Name: Peach Pie Cupcakes
Prep time: 43 min
Cook time: 23 min
Yield: 24, 24 cupcakes
Cuisine: American
Ingredients: 2 large egg; ½ teaspoon salt; ¼ teaspoon ground nutmeg; 2 large egg yolk; ½ cup (118ml) vegetable oil; 1/3 cup (63g) granulated sugar; 2 teaspoons (10ml) pure vanilla extract; ¾ cup (98g) powdered sugar; 1 tablespoon (15ml) pure vanilla extract; 2 tablespoons (28g) unsalted butter, melted; 1 cup (190g) granulated sugar; 2 cups (472ml) heavy whipping cream; ½ cup (110g) light brown sugar, packed; ½ cup (96g) sour cream; 2 ½ cups (350g) sifted all-purpose flour; 3 teaspoons (11.25g) baking powder; 2 teaspoons (5g) ground cinnamon; 1 1/3 cups (315ml) milk; ¼ cup (56g) unsalted butter, melted; ¾ cup (105g) all-purpose flour; 1 teaspoon (2.5g) cinnamon; 12 ounces (339g) mascarpone cheese, cold

Peach Pie Cupcakes

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Enjoy these Peach Pie Cupcakes all year round. The homemade brown sugar cupcake is so moist and fluffy! It's filled with peach pie filling and topped with mascarpone whipped cream and a crumble topping.

By: Julianne Dell (via Beyondfrosting)

Original Publish: Mar 26, 2021

Last Updated: Mar 3, 2026

Prep: 43 mins

Cook: 23 mins

Yields: 24, 24 cupcakes

Nutrition Facts

386 Calories

4.5gProtein

42gCarbs

22gFat

Instructions

Preheat the oven to 350°F. Line a cupcake pan with cupcake liners. In a large mixing bowl, combine the sugars, vegetable oil, butter, eggs and egg yolks and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color, about 2 minutes. Scrape down the bowl as needed. Next mix in the sour cream and beat until well combined. In a separate bowl, combine the remaining dry ingredients. Alternate adding half the dry ingredients and half the milk at a time and mix just until the flour starts to incorporate. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed. Using a large cookie scoop, divide the batter evenly, filling each liner 2/3 full. Bake at 350°F for 14-16 minutes. Test the cupcakes for doneness by inserting a toothpick into the center of the cupcake. If the toothpick comes out clean, the cupcakes are done. Cool Completely.
While the cupcakes are baking, prepare the topping. In a bowl, combine all the ingredients. Whisk the dry ingredients together and then add the melted butter. Stir until there are no dry crumbs left. Mixture should be crumbly. If it’s too dry add another ½ tablespoon melted butter. Spread the crumble topping on a baking sheet lined with parchment paper or a silicone baking mat. Once the cupcakes are done, bake for 8 minutes. Remove from the oven and cool completely.