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These Peach Crisp Cupcakes with Vanilla Swiss Meringue Buttercream have a moist cinnamon peach cake filled with peach compote all topped with streusel and vanilla bean buttercream!
After one bite of these Peach Crisp Cupcakes, you’ll never want a plain peach crisp again!
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.
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. You will love the soft, moist texture of this cake!
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.
Just look at it! {Sigh of happiness}
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 American buttercream.
The flavors of the cake, compote, crisp topping and frosting all blend together to form an insanely delicious cupcake!
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!
Peach Crisp Cupcakes with Vanilla Swiss Meringue Buttercream
Ingredients
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
Instructions
- Preheat your oven to 350° and line 18 cups of a standard muffin tin with liners.
Make your Peach Compote:
- 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:
- 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:
- Whisk flour, baking powder, cinnamon and salt together in a medium bowl and set aside.
- 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.
- 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.
- 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.
- 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!
- Remove from tins immediately and let cool on a wire rack. They must be completely cool before filling and frosting.
Assembly:
- 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.
- Frost. Or don’t frost and serve with ice cream.
Notes
I used a Wilton 1M tip.
Can you use frozen peaches in the peach cupcakes
Sure!
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!
Hahah! Thanks, Jo! I’m glad you made them and they were a hit 🙂
Where can I get the cupcake pans with straight sides? I have looked everywhere..please help!
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.