These Peach Crumble Cupcakes are the perfect Summer dessert! Super moist vanilla cupcakes are speckled with hints of sweet peach throughout thanks to Rootham Gourmet Preserves Peach Cantaloupe Marmalade. They are topped with a light and fluffy peach buttercream, more marmalade and a crunchy brown sugar crumble topping. If you love a traditional Peach Crumble or Pie, then these cupcakes are for you!
This post is sponsored by Rootham Gourmet Preserves. Thank you for supporting the brands that make Creme de Lacombe possible!
When Rootham Gourmet Preserves sent over their new Peach Cantaloupe Marmalade, I was so excited to create something sweet with it. Cupcakes seemed like the perfect fit as I could use the marmalade in both the cupcakes and the buttercream – yup, it’s in both! It adds the perfect amount of sweetness to these cupcakes and is kind of an amazing hack for adding peach flavour without the hassle of preparing a bunch of fresh peaches. Roothams uses local produce from Ontario farmers, so you know this marmalade is full of fresh ingredients!
What you will need to make Peach Crumble Cupcakes:
Aside from the staples that you probably already have in your kitchen, here are some key ingredients required for these Peach Crumble Cupcakes.
Rootham Gourmet Preserves Peach Cantaloupe Marmalade – Made from local Niagara Peaches, this marmalade is used in both the cupcakes and buttercream to give an amazing peach flavour. You can add more or less to the buttercream to suit your taste. Find out more about where you can find Rootham Gourmet Preserves here.
Sour Cream – Sour cream adds amazing moisture to these cupcakes. Be sure to use full fat!
Cake Flour – Cake flour produces a light and fluffy cupcake. If you don’t have any on hand, you can make your own! Measure out 1 1/2 cups of all-purpose flour. Remove three tablespoons and replace them with three tablespoons of corn starch. Then sift this mixture twice. Sifting twice not only mixes the two ingredients together properly but also aerates it so the consistency is similar to cake flour.
Buttermilk – Buttermilk adds additional moisture to these cupcakes. I use it in pretty much all of my cake base recipes! Don’t have buttermilk? Add 1/2 tablespoon of lemon juice or vinegar to 1/2 cup of milk and let it sit for a few minutes. It will thicken up and you’ve got homemade buttermilk!
How to make Peach Crumble Cupcakes:
Peach Cupcakes
In the bowl of your stand mixer, fitted with the paddle attachment, beat the butter and sugar together until light and fluffy. About 2 minutes.
Add in the egg whites and mix until combined. Add the vanilla and sour cream. Mix until combined, scraping down the sides of the bowl as necessary. Don’t worry if your mixture looks curdled.
In a medium-sized bowl, whisk together the cake flour, baking soda, baking powder and salt.
Add the dry ingredients to the wet a little bit at a time, alternating with the buttermilk. Start and end with the dry ingredients.
Gently fold in the marmalade. Be sure not to over-mix the batter!
Divide batter evenly among 14 lined cupcake tins.
Bake for about 18 minutes at 350 degrees F. The cupcakes are done when top is a golden yellow colour and springs back if you lightly press on it. You can also check with a cake tester or toothpick. It should come out clean with a few crumbs.
Let the cupcakes cool on a wire rack.
Peach Buttercream
In the bowl of your stand mixer fitted with the paddle attachment, beat the butter until well dispersed throughout the bowl.
Add the powdered sugar one cup at a time and beat to incorporate. Scrape down the sides of the bowl as necessary.
Once you have added all the powdered sugar, add the vanilla extract, marmalade and whipping cream. Add more or less of the marmalade to suit your taste! Mix on high speed for a few minutes until the buttercream is light and fluffy.
Crumble Topping
In a small bowl, combine all ingredients.
Spread the crumble mixture out on a lined baking sheet.
Bake crumble mixture for about 5-10 minutes at 350 degrees F. Keep an eye on it so it does not burn. Remove from the oven and break up the crumble mixture with a fork. Bake for another 5 minutes or so.
Remove from the oven and break up with a fork again if necessary. Let the crumble mixture cool completely.
Assembly
Frost the cooled cupcakes with Peach Buttercream. I used a large star piping tip to create a swirl and then filled the center with some extra marmalade.
Sprinkle some of the crumble mixture on top of the cupcake and feel free to add a peach slice as well!
If you tried this recipe, let me know what you think! Leave a comment below or tag me on Instagram @cremedelacombe. To pin this recipe and save it for later, you can use the button on the recipe card below.
Be sure to check out the Rootham Gourmet Preserves website to see where you can find all of their products. You might even get inspired to create your own recipe with one of them!
More Summer Cupcake recipes to try:
Peach Crumble Cupcakes
14
cupcakes30
minutes18
minutesSuper light and tender peach cupcakes topped with a fluffy peach buttercream, peach marmalade and brown sugar crumble topping. The perfect summer cupcake!
Ingredients
- Peach Cupcakes
1/2 cup unsalted butter, room temperature
3/4 cup plus 2 tablespoons granulated sugar
3 egg whites
2 teaspoons vanilla extract
1/4 cup sour cream, room temperature
1 1/2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk, room temperature
1/4 cup Rootham Gourmet Preserves Peach Cantaloupe Marmalade
- Peach Buttercream
3/4 cup unsalted butter, room temperature
3 cups powdered sugar
2 -3 tablespoons Rootham Gourmet Preserves Peach Cantaloupe Marmalade
1 teaspoon vanilla extract
1-2 tablespoons heavy whipping cream
- Crumble Topping
1/4 cup all-purpose flour
2 tablespoons granulated sugar
2 tablespoons brown sugar
3 tablespoons salted butter, melted
Directions
- Peach Cupcakes
- Preheat oven to 350 degrees F. Line cupcake tins with cupcake liners.
- In the bowl of your stand mixer, fitted with the paddle attachment, beat the butter and sugar together until light and fluffy. About 2 minutes.
- Add in the egg whites and mix until combined. Add vanilla and sour cream. Mix until combined, scraping down the sides of the bowl as necessary. Don’t worry if your mixture looks curdled.
- In a medium-sized bowl, whisk together the cake flour, baking soda, baking powder and salt.
- Add the dry ingredients to the wet a little bit at a time, alternating with the buttermilk. Start and end with dry ingredients.
- Gently fold in the marmalade. Be sure not to over mix the batter!
- Divide batter evenly among 14 lined cupcake tins.
- Bake for about 18 minutes. The cupcakes are done when top is a golden yellow colour and springs back if you lightly press on it. You can also check with a cake tester or toothpick. It should come out clean with a few crumbs.
- Let the cupcakes cool on a wire rack.
- Peach Buttercream
- In the bowl of your stand mixer fitted with the paddle attachment, beat the butter until well dispersed throughout the bowl.
- Add the powdered sugar one cup at a time and beat to incorporate. Scrape down the sides of the bowl as necessary.
- Once you have added all the powdered sugar, add the vanilla extract, marmalade and whipping cream. Add more or less of the marmalade to suit your taste! Mix on high speed for a few minutes until the buttercream is light and fluffy.
- Crumble Topping
- In a small bowl, combine all ingredients.
- Spread crumble mixture out on a lined baking sheet.
- Bake crumble mixture for about 5-10 minutes at 350 degrees F. Keep an eye on it so it does not burn. Remove from the oven and break up the crumble mixture with a fork. Bake for another 5 minutes or so.
- Remove from the oven and break up with a fork again if necessary. Let the crumble mixture cool completely.
- Assembly
- Frost cooled cupcakes with Peach Buttercream. I used a large star piping tip to create a swirl and then filled the center with some extra peach cantaloupe marmalade.
- Sprinkle some of the crumble mixture on top of the cupcake and feel free to add a peach slice as well!
