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These Peach Pie Cupcakes are a dream. The homemade brown sugar cupcake is filled with peach pie filling and topped with mascarpone whipped cream and a crumble topping.
This post is sponsored by Lucky Leaf. All opinions are my own.
I love making cupcakes and finding new ways to combine flavors to serve during the holidays. These Peach Pie Cupcakes are my latest creation, made with brown sugar and cinnamon cupcakes which I am serving over Easter- the perfect Spring treat! These are filled with a sweet peach pie filling. Then to top it off, I used my favorite mascarpone whipped cream (this stuff is what dreams are made of!) and some buttery crumble. These would make the perfect cupcakes for Easter, Mother’s Day or even the 4th of July.
You’ll love how easy the cupcake is to throw together. You only need two bowls, and everything can be quickly mixed together and into the oven in no time.
Do you want to know the best part? You don’t have to wait for peaches to be in season. You can enjoy these all year round because we’re using Lucky Leaf Premium Peach Fruit Filling and Topping. It’s makes filling these cupcakes super easy. Plus, Lucky Leaf fillings have no high-fructose corn syrup or preservatives. The sliced peaches are canned at peak ripeness for the best flavor.
Let me break this recipe down step-by-step. I can’t wait for you to take the first bite.
Fluffy Brown Sugar Cupcakes
These cupcakes are the perfect complement to that sweet peach filling with a touch of brown sugar and cinnamon for a little bit of spice.
Recipe Ingredients & Substitutions:
• Granulated sugar and brown sugar
• Vegetable oil & Melted Butter– oil adds moisture and butter adds flavor
• Egg & Egg yolks– extra egg yolks add richness and a tender crumb
• Pure vanilla extract
• Sour cream– don’t skip this! It helps keep these cupcakes super moist. Try using Greek yogurt or plain whole yogurt as an alternative if you don’t have sour cream.
• All-purpose flour- I recommend sifting the flour with a fine mesh sieve so it better incorporates into the batter.
• Baking powder
• Ground cinnamon & Nutmeg for a little spice and flavor
3 easy steps make these cupcakes
1. Preheat the oven to 350°F. Line a cupcake pan with cupcake liners. In a large mixing bowl, combine all the wet ingredients, except the sour cream and milk. Then add the sugars. Mix until combined. Next mix in the sour cream and beat until well combined.
2. In a separate bowl, combine the remaining dry ingredients. Alternate adding half the dry ingredients and half the milk at a time until the batter is well combined.
3. Using a large cookie scoop, divide the batter evenly, filling each liner 2/3 full. Bake and cool.
Seriously amazing crumble topping
This is listed as an optional topping, but let’s be serious, you don’t want to skip this. The crumble is soooo good, and adds texture to the finished cupcake. Plus, it’s pretty straightforward to make! I recommend baking this after the cupcakes come out of the oven, so you don’t overcrowd the oven or burn the topping.
• Granulated sugar
• All-purpose flour
• Melted Butter
1. Combine all the dry ingredients in a bowl, and stir to combine. Then add the melted butter. Stir the mixture until there are no dry crumbs left.
2. Spread the mixture on a baking sheet lined with parchment paper or a silicone baking mat. Bake for 8 minutes then remove from the oven and cool completely. You’ll need to break the mixture apart prior to garnishing the cupcakes.
The perfect peach filling
You guys, the filling couldn’t be easier! I love using pie filling because I don’t want to spend the time to peel and slice fresh peaches, nor do I have to wait for them to be in season to use. Lucky Leaf’s fruit fillings are made with high quality ingredients and I’ve been using them in my kitchen for years. With the chunks of peach filling, you get the whole bites of fruit in the cupcake.
To prepare the filling: Empty the filling into a bowl. Take a spoon with one hand to hold the sliced peaches, and then cut the peaches into small pieces with a pair of kitchen scissors. They should be about the size of a dime and no bigger than a nickel.
The best mascarpone whipped cream
This is hands down one of my favorite frosting recipes. It’s light and fluffy like whipped cream, but thicker like a mousse. It’s also far less sweet than a traditional American buttercream. It’s the perfect topping for these cupcakes.
The key to make whipped cream is starting with cold ingredients. Put your bowl in the freezer for 5-10 minutes prior to starting.
Whip the mascarpone and heavy cream at a high speed until stiff peaks for. This frosting won’t hold up if It doesn’t reach stiff peaks. I do not recommend preparing the frosting in advance. It works best when prepared and then used right away.
Assembling the cupcakes
First take out of the core of the cupcake and save the tops because you’re going to put them back on top of the cupcake. To remove the center of the cupcake use a cupcake corer or a knife. Cut about 2/3 of the way down, but not all the way to the bottom!
Use a spoon (or a piping bag works too) to fill the middle with the peach filling. Then place a bit of the cake back on top. This just gives it a little bit of structure.
Frost the cupcakes with a large piping tip, and feel free to be generous with the frosting, there’s plenty to go around. Then add some of that crumble on top. These cupcakes do have to be refrigerated and the crumble will soften a bit. If you want it to be crunchy, then just add it prior to serving. It can be stored in an airtight container until then.
Preparation and Storage tips
Once filled and frosted, these cupcakes have to be stored in the refrigerator. They’re best served within two days of preparing. Prior to serving, let these sit at room temperature for at least 15 minutes.
You can however prepare parts of this recipe ahead of time to make it easier on yourself.
– The crumble can be prepared ahead of time and stored in an airtight container
– The cupcakes can be prepared a day in advance and stored in at room temperature in an airtight container.
– I do not recommend preparing the frosting in advance. It works best when prepared and then used right away.
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Peach Pie Cupcakes
- Prep Time: 43 minutes
- Cook Time: 23 minutes
- Total Time: 1 hour 6 minutes
- Yield: 24 cupcakes
Enjoy these Peach Pie Cupcakes all year round. The homemade brown sugar cupcake is so moist and fluffy! It’s filled with peach pie filling and topped with mascarpone whipped cream and a crumble topping.
For the cupcake
- 1 cup (190g) granulated sugar
- ½ cup (110g) light brown sugar, packed
- ½ cup (118ml) vegetable oil
- 2 tablespoons (28g) unsalted butter, melted
- 2 large egg
- 2 large egg yolk
- 1 tablespoon (15ml) pure vanilla extract
- ½ cup (96g) sour cream
- 2 ½ cups (350g) sifted all-purpose flour
- 3 teaspoons (11.25g) baking powder
- 2 teaspoons (5g) ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 1/3 cups (315ml) milk
For the crumble topping
- ¼ cup (56g) unsalted butter, melted
- 1/3 cup (63g) granulated sugar
- ¾ cup (105g) all-purpose flour
- 1 teaspoon (2.5g) cinnamon
- 1/8 teaspoon salt
For the filling
1 can (21oz/595g) Lucky Leaf Premium Peach Fruit Filling or Topping
For the frosting
- 12 ounces (339g) mascarpone cheese, cold
- 2 cups (472ml) heavy whipping cream
- ¾ cup (98g) powdered sugar
- 2 teaspoons (10ml) pure vanilla extract
For the cupcakes
- Preheat the oven to 350°F. Line a cupcake pan with cupcake liners.
- In a large mixing bowl, combine the sugars, vegetable oil, butter, eggs and egg yolks and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color, about 2 minutes. Scrape down the bowl as needed. Next mix in the sour cream and beat until well combined.
- In a separate bowl, combine the remaining dry ingredients. Alternate adding half the dry ingredients and half the milk at a time and mix just until the flour starts to incorporate. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
- Using a large cookie scoop, divide the batter evenly, filling each liner 2/3 full. Bake at 350°F for 14-16 minutes. Test the cupcakes for doneness by inserting a toothpick into the center of the cupcake. If the toothpick comes out clean, the cupcakes are done. Cool Completely.
For the crumble topping
- While the cupcakes are baking, prepare the topping. In a bowl, combine all the ingredients. Whisk the dry ingredients together and then add the melted butter. Stir until there are no dry crumbs left. Mixture should be crumbly. If it’s too dry add another ½ tablespoon melted butter.
- Spread the crumble topping on a baking sheet lined with parchment paper or a silicone baking mat. Once the cupcakes are done, bake for 8 minutes. Remove from the oven and cool completely.
For the filling
- Empty the filling into a bowl. Take a spoon with one hand to hold the sliced peaches, and then cut the peaches into small pieces with a pair of kitchen scissors.
For the frosting
- Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill. Spoon the cold mascarpone cream into your bowl and beat on a medium-low speed. Slowly pour in the heavy cream, allowing the mascarpone cheese to turn to a liquid consistency. Then increase the mixing speed to high and beat it until soft peaks form.
- Next, add the powdered sugar and vanilla extract, beating on low until sugar is incorporated. Then continue beating at a high speed until stiff peaks form.
To assemble the cupcakes
- Remove the centers using a cupcake corer or a Save the tops of the cupcakes to the side.
- Use a spoon to fill the center of each cupcake with the peach filling. Gently push the top of the cupcake back on top of the filling.
- Use a large piping tip to frost the cupcakes. Garnish with crumble topping.
- Category: Cupcakes
- Method: Oven
- Cuisine: American
Keywords: Peach Cupcakes, Whipped cream frosting