Go Back
Easy Peach Cake Mix Cupcakes Recipe

Easy Peach Cake Mix Cupcakes

Soft yellow cake mix cupcakes filled with finely chopped canned peaches and finished with vanilla or cream-cheese frosting. Peach juice, cinnamon, and a simple fruit garnish add classic peach dessert flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 50 minutes
Servings: 24 servings
Ingredients Method Notes

Ingredients
  

Cupcakes
  • 1 box (15.25 oz/432 g) Yellow cake mix
  • 1 can (15 oz/425 g) Sliced or diced peaches in juice, drained and finely chopped
  • 3 eggs Large eggs
  • 1/3 cup (80 ml) Neutral vegetable oil
  • 1/2 cup (120 ml) Reserved peach juice or water
Optional Flavoring
  • 1 teaspoon Vanilla extract
  • 1/2 teaspoon Ground cinnamon
Topping
  • 1 container (16 oz) Vanilla or cream-cheese frosting
Optional Garnish
  • As needed Peach slices, cinnamon, or peach preserves

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and line two 12-cup muffin pans with paper liners.
  2. Drain the canned peaches well, reserving some juice for the batter. Pat the peaches dry and chop them into small, even pieces.
  3. Combine the cake mix, eggs, oil, and 1/2 cup peach juice or water in a large bowl. Add vanilla and cinnamon if desired, then beat on low until combined and on medium for about 2 minutes, or mix thoroughly by hand.
  4. Fold the chopped peaches into the batter just until distributed. Do not overmix.
  5. Fill each paper liner about two-thirds full, using approximately 3 tablespoons of batter per cupcake.
  6. Bake for 18–22 minutes, until the tops spring back lightly and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  7. Cool the cupcakes in the pans for 5 minutes, then transfer them to a wire rack. Let them cool completely for 20–30 minutes before frosting.
  8. Spread or pipe vanilla or cream-cheese frosting over the cooled cupcakes. Finish with peach pieces, a little cinnamon, or a small amount of peach preserves if desired.

Notes

Drain and pat the peaches dry so excess liquid does not make the cupcakes heavy or cause the fruit to sink. For better fruit distribution, toss the chopped peaches with 1 tablespoon of dry cake mix before folding them into the batter. Canned peach pie filling may be substituted using about 21 oz; omit the added peach juice or water unless the batter is unusually stiff.