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Semi-homemade peach ginger and cinnamon cupcakes are on the dessert menu year round at my house. They are delicious and moist with hints of ginger and cinnamon.

In summer, I use fresh peaches and the rest of the time I use peaches from snack ups that have been drained and rinsed. While I have never used frozen peaches, they should work fine; my suggestion would be to thaw them and drain any excess moisture before use.

I am partial to Pillsbury sugar free yellow cake mixes. For those who don’t tolerate sugar substitutes, a regular yellow cake mix will work fine. Replacing the eggs with egg whites and the oil with plain non fat yogurt will still lighten the cupcakes up.

These cupcakes are plenty sweet on their own. A drizzle of caramel sauce or a dollop of Reddi-wip is a great way to top them off.

Please see the recipe card below for exact amounts and directions.

Ingredient Round Up

  • Sugar free yellow cake mix or cake mix of your choice – I use a Pillsbury sugar yellow cake mix.
  • Fresh peaches or peaches in juice packed snack cups
  • Flour
  • Egg whites
  • Plain non fat yogurt
  • Ground ginger
  • Cinnamon
  • Foil cupcake liners

Making the Cupcakes

  • Cut peaches in half, remove the pit, peel and dice the peaches.

  • Add flour, ginger and cinnamon to the diced peaches and mix together then set aside.

  • Place the cake mix into a bowl and add the ginger and cinnamon. Stir to evely incorporate the spices throughout the mix.

  • Add the egg whites (you can see I manged to get a small amount of yoke in the whites), yogurt and water to the bowl. Use a hand mixer to mix everything together.

  • Add the diced peaches to the cake batter. Stir until they are evenly incorporated into the batter.

  • Using a large cookie scooper, fill the foil lined cupcake tins. Bake until the cupcake are starting to lightly brown and the top springs back when lightly pressed or a toothpick comes out clean.
  • Transfer the cooked cupcakes from the tins to a cooling rack.

  • Cool thoroughly before serving. Freezer leftover cupcakes until needed.

Serving Ideas

  • Cupcakes can be garnished with a drizzle of your favorite caramel sauce or a dollop of Reddi-wip and served for dessert.
  • They are a great as a mid-afternoon snack with a cup of tea or coffee. In the summer they pair well with a glass of iced tea or lemonade.
  • For special occasions, frost the cupcakes with a thin cream cheese glaze.

WW 2 pt per plain cupcake

Peach Ginger & Cinnamon Cupcakes

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Prep Time: 20 minutes
Cook Time: 25 minutes
Cooling Time: 1 hour
Total Time: 1 hour 45 minutes
Course: Dessert
Cuisine: American
Servings: 22 cupcakes
Calories: 77.4kcal

Equipment

  • hand mixer
  • cupcake tins
  • foil cupcake liners
  • cookie scooper
  • smidgen measuring spoons

Ingredients  

Peaches

  • 2 large peaches
  • 1 tbsp all purpose flour
  • 1 dash cinnamon
  • 1 smidgen ginger

Cake Batter

  • 1 box Pillsbury sugar free yellow cake mix or your favorite cake mix
  • 5 egg whites or 3 whole eggs
  • ⅓ c plain non fat yogurt
  • 1 c water, I used slightly less (see instructions)
  • 1¼ tsp ground ginger
  • 1 tsp cinnamon

Instructions

  • Preheat the oven to 350℉ and line the cupcake tins with the foil cupcake liners. You will most likely need 22 spots in the cupcake tins.

Peaches

  • Cut the fresh peaches in half, and using a twisting motion pull the two halves apart. Remove the pit, peel the skin and dice the peaches.
  • Place the diced peaches into a small bowl and add the flour, ginger and cinnamon. Toss together and then set aside.

Cake Batter

  • Place the cake mix into a large mixing bowl along with the ginger and cinnamon. Stir together until the spices are evenly distributed throughout the cake mix.
  • Add the egg whites, yogurt and 3/4 c of the water to the mix. Using a hand mixer combine all the ingredients together. If the batter is too thick, go ahead and add the rest of the water and mix it in.
  • Add the set aside peaches to the cake batter and fold them in until they are evenly distributed throughout the batter.
  • Using a large cookie scooper, place one full scoop of batter into each foil lined cupcake slot. Fill each cupcake ⅔ to ¾ full.
  • Place the cupcake tins in the oven and bake 23 - 25 min. The cupcakes are done when a toothpick inserted in the center comes out clean or the top springs back when lightly pressed.
  • Remove the cupcakes from the oven and let sit for 10 min and then transfer them from the tins to a cooling rack.
  • Once cool, you can garnish the cupcakes, if you wish, and serve.
  • Place the leftover cupcakes on a tray that will fit in your freezer. If you need to make a second layer of cupcakes, separate the layers with a piece of waxpaper. Cover the cupcakes with plastic wrap and stick in the freezer. Once frozen, transfer the cupcakes to a plastic freezer bag and store in the freezer until needed.

Notes

If you use a regular cake mix, adjust the points.
 
If peaches are out of season, use 3 snack packs of peaches packed in juice, no sugar added. Drain the peaches and then rinse them with water and blot excess water.
Frozen peaches should work. Thaw them first and drain away or blot excess liquid.

Nutrition

Serving: 1cupcake | Calories: 77.4kcal | Carbohydrates: 19.1g | Protein: 2.1g | Fat: 1g | Sodium: 165mg | Fiber: 0.8g | Sugar: 1.7g
Tried this recipe?Let us know how it was!

 

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