Peach Pie Cupcakes
One bite of these Peach Pie Cupcakes and you are going to be in dessert heaven. Made using a box mix and then elevated with homemade frosting, peach pie, and a homemade crumble on top, these one of a kind amazing cupcakes are perfect for a summer dessert.
Servings: 22
Calories: 464kcal
Equipment
- 1 large piping bag with star tip
- 1 Cupcake pan
Ingredients
- 1 box Butter Yellow Cake mix
- 1 C water
- 1/3 C unsalted butter softened
- 3 large eggs
Vanilla frosting
- 2 C unsalted butter softened
- 4 ½ C powdered sugar
- 2 tsp pure vanilla extract
- 3 - 6 tbsp Heavy whipping cream
- 1 - 21 oz peach pie mix
Crumble Topping
- ½ C light brown sugar
- ¼ C sugar
- 1 tsp ground cinnamon
- ¼ tsp kosher salt
- ½ C unsalted butter melted
- 1 ¼ C flour
Instructions
- Preheat oven to 350 degrees and line cupcake pan with the liners
- Using a hand or standing mixer, beat together all ingredients until
- combined and mixed
- Scoop ¾ batter into the liners
- Bake in the oven for 19 minutes or until a light golden brown
- Allow to cool completely
- vanilla frosting Directions
- Using a standing mixer, beat together the butter, powdered sugar,
- heavy whipping cream, and vanilla until smooth and stiff with peaks
- Scoop frosting into the piping bag
- crumble topping Directions
- Combine all ingredients into a medium bowl
- Using your fingers, mix ingredients together until combined and crumble like
- Building the cupcake directions
- Pipe a ring of frosting onto the top of the cupcake
- Repeat step again to have a “wall” of frosting
- Remove some peaches from the can and cut into smaller bites
- Scoop some of the peaches into the center of the frosting
- Sprinkle some crumble on top
- Enjoy!
Nutrition
Calories: 464kcal | Carbohydrates: 57g | Protein: 3g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 214mg | Potassium: 47mg | Fiber: 1g | Sugar: 42g | Vitamin A: 802IU | Vitamin C: 0.1mg | Calcium: 69mg | Iron: 1mg