Gluten Free

Gluten Free Peach Cupcakes with Peaches and Cream Filling and Dulce de Leche Buttercream Frosting

I have a wonderful peach tree that produces a tremendous amount of peaches every year. And after giving away buckets and buckets of peaches, I typically still have a LOT of peaches left. This past year, since I had to do something with the peaches, I used some to make peach cupcakes! But it needed more. I came across the idea once of dulce de leche buttercream frosting but the the flavor overwhelmed my peaches. What if I cut the dulce de leche back and used it like a flavoring? And who can resist peaches with whipped cream? And in this way, peach cupcakes filled with a peaches and cream filling and topped with a dulce de leche buttercream frosting was born. Of course, as soon as I made the wheat version, I had to create the gluten-free version for my friends who could not have wheat! And my gluten-free friends appreciated it!

See Also:  Peach Cupcakes with Peaches and Cream Filling and Dulce de Leche Buttercream Frosting, Vegan Peach Cupcakes with Peaches and Cream Filling and Peach Frosting with Raspberry Jam icing, and Diabetic Friendly Peaches and Cream Cupcakes with Peach and Cream Filling and a Peach and Yogurt Icing.

The Inside Scoop

For the Peach Cupcakes

When both volumetric and weight measures are provided, the volumetric measures should be considered approximations. The standard measure for a cup of sugar is 192 grams. By volume, this measure will be less than 1 cup.

Let butter soften to room temperature. To soften quickly, place the stick of wrapped butter in a microwave and microwave on low heat until slightly softened but not melted. Leaving the butter in the original paper helps it soften evenly.

Be sure eggs are at room temperature. Warm eggs hold more air than cold eggs, which means a lighter cupcake. To quickly bring eggs to room temperature before cracking, place eggs in a bowl of warm (not hot) water for 10 minutes.

Crack eggs into a small bowl before adding to the batter. That way, it is easy to remove any bits of eggshell or bloody egg.

Combine the Gluten Free Flour Mix, baking soda, salt and xanthan gum in a separate bowl; mix until leaveners are evenly distributed throughout the gluten free flour; this helps to ensure an even rise.

Peaches vary in size; 3 medium peaches may be the right amount, or may not be enough and then your cupcakes lack flavor or may be too much and then your cupcakes collapse. Weigh your peeled and pitted peaches to ensure you have the right amount.

Chop and fork mash the peaches so chunks of peach are visible for greater flavor.

Since gluten free flours do not contain gluten, extended mixing times are important to help the flours absorb moisture. Refrigeration time is essential to allow flours to absorb moisture and eliminate the gritty “gluten free” texture and taste.

For the Peaches and Cream Filling

If large chunks of peaches are visible in the peach jam, place peach jam in the bowl of a small food processor or large electric nut chopper and pulse for 1 second three or four times until chunks are smaller.

Beat whipping cream until stiff peaks form. Then carefully fold the peach jam into the whipped cream by slicing the side of the spatula down the middle and lifting up on the sides and folding over.

Slice into the whipped cream……
then lift and fold over….
until there are no visible streaks.

To make the hole in the cupcakes for the filling, use a melon baller and scoop out a hole in the middle. Be sure to save the part you remove to eat later! Or use a coring tool to cut a hole in the middle of the cupcake and lift out. Do not go through to the bottom of the cupcake.

Making a hole with a melon baller.
Using a coring tool to make holes in the cupcakes.

Once all of the cupcakes have a hole for filling, take a pastry bag and fold the top down. Fill with the peaches and cream filling, unfold and twist the top so peach filling does not escape from the top. A piping tip is not necessary.

Pastry bag filled with peaches and cream and ready for piping.

Then place the tip of the piping bag into the hole in the cupcake and pipe in filling just until the hole is full. This can also be done with a spoon, but a spoon may leave gaps in the filling.

Piping the peaches and cream filing into the holes.

Cupcakes filled with peaches and cream.

For the Dulce de Leche Buttercream Frosting

Make the Dulce de Leche buttercream frosting. For a decorative topping, use a 2D piping tip, or use the tip of your choice, with a clean pastry bag. Again, fold the bag down and fill with icing: make sure the icing goes to the tip and there are no air pockets. Then unfold the bag, twist the top so frosting does not squeeze out of the top, and pipe a decorative design onto the top of the cupcakes.

Decorative piping.
Or leave the frosting plain.


Gluten Free Peach Cupcakes with Peaches and Cream Filling and Dulce de Leche Buttercream Frosting

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
By Connie Teunis Serves: 6 Jumbo Cupcakes or 11 regular Cupcakes
Prep Time: 30 minutes active; 2 hours inactive Cooking Time: 25 minutes - 35 minutes

Gluten-free peach cupcakes with peaches and cream filling and dulce de leche frosting.


  • For the Cupcakes:
  • 192 g./ 1 ¼ c. Gluten Free Flour Mix
  • ½ t. Baking Soda
  • ¼ t. Salt
  • ¼ t. Xanthan gum
  • 76 g./ 1/3 c. Unsalted Butter, slightly softened
  • 144 g./ ¾ c. Granulated Sugar
  • 30 ml./ 2 T. Canola Oil
  • 3 eggs, whisked
  • 60 g./ 4 T. Full-fat Sour Cream
  • 2 T. Peach Brandy or Peach Schnapps
  • 1 t. Peach Extract (opt.)
  • 150 g. Peaches, fresh or frozen and thawed, drained and chopped
  • For the Peaches and Cream filling:
  • 80 g./ ¼ c. Peach Preserves or Jam
  • 60 ml./ ¼ c. Heavy Whipping Cream, whipped to stiff peaks
  • For the Dulce de Leche buttercream frosting:
  • 115 g./ 1 stick unsalted butter, at room temperature
  • 180 g./ 1 1/2 cups powdered sugar, sifted
  • 1 tsp vanilla extract (not imitation)
  • Pinch of table salt
  • 76 g./ ¼ c. Dulce de Leche



To Make the Cupcakes:


In a medium bowl, whisk together the gluten-free flour, baking soda, salt and xanthan gum; set aside.


In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl with a hand mixer, cream the butter and sugar on medium-high speed until light and fluffy, scraping bowl and beater often, for 3 minutes. Add the canola oil and beat until smooth.


Crack eggs into a small bowl; whisk. Add sour cream, Peach Brandy or Peach Schnapps and (opt.) peach extract and whisk together. Add to the butter/sugar mix and beat on medium speed until smooth.


On the lowest speed of the stand mixer or by hand, stir the gluten-free flour mixture into the wet ingredients, then beat on medium speed for 5 minutes; add the peaches and beat one additional minute on a medium-low speed. Cover and refrigerate for 1-2 hours.


After 1-2 hours, preheat oven to 350° F.


For jumbo cupcakes, line a jumbo cupcake tin with 6 paper cupcake holders; spray the inside of the cups with a non-stick cooking spray.


Remove the batter from the refrigerator. Return batter to the stand mixer and beat on medium-low speed for 1 minute to incorporate air.


For jumbo cupcakes, measure 126 g./ 4 ½ oz. batter into each cupcake cup.


Bake for 25 minutes and the temperature on an instant read thermometer is 210 degrees; or until a metal cake tester comes out clean when inserted into the middle of the cupcakes and the cupcakes are light brown on top and firm to the touch.


Cool the cupcakes in the tin on a wire rack for 10 to 15 minutes then remove from tin, place on cooling racks and cool completely, about 30 minutes.


To Make the Peaches and Cream filling:


Beat whipping cream until stiff peaks form. Gently fold in peach jam until no streaks show.


To Make the Buttercream Frosting:


In the bowl of a stand mixer, beat the butter for about 2 minutes, until fluffy, scraping bowl and beater often.


Add in the powdered sugar, vanilla, and salt, and beat until well combined, scraping the bowl and beater often, about 1 to 1 ½ minutes.


Spoon in the Dulce de Leche and beat for an additional 2 minutes, until the buttercream is light and fluffy.


To Assemble the Cupcakes:


Use the small end of a melon baller or a coring tool and scoop out a hole in the middle of the cupcake.


Assemble a pastry bag without a piping tip. Fill the pastry bag with the peaches and cream filling; pipe filling into the holes in the cupcakes until they are full just to the top.


For the icing, place a large decorative piping tip, e.g., 2D tip, onto a piping bag. Fill piping bag with frosting. Gently pipe frosting around the top of the cupcake. Be creative! Pipe your favorite design! Enjoy!


To store, cover the cake or cupcakes and place in the refrigerator.


My Gluten Free Flour Mix:

70 g./ 7 T. White Rice Flour
35 g./ 3 1/2 T. Brown Rice Flour
24 g./ 2 T. Potato Starch
15 g./ 2 T. Millet
11 g./ 1 1/2 T. Tapioca Flour

This equals 155 g. per 1 cup.

To make a large batch at once, I multiplied the above amounts by 8:

560 g./ 56 T. White Rice Flour
280 g./ 28 T. Brown Rice Flour
192 g./ 16 T. Potato Starch
120 g./ 16 T. Millet Flour
88 g./ 12 T. Tapioca

This makes 1240 g./ 8 cups of Gluten Free Flour Mix

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  • Reply
    Cornelia Miller Rutherford
    November 29, 2018 at 12:04 am

    There are no adequate words to describe these incredibly delicious cupcakes. You dn’t have to be Gluten Free to fall in love with these.

  • Reply
    Sherry Miller
    October 31, 2019 at 9:34 am

    DELICIOUS is the only word for these.

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