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Peach Cupcakes
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4.21 from 24 votes

Brown Butter Peach Cupcakes

Browned butter and peaches make these cupcakes with a tender, moist crumb perfect for summertime celebrations.
Prep Time30 mins
Cook Time20 mins
Additional Time1 hr
Total Time1 hr 50 mins
Course: Recipes
Cuisine: American
Servings: 18 cupcakes
Calories: 980kcal
Author: Mallory


Peach Puree Ingredients

  • 3 cups diced fresh peaches
  • 1 tablespoon white sugar
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon water

Cake Ingredients

  • 3/4 cup butter
  • 1 cup peach puree, prepared as directed
  • 1 cup packed brown sugar
  • 1/2 cup white sugar
  • 1/2 tsp vanilla
  • 2 large eggs room temperature
  • 2 cups all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 2 cups finely diced peaches

Frosting Ingredients

  • 1/2 cup butter softened
  • 4 oz cream cheese softened
  • 1/2 cup peach puree, prepared as directed
  • 1 tsp vanilla
  • 5-6 cups powdered sugar


Peach Puree Instructions

  • Heat peaches, lemon juice, water, and white sugar in a saucepan over medium heat. Bring to a boil and let it simmer for 5 minutes, stirring frequently.
  • Remove from heat and let cool to a warm temperature. Blend in a blender until smooth. Cool completely before use.

Cake Instructions

  • Brown the butter in a small saucepan over medium heat, stirring occasionally. Remove the butter from the heat and pour into a separate heat proof bowl to stop the browning. Cool completely.
  • Preheat oven to 325 F. Whisk together the brown butter, peach puree, brown sugar, white sugar and vanilla. Beat in eggs. In a separate bowl, mix together the flour, baking powder, salt and cinnamon. Gently stir into the large bowl along with diced peaches, mixing until just combined.
  • Fill lined cupcake tins 3/4 full. Bake for 20 minutes or until the spring back when lightly touched. Cool completely on wire racks.

Frosting Instructions

  • Beat together butter and cream cheese until fluffy. Beat in peach puree and vanilla. Add enough of the powdered sugar until a piping or spreading consistency is reached. Spread or pipe onto cooled cupcakes


Serving: 1cupcake | Calories: 980kcal | Carbohydrates: 213g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 255mg | Fiber: 1g | Sugar: 198g