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 cupcakes use canned peaches in 100% juice. Be sure to get peaches in juice as we use the juice from the can too! One 15-oz can is exactly the amount needed for the chopped peaches, juice, and puree called for in this Peach Cupcakes recipe.
Peach Juice - Use the juice drained from the can of peaches! There should be the exact amount needed for this quick and easy recipe.
Peach Puree - The peaches remaining after the chopped peaches are the exact amount needed for the peach puree for the cupcakes and the peach puree for the buttercream frosting.
Substitutions
Food Coloring - The peach buttercream frosting will appear white 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 at least half 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, then add the egg and mix until combined.
Step 2: Combine the flour, salt, and baking powder. Add a third of the dry ingredients, then the peach puree, another third of the dry ingredients, then the peach juice, and then the remainder of the dry ingredients. Mix until almost combined.
Step 3: Stir in the peaches, then divide the batter among 12 paper-lined muffin cups.
Step 4: Bake at 350°F for 18-20 minutes. Cool completely.
Step 5: While the cupcakes cool, make the frosting by beating the butter till smooth, then add the remaining frosting ingredients and beat until desired consistency.
Step 6: For peach colored frosting, add a few drops each of red and yellow food coloring. Mix until fully incorporated. 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. This recipe calls for canned peaches in 100% juice. There are also canned peaches 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.
In these Peach Cupcakes it's the combination of juice, puree, and fresh fruit. 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: There will be no peaches or juice remaining in the can after following the measurements in this Peach Cupcakes recipe. If the icing is too thick, add a bit of 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
- ½ stick butter
- ¾ cups brown sugar
- 1 egg
- 2 cups flour
- 1 ½ teaspoons baking powder
- ½ teaspoon kosher salt Diamond Crystal
- ½ cup peach juice see notes
- ½ cup chopped canned peaches see notes
- ¼ cup pureed peaches see notes
Peach Frosting
- 1 stick butter
- ¼ cup pureed peaches see notes
- 4 cups powdered sugar
- red and yellow food coloring optional
Instructions
Peach Cupcakes
- Preheat oven to 350℉. Line cupcake pan with paper liners.
- Drain the can of peaches, but keep the juice. Chop peaches until you have ½ cup chopped peaches, then puree the remaining peaches. Set all peaches and juice aside.
- Cream butter and brown sugar, beating till light and fluffy.
- Add egg and mix until well combined.
- In a small bowl, combine flour, baking powder and salt.
- Add ⅓ of the flour mixture, then the peach puree, then another ⅓ of the flour mixture, then the peach juice, and then the final ⅓ of the flour mixture, mixing between each addition, and until the flour is almost incorporated on the last addition.
- Stir in the chopped peaches and ensure the remaining flour is fully incorporated.
- Scoop batter into cupcake liners and bake for 18-20 minutes.
- Cool completely.
Peach Frosting
- Beat butter till soft and smooth.
- Add in remaining ingredients and beat until desired texture.
- If you want to add a peach coloring to the frosting, add a few drops each of red and yellow food coloring.
- Pipe or spread onto the cooled cupcakes and enjoy!
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.
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!!!
Katy says
What is sweet tea bourbon
Liz Pollio says
These are two separate ingredients. One is sweet tea vodka. I believe there are multiple options available, but Firefly is the brand I'm most familiar with. You can replace this with sweet tea if you don't have the sweet tea vodka. The bourbon is separate and any bourbon will work!
Lorrie says
I made these cupcakes and I screwed up somewhere. I think it was my egg whites. They were foamy. Is there a way to make these with just whole eggs?
Liz Pollio says
Hi Lorrie, the egg whites are whipped into a meringue to keep the cake batter light and airy. This is not doable with whole eggs, but foamy is the right track! As you beat the egg whites, they will first get foamy, but just let them keep beating and you will eventually get stiff peaks! Once they get foamy, you can add about 1/4 teaspoon of cream of tartar to help them along, but it does take a bit of time for them to form the peaks. This is easiest using a stand mixer with a whisk attachment, but is doable with a hand mixer as well - just be sure you're beating them on high speed. I hope this helps!!