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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
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
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)
  • tsp ground nutmeg
  • 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
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