Peach Crisp Cupcakes with Vanilla Swiss Meringue Buttercream for a Smooth Finish

For Peach Crisp Cupcakes with Vanilla Swiss Meringue Buttercream for a Smooth Finish, the counter starts with all-purpose flour, baking powder, and Saigon cinnamon. Portion it for 18 cupcakes.

Count on 1 hour of prep, 22 minutes of cooking, about 1 hour from the first measurement to the plate.

Ingredients Method

What goes in the bowl

For the Cupcakes

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking powder
• 1 ½ teaspoons Saigon cinnamon
• ½ teaspoon kosher salt
• ½ cup unsalted butter melted
• 1 cup sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 peach pealed and finely chopped (~2/3 cup)
• 2/3 cup low-fat buttermilk

For the Crisp Topping

• ¼ cup unsalted butter melted
• ½ cup rolled oats
• ½ cup light brown sugar packed
• ½ cup all-purpose flour
• Dash cinnamon

For the Peach Compote

• 2 peaches pealed and diced
• Zest from ½ lemon only the dark yellow part
• ½ lemon juiced ~1 tablespoon
• ¼ cup sugar
• dash cinnamon

How the cooking goes

1. Heat your oven to 350° and line 18 cups of a standard muffin tin with liners.

Make your Peach Compote

1. In a small saucepan combine all the ingredients for the peach compote. Set over a moderate flame until it comes to a boil, stirring now and then. Lower the heat low and simmer for 30-40 minutes or until the peaches are tender and the sauce has thickened. You can speed this up by adding ½ teaspoon cornstarch with 2 tablespoons water, adding it to the compote and then cooking for an additional 10 minutes. Cool.

Make your Crisp topping

1. Blend all ingredients in a medium mixing bowl and stir until the butter has coated everything. The mixture should be crumbly but not dry. If yours is a touch dry, add a bit more butter. Be careful because too much butter will make the topping greasy. Taste test. Sigh with pleasure.

Make your cupcakes

1. Whisk flour, baking powder, cinnamon and salt together in a medium mixing bowl and keep it to one side.
2. Whip together the butter and sugar on medium-high speed until thick. Add the eggs one at a time, beating well after each addition. Add the vanilla with the last egg. Scrape down the sides of the bowl between each addition. Add the peaches and mix on low until incorporated.
3. Alternately add flour and buttermilk in three additions on low speed, beginning and ending with flour, scraping down the sides of the bowl as needed. You want to stop mixing as soon as the last flour has disappeared. it helps to do this last bit of flour with a spatula.
4. Portion or pour the batter into the liners ¾ full. You use a large cookie scoop for this task and it works beautifully. Sprinkle the tops generously with crumble topping.
5. Oven-bake in preheated oven for 15-20 minutes. it is steady to start checking at 12 because This kitchen is not a fan of dry baked goods. The cupcakes are done when a cake tester, inserted into the center, comes out with a few clinging crumbs but no wet smears!
6. Remove from tins immediately and allow it to cool on a wire rack. They must be completely cool before filling and frosting.

Assembly

1. Cut a large piece out of the middle of each cupcake and place it beside it. Fill each hole 2/3 of the way full with compote. Place the cut-out cake back on top of the hole. It will stick up a little bit. This is fine, the frosting will hide it.
2. Frost. Or don’t frost and serve with ice cream.

After it comes off the heat

Chill it for the time the method names before serving. Keep leftovers covered in the refrigerator.

If you want another plate from Cupcakes, open Lemon Cupcakes with a Tall Crown and Vanilla Cupcakes with a Tall Crown.