certified vegan.
GLUTEN FREE – Although I haven’t tested it, I believe this recipe would work well with gluten free flour. Sub the flour with gluten free baking flour. I like Bob’s Red Mill 1-to-1 gluten free baking flour. I also suggest weighing the flour, rather than measuring by cups, to ensure accuracy.