Good morning! I have a new cupcake recipe for you today that needs to find a spot in your weekend plans! I turned my peach and almond crumble into a cupcake, and this little treat packs a ton of flavor. Between the fresh peaches, the pop of bourbon, and the crunchy crumble topping, these little summer cupcakes hit all the right marks.
My initial thought when I get my hands on some gorgeous peaches is to make a crumble, but I thought it would be fun to turn it into a cupcake. Peaches have a very delicate flavor and I wanted them to be the focus of the cupcake, so I had to make sure that each component complemented one another without overwhelming. I opted to go with my creme fraiche cupcake recipe which worked extremely well. The creme fraiche keeps them incredibly light and lets the flavor of the peaches shine through. I added some bourbon to the recipe which pairs beautifully with the peaches, and you’ll also notice that I added a small amount of cinnamon. While they’re definitely not knock you over the head in the cinnamon department, it’s that one ingredient that makes it all pop.
Once the cupcakes were done, I got to work on the crumble topping. I made my go to recipe, and the only difference was that I baked it on a sheet pan. They’re like little brown sugar oat sprinkles that you will not be able to stop snacking on. I wanted to keep these super light and airy, so I went with whipped cream for the frosting. Of course I had to spike the whipped cream because why wouldn’t I?! A little bourbon and some vanilla bean paste, and just try not to eat it all before you get it on the cupcakes… The spiked whipped cream is like a little fluffy cloud of goodness perched on top of the cupcake, and the almond crumble sprinkled over it gives that perfect crunch that will leave you feeling quite peachy! Hope you all have a great weekend!
- 5 ounces unsalted butter
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla bean paste
- 1 Tablespoon bourbon
- 1 cup creme fraiche
- 1 & 1/2 cups AP flour
- 1/4 teaspoon cinnamon
- 1 & 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup diced peaches (1 large peach)
- 1 cup AP flour
- 1/4 cup sugar
- 1/3 cup light brown sugar
- 1 teaspoon salt
- 4 ounces unsalted butter cubed and cold
- 1/2 cup quick cooking oats
- 1/2 cup sliced almonds
- 2 cups heavy cream
- 1/2 cup powdered sugar
- 4 teaspoons bourbon
- 1 teaspoon vanilla bean paste
- Preheat oven to 350 degrees.
- Cream butter and sugar till light and fluffy.
- Add eggs one at a time.
- Add vanilla bean paste and bourbon.
- Sift flour, cinnamon, baking powder, baking soda, and salt.
- Add dries to mixture alternating with creme fraiche.
- Gently stir in peaches.
- Fill cupcake tins and bake at 350 degrees for 22-24 minutes rotating once halfway through.
- Mix together flour, sugars, and salt.
- Cut in butter with a pastry cutter, or pulse in a food processor till the butter resembles coarse cornmeal.
- Stir in oats and almonds.
- Bake on a parchment lined sheet pan at 350 degrees for 14-16 minutes rotating once halfway through.
- When crumble completely cools, store in an air tight container till ready to use.
- Whip cream at low speed until frothy.
- Add sugar and continue to whip at medium speed.
- Add vanilla and bourbon and continue to whip at medium-high speed till stiff peaks form.
- Use immediately or keep in fridge till ready to use.
You can use sour cream in place of the creme fraiche, but I really suggest creme fraiche. It keeps them light.
You will need 1 cup diced fresh peaches for this recipe. 1 large peach worked perfectly for me.
Crumble topping must be cold when you bake it.
Sprinkle the cupcake with crumble topping right before serving to prevent it from getting soggy.