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High Altitude Spiced Peach Vanilla Cupcakes

August 16, 2021 by Heather Smoke Leave a Comment

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These high altitude peach cupcakes are perfect for the end of summer, when peaches are at their sweetest! Fluffy vanilla cupcakes spiced with cinnamon and nutmeg are filled with homemade peach jam, and frosted with swirls of peach buttercream for the most delicious treat.

Looking for more peach recipes? You’ll love this peach crisp oatmeal, brown butter peach crumb bars, peach lattice pie, and peaches and cream cake.

Peach cupcakes with swirls of buttercream and peach jam on top.

This site contains affiliate links.  As an Amazon associate, I earn from qualifying purchases.  This means that I may make a small commission if you purchase a product using those links.  This in no way affects my opinion of those products and services.  All opinions expressed on this site are my own.

Why You’ll Love These Cupcakes

Fresh and Seasonal. I love to bake seasonally, and the homemade peach jam in these cupcakes gives them the most delicious flavor that complements the spices in the vanilla cupcakes.

Easy to Make Ahead. Make the jam in advance so it’s ready to go when you bake, fill and frost your cupcakes.

Perfect for End of Summer. Peaches are best in July and August, so these would be the perfect dessert to serve for a summer birthday party or end of summer BBQ.

A glass jar of peach apricot jam.
Peach cupcakes on a marble board.

See the recipe card at the end of the post for the full ingredients list and instructions.

Ingredients

Cupcakes

My classic, high altitude vanilla cupcakes use a standard blend of pantry ingredients. They’re soft, fluffy, buttery and tender. Read all about them in this vanilla cupcakes post!

This vanilla cake recipe also makes deliciously soft and moist vanilla cupcakes that are the perfect base for today’s peach cupcakes.

Buttercream

My formula for perfect American Buttercream is the beginning of all my buttercream recipes. For peach buttercream, I whipped in peach jam, which gave it a wonderful flavor to complement the vanilla cupcakes and peach jam filling.

Filling

If you’re not making your jam, be sure to use a good-quality peach jam made with sugar, not high fructose corn syrup, for the best flavor.

TIP: You’ll love this recipe for homemade peach apricot jam. Make it with just peaches, or both peaches and apricots for a more complex flavor.

A peach cupcake with the wrapper opened.

Instructions

Cupcakes

  • Preheat the oven to 350 F, and line a standard sized muffin pan with 12 paper liners.
  • In the bowl of your stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed for 4 minutes, until light and fluffy, scraping the bowl occasionally.
  • Beat in the eggs and vanilla until well combined.
  • In a separate bowl, sift together the flour, baking powder, salt, nutmeg and cinnamon.
  • With the mixer on low, add 1/3 of the dry ingredients, then the sour cream, 1/3 of the dry ingredients, then the buttermilk, and the last 1/3 of the dry ingredients. Increase speed to medium and beat for 30 seconds, until the batter is smooth and thick.
  • Use a cupcake/ice cream scoop to scoop the batter into the pan, filling the cups about 2/3 full.
  • Bake the cupcakes on the center oven rack for about 20 minutes, until the tops spring back with gently touched.
  • Cool the cupcakes in the pans for 5 minutes, then carefully transfer to a cooling rack to cool completely before frosting.

TIP: For a quicker vanilla cake batter that doesn’t require any creaming, try making this vanilla cake recipe into cupcakes. Cut the recipe in half for a more manageable batch of cupcakes.

Buttercream

  • In the bowl of your stand mixer fitted with the whisk attachment, beat the butter and jam for 1 minute until smooth.
  • In a separate bowl, combine the powdered sugar, meringue powder and salt. With the mixer running on low, add the powdered sugar mixture by spoonfuls to the butter, mixing just until combined.
  • Add the vanilla, and increase the speed to medium. Whip the buttercream for about 5 minutes, scraping the bowl several times, until very light and fluffy, adding the milk as needed for desired consistency.

TIP: During the hot summer months, substitute vegetable shortening for half of the butter in your buttercream, to make a more stable buttercream.

Filling and Assembly

  • Use a cupcake corer to remove the centers of each cupcake, but save the cake scraps.
  • Spoon the peach jam into centers of the cupcakes.
  • Spread or pipe the buttercream on top, then decorate the cupcakes with a little more jam, and crumbled cake crumbs.
A peach cupcake with one bite taken.

Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common questions with cake making, so that you can be successful in your own baking! I also suggest reading these comprehensive posts on making Perfect American Buttercream, How to Stack, Fill, Crumb Coat and Frost Layer Cakes and How to Use Piping Bags.

Frequently Asked Questions

Will this recipe work with any flavor of jam?

Absolutely. Blueberry, strawberry, seedless raspberry, blackberry, rhubarb and apricot would all be delicious.

What piping tip did you use for the buttercream?

Tip 6B, which has a wide enough opening that chunks of jam in the buttercream won’t clog the tip.

Can these cupcakes be made in advance?

Yes, you can bake, fill and frost the cupcakes, store them in an airtight container, and refrigerate them up to 1 day in advance.

Peach cupcakes on a marble board, next to a jar of peach jam.

You Might Also Like

  • Slices of peaches and cream cake on white plates.
    Peaches and Cream Cake
  • A stack of brown butter peach crumb bars.
    Peach Crumb Bars
  • Ingredients for making peach apricot jam with ginger and honey.
    How to Make Homemade Jam
  • A slice of peach pie topped with a scoop of cinnamon ice cream.
    Peach Pie

Favorite Products


Did you love today’s recipe? Please rate the recipe and let me know in the comments what you thought! Also, be sure to follow Curly Girl Kitchen on Instagram, and tag me when you try one of my recipes so I can see all your delicious creations!

Peach cupcakes with swirls of buttercream and peach jam on top.

High Altitude Spiced Peach Vanilla Cupcakes

Heather Smoke
Fluffy vanilla cupcakes spiced with cinnamon and nutmeg, filled with homemade peach jam, and frosted with swirls of peach buttercream.

All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.

5 from 1 vote
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Course Dessert
Cuisine American
Servings12 cupcakes

Equipment

  • Muffin Pan
  • Stand Mixer with Paddle Attachment

Ingredients
 

Cupcakes

  • ½ cup unsalted butter, softened to room temperature
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 ½ tsp vanilla extract
  • 1 ½ cups cake flour, spooned and leveled
  • 1 tsp baking powder
  • ½ tsp coarse Kosher salt (if using table salt, use half the amount)
  • ⅛ tsp ground nutmeg
  • ⅛ tsp ground cinnamon
  • ¼ cup sour cream
  • ¼ cup buttermilk

Buttercream

  • 2 cups unsalted butter, softened to room temperature
  • ¼ cup peach jam
  • 4 cups powdered sugar
  • 1 tbsp meringue powder, optional
  • ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
  • 2 tsp vanilla extract

Filling

  • 1 cup peach jam

Instructions
 

Cupcakes

  • Preheat the oven to 350 F, and line a standard sized muffin pan with 12 paper liners.
  • In the bowl of your stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed for 4 minutes, until light and fluffy, scraping the bowl occasionally.
  • Beat in the eggs and vanilla until well combined.
  • In a separate bowl, sift together the flour, baking powder, salt, nutmeg and cinnamon.
  • With the mixer on low, add 1/3 of the dry ingredients, then the sour cream, 1/3 of the dry ingredients, then the buttermilk, and the last 1/3 of the dry ingredients. Increase speed to medium and beat for 30 seconds, until the batter is smooth and thick.
  • Use a cupcake/ice cream scoop to scoop the batter into the pan, filling the cups about 2/3 full.
  • Bake the cupcakes on the center oven rack for about 20 minutes, until the tops spring back with gently touched.
  • Cool the cupcakes in the pans for 5 minutes, then carefully transfer to a cooling rack to cool completely before frosting.

Buttercream

  • In the bowl of your stand mixer fitted with the whisk attachment, beat the butter and jam for 1 minute until smooth.
  • In a separate bowl, combine the powdered sugar, meringue powder and salt. With the mixer running on low, add the powdered sugar mixture by spoonfuls to the butter, mixing just until combined.
  • Add the vanilla, and increase the speed to medium. Whip the buttercream for about 5 minutes, scraping the bowl several times, until very light and fluffy, adding the milk as needed for desired consistency.

Filling and Assembly

  • Use a cupcake corer to remove the centers of each cupcake, but save the cake scraps.
  • Spoon the peach jam into centers of the cupcakes.
  • Spread or pipe the buttercream on top, then decorate the cupcakes with a little more jam, and crumbled cake crumbs.
Keyword Cupcakes, Peach, Vanilla
Tried this recipe?Let us know how it was!
https://curlygirlkitchen.com/

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I'm Heather, and welcome to my Colorado kitchen, where you will find high-altitude tested recipes for beautifully photographed cakes, baked goods and sweets. I believe that the kitchen is the heart of a home, and everyone is welcome in mine. So stay a while, sip a cup of coffee, and bake something delicious with me!

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