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Georgia Peach Cupcake With Cream Cheese Frosting Recipe

Nothing sounds sweeter than a fresh Georgia Peach. Mothers Day is right at the beginning of Peach season so it’s the perfect time to make Peach Cupcakes. These cupcakes are a vanilla cake filled with diced peaches, frosted with cream cheese frosting and finished off with a sliced peach. The peach flavor is really shown in this simple, yet delicious cupcake.

If you don't have access to fresh peaches, you can use the canned peaches. Just be sure to buy canned peaches without any added sugar.

  • Peach Cupcakes
  • 2 1/2 cups Cake Flour
  • 1 tablespoon Baking Powder
  • 1 teaspoon Salt
  • 12 tablespoons Unsalted Butter, at Room Temperature
  • 1 1/2 cup Sugar
  • 3 Eggs
  • 2 teaspoons Pure Vanilla Extract
  • 1 cup Milk
  • 1/2 cup Peaches. Diced (You can use fresh or canned, just make sure no sugar is added)
  • Cream Cheese Frosting
  • 1/2 cup (1 stick) Unsalted Butter, at Room Temperature
  • 16 ounces (2 packets) Cream Cheese, Softened
  • 2 cups Confectioners Sugar, plus more for dusting
  • Pinch Salt
  • 2 teaspoons Pure Vanilla Extract
  • Sliced Peaches, for Topping

To make the Peach Cupcakes, preheat the oven to 350 degrees F. Line 2 cupcake pans with baking liners, set aside until needed.

In a medium bowl, whisk together the cake flour, baking powder, and salt. Set aside.

In the bowl of a stand mixer, beat together the butter and sugar until light and creamy. Add the eggs and mix until fully incorporated. Mix in the vanilla. With the mixer running on low speed, slowly add the flour mixture in three additions, alternating with the milk. Increase the speed to medium and beat until the batter is smooth. Gently fold in the diced peaches.

Using an ice cream scoop, divide the batter among the prepared cupcake liners, filling the liners 2/3 of the way.

Bake the cupcakes until a toothpick inserted into a few of the cupcakes comes out clean, about 20 minutes. Allow the cupcakes to cool in the pan for 2 minutes and then transfer to a cooling rack to cool completely.

While the cupcakes are cooling, make the Cream Cheese Frosting. Cream the butter and cream cheese in the bowl of stand mixer fitted with the whisk attachment until light and fluffy, about 5 minutes. Add the confectioners sugar and mix (gradually increasing in speed) until the sugar is fully incorporated, about 5 more minutes You may need to stop the mixer and scrape down the sides of the bowl a couple times.

Add the vanilla and whisk until the buttercream is light and fluffy, about 3 minutes.

To frost the cupcakes, place a dollop of frosting on top of the cooled cupcakes and use an offset to smooth the frosting. Place a sliced peach on top of each cupcake and then sprinkle with confectioners sugar.

Serve and enjoy!

Note: These cupcakes last up to 5 days in a sealed container.

Makes 24 Cupcakes

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