What’s better than a homemade cupcake? I’ll tell you – a homemade cupcake with a surprise peach filling! These tasty vanilla cupcakes are filled with a finger-licking peach sauce and topped with a smooth and creamy vanilla icing.
The peach filling is so delicious that I made extra to add to oatmeal, spoon on top of yogurt, and add to the stack of our usual Sunday pancakes. You can also make this filling with other fruits like apples, blueberries, and strawberries. YUM!
Vanilla Cupcakes with Peach Filling
Makes 14 servings
1 serving is 1 cupcake with icing and peach drizzle
- 1 egg, at room temperature
- 1 cup plain full-fat greek yogurt
- 1/3 cup unsweetened almond milk
- 2 tablespoons ghee (or grassfed butter)
- 1 teaspoon vanilla extract
- 1¼ cup sprouted whole-wheat flour
- ½ cup coconut sugar
- ½ scoop vanilla protein powder (see note)
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 2 cups peaches, diced
- 1 tablespoon organic powdered sugar
- 2 tablespoons water
- 1 tablespoon sprouted whole-wheat flour
- 1 tablespoon lemon juice
- ½ cup ghee, at room temperature (or grassfed butter)
- ½ cup plain full-fat greek yogurt
- 1½ scoop vanilla protein powder
- 2 cups organic powdered sugar
- Preheat oven to 350 degrees F. Coat a muffin pan with non-stick spray and set aside.
- In a small mixing bowl, whisk together egg, greek yogurt, almond milk, ghee, and vanilla extract until smooth.
- In a separate large mixing bowl, sift together the remainder of cupcake ingredients.
- Pour wet ingredients into the bowl of dry ingredients and, using a handheld mixer, mix well.
- Evenly drop cupcake batter into prepared pan, filling each mold about 2/3 full.
- Bake in the oven for 20-24 minutes. Let cupcakes cool on wire rack while you make the filling and icing.
- For the filling, put peaches, powdered sugar, and lemon juice into a small saucepan over medium heat, stirring occasionally, until there are no longer lumps and mixture softens, roughly around 8-10 minutes.
- Whisk together water and whole-wheat flour. Pour into peach mixture and stir until it slightly thickens. Remove from heat and place in the fridge to let cool.
- When the cupcakes and filling are cooled, cut out the center of each cupcake creating a hole in each cupcake. Fill each hole with peach filling.
- For the icing, beat together ghee and yogurt until smooth. Add in protein powder and powdered sugar and continue to blend until smooth and creamy.
*If icing seems too thin or not think enough to your liking, continue to add protein powder or powdered sugar until you reach desired consistency. With 2 cups of powdered sugar, the icing will be a bit runny, but I prefer because it cuts down on the sugar content.
- When icing is made, top each cupcake with icing and enjoy!
- Puree any left over peach filling and drizzle on top of each cupcake for extra peach flavor!
- Store cupcakes in the fridge for up to 4 days. Let cupcakes come to room temperature before enjoying.
- Choose a vanilla protein powder with as minimal ingredients as possible (make sure you use one with no refined sugars or artificial flavorings), like this plant-based organic vanilla protein powder.