Ingredients
Scale
- 1 tbsp salted butter
- 1 ½ cups diced peaches (fresh or frozen)
- 1 tbsp fresh lemon juice
- ¼ cup granulated sugar
- 1 tbsp cornstarch
- ½ tsp vanilla extract
- 1 cup granulated sugar
- 1 tsp lemon zest
- 1 ¾ cups cake flour
- 1 ½ tsp baking powder
- ½ tsp fine sea salt
- ½ tsp ground cinnamon
- ¼ cup canola oil
- ¼ cup salted butter, softened
- 1 large egg
- 1 ½ tsp pure vanilla extract
- ½ cup sour cream
- â…“ cup whole milk
- 3 tbsp salted butter, melted
- ½ cup all-purpose flour
- â…“ cup light brown sugar
- ½ tsp ground cinnamon
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- â…› tsp fine sea salt
- 2 tbsp heavy whipping cream
Instructions
- Melt butter in a saucepan and add peaches, lemon juice, and sugar. Cook for 3-4 minutes.
- Mix cornstarch with water, add to peach mixture, and cook until thickened.
- Combine flour, brown sugar, and cinnamon for streusel topping, then mix in melted butter to form crumbles.
- Preheat oven to 350°F and prepare muffin pan with liners.
- Mix cake flour, baking powder, salt, and cinnamon. In another bowl, beat butter, sugar, and lemon zest until fluffy. Add egg, vanilla, sour cream, and canola oil.
- Gradually add flour mixture and milk, mixing until just combined.
- Fill liners with batter, add peach filling to centers, and sprinkle streusel topping.
- Bake for 20-25 minutes until a toothpick comes out clean.
- Cool cupcakes and prepare frosting with cream cheese and unsalted butter, mixing in powdered sugar and heavy cream.
- Frost cooled cupcakes and garnish with extra streusel and peach filling if desired.
Notes
Use ripe peaches for the best flavor.
If using frozen peaches, thaw and drain excess moisture before cooking.
Do not overmix the cupcake batter for a lighter texture.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 300
- Sugar: 25g
- Sodium: 230mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg