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Peach Bourbon Cupcakes

Peach Bourbon Cupcakes

I’m delivering on my promise for MORE CUPCAKES! :) And these ones, if you’re as excited as me about peach season every year, you will love these dearly. It’s my new favorite cupcake outside of chocolate. They don’t scream peach, they whisper. Soft notes of bright peach and sultry bourbon float throughout both the cake and the buttercream. Not too sweet, extra moist, and perfectly delicious.

I topped them with marzipan fruit (peaches are almost identical in shape to cherries, I simply adjusted the coloring and the length of the stem). I know some people like to go crazy with elaborate flowers and decorations, but I like my cupcakes to look like what they taste like. And since a whole peach wouldn’t exactly work on top (can you say, cupcake and the giant peach?) I did a miniature version instead.

If you want a more in your face peach flavor, I’d try filling them with peach puree or peach preserves of some sort. But it’s really not necessary. At first I thought that the peach was too subtle; but after eating a few more I realized that no, it was just right. Too much peach and the frosting would go to mush. Too much peach and you might lose the hint of bourbon behind all that fruit.

I’ve been baking half a dozen cupcakes at a time recently. Especially as I try out new flavors, some of which fail miserably, and if they do, I only have to throw out a few cupcakes rather than a whole tray. But I really wish I had made a full dozen of these. Between my taste test, and our dinner guest enthusiastically helping himself to seconds, they were gone by the next day. But I guess that means I did good?

Peach Bourbon Cupcakes

Makes 12 cupcakes.


Cupcakes: 1 cup all-purpose flour 1/4 cup almond meal 1 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1/2 cup coconut milk 1/2 cup fresh peach puree (about 2 large peaches) 3/4 cup granulated sugar 1/3 cup oil 1/2 teaspoon vanilla extract 1 tablespoon bourbon Frosting: 1/2 cup (1 stick) butter or margarine, room temperature 3-4 cups confectioners’ sugar 1/4 cup fresh peach puree (about 1 large peach) 1 teaspoon bourbon


Preheat oven to 350 degrees F. In a large bowl, sift together flour, almond meal, baking powder, baking soda, and salt. Whisk together coconut milk, peach puree, sugar, oil, vanilla, and bourbon. Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix until relatively smooth. Fill cupcake liners with a scant 3 Tablespoons of batter (cups should be just under 2/3 of the way full). Bake for 20-22 minutes or until lightly golden, and toothpick inserted in the center comes out clean. Transfer to cooling rack and allow to cool completely. For frosting, cream butter in electric mixer for 1-2 minutes until fluffy. Slowly add half of the sugar, 1/2 cup at a time, and beat until smooth. Add peach puree and mix until combined. Add remaining confectioners’ sugar, 1/2 cup at a time, and beat until well incorporated. Add bourbon and mix at medium-high speed until light and fluffy (2-3 minutes). Add more sugar as necessary to achieve proper consistency. Pipe or spread onto cooled cupcakes.
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71 CommentsLeave a Comment →

  1. 1
    Posted On July 12, 2010 at 9:22 pm

    These look great! I might have to make these tomorrow.


  2. 2
    Posted On July 12, 2010 at 9:23 pm

    I love these! Especially the combo of peach and coconut milk. The marizpan fruit is a beautiful touch!


  3. 3
    Posted On July 12, 2010 at 9:58 pm

    Stunning cupcakes. They sound incredibly delicious too! Love the marzipan peaches. Adorable.


  4. 4
    Posted On July 12, 2010 at 10:00 pm

    What a beautiful cupcake! I bet it just explodes with flavor. Your marzipan peach on top is priceless. Great job!


  5. 5
    Posted On July 12, 2010 at 10:23 pm

    These sound absolutely luscious! I love that the peach flower is sultry rather than overpowering.


  6. 6
    Posted On July 12, 2010 at 10:25 pm

    OH. MY. Are you kidding me with these? I CANNOT wait to try them. I love peaches and I love bourbon. And the absolute adorable peach on the top….I love it!!!!


  7. 7
    Posted On July 12, 2010 at 10:27 pm

    Peach and bourbon is such a great combination of flavors. These look amazing!


  8. 8
    Posted On July 12, 2010 at 11:30 pm

    Absolute perfection. Beautiful picture and the marzipan peach is adorable.

    Nice work. I am going to put this on my recipe wish list. I hope I get a chance to try these out.


  9. 9
    Posted On July 13, 2010 at 1:18 am

    These look absolutely fantastic. I would have never thought of peach and bourbon together but love them both so I am definitely going to make these. Perfect timing- I bought some bourbon the other day.


  10. 10
    Posted On July 13, 2010 at 1:45 am

    Wonderful job.



  11. 11
    Posted On July 13, 2010 at 4:28 am

    Yum! I love the idea of peach frosting :)


  12. 12
    Posted On July 13, 2010 at 5:21 am

    Can I ask whether there’s a difference in using oil and in using butter for the cupcakes? Do you think the texture would be changed dramatically by using softened or melted butter?


    • Posted On July 13, 2010 at 8:00 am

      Yes, there IS a difference. I find oil produces a much moister cupcake. I never use butter in my cupcakes for this reason.

  13. 13
    Posted On July 13, 2010 at 6:51 am

    These look amazing! I really want to try it, but I live in Israel and they only have white peaches here. Do you think it would work as well?


    • Posted On July 13, 2010 at 8:04 am

      Yes, definitely! You’ll have a slightly different color cupcake and frosting, but I think nice ripe white peaches would be just ‘peachy’ in this recipe! :)

  14. 14
    Posted On July 13, 2010 at 6:59 am

    Good morning,

    Im portuguese, could you help me to understand what is Bourbon? Is it wisky? If it is can i change it for other flavour?

    I love your cupcakes :) thanks for share.




    • Posted On July 13, 2010 at 8:03 am

      Yes, you could substitute whiskey if you can’t find bourbon. I’m no expert, but I believe bourbon actually IS a whiskey that is produced in Kentucky. Both are going to give you a nice vanilla flavor to pair with the peach. :)

  15. 15
    Posted On July 13, 2010 at 7:00 am

    the combination of peaches and whisky sounds very interesting.


  16. 16
    Posted On July 13, 2010 at 7:21 am

    These are the most gorgeous cupcakes. I bet they are incredible too!


  17. 17
    Posted On July 13, 2010 at 7:43 am

    These cupcakes look gorgeous and delicious! I can see these at a wedding or bridal shower! Thanks for sharing!


  18. 18
    Posted On July 13, 2010 at 8:08 am

    These sound amazing, and I MUST try them. Out of curiosity, do you know which bourbon you used? I’m something of a whiskey afficianado, and different bourbons could produce different results, based on the flavour profile of the bourbon….


    • Posted On July 13, 2010 at 10:37 am

      We actually tried a new bourbon for these (not sure how happy Taylor was that I used up some of his precious bourbon for cupcakes) called Bulleit. I’m not a big straight bourbon drinker, but according to Taylor it has a bit more ‘kick’ than some of the more filtered whiskeys. Hey, it made for good cupcakes!

  19. 19
    Posted On July 13, 2010 at 8:47 am

    These sound so good. I would have never thought about pairing peach with bourbon. I’m so impressed with your marzipan peach! That is the cutest cupcake, almost too cute to eat!


  20. 20
    Posted On July 13, 2010 at 8:58 am

    Hurrah! Just got masses of peaches in our CSA delivery yesterday and now have the perfect thing to make with them. And the marzipan fruit?! Adorable.


  21. 21
    Posted On July 13, 2010 at 9:46 am

    Lovely cupcake. Lovely post. A must-try recipe, definitely. Thank you for sharing.


  22. 22
    Posted On July 13, 2010 at 10:12 am

    I’ve just returned from a vacation New Orleans and these cupcakes take me right back there. I can’t wait to make them.


  23. 23
    Posted On July 13, 2010 at 10:15 am

    I’m a kitchen dunce – how do you make the peach puree? Food processor? Do you peel the peaches first? Thanks!

    And a tidbit (I’m from Kentucky): Bourbon is a type of whiskey – but while whiskey can be made from many different grains, bourbon must be at least 51% corn. It’s like rectangle/square: all bourbons are whiskeys, not all whiskeys are bourbons. And while bourbon originated in Kentucky, it can be made anywhere (Tennessee is another big state for bourbon)!


    • Posted On July 13, 2010 at 11:03 am

      I did peel the peaches, then popped them in the blender for a minute or so. I needed about 4 peaches for the entire batch of puree for both the cake and the frosting.

      And thanks for the insight on the whiskey/bourbon!

  24. 24
    Posted On July 13, 2010 at 10:26 am

    Wow! These look beyond amazing!
    I love that these have coconut milk in them too! Can’t wait to give these a try!


  25. 25
    Posted On July 13, 2010 at 10:29 am

    Oh wow this is so cute! Where did you get the mini peach decoration from?! Or did you make it yourself?


  26. 26
    Posted On July 13, 2010 at 11:04 am

    Wow! Peaches, bourbon AND coconut milk? Now, that’s a trifecta of flavors. Can’t wait to try making these. I’m sure they’ll disappear fast.


  27. 27
    Posted On July 13, 2010 at 12:00 pm

    Beautiful recipe. I love the little peach on top, so cute!


  28. 28
    Posted On July 13, 2010 at 12:33 pm

    These cupcakes are great. I like to use them for bridal shower and girlfriends birthday parties. I get my peaches sent to me straight from the farm These peaches are great.


  29. 29
    Posted On July 13, 2010 at 1:13 pm

    I’m not even a cupcake person but OMG you said my 2 favorite things: peaches and bourbon. I will be making these.


  30. 30
    Posted On July 13, 2010 at 2:42 pm

    These are so beautiful!! I’ve never had (or even heard of) a peach bourbon cupcake, but I can imagine it’s a wonderful flavor combination :)


  31. 31
    Posted On July 13, 2010 at 5:28 pm

    GoodGRAVY you’re amazing! I cannot get over how adorable these are!


  32. 32
    Posted On July 13, 2010 at 6:25 pm

    Those are too cute. And yummy I am sure.


  33. 33
    Rachel @ Working Out Wellness
    Posted On July 13, 2010 at 7:06 pm

    Love this idea! And I just happen to have all of the ingredients, too. Especially the bourbon. I’ve got to get through graduate school somehow, am I right?


  34. 34
    Posted On July 13, 2010 at 7:37 pm

    Oh, gosh — I love the sound of these. And you’ve timed them perfectly, since peach season is in full swing. Kudos on the bourbon pairing too — one of my favorites!


  35. 35
    Posted On July 13, 2010 at 9:17 pm



  36. 36
    Posted On July 13, 2010 at 10:49 pm

    …amazing combination…looks so elegant too…


  37. 37
    Posted On July 14, 2010 at 3:57 pm

    I still can’t make my cupcakes look like yours. I try and I try. Magnificent!


  38. 38
    Posted On July 14, 2010 at 6:56 pm

    I made these last night and they were a big success. The cupcakes are moist and delicious, but I found the icing very sweet (with only 3 cups of sugar). I might try light cream cheese icing next time.


  39. 39
    Cupcake Stand
    Posted On July 15, 2010 at 5:38 am

    Great combination – peach & bourbon mmmmmmmmmm!
    I’ll be adding this to my fruity cupcake scrapbook!


  40. 40
    Posted On July 15, 2010 at 7:48 am

    These took my breath away. Yum!


  41. 41
    Posted On July 15, 2010 at 12:04 pm

    These look amazing! I’ve been keeping my eyes out for good peach recipes, since I live in the south, and peaches are basically everywhere. Also, I love bourbon.


  42. 42
    Posted On July 15, 2010 at 10:08 pm

    Anything with bourbon in it, sounds great already. Cute cupcakes.


  43. 43
    Posted On July 18, 2010 at 1:55 am

    Great cupakes! I love the little peach on top!


  44. 44
    Posted On July 20, 2010 at 8:17 am

    That marzipan peach is so stinking cute


  45. 45
    Laurel Schooler
    Posted On July 21, 2010 at 9:26 am

    Can you give me any suggestions for what the almond meal can be substituted with? I have looked at my local market before and have never found any. This looks like another amazing recipe-thanks for sharing!!!


    • Posted On July 27, 2010 at 4:41 pm

      If you can’t find almond meal, you can make your own by finely grinding almonds in a blender or food processor. We get ours at Trader Joe’s, you may try some more specialty/health food stores to find it.

  46. 46
    Posted On July 21, 2010 at 10:36 am

    now you just need a little marzipan bourbon bottle!


  47. 47
    Posted On July 25, 2010 at 8:34 pm

    What is almond meal? Is it a type of almond flour ? I would love to try these out but confused about that ingredient.


    • Posted On July 27, 2010 at 4:41 pm

      Almond meal is basically finely ground almonds. You could substitute almond flour if you can find it, or make your own by finely grinding almonds in a blender/food processor.

  48. 48
    Posted On July 31, 2010 at 6:27 am

    Those are adorable! I love peaches, so these are getting bookmarked.


  49. 49
    Cyndy E
    Posted On August 3, 2010 at 8:39 am

    I made this recipe last night. Tasty, but not as peach flavoured as I expected.


  50. 50
    Posted On August 24, 2010 at 1:01 pm

    The peach cupcakes sound really wonderful! If I didn’t want to use bourbon, what could I substitute with?


  51. 51
    Posted On August 30, 2011 at 12:36 am


    How do you make peach puree and can I use frozen peaches in this recipe.


  52. 52
    Posted On September 6, 2011 at 5:20 am

    Oh my god – When I saw the first picture I thought that you had bought the peaches on the top – I didnt realise you had made them! They look great.

    I like peaches but my girlfriend doesnt so I dont think I’ll ever end up making these though :(


  53. 53
    Posted On May 30, 2012 at 1:42 am

    Hi, i was just wondering if i can make these without the bourbon, would it make a big difference? Or would it be okay?


    • Posted On May 30, 2012 at 9:11 am

      Of course! I’d probably up the vanilla to 1 tsp, should be just fine!

  54. 54
    Posted On June 15, 2012 at 8:36 pm

    These look amazing! I was just wondering if there is a reason why you use coconut milk in all your cupcakes? It sounds yummy though? Do you use sweet or non sweet? If I dont have coconut milk can I replace it with regualr milk? Thank you, I love your cupcakes!


  55. 55
    Posted On July 28, 2012 at 6:49 pm

    Actually, I had the same question as Ciara (see above). I can’t have coconut, but your cupcakes look amazing and I’d love to make them. What could I use as a substitute for the coconut milk?


    • Posted On August 1, 2012 at 8:52 pm

      Regular/whole milk would probably be just fine (although I’ve never tested it). Even soy or almond milk should work as well!

  56. 56
    Posted On August 12, 2012 at 9:55 am

    Is there any substitutions for the almond meal to make it nut free?


    • Michaela
      Posted On August 31, 2012 at 8:04 am

      I have the same question. I’m allergic to almonds.

  57. 57
    Posted On February 8, 2013 at 12:53 am



  58. 58
    Chef Isabella
    Posted On September 1, 2013 at 6:29 pm

    Absolutely awful. The cupcakes tasted alright, but took about double the time to cook properly than stated in the recipe. They also sunk in the middle major, making them resemble a mushy consistency. The frosting required about triple the amount of sugar because there was too much peach purre and the fronting separated horribly. Over all tasted alright, but awful recipe and I had to apologize to the customers that I delivered them too. 1-10 rating is a solid .5


  59. 59
    Posted On September 9, 2013 at 2:46 pm

    I would love to have these for my birthday. How do you make the mini peach?


  60. 60
    Posted On September 9, 2013 at 2:53 pm

    I love these cupcakes. How can I make the mini peach? Also possibly mini pussywillow trees? Thanks


  61. 61
    Posted On March 16, 2015 at 12:53 pm

    Can Peach Schnapps be used instead of Bourbon? And what is the texture like on these cupcakes? Are they meant to be light or dense like a muffin. I made another “peach cupcake” which actually had the texture more like a muffin. They were good, but not what I expected. I would prefer something more cupcake like. Thanks.


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