Introduction:
Peach Crumble Cupcakes are a delightful and indulgent dessert that combines the sweetness of ripe peaches with the satisfying crunch of a buttery crumble topping. These cupcakes feature a soft, moist peach-infused base topped with a golden crumble and drizzled with a hint of peach glaze. They’re the perfect balance of fruity and sweet with just the right amount of crunch to complement the softness of the cake. Whether you’re baking for a special occasion or simply craving a comforting treat, these cupcakes are sure to impress.
The History of Peach Crumble Cupcakes:
The concept of crumble desserts can be traced back to the United Kingdom, where crumbles were a popular dessert during the 19th century. Traditionally made with a fruit filling and a streusel-like topping, the dish evolved into various forms. The combination of peaches and crumble has long been a beloved pairing, as the fruit’s natural sweetness contrasts perfectly with the texture of the crumble. Cupcakes, a relatively modern invention, began gaining popularity in the 20th century. When combined with the flavors of peach crumble, cupcakes offer a fun, individual-sized twist on a classic dessert.
Ingredients Breakdown:
To create Peach Crumble Cupcakes, you’ll need simple pantry ingredients with a few fresh touches to bring out the fruit’s natural flavors. The cupcake base requires all-purpose flour, baking powder, and a pinch of salt, with peaches being the star ingredient. The crumble topping consists of butter, brown sugar, flour, and oats to give it a crumbly texture. A touch of cinnamon can be added to both the cupcake batter and the crumble to enhance the flavors, making this dessert both comforting and flavorful.
Step-by-Step Recipe:
- Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
- For the cupcakes, cream together butter and sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk, and then fold in the diced peaches.
- For the crumble, combine oats, flour, brown sugar, and cinnamon in a bowl, then cut in cold butter until the mixture resembles coarse crumbs.
- Fill each cupcake liner about two-thirds full with the cupcake batter, then sprinkle with the crumble topping.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool completely before frosting with a peach glaze or whipped cream, if desired.
Tips for the Perfect Peach Crumble Cupcakes:
Use ripe, fresh peaches for the best flavor, and be sure to dice them into small pieces to ensure they bake evenly in the cupcakes. For a softer texture, you can puree the peaches and fold them into the batter. If you’re looking for a bit more texture, leave the peaches in larger chunks. The crumble topping should be just the right consistency—crumbly and slightly golden brown. If it’s too wet, add a bit more flour; if it’s too dry, a bit more butter can help.
Variations and Customizations:
- Spices: If you prefer a warm, spiced flavor, feel free to add a pinch of nutmeg, ginger, or allspice to the cupcake batter or crumble topping.
- Nuts: Add chopped pecans, walnuts, or almonds to the crumble for extra crunch and flavor.
- Frosting: Instead of the peach glaze, try frosting the cupcakes with a cream cheese frosting or even a cinnamon buttercream for a richer taste.
- Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend to make these cupcakes gluten-free.
- Vegan: To make this recipe vegan, use a plant-based butter and egg substitute, and replace the milk with almond or oat milk.
Health Considerations and Nutritional Value:
Peach Crumble Cupcakes are a treat, so they are best enjoyed in moderation. While they offer some nutritional benefits from the peaches, which are rich in vitamins and fiber, the sugar and butter content is on the higher side. To make them a bit healthier, you can substitute half of the butter with applesauce or use a natural sweetener like honey or maple syrup. These cupcakes are not a low-calorie snack, but they do provide a delightful burst of fruit and sweetness that can fit into an occasional indulgence.
FAQ:
- Can I use canned peaches instead of fresh?
Yes, you can use canned peaches. Just be sure to drain them well to avoid excess moisture in the batter. - Can I freeze these cupcakes?
Yes, you can freeze the cupcakes without frosting for up to 3 months. To defrost, simply leave them at room temperature for an hour. - Can I make the crumble topping ahead of time?
Yes, you can prepare the crumble topping and store it in the fridge for up to 2 days before using it on the cupcakes. - How can I make the cupcakes more peach-forward?
To intensify the peach flavor, you can add peach extract to the batter or top the cupcakes with fresh peach slices after baking.
Peach Crumble Cupcakes
Ingredients
Peach Cupcakes
- 1/2 cup unsalted butter room temperature
- 3/4 cup plus 2 tablespoons granulated sugar
- 3 egg whites
- 2 teaspoons vanilla extract
- 1/4 cup sour cream room temperature
- 1 1/2 cups cake flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk room temperature
- 1/4 cup Rootham Gourmet Preserves Peach Cantaloupe Marmalade
Peach Buttercream
- 3/4 cup unsalted butter room temperature
- 3 cups powdered sugar
- 2 – 3 tablespoons Rootham Gourmet Preserves Peach Cantaloupe Marmalade
- 1 teaspoon vanilla extract
- 1-2 tablespoons heavy whipping cream
Crumble Topping
- 1/4 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 tablespoons brown sugar
- 3 tablespoons salted butter melted
Instructions
Peach Cupcakes
- Preheat your oven to 350°F (175°C). Line your cupcake tins with cupcake liners.
- In the bowl of your stand mixer, fitted with the paddle attachment, beat the butter and sugar together until light and fluffy, about 2 minutes.
- Add in the egg whites and mix until fully combined. Add the vanilla and sour cream, mixing until incorporated, scraping down the sides of the bowl as needed. Don’t worry if the mixture appears curdled.
- In a medium-sized bowl, whisk together the cake flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients.
- Gently fold in the marmalade, being careful not to overmix the batter.
- Divide the batter evenly among 14 lined cupcake tins.
- Bake for about 18 minutes, or until the tops are golden yellow and spring back when lightly pressed. You can also check with a cake tester or toothpick—it should come out clean with just a few crumbs.
- Allow the cupcakes to cool on a wire rack.
Peach Buttercream
- In the bowl of your stand mixer fitted with the paddle attachment, beat the butter until smooth and evenly distributed.
- Add the powdered sugar, one cup at a time, and beat to incorporate. Scrape down the sides of the bowl as needed.
- Once all the powdered sugar is added, incorporate the vanilla extract, marmalade, and whipping cream. Adjust the amount of marmalade to suit your taste.
- Mix on high speed for a few minutes until the buttercream is light and fluffy.
Crumble Topping
- In a small bowl, combine all the crumble ingredients.
- Spread the crumble mixture out onto a lined baking sheet.
- Bake for about 5-10 minutes at 350°F (175°C), keeping a close eye on it to prevent burning.
- Remove from the oven, break up the crumble mixture with a fork, and bake for an additional 5 minutes, or until the crumble is golden and crispy.
- Let the crumble cool completely.
Assembly
- Frost the cooled cupcakes with the Peach Buttercream. For a decorative touch, use a large star piping tip to create a swirl and fill the center with extra peach cantaloupe marmalade.
- Sprinkle the crumble topping on top of the frosted cupcakes and optionally add a peach slice for extra flair!