Peach-Spice Cake Cupcakes

Peach-Spice Cake Cupcakes

  • 1 box spice cake mix
  • 20-ounce can of peach pie filling
  • 3 eggs

Beat on medium-high speed for about 2 minutes (batter will be a little thicker than you expect).  Fill paper lined cupcake pans about 2/3 full and bake at 350 degrees F. for 20 minutes.

These cupcakes are so moist and so delicious!!

Don’t worry about the ‘chunks’ of fruit in the pie filling.  When it is mixed with the cake mix, the fruit breaks up.  You can try different types of cake mixes with different pie fillings.  For some reason, white cake mixes don’t seem to be suited for this recipe, though.  I’m thinking of a chocolate cake mix with cherry pie filling – for a sheet cake rather than cupcakes.

The weight on most cans of pre-prepared pie filling is different; the measurement doesn’t seem to be crucial.  Just get the size closed to 20 ounces.

Buttercream Frosting


1 cup of UNSALTED butter (room temperature)
1 teaspoon vanilla extract
1 teaspoon almond extract
4 cups powdered sugar
1/4 cup milk
food coloring (optional)
Cream the butter with an electric mixer until it gets fluffy. Add everything else and beat on medium speed until everything is well mixed, then beat on high speed until it is smooth and fluffy.

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