Peach Crisp Cupcakes with Vanilla Swiss Meringue Buttercream

After one bite of these Peach Crisp Cupcakes, you’ll never want a plain peach crisp again!

Peach Crisp Cupcakes filled with peach compote and topped with Swiss meringue buttercream

A moist cinnamon peach cake;

Filled with a peach compote;

Sprinkled with a brown sugar crumble for that crisp texture;

All topped with a vanilla bean Swiss meringue buttercream that tastes like French vanilla ice cream!

You might want to read that again – it’s a lot of awesome in one tiny package. I’ll wait.

Peach Crisp Cupcakes filled with peach compote and topped with Swiss meringue buttercream

The moist, buttermilk cake is lightly spiced with cinnamon and has finely diced peaches folded into the batter. Because the peaches are chopped so finely you get all that peach flavor without any of the gooeyness often associated with peach baked goods. Above all, you will love the soft, moist texture of this cake!

As a matter of fact, the peach compote filling is the perfect balance of tart and sweet, and the crumble topping is my best yet! I may or may not have eaten more topping than actually went on top of the cupcakes. #sorryimnotsorry

Some of this fabulous crisp topping, if you are as generous with the sprinkling as I was, will sink into the batter so there are tasty little pockets of brown sugar crisp goodness throughout the batter. I die.

Peach Crisp Cupcakes filled with peach compote and topped with Swiss meringue buttercream

As an illustration, just look at it! {Sigh of happiness}

Peach Crisp Cupcakes filled with peach compote and topped with Swiss meringue buttercream

I used a Swiss meringue buttercream because it isn’t too sweet but it has a silky texture that melts in your mouth like ice cream, and what peach crisp would be complete without a scoop of vanilla ice cream?

If you don’t want to make Swiss Meringue Buttercream or don’t have the time, which is 100% understandable, I would use a simple vanilla buttercream like this one.

Peach Crisp Cupcakes filled with peach compote and topped with Swiss meringue buttercream

The flavors of the cake, compote, crisp topping and frosting all blend together to form an insanely delicious cupcake!

Peach Crisp Cupcakes filled with peach compote and topped with Swiss meringue buttercream

A note on the assembly of these cupcakes: Since all the crisp goodness is throughout the cupcake (yay!), I replaced the center after I filled them with compote to maximize the awesomeness. I suggest you do the same. I had to fight off the husband because he usually marks those nuggets of cake as his own. There was disappointment.

But there was zero disappointment with the final product. They were a smash hit!

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Peach Crisp Cupcakes with Vanilla Swiss Meringue Buttercream

  • Total Time: 1 hour 30 minutes
  • Yield: 18 Cupcakes 1x


These Peach Crisp Cupcakes will blow you away! A moist cinnamon peach cake filled with a a brown sugar crumble baked on top for that crisp texture! They are then filled with a peach compote and topped with a vanilla bean Swiss meringue buttercream that tastes like French vanilla ice cream!



For the Cupcakes:

  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 ½ teaspoons Saigon cinnamon
  • ½ teaspoon kosher salt
  • ½ cup unsalted butter, melted
  • 1 cup sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 peach, pealed and finely chopped (~2/3 cup)
  • 2/3 cup low-fat buttermilk

For the Crisp Topping:

  • ¼ cup unsalted butter, melted
  • ½ cup rolled oats
  • ½ cup light brown sugar, packed
  • ½ cup all-purpose flour
  • Dash cinnamon

For the Peach Compote:

  • 2 peaches, pealed and diced
  • Zest from ½ lemon (only the dark yellow part)
  • ½ lemon juiced (~1 tablespoon)
  • ¼ cup sugar
  • dash cinnamon
  • Swiss Meringue Buttercream


  1. Preheat your oven to 350° and line 18 cups of a standard muffin tin with liners.

Make your Peach Compote:

  1. In a small saucepan combine all the ingredients for the peach compote. Set over medium heat until it comes to a boil, stirring occasionally. Reduce the heat low and simmer for 30-40 minutes or until the peaches are tender and the sauce has thickened. You can speed this up by adding ½ teaspoon cornstarch with 2 tablespoons water, adding it to the compote and then cooking for an additional 10 minutes. Cool.

Make your Crisp topping:

  1. Combine all ingredients in a medium bowl and stir until the butter has coated everything. The mixture should be crumbly but not dry. If yours is a touch dry, add a bit more butter. Be careful because too much butter will make the topping greasy. Taste test. Sigh with pleasure.

Make your cupcakes:

  1. Whisk flour, baking powder, cinnamon and salt together in a medium bowl and set aside.
  2. Beat together the butter and sugar on medium-high speed until thick. Add the eggs one at a time, beating well after each addition. Add the vanilla with the last egg. Scrape down the sides of the bowl between each addition. Add the peaches and mix on low until incorporated.
  3. Alternately add flour and buttermilk in three additions on low speed, beginning and ending with flour, scraping down the sides of the bowl as needed. You want to stop mixing as soon as the last flour has disappeared. I like to do this last bit of flour with a spatula.
  4. Scoop or pour the batter into the liners ¾ full. I use a large cookie scoop for this task and it works beautifully. Sprinkle the tops generously with crumble topping.
  5. Bake in preheated oven for 15-20 minutes. I always start checking at 12 because I’m not a fan of dry baked goods. The cupcakes are done when a toothpick, inserted into the center, comes out with a few clinging crumbs but no wet smears!
  6. Remove from tins immediately and let cool on a wire rack. They must be completely cool before filling and frosting.


  1. Cut a large piece out of the middle of each cupcake and place it beside it. Fill each hole 2/3 of the way full with compote. Place the cut-out cake back on top of the hole. It will stick up a little bit. This is fine, the frosting will hide it.
  2. Frost. Or don’t frost and serve with ice cream.


Note: If you don’t want to make Swiss Meringue Buttercream to top these cupcakes or don’t have the time, that is 100% understandable. I would use a simple vanilla buttercream like this one or just serve the filled cupcakes with a scoop of vanilla ice cream!
I used a Wilton 1M tip.

Peach Crisp Cupcakes

You will also love these cupcakes (because who doesn’t love cupcakes?)

Double Chocolate Cupcakes with Cherry Mascarpone Frosting

Double Chocolate Cupcakes Cherry Mascarpone Frosting

German Chocolate Cupcakes

German Chocolate Cupcakes with German Chocolate Ganache Filling

Copycat Sprinkles Triple Cinnamon Cupcakes

Copycat Sprinkles Triple Cinnamon Cupcakes

Copycat Sprinkles Vanilla Cupcakes

Sprinkles Copycat Vanilla Cupcakes

Peanut Butter Stuffed Double Chocolate Banana Cupcakes!

Peanut Butter Stuffed Double Chocolate Banana Cupcakes with Peanut Butter Frosting

Double Salted Caramel Cupcakes

Easter Double Salted Caramel Cupcakes

Guinness Chocolate Cupcakes with Bailey’s Buttercream

Guinness Chocolate Cupcakes with Bailey's Buttercream and Salted Caramel Filling


  • Gayle @ Pumpkin 'N Spice
    August 22, 2014 at 8:09 am

    Whoa, Lindsey! I don’t think my mind can comprehend all of this cupcake goodness so early in the morning. These look like the best cupcakes EVER! I love everything about this! The middle of the cupcake is probably my favorite part, next to the buttercream cream frosting. Pinned!

    • Lindsey
      August 22, 2014 at 11:26 pm

      Thank you so much, Gayle! It’s a lot to take in but they taste so good!!! Thanks for the pin, love!

      • Jeanette Petersen
        November 2, 2017 at 9:52 pm

        Can canned peaches be used if fresh aren’t in season?

        • Lindsey
          December 26, 2017 at 11:34 pm

          Absolutely Jeanette! That is a fantastic idea!

  • Kristi @ Inspiration Kitchen
    August 22, 2014 at 8:23 am

    Those are GORGEOUS! I am loving the center. I want to cut it right in half and dig out that peach center. It looks so moist, it made my mouth water when I saw those peaches! Delish!

    • Lindsey
      August 22, 2014 at 11:25 pm

      Thanks, Kristi!! I loved the center too! I want another one right now 🙁

  • Kristine @ Kristine's Kitchen
    August 22, 2014 at 8:55 am

    So this is what you did with that lovely swiss meringue buttercream! I can’t get enough of fresh peaches right now, and you are so smart to turn a peach crisp into a delicious cupcake!

    • Lindsey
      August 22, 2014 at 11:16 pm

      you got it! I can’t either – I am so not ready for Fall foods!

  • Arpita@ TheGastronomicBong
    August 22, 2014 at 9:16 am

    Oh my gosh!!! these cupcakes look amazing!! These cupcakes are beautiful! I can only IMAGINE what they taste like! Pinning 🙂

    • Lindsey
      August 22, 2014 at 10:52 pm

      Thanks so much Arpita!

  • Lindsay @ Life, Love and Sugar
    August 22, 2014 at 10:20 am

    omg, so many amazing things going on! I’m in love! Pinned!

    • Lindsey
      August 22, 2014 at 10:43 pm

      Hahaha! Thanks for the pin!

  • marcie
    August 22, 2014 at 2:54 pm

    I’ve died and gone to heaven! Beautiful cupcakes, Lindsey — those swirls of SMB are just DREAMY. 🙂

    • Lindsey
      August 22, 2014 at 10:27 pm

      Thank you, Marcie!!

  • Judit + Corina @ Glamorous Bite
    August 23, 2014 at 12:45 am

    Lindsey, these cupcakes with the perfect Swiss Meringue Buttercream look absolutely gorgeous! We keep scrolling up and down and admiring your beautiful photos 🙂

    • Lindsey
      August 23, 2014 at 10:40 am

      Thanks, Judit and Corina! You two are the sweetest!

  • Bill
    August 23, 2014 at 10:35 am

    Wow! I’m not sure what else to say! 🙂 I’m a Georgia boy and I love my peaches. This recipe looks absolutely amazing!

    • Lindsey
      August 23, 2014 at 10:44 am

      Thanks, Bill! They were definitely a huge hit at the pool in Midtown! I don’t know about you but I am still stuck on peaches!

  • David @ Spiced
    August 23, 2014 at 10:39 am

    Ummm, I think I need these cupcakes in my life. You make them sound so delicious…and the pictures made me want to lick my screen. Too bad they don’t have scratch-and-taste monitors yet!

    • Lindsey
      August 23, 2014 at 10:48 am

      You totally do need these in your life, David! I wish I could reach through the screen and give you one because they were seriously amazing!

      • David @ Spiced
        August 23, 2014 at 10:55 am

        I wish you could reach out and give me one, too…because that would just make my weekend. 🙂

        • Lindsey
          August 23, 2014 at 3:44 pm

          Haha! True that.

  • Christin@SpicySouthernKitchen
    August 23, 2014 at 9:46 pm

    Oh wow Lindsey! That buttercream looks truly amazing and I love the filling. What a nice surprise inside!

    • Lindsey
      August 25, 2014 at 8:41 am

      Thanks, Christin!

  • Consuelo - Honey & Figs
    August 24, 2014 at 6:04 pm

    How delicious do they look?????? That frosting is calling, oh wait, SCREAMING my name!

    • Lindsey
      August 25, 2014 at 8:37 am

      Lol! Thanks, Consuelo! I totally understand how you feel…trying to resist the temptation to make more!

  • Jessica @ Sweet Menu
    August 24, 2014 at 8:55 pm

    WOW! That is one incredible cupcake! What a unique flavour combo, and I just love the addition of peach compote inside – seriously WOW!

    • Lindsey
      August 25, 2014 at 8:34 am

      Thanks, Jessica!

  • Kelly - Life Made Sweeter
    August 25, 2014 at 4:23 am

    Gorgeous gorgeous cupcakes Lindsey! That piled on high SMB is totally calling my name along with the crisp topping and peach compote! I love everything about these – pinning 🙂

    • Lindsey
      August 25, 2014 at 8:31 am

      Thanks for the pin, Kelly! There is so much going on but it all comes together so well!

  • Karen @ The Food Charlatan
    August 28, 2014 at 11:50 pm

    Look at that frosting!! and the center!! These look amazing. Happy to visit your blog for the first time! You’ve got some fabulous looking food going on over here…

    • Lindsey
      August 29, 2014 at 3:26 pm

      Thanks, Karen! Glad you found me!

  • Laura @ Laura's Culinary Adventures
    September 10, 2014 at 8:04 am

    Wow! There are so many wonderful things going on in this cupcake!

    • Lindsey
      September 10, 2014 at 3:04 pm

      Thanks, Laura!

  • Alison
    September 12, 2014 at 8:12 am

    Was looking for a different cupcake recipe to make for a cookout this weekend and these look perfect! Stupid question though, what is Saigon cinnamon? Will regular cinnamon be ok?

    • Lindsey
      September 12, 2014 at 12:39 pm

      Hi Alison! Saigon cinnamon is a different variety of cinnamon than your run-of-the-mill cinnamon. It is more potent than standard cinnamon. You may absolutely use regular cinnamon, but you might need to use a little bit more to get the same flavor impact. I suggest starting with what I have written and substituting whatever cinnamon you have, and then taste testing and adding a little bit more from there. To keep from having to add the cinnamon to the fully mixed batter you could smell the dry mixture and it should have a subtle cinnamon scent. If you can’t smell it at all, then add 1/2 teaspoon at a time until you have a nice cinnamony scent. I hope that helps!

  • […] Peach Crisp Cupcakes from American Heritage Cooking “Cupcakes never fail to brighten my day and these cupcakes are my new favorites even though they are a recent invention. They also combine 4 of my favorite things: brown sugar crumble toppings, peaches, cinnamon cupcakes and swirly Swiss meringue buttercream!” – Lindsey […]

  • […] I get a little peach obsessed in the summer. At least I started it off healthy with this salad! But then I quickly moved on to more decadent treats like these Peach Crisp Cupcakes. […]

  • Cardamom Pear Crisp - American Heritage Cooking
    September 29, 2014 at 7:12 am

    […] used the crisp topping that I created for these Peach Crisp Cupcakes to see if it would work on a larger scale. And does it! It crisped perfectly on top but was still […]

  • […] Peach Crisp Cupcakes with Vanilla Bean Swiss Meringue Buttercream! […]

  • […] the humble crumble topping. I use it on cupcakes, on crisps, on s’mores bars, on muffins, on more cupcakes, and even on ice cream. I have been known to eat it straight out of the bowl…but don’t tell […]

  • […] daily basis! And if you’re looking for a fantastic dessert recipe, check out these mouthwatering Peach Crisp Cupcakes with Vanilla Swiss Meringue Buttercream. There are no words for them, it’s just that […]

  • […] Get the recipe […]

  • Stephanie Purtell
    April 4, 2016 at 12:58 am

    Where can I get the cupcake pans with straight sides? I have looked everywhere..please help!

    • Lindsey
      April 4, 2016 at 11:40 am

      Hi Stephanie, I’m not sure what you mean? I use muffin tins and they have a little slant to them. If you use liners and don’t overfill the cups they they will be straighter.

  • jo
    August 21, 2017 at 8:49 pm

    I just found this recipe and made them for my team meeting. Everyone loved them. Huge thanks for the details on the Swiss meringue. They were perfect and I look like an awesome boss!

    • Lindsey
      September 20, 2017 at 6:58 pm

      Hahah! Thanks, Jo! I’m glad you made them and they were a hit 🙂

  • Spiced Apple Cider Cranberry Cupcakes
    October 6, 2017 at 9:41 pm

    […] Peach Crisp Cupcakes with Vanilla Bean Swiss Meringue Buttercream […]

  • Debbie
    September 13, 2019 at 10:11 am

    Can you use frozen peaches in the peach cupcakes

    • Lindsey
      September 14, 2019 at 10:28 am



Leave a Reply

Recipe rating

Send this to a friend