Peachy Bourbon Crumble Cupcakes

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It’s peach season and I do love fresh peaches!  In fact, I ate a peach this morning and if I had some bourbon, I would have made these cupcakes from Buttercream Blondie.   The cake portion is made with fresh peaches and a hint of bourbon.  Sounds pretty delicious, right?  Add some sugar and almond crumbles and bourbon spiked whipped cream and you have a perfect summer treat!

Peachy Bourbon Crumble Cupcakes

Makes 18-20 cupcakes


Peach Cupcakes
  • 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)
Almond Crumble Topping
  • 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
Bourbon spiked whipped cream
  • 2 cups heavy cream
  • 1/2 cup powdered sugar
  • 4 teaspoons bourbon
  • 1 teaspoon vanilla bean paste


Peach Cupcakes
  1. Preheat oven to 350 degrees.
  2. Cream butter and sugar till light and fluffy.
  3. Add eggs one at a time.
  4. Add vanilla bean paste and bourbon.
  5. Sift flour, cinnamon, baking powder, baking soda, and salt.
  6. Add dries to mixture alternating with creme fraiche.
  7. Gently stir in peaches.
  8. Fill cupcake tins and bake at 350 degrees for 22-24 minutes rotating once halfway through.
Almond Crumble Topping
  1. Mix together flour, sugars, and salt.
  2. Cut in butter with a pastry cutter, or pulse in a food processor till the butter resembles coarse cornmeal.
  3. Stir in oats and almonds.
  4. Bake on a parchment lined sheet pan at 350 degrees for 14-16 minutes rotating once halfway through.
  5. When crumble completely cools, store in an air tight container till ready to use.
Bourbon spiked whipped cream
  1. Whip cream at low speed until frothy.
  2. Add sugar and continue to whip at medium speed.
  3. Add vanilla and bourbon and continue to whip at medium-high speed till stiff peaks form.
  4. Use immediately or keep in fridge till ready to use.

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