Cinnamon Cupcakes With Fresh Peach Filling

Happy Labor Day! I hope that everyone is taking time off from “laboring” at work!

Lin wanted a pie! I wanted a cup so I found the best of both worlds with these peach pie cupcakes. The recipe is from Butternut Bakery and it is simply divine. The cinnamon cupcake batter screams “ FALL IS COMING” while the fresh peaches are saying” Hey, slow your roll- summer produce is still in style for a bit” HA!

Who wouldn’t love cinnamon spiced cupcakes stuffed with peach filling and topped with cream cheese frosting and an oat crumble!?

INGREDIENTS

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

• 3/4 cup (90g) flour

• 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 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

INSTRUCTIONS

• PEACH FILLING

1. Combine all of the ingredients in a saucepan over medium heat. Stir and cook until it starts to bubble. It will be come very thick at this point, but let it bubble for about 1 minute then remove from heat.

2. Transfer to a heat-safe dish to cool while you make the cupcakes.

• CRUMBLE

1. Combine all of the ingredients in a bowl then place it in the refrigerator while you make the cupcake batter.

• CINNAMON CUPCAKES

• Preheat the oven to 350F and line a cupcake tray with 12 paper liners.

• Add the milk and vinegar to a large measuring glass and stir to combine. Set aside.

• In a large mixing bowl, whisk together the sugar, flour, baking powder, baking soda, cinnamon, and salt.

• To the milk mixture, add the oil and vanilla and stir to combine.

• Pour into the dry ingredients and whisk together until smooth.

• Evenly distribute the batter between the 12 liners. Pull the crumble out of the fridge and spread it even on a small baking sheet lined with parchment paper.

• Bake both at the same time for 15 minutes. Pull the crumble out and test the cupcakes with a toothpick. If they’re still underdone, continue baking for 2-3 minutes.

• Allow the cupcakes and crumble to cool completely before making the frosting.

• CREAM CHEESE FROSTING

  1. First combine the sliced peaches and sugar in a small bowl and set aside. These will go on top of the cupcakes.

  2. For the frosting, mix together the butter and cream cheese using a hand or stand mixer with the whisk attachment. Once smooth, mix in one cup of powdered sugar at a time until it thickens into a frosting.

  3. To make it a bit easier to work with, place the frosting in the refrigerator while you prep the cupcakes.

Assemble

1. Hollow out the center of the cupcakes by either using a small knife, apple corer, or a cupcake corer. Just make sure the hole doesn’t reach all the way down to the bottom of the cakes.

2. Stuff the cupcakes with the cooled peach filling, packing it in.

3. Using an offset spatula or butter knife, scoop about 4 tablespoons (eyeballing it) on top of each cupcake and spread it in an even but thick layer. Then run the spatula all around the edge of the cupcake to create a flat wall of frosting that wraps around the cupcake (see picture in post for reference).

4. Scoop some of the crumble into your hand and press it into the side of the frosting all around the cupcake. It helps to do this over the baking tray the crumble was baked on so any excess can fall back onto the tray. Top with a juicy peach slice and enjoy!