I love a good stone fruit, and peaches are by far one of my favorites! These Peach Cupcakes with Canned Peaches are an easy from-scratch dessert packed with peach flavor from both peach puree and the liquid from the can. They're soft, moist, and topped with a dreamy peach buttercream frosting for even more peach flavor without the extra work of making a filling. And the best part is that because they use canned peaches, you can enjoy these light, bright, mouthwatering cupcakes any time of year!
If you love peach desserts using canned peaches, you don't want to miss this Easy Peach Cobbler with Canned Peaches and Cake Mix, and these Piña Colada Cupcakes use canned pineapple.
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Very delicious, especially with peach butter cream frosting.
- Kat
🍭 Short & Sweet Recipe Overview: Peach Cupcakes
- ⏲️ Time: Takes just about 30 minutes
- 🛒 Ingredients: Needs just 10 ingredients
- 🍽️ Servings: Makes 12 cupcakes
- 🥣 Difficulty: Super Simple, Quick and Easy
- 👩🍳 Prep: Can be baked ahead, but should be frosted when serving
- 😋 Flavor: Moist, sweet, and bursting with peach flavor
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Why You'll Love this Recipe
- Bursting with sweet peach flavor from a combination of peach puree and the liquid from the cans of peaches
- The simple from-scratch batter comes together quickly and easily, and the frosting can be prepped while the cupcakes are cooling
- Perfect for pool parties, summer birthdays, BBQs, or a day at the beach
- Uses canned peaches so the results are always consistent, and they can be enjoyed year-round
- Topped with peach buttercream frosting to really enhance the delicious peach flavor without needing a filling
For more fruit-flavored cakes, try this Easy Strawberry Cake with Strawberry Filling and this delicious Raspberry Cake with Raspberry Filling. If you prefer your fruit with chocolate, you'll love these Extra Fudgy Chocolate Cherry Brownies!
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Ingredients and Notes
Peaches - These Peach Cupcakes use canned peaches, including 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 - there is no noticeable difference in the cupcake results.
Canned peaches allow for consistency in flavor, texture, and moisture. This also significantly reduces the prep work, keeping the recipe easy and approachable. It also means you can enjoy these delicious Peach Cupcakes year-round.
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.
See the recipe card below for full information on ingredients.
Substitutions & Variations
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 boozy southern twist by replacing some of the peach juice with bourbon, whiskey, or even a sweet tea vodka. You can also add a bit of booze to the frosting.
Champagne - For peach bellini cupcakes, replace some or all of the peach puree in the frosting with champagne or prosecco instead!
Love champagne? Try this Champagne Cake!
How to Make Peach Cupcakes with Canned Peaches
Find the complete recipe with measurements in the recipe card below.
- 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!
Peach Cupcakes with Canned Peaches 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: A combination of red and yellow food coloring will give your cupcakes a peach-colored frosting. Give it an extra fun peach vibe by adding extra red food coloring to about ⅓ of your peach colored frosting, and spreading the peach and red colored frostings into 3 vertical stripes onto plastic wrap with the red stripe in between the two peach stripes. Then roll up the plastic wrap and place it inside a piping bag, cutting off the tip of the piping bag and the tip of the plastic wrap. This will add a swirl effect to the frosting as it's piped.
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.
Recipe FAQs
Both work great! The options are usually canned peaches in 100% juice, in heavy syrup, and in lite syrup. Peaches in syrups will be sweeter than peaches in juice. There is also canned 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. Together they add both moisture and peach flavor, resulting in a soft, tender texture. More generally, moist cupcakes are dependent on the ratio of wet to dry ingredients. Other factors, such as fat content and ensuring the batter is not over-mixed can also contribute to the texture of a cupcake.
Yes! If made in advance, Peach Cupcakes with Canned Peaches should be stored in an airtight container for 2-3 days. Ideally, the cupcakes should be stored unfrosted, and the frosting should be added when ready to serve.
No, I would not recommend this substitution for a few reasons. One is that this recipe uses the liquid from the peach can, which will not be available if you use frozen peaches. Additionally, the measurements are based on canned peaches, which are generally more consistent. Frozen peaches may have different levels of moisture than canned peaches, which could impact the texture of the cupcakes.
More Fruity Dessert Recipes to try!
👩🍳 If you tried these Peach Cupcakes with Canned Peaches or any other recipe on my blog, please leave a ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I love hearing from you!
📖 Recipe
Peach Cupcakes with Canned Peaches
Equipment
- cupcake pan
- stand or hand mixer
Ingredients
Peach Cupcakes
- 1 stick butter 8 tablespoons
- 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 8 tablespoons
- 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
Nutrition information is automatically calculated so should only be used as an estimate. Accuracy is not guaranteed.
Kat says
Very delicious especially with peach butter cream frosting.
Liz Pollio says
Thanks so much, Kat, I'm so glad you enjoyed!
Jade says
hello! this recipe looks wonderful, i was wondering if i could bake it in two 6 inch cake tins? thank you!
Liz Pollio says
Hi Jade! Thanks so much! This recipe should be about the right size for one 6" cake tin. I would probably make it two separate times, once for each cake tin, instead of doubling it. You also may need to adjust the baking time. If you give it a try, let me know how it goes!
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!!!