These seriously irresistible Peach Crumble Cupcakes feature a brown sugar cupcake with swirls of creamy cheesecake swimming through it. Filled with a peach sauce and topped with a brown sugar peach cream cheese frosting that’s been dipped in a crunchy crumble, these cupcakes are sure to be a crowd-pleaser this summer!
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Today I’m showing you how to swirl cheesecake and cupcakes together to create a mind-blowing dessert combo!
These Cupcakes Feature:
- A moist brown sugar cupcake
- A creamy cheesecake swirl
- A sweet peach surprise filling
- A silky cream cheese frosting made with brown sugar and some of that peach filling
- A brown sugar oat crumble
Tempted? You should be!
Brown Sugar Cupcakes
If this recipe seems familiar, that’s because I’ve used it before! This is the vanilla cupcake recipe I use for most of my cupcakes. I’ve also used it as a base to create other flavours of cupcakes like coconut, lemon, and now brown sugar!
No huge changes were made here, I simply replaced the granulated sugar with brown sugar. The brown sugar produces an extra moist cupcake with a slightly deeper flavour!
So how do we make these cupcakes? Simple! Start by combining the dry ingredients: flour, baking powder, baking soda, salt and cinnamon (more flavour!). Then cream the butter and brown sugar together. We want it extra light and fluffy, so beat for no less than 5 minutes!
To the creamed butter/sugar, add sour cream to soften the crumb, vegetable oil to moisten the cupcakes, vanilla and eggs, one at a time. From there we’ll alternate between adding ⅓ of the dry ingredients and ½ of the buttermilk.
Basically for this step, you’ll be adding dry ingredients in 3 additions and buttermilk in 2 additions, beating on low after each addition. This keeps the batter smooth throughout the entire mixing process to prevent you from overmixing.
Now it’s time for the cheesecake filling! I‘ve been seeing cheesecake swirl cupcakes everywhere, and I’ve always wanted to try making my own. They’re actually quite easy to make, I suggest making the cheesecake filling first because it can sit out longer than the cupcake batter.
The cheesecake filling is pretty much my mini cheesecake recipe cut in half to make a very small batch. We only use 6 ounces of cream cheese, along with a little bit of sugar, sour cream, lemon juice and vanilla. For the egg, a full egg is too much, so we’ll be using 1 egg white. You could use an egg yolk instead, if you choose.
How to Swirl These Cupcakes
Now it’s time to swirl cupcake and cheesecake together! Start by scooping a tablespoon of cupcake batter into the bottom of your cupcake liners, and spread it to cover the bottom. Next, add ½ tablespoon of cheesecake batter, then repeat with a tablespoon of cupcake batter and another ½ tablespoon of cheesecake. Repeat until the liners are ⅔ the way full.
Now grab a toothpick and swirl it around inside each liner to give each cupcake a pretty marble effect.
While the cupcakes are baking, prepare the peach filling. For this recipe you can either use fresh peaches or canned peaches. I opted for canned peaches, because honestly, I can’t slice a peach to save my life.
To make the filling, add 2 cups of the diced peaches to a saucepan, along with brown sugar, cornstarch, lemon juice and water. Bring the mixture to a boil while stirring until it thickens up. The peach chunks were a bit too big to fill the cupcakes, so to create more of a thick sauce texture, we’ll be adding the filling to a blender or food processor.
Brown Sugar Peach Cream Cheese Frosting
This sweet, silky and tangy cream cheese frosting pairs perfectly with these cupcakes, because not only is it flavoured with brown sugar, it’s also flavoured with some of that peach filling we made earlier! We’ll be using quite a bit of powdered sugar, but that’s only because we want the frosting to be pipeable and we need enough to pipe a rim to hold the crumble and a swirl onto each cupcake!
For the crumble, all you gotta do is combine all the ingredients together with a fork. Since we’re using melted butter instead of cold butter, you’ll have to let the crumble chill in the refrigerator for about 15 minutes before baking. Bake it on a baking sheet until it’s golden brown and hardened.
This, the filling and the cupcakes can all be made ahead of time so when you’re ready to serve the cupcakes, all you have to do is assemble.
Speaking of which, to assemble the cupcakes, core a hole in the centre and use a ziplock bag or a spoon to fill with the peaches. Then use a large round tip to pipe a rim of frosting around the cupcake that you dip into the crumble. Using a large star tip (I used Wilton 8B), pipe a swirl of frosting on top and garnish with more of the crumble and a slice of peach!
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Let’s get baking!
- ½ cup all-purpose flour
- ½ cup light brown sugar, packed
- ¼ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- Pinch of salt
- 1 /2 cup old-fashioned rolled oats
- ¼ cup unsalted butter, melted
- 2-3 peaches, peeled and chopped (about 2 cups)
- 2 tablespoon light brown sugar, packed
- 1 and ½ teaspoon cornstarch
- 1 tablespoon fresh lemon juice
- ¼ cup water
- 6 oz full-fat cream cheese, room temperature
- ¼ cup granulated sugar
- ¼ cup sour cream, room temperature
- 1 teaspoon fresh lemon juice
- ¾ teaspoon pure vanilla extract
- 1 large egg white, room temperature
Brown Sugar Cupcakes:
- 1 and ½ cups all purpose flour
- 2 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup unsalted butter, softened to room temperature
- 1 cup light brown sugar, packed
- 3 tablespoon sour cream, room temperature
- 2 tablespoon vegetable oil
- 2 teaspoon pure vanilla extract
- 2 large eggs, room temperature
- ¾ cup buttermilk, room temperature
Brown Sugar Peach Cream Cheese Frosting:
- ¾ cup unsalted butter, room temperature
- 1 (8 ounce) packages cream cheese, softened to room temperature
- ¼ cup light brown sugar, packed
- 7 cups powdered sugar
- 2 teaspoon pure vanilla extract
- 4 tablespoon peach filling, cooled completely and puréed (recipe above)
- Fresh or canned Peach Slices
For the Crumble:
- Whisk flour, brown sugar, baking powder, cinnamon, nutmeg and salt in a medium bowl.
- Add melted butter and mix until lumps form. Mix in oats. Chill in the refrigerator for 15 minutes.
- Meanwhile, preheat the oven to 375°F. Transfer mixture to a parchment-lined sheet tray and bake for 4 minutes.
- Using a metal spatula, stir and toss crumble. Rotate tray and continue to bake until crumble is dark golden brown, about 4 minutes more. Set aside to cool.
For the Peach Filling:
- Combine diced peaches, brown sugar, cornstarch, lemon juice and water in a saucepan on high heat and bring to a boil.
- Once the mixture begins to boil, lower the heat and allow sauce to cook and thicken, stirring occasionally for about 4-5 minutes.
- Transfer to a separate bowl to cool completely. Once cooled, add it to a blender or food processor and pulse until smooth. Cover and refrigerate until ready to use.
For the Cheesecake Filling:
- In a medium bowl using a handheld mixer, beat the cream cheese on low speed until smooth and creamy, about 1-2 minutes.
- Add the granulated sugar and continue to beat until combined.
- Scrape down the sides of the bowl and add sour cream, lemon juice and vanilla and continue beating until smooth.
- Add egg white, beating slowly until just combined, do not overbeat.
- Scrape sides and bottom of the bowl with a rubber spatula to make sure everything is fully combined. Set aside.
For the Brown Sugar Cupcakes:
- In a large bowl, sift the flour, baking powder, baking soda salt and cinnamon and whisk to combine. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, beat the butter and brown sugar on medium-high speed until light and fluffy, about 5 minutes.
- Scrape down the sides and bottom of the bowl. Beat in sour cream, vegetable oil and vanilla until combined.
- Lower the speed to medium-low and mix in the eggs, one at a time until just combined.
- Add ⅓ of the dry ingredients to the batter and beat just until combined, then add ½ of the buttermilk and mix until just combined. Continue mixing in ½ of the remaining dry ingredients, remaining buttermilk mixture, then remaining dry ingredients. Remember to mix each addition until just combined before adding the next.
- Scoop 1 tablespoon of cupcake batter into the liners. Then add ½ tablespoon of cheesecake batter. Repeat with another tablespoon of cupcake batter and another ½ tablespoon of cheesecake. Each liner should be ⅔ full. Swirl with a toothpick.
- Bake for 18-20 minutes or until a toothpick inserted into the centre comes out clean.
- Remove cupcakes from oven and allow to cool in pans for about 5 minutes, then transfer to cooling racks to cool completely.
For Brown Sugar Peach Cream Cheese Frosting:
- In a stand mixer bowl fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the butter, cream cheese and brown sugar until smooth and fluffy.
- Add powdered sugar one cup at a time, mixing on low until combined. Add peach filling and vanilla and mix until combined. Increase speed to high and beat until light and fluffy, about 2-3 minutes.
- Core the centres of each cupcakes, using an apple or cupcake corer. Fill with the cooled peach filling.
- Transfer cream cheese frosting to 2 disposable piping bags, 1 fitted with a large round tip (Wilton 2A) and the other fitted with a large star tip (Wilton 8B).
- With the round tip, pipe a rim of frosting onto each cupcake, around the filling. Dip the tops into the crumble.
- With the star tip, pipe a swirl on top of the crumble. Garnish with remaining crumble and top with a peach slice. Enjoy!
- Storage: Store cupcakes in an airtight container in the refrigerator for 2-3 days.
- Make Ahead: (1) Crumble can be made days ahead of time and stored in an airtight container at room temperature. (2) Peach Filling can be made ahead of time and stored in the refrigerator for up to 3 days. (3) Cupcakes can be baked ahead of time and left at room temperature for a day, or stored in the refrigerator for 2 days. (4) Frosting can be made ahead of time and stored covered in the refrigerator. Bring to room temperature and rewhip before using.
Nutrition Information:Yield: 14 Serving Size: 1
Amount Per Serving: Calories: 699Total Fat: 30gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 111mgSodium: 247mgCarbohydrates: 105gFiber: 2gSugar: 87gProtein: 6g
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