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!
Recipe
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 (~⅔ cup))
- ⅔ 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 ⅔ 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.
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?
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!
Wow! There are so many wonderful things going on in this cupcake!
Thanks, Laura!
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...
Thanks, Karen! Glad you found me!
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 🙂
Thanks for the pin, Kelly! There is so much going on but it all comes together so well!
WOW! That is one incredible cupcake! What a unique flavour combo, and I just love the addition of peach compote inside - seriously WOW!
Thanks, Jessica!
THESE CUPCAKES
OH HOLY MOLY
JUST WOW
How delicious do they look?????? That frosting is calling, oh wait, SCREAMING my name!
Lol! Thanks, Consuelo! I totally understand how you feel...trying to resist the temptation to make more!
Oh wow Lindsey! That buttercream looks truly amazing and I love the filling. What a nice surprise inside!
Thanks, Christin!
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!
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!
I wish you could reach out and give me one, too...because that would just make my weekend. 🙂
Haha! True that.
Wow! I'm not sure what else to say! 🙂 I'm a Georgia boy and I love my peaches. This recipe looks absolutely amazing!
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!
Lindsey, these cupcakes with the perfect Swiss Meringue Buttercream look absolutely gorgeous! We keep scrolling up and down and admiring your beautiful photos 🙂
J+C
Thanks, Judit and Corina! You two are the sweetest!
I've died and gone to heaven! Beautiful cupcakes, Lindsey -- those swirls of SMB are just DREAMY. 🙂
Thank you, Marcie!!
omg, so many amazing things going on! I'm in love! Pinned!
Hahaha! Thanks for the pin!
Oh my gosh!!! these cupcakes look amazing!! These cupcakes are beautiful! I can only IMAGINE what they taste like! Pinning 🙂
Thanks so much Arpita!
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!
you got it! I can't either - I am so not ready for Fall foods!
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!
Thanks, Kristi!! I loved the center too! I want another one right now 🙁
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!
Thank you so much, Gayle! It's a lot to take in but they taste so good!!! Thanks for the pin, love!
Can canned peaches be used if fresh aren't in season?
Absolutely Jeanette! That is a fantastic idea!