Peaches and Cream Cupcakes are the very definition of summertime joy in a handheld treat. Imagine tender, buttery cupcakes swirled with a bounty of fresh peaches, topped with a silky, dreamy cream cheese frosting — every bite is the taste of a backyard orchard in full bloom. Whether you’re celebrating a special occasion or just craving a sweet pick-me-up, these cupcakes promise to wow your taste buds and leave everyone smiling. There’s something magical about the combination of juicy peaches and creamy frosting that turns an ordinary day into a little celebration.

Peaches and Cream Cupcakes Recipe - Recipe Image

Ingredients You’ll Need

This recipe comes together easily, thanks to simple yet carefully chosen ingredients. Each one plays its own delicious part in giving these cupcakes their fantastic moisture, flavor, and irresistible appeal.

Cake flour: Guarantees a delicate, tender cupcake crumb that’s perfect for soaking up peachy flavor.
Baking powder: Works with baking soda to give the cupcakes a lovely lift.
Baking soda: Helps the cupcakes rise and creates a soft, airy texture.
Salt: Balances all the sweet flavors and brings out the best in the peaches.
Unsalted butter (room temperature): Adds rich flavor and keeps the cupcakes moist; using it at room temp ensures even mixing.
Granulated sugar: Gives the cupcakes their classic sweetness and lightness.
Brown sugar (packed): Infuses the cupcakes with a caramel-like depth that pairs beautifully with peaches.
Large eggs (lightly beaten): Bind the batter and add structure for that perfect cupcake shape.
Vanilla extract: Lends both the cupcakes and frosting a warm, fragrant undertone.
Sour cream: Ensures the cupcakes come out tender and moist, with just a hint of tang.
Fresh peaches (peeled, cored, and diced): The star of the show — juicy, sweet, and bursting with flavor.
Cream cheese (room temperature): Blends effortlessly to create that luscious, creamy frosting everyone craves.
More unsalted butter (room temperature): Makes the frosting extra smooth and rich.
Powdered sugar: Sweetens and thickens the cream cheese frosting to cloud-like perfection.

How to Make Peaches and Cream Cupcakes

Step 1: Prep the Cupcake Tins

Begin by preheating your oven to 350°F. Line 24 muffin cups with paper liners so nothing sticks, and you get a neat, bakery-worthy finish. This step is quick but sets you up for cupcake success down the line.

Step 2: Combine Dry Ingredients

In a large bowl, whisk together your cake flour, baking powder, baking soda, and salt. This dry mix will help create the light, airy texture that makes Peaches and Cream Cupcakes so irresistible. Make sure everything is blended thoroughly for even baking later.

Step 3: Cream the Butter and Sugars

In the bowl of your stand mixer, toss in the room temperature butter, granulated sugar, and brown sugar. Cream these together with the paddle attachment until the mixture is light and fluffy. This step is key for a tender cupcake base, as it gives you the perfect sweet foundation for the peaches to shine.

Step 4: Add Eggs, Vanilla, and Sour Cream

Add the eggs one at a time, mixing each in fully before adding the next. Follow with the vanilla extract and the luscious sour cream, gently mixing until fully combined. Don’t rush here — each addition should feel like building a little more deliciousness into your batter.

Step 5: Combine Wet and Dry, Fold in Peaches

Stir the dry ingredients into the wet mixture, being careful not to overmix. Gently fold in those beautiful diced peaches — they’ll dot your cupcakes with juicy bursts in every bite. Your batter is ready when everything is just combined and speckled with peachy gems.

Step 6: Fill and Bake

Scoop the batter evenly into your prepared muffin tins, filling each about two-thirds full. Bake for 18 to 22 minutes, until a toothpick emerges clean or with only a few moist crumbs. Let the cupcakes cool in the pan for 5 minutes, then move them to a wire rack to cool completely. This patience pays off, especially before you swoop in with the frosting.

Step 7: Make the Cream Cheese Frosting

While the cupcakes cool, beat together cream cheese and butter until your mixture is totally smooth and creamy. Add the vanilla extract, then slowly blend in powdered sugar until your frosting is thick, fluffy, and beautifully spreadable. If you taste a sneaky spoonful, we won’t tell!

Step 8: Frost, Garnish, and Serve

Once the cupcakes are fully cool, swirl on a generous cloud of cream cheese frosting. Serve and enjoy your stunning Peaches and Cream Cupcakes — they’re always a hit right from the first bite!

How to Serve Peaches and Cream Cupcakes

Garnishes

A fresh slice of peach perched on top or a sprinkle of diced peaches adds a pop of color and flavor. For an extra flourish, try a mint leaf or a light dusting of cinnamon — these little touches make your Peaches and Cream Cupcakes feel absolutely party-worthy.

Side Dishes

If you’re serving these cupcakes at a gathering, pair them with sparkling lemonade, a bowl of summer berries, or even a scoop of vanilla bean ice cream. Their creamy, fruity profile means they go with almost anything light and refreshing.

Creative Ways to Present

Arrange your cupcakes on a simple wooden cake stand, or nestle them in pretty cupcake wrappers to match your theme. You could even serve minis for a playful dessert buffet, or top each with a swirl of whipped cream for a peaches-and-cream sundae vibe!

Make Ahead and Storage

Storing Leftovers

If you have leftovers (though it’s unlikely!), store your Peaches and Cream Cupcakes in an airtight container in the refrigerator. The cool air helps the cream cheese frosting stay fresh, and the cupcakes will stay moist for up to 3 days.

Freezing

You can freeze unfrosted cupcakes for up to 2 months. Simply wrap each in plastic and pop them into a freezer-safe bag. Thaw at room temperature and frost just before serving for bakery-fresh flavor, even after a few weeks in the freezer.

Reheating

If you want to serve your cupcakes slightly warm (without the frosting), let them come to room temperature naturally; a microwave can make them tough. For frosted cupcakes, just bring them out of the fridge about 30 minutes before serving — this makes the frosting soft and creamy again.

FAQs

Can I use canned or frozen peaches if fresh are unavailable?

Yes! While fresh peaches give the brightest flavor, you can substitute either canned (well-drained) or frozen (thawed and drained) peaches. Just pat them dry and dice; your Peaches and Cream Cupcakes will still taste amazing.

What’s the best way to peel peaches quickly?

Score a small X on the bottom of each peach and dunk them in boiling water for 30 seconds, then transfer to ice water. The skins slip right off, making prep easy and fuss-free!

Can I make the cupcakes gluten-free?

Definitely. Substitute your favorite 1-to-1 gluten-free baking flour for the cake flour and check that your baking powder and other ingredients are certified gluten-free. The texture will still be delightful and moist.

How do I prevent the peaches from sinking to the bottom?

Toss your diced peaches with a tablespoon of flour before folding them into the batter. This helps suspend the fruit evenly throughout each cupcake for perfect fruity bites every time.

Can I pipe the cream cheese frosting instead of spreading it?

Absolutely! Chill your frosting slightly for easier piping, then use your favorite piping tip for beautiful swirls. This is a fun way to give Peaches and Cream Cupcakes a bakery-style look at home.

Final Thoughts

There’s nothing quite like baking a batch of homemade Peaches and Cream Cupcakes to brighten up your day or surprise someone you love. I truly hope you give this recipe a try — each cupcake is a sweet little piece of summer, ready to share and enjoy. Happy baking!