Peach Crumble Cupcakes
Peach Crumble Cupcakes combine the freshness of ripe peaches with a buttery, cinnamon crumble topping, creating a delicious, indulgent dessert. Easy to make and customizable, these cupcakes offer a fun twist on a classic favorite.
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!