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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!
These peach crisp cupcakes transport you to all the beauty that is my peach crisp recipe, but in cupcake format! Could there be anything better?
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. You will love the soft, moist texture of this cake! Because the peaches are chopped so finely you get all that peach flavor without any of the gooeyness often associated with peach baked goods. If you’d like to go all the way in the delicious thick, gooey direction, my peach pie recipe is the place to be!
The peach compote filling is the perfect balance of tart and sweet, and the crumble topping is my best yet! You could also use my peach preserves as a filling. You might as well just lean in an make homemade peach ice cream too! Peach season only comes round once a year, y’all!
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.
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!
If you tried this recipe and loved it please leave a 🌟 star rating and let me know how it goes in the comments below. I love hearing from you; your comments make my day!
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.
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!