Peach Cupcakes with Caramel Frosting

September 14, 2025Teresa Ambra

Peach Cupcakes with Caramel Frosting are absolutely dynamite! These lovely cupcakes include peaches, bananas, cinnamon, nutmeg and applesauce in the cupcake. Then they’re topped with a dreamy Caramel Frosting that makes these cupcakes sing! Every bite is so drool-worthy you’ll be swooning over and enjoying every bite.

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Our church community group doesn’t meet often during the summer vacation because so many people are off traveling. We usually meet a couple of times for big potlucks. Back in July we had a swim party at one of the attendees homes along with everything from brisket, hamburgers, grilled chicken and sausage and every possible side dish imaginable. I made a Fiesta Corn Salad, a Caprese Salad and this wonderful dessert.

I couldn’t believe how fast the salads went, but the cupcakes were cleaned out in no time. 🙂 If you want to make these lovely cupcakes and fresh peaches aren’t in season, use sliced, canned peaches–but dice the slices up into small pieces so they’e spread throughout the batter. You can also use frozen peaches, if necessary.

I will provide a couple of pointers in making these cupcakes: Be careful when adding the powdered sugar to the icing mixture. Too much and the icing gets fudge-like and hard to spread. Also be sure to spray the paper liners with cooking spray before adding the cupcake batter. Other than that, the recipe is pretty straight-forward with a fabulous outcome.

Peach Cupcakes with Caramel Frosting are outstanding!

You’ll be drooling over every bite!

The Caramel Frosting adds just the right flavor to make these cupcakes heavenly.

Peaches, applesauce, cinnamon, nutmeg and bananas in the batter, make these cupcakes moist and delectable.

Here’s what I did.

I used these ingredients for the cupcakes.

Place unbleached all-purpose flour into a mixing bowl. Add granulated sugar, baking powder, salt, cinnamon and nutmeg.

Stir or whisk ingredients well to combine; set aside.

Mash bananas on a plate with a fork; set aside.

In a small mixing bowl, combine mashed bananas, applesauce, egg and oil.

Add half-and-half.

Whisk well, until banana is broken up into very tiny pieces.

Add wet ingredients to dry ingredients.

Add peeled, diced peaches.

Stir, just to combine.

Line regular-sized muffin tins with paper liners; spray generously with cooking spray. Fill muffin tins about 3/4 full.

Bake at 400 degrees for about 16-18 minutes, until a toothpick inserted in center comes out clean. Allow muffins to cool in pan about 10-15 minutes before removing to wire racks to cool completely.

I used these ingredients for the frosting.

Over medium heat, melt butter, brown sugar and half-and-half.

Bring mixture to a boil; reduce heat to low. Boil and stir mixture continuously for 2 minutes.

Remove from heat; add vanilla.

Cool mixture to lukewarm.

Add powdered sugar and beat with an electric mixer until smooth. Be careful not to add too much powdered sugar, or the mixture becomes fudge-like and hard-to-spread.

Mixture should be easily spreadable.

Frost cupcakes and allow icing to set before serving.

Peach Cupcakes with Caramel Frosting are perfect for Backyard Barbecues, potlucks, or tailgating parties!

It’s hard to stay out of these delicious cupcakes.

If you can’t find fresh peaches, use canned, sliced peaches or frozen peaches that have been diced into small pieces instead.

Peach Cupcakes with Caramel Frosting really hit the spot; they’ll cure every sweet tooth craving.

Here’s the recipe.

PEACH CUPCAKES WITH CARAMEL FROSTING

(My own concoction)

Peach Cupcakes with Caramel Frosting

Teresa Ambra

You'll never be able to stop eating these luscious Peach Cupcakes with Caramel Frosting! Every bite will have you doing your happy dance! These delectable cupcakes include bananas, applesauce, peaches, cinnamon and nutmeg in the batter. Then they're topped with a scrumptious Caramel Frosting that brings everything together. Perfect for Backyard Barbecues, tailgating parties, potlucks or anytime you want to enjoy a peach-flavored dessert!

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Prep Time 30

Cook Time 16

Total Time 46

Course Dessert

Cuisine American

Servings

Calories 220 kcal

Equipment

2 12-tin regular sized muffin pans
paper liners
1 large mixing bowl
1 medium mixing bowl
1 whisk
1 electric mixer
1 medium saucepan
2 wire cooling racks
2 wooden spoons
measuring cups
measuring spoons
1 sharp knife
1 cutting board

Ingredients

CUPCAKES:

1 3/4 cups unbleached all-purpose flour (bleached flour toughens baked goods)
1/2 cup granulated sugar
2 1/2 tsp. baking powder
3/4 tsp. sea salt
1 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1 large egg
1/3 cup avocado oil or canola oil
1 cup bananas mashed on a plate with a fork
1/2 cup unsweetened applesauce
1/2 cup half-and-half
2 cups peaches peeled and diced in small pieces

CARAMEL FROSTING:

1/2 cup salted butter (1 stick)
1 cup light brown sugar packed
1/4 cup half-and-half (see note below)
1 tsp. pure vanilla extract
1 1/2 to 2 cups powdered sugar (see note below)

Instructions

CUPCAKES:

Line 22 regular-sized muffin tins with paper liners; spray liners generously with cooking spray.
Set aside.
Preheat oven to 400°.
Mash bananas on a plate with a fork; set aside.
In a large mixing bowl, combine flour, granulated sugar, baking powder, salt, cinnamon and nutmeg.
Set aside.
In a medium mixing bowl, combine egg, half-and-half, oil, banana and applesauce.
Whisk until well combined and the banana is broken up into very tiny pieces.
Add wet ingredients to dry ingredients along with peaches.
Stir to combine, but don’t overmix the batter.
Spoon batter into prepared muffin tins about three-fourths full.
Bake at 400° for about 16-18 minutes, or until a toothpick inserted in center comes out clean.
Cool cupcakes in pan for 10-15 minutes before removing to a wire rack to cool completely.
Frost cupcakes with Caramel Frosting.

CARAMEL FROSTING:

Combine brown sugar, butter and half-and-half in a saucepan over medium heat.
Bring mixture to a boil.
Reduce heat to low.
Cook, whisking constantly for 2 minutes, or until mixture has thickened.
Remove from heat; stir in vanilla.
Cool mixture to lukewarm.
Gradually add powdered sugar to mixture and beat with an electric mixer until frosting reaches desired consistency.
Frost cupcakes.
Allow icing to dry and set up before serving.

Notes

NOTE: I have tried several different amounts of powdered sugar when making this frosting recipe, and found that between 1 ½ to 1 ¾ cups was just about right. Any more and the icing becomes too thick and is hard to spread. The icing also hardens up and becomes fudge-like if you use too much powdered sugar.

NOTE: If icing gets too thick (and it will thicken as it sets out), add a few drops of half-and-half until the consistency is easier to spread).

NOTE: I used about 2/3 cup half-and-half and 1 ½ cups powdered sugar in the frosting to get an easily spreadable consistency.

NOTE: You can substitute canned, sliced peaches or frozen peaches that have been diced up into small pieces for the fresh, diced peaches in the recipe.

Nutrition

Calories: 220kcalCarbohydrates: 34gProtein: 2gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 22mgSodium: 171mgPotassium: 87mgFiber: 1gSugar: 25gVitamin A: 223IUVitamin C: 1mgCalcium: 58mgIron: 1mg

Keyword applesauce, bananas, caramel, cinnamon, cupcakes, dessert, peaches

Tried this recipe?Let us know how it was!