Super moist, springy, and loaded with peach flavor, these cupcakes are a kiss of peachy sunshine in every bite.
By now, if you are a long-time reader, you know how much I love experimenting with cake mixes and different add-ins. A box of cake mix truly is the canvas for so many tasty and easy desserts. Assorted flavors of cake mix can be used to make cake mix cookies, bars, breads, dump cakes, and more!
If you are peaked by this recipe, you might love this Peach Dump Cake or this Cake Mix Banana Bread which are both equally delicious. They are all wonderful baking recipes for the spring or summer season.
Since I have a lot of different pie fillings stocked on my pantry shelves, I wanted to find a unique way to use them. I didn’t want to bake a whole cake, but cupcakes sounded lovely. My goal was to create an easy recipe that used just a handful of ingredients and I am fairly sure I succeeded at it. These Peach Cupcakes have the PERFECT amount of moisture and flavor, and they have a great texture. Best of all, they require a large can of peach pie filling, three eggs, and one box of 15.25 yellow cake mix.
Ingredients
Pie Filling -This can be located in the baking section near the pie filling. Sometimes, peach pie filling can be hard to locate but since we’re entering the warmer weather season it should be stocked.
Cake Mix – I love the rich and buttery flavor of a yellow cake mix, but you could use white cake mix if you wanted.
Eggs – Three large eggs did the trick to lock in the moisture of these cupcakes. They also provided a springy structure and moist crumb.
Making Peach Pie Cupcakes
These are so simple to make and require just a few steps. I would suggest gently breaking up the pie filling to get the peach clings a bit more chopped. A fork helped me to get them into smaller pieces.
Then, once the pieces were broken up a bit more, I added the cake mix and three eggs. Combine them all and then I scooped them into the cupcake wrappers.
These baked for 20-22 minutes at 350 and came out perfectly. The recipe makes eighteen cupcakes that we enjoyed unfrosted. However, you can add whatever frosting you might prefer.
Storing
These cupcakes are so good they went fast, but they will last for up to 4 days in an airtight container on the counter. You can also freeze these for up to three months for a treat later. I love using FoodSaver Bags to save my extra baked goods. If freezing, I recommend not frosting them. To enjoy, allow cupcakes to thaw in the refrigerator.
More Cake Mix Recipes to Try Today
- Pumpkin Spice Cake Mix Cookies
- Maraschino Chocolate Cherry Cake
- Slow Cooker Apple Cake
- Lemon Dump Cake
- Pistachio Bundt Cake
Peach Pie Filling Cupcakes
Equipment
- 2 12-count cupcake pans
- 18 Cupcake wrappers
- Whisk
- Oven adjusted to center rack position
Ingredients
- 15.25 ounces yellow cake mix
- 21 ounces peach pie filling
- 3 large eggs
Instructions
- Preheat oven to 350℉ and line two 24-count cupcake pans with cupcake liners.
- In a large mixing bowl, add cake mix, eggs, and peach pie filling. Use the whisk to break down the whole peach pieces into smaller pieces.
- Use a whisk to combine ingredients- about one minute.
- Scoop batter into cupcake liners and fill ¾ of the way.
- Bake for 18-20 minutes or until cupcakes are fully baked. A toothpick inserted into the center will come out clean. The cupcakes will also spring back up once gently touched.
- Allow cupcakes to fully cool before optionally frosting.
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