I love a good stone fruit, and peaches are by far one of my favorites! These Peach Cupcakes with Canned Peaches are so simple to make from scratch, and the combination of chopped peaches, peach juice, and peach puree creates a perfectly moist summer dessert. Once you try these light, bright, mouthwatering cupcakes, they will become a go-to in no time!
These Peach Cupcakes will be a huge hit at your next pool party, summer BBQ, or day at the beach…or just keep these sweet homemade treats for yourself - I won't tell! If you love fruity desserts, you'll also love these Piña Colada Cupcakes and this Peach Cobbler with Cake Mix!
Why this Recipe Works
These easy Peach Cupcakes are made with canned peaches, including the juice from the can to add an extra burst of peach flavor resulting in the best summer treat! But because we use canned peaches, they can easily be made any time of year.
Ingredients and Notes
Peaches - These Peach Cupcakes use canned peaches and the liquid from the can so be sure to set that aside when you drain it. This should work with peaches in juice or peaches in syrup.
Peach Juice or Syrup - Use the juice or syrup drained from the can of peaches! This ensures the soft and moist texture of these fruity cupcakes!
Peach Puree - The peach puree is the key flavoring for both the cupcakes and the peach buttercream frosting. It also contributes to the perfect cupcake texture.
Substitutions
Food Coloring - The peach buttercream frosting will appear light in color, so a touch of food coloring can give it more of a peach color.
Bourbon - I highly recommend giving these soft, moist cupcakes a southern twist by replacing some of the peach juice with bourbon or whiskey and adding bourbon to the frosting. This will turn these Peach Cupcakes into peach bourbon cocktails! To add even more depth of flavor (and a little extra southern!), consider using some sweet tea or sweet tea vodka as well. A bourbon peach sweet tea cupcake is a next-level variation of this delicious cupcake!
Champagne - For peach bellini cupcakes, replace some or all of the peach puree in the frosting with champagne or prosecco instead!
How to Make this Recipe
Step 1: Beat together butter and brown sugar till light and fluffy.
Step 2: Add the egg and peach puree and mix until well combined.
Step 3: Add the flour, baking powder, and salt, and mix until mostly incorporated, but streaks of dry ingredients remain.
Step 4: Add the peach syrup, and mix until just incorporated.
Step 5: Divide the batter evenly among 12 paper-lined muffin cups. Bake at 375°F for 15-18 minutes until a toothpick stuck into the center of a cupcake comes out clean. Cool completely.
Step 6: While the cupcakes cool, make the frosting by beating the butter till smooth, then add the remaining frosting ingredients and beat until desired consistency. For peach colored frosting, add a few drops each of red and yellow food coloring. Pipe or spread frosting onto cooled cupcakes and enjoy!
Recipe FAQs
Yes! Canned peaches are good to eat as is. But don't eat too many while making these Peach Cupcakes because you need as much peach goodness from the can as you can get! The peaches and puree in the cupcake batter will be baked, but the peach puree in the frosting will not be. Both are safe and delicious to eat!
It depends on which canned peaches you buy. There are canned peaches in 100% juice, in heavy syrup, and in lite syrup. Peaches in syrups will be sweeter than in juice. There are also cans of peach pie filling which has added sugars and spices so that is different from the canned fruit. You don't want to use peach pie filling for these cupcakes.
In these Peach Cupcakes it's the combination of the peach juice and peach puree. The moistness of cupcakes is generally dependent on the ratio of wet to dry ingredients as the wet ingredients contribute to making a cupcake moist. Other factors, such as fat content, ensuring the batter is not over-mixed, and more can also contribute to the texture of a cupcake.
Tips & Tricks
Tip #1: Placing a pinch or two of uncooked rice into the bottom of each cup of the muffin tin before adding the paper liners will make the cupcakes easier to remove from the pan and will also keep the bottoms of the cupcakes from getting greasy.
Tip #2: If the Peach Buttercream Frosting is too thick, add a bit more juice or syrup from the can if you have any remaining, or milk or cream to thin. If it's too thin, add more powdered sugar.
Tip #3: If you are coloring your frosting peach colored, a fun decorating idea is to give these Peach Cupcakes a swirl design by adding some red into the peach colored frosting. You can do this by laying out plastic wrap and putting a third of the frosting in a vertical line onto the plastic wrap, leave space next to it, and put another third of the frosting in a vertical line on the other side of the space. Add more red food coloring to the remaining third of the frosting then add that vertically between the two strips of peach colored frosting. Roll up the plastic wrap and twist the ends to seal. Place the plastic wrap into a piping bag, and cut off the tip of the bag, ensuring the tip of the plastic wrap is also cut. Pipe your frosting onto the Peach Cupcakes and the frosting will have a swirl of colors.
Tip #4: If you don't have a piping bag, you can spread the frosting onto the Peach Cupcakes, or you can use a zip-top bag and cut off the corner.
Storage Tips
Peach Cupcakes with Canned Peaches should be stored in an airtight container for 2-3 days. Ideally the cupcakes should be stored unfrosted, and add the frosting when ready to serve.
Related Recipes
Did you try this recipe? Leave a review below, and tag @flourdeliz on Instagram!
📖 Recipe
Peach Cupcakes
Equipment
- cupcake pan
- stand or hand mixer
Ingredients
Peach Cupcakes
- 1 stick butter
- 1 cup brown sugar
- 1 egg
- 1 cup pureed peaches scant, see notes
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt Diamond Crystal
- ½ cup peach juice or syrup see notes
Peach Frosting
- 1 stick butter
- ¼ - ½ cup pureed peaches see notes
- 4 - 6 cups powdered sugar see notes
- red and yellow food coloring optional
Instructions
Peach Cupcakes
- Preheat oven to 375℉. Line cupcake pan with paper liners.
- Cream butter and brown sugar, beating till light and fluffy.1 stick butter, 1 cup brown sugar
- Add egg and peach puree, and mix until well combined.1 egg, 1 cup pureed peaches
- Add the flour, baking powder and salt and mix until mostly incorporated but streaks of flour remain.2 cups flour, 2 teaspoons baking powder, 1 teaspoon kosher salt
- Add the peach juice, and mix until just combined.½ cup peach juice or syrup
- Scoop batter into cupcake liners and bake for 15-18 minutes.
- Cool completely.
Peach Frosting
- Beat butter till soft and smooth.1 stick butter
- Add in remaining ingredients and beat until desired texture.¼ - ½ cup pureed peaches, 4 - 6 cups powdered sugar
- If you want to add a peach coloring to the frosting, add a few drops each of red and yellow food coloring.red and yellow food coloring
- Pipe or spread onto the cooled cupcakes and enjoy!
Video
Notes
Nutrition
This recipe was originally posted on July 3, 2017, but was republished with additional information about the recipe, step-by-step instructions, FAQs, and tips and tricks in June of 2022 and with new photos and an updated recipe in July of 2024 and May 2025.
Zainab says
I had to come let you know that I made these for a party tonight and it was delicious!!
Liz says
That makes me so happy! I'm so glad you liked them!!!