Indulge in the nostalgic comfort of Peach Cobbler Cupcakes, a delightful twist on a classic dessert that brings the warmth of summer right to your kitchen. This recipe perfectly captures the essence of homemade peach cobbler in a convenient, individual cupcake format, making it ideal for gatherings or a special treat.
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Key Ingredients for Peach Cobbler Cupcakes
- For the Cupcakes:
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk
- 1 ½ cups chopped fresh or frozen peaches (about 2 medium peaches), thawed if frozen
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- For the Peach Filling:
- 2 cups chopped fresh or frozen peaches (about 2 medium peaches), thawed if frozen
- ¼ cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- ½ teaspoon ground cinnamon
- For the Streusel Topping:
- ¾ cup all-purpose flour
- ½ cup packed light brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 6 tablespoons cold unsalted butter, cut into small pieces
- For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 2–3 tablespoons milk or heavy cream
- Optional: Extra chopped peaches or cinnamon for garnish
How to Make Peach Cobbler Cupcakes
Get ready for a dessert that’s both incredibly easy and overwhelmingly delicious, capturing the soul of a homemade peach cobbler. These Peach Cobbler Cupcakes are a symphony of sweet peaches, tender cake, and a delightful crumble, all crowned with a luscious frosting. With a preparation time of approximately 30 minutes and a baking time of 20-25 minutes, you can savor this taste of summer in no time.
Step-by-Step Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners.
- Toast Chopped Peaches for Cupcakes: In a small bowl, toss 1 ½ cups of chopped peaches with ½ teaspoon cinnamon and ¼ teaspoon nutmeg. Set aside. This quick step helps to enhance the peach flavor within the cupcake batter.
- Whisk Dry Ingredients for Cupcakes: In a medium bowl, whisk together 2 ½ cups of all-purpose flour, 1 ½ teaspoons of baking powder, and ½ teaspoon of salt.
- Cream Butter and Sugar for Cupcakes: In a large bowl, using an electric mixer, beat ½ cup (1 stick) of softened unsalted butter with 1 ¾ cups of granulated sugar until light and fluffy, about 3–4 minutes.
- Add Eggs and Vanilla for Cupcakes: Beat in the 3 large eggs one at a time, then stir in 1 teaspoon of vanilla extract.
- Alternate Dry and Wet Ingredients for Cupcakes: Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup of milk. Begin and end with the dry ingredients, mixing until just combined after each addition. Be careful not to overmix.
- Fold in Peaches for Cupcakes: Gently fold in the prepared 1 ½ cups of chopped peaches into the cupcake batter.
- Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Prepare Peach Filling: While the cupcakes are in the oven, prepare the peach filling. In a medium saucepan, combine 2 cups of chopped peaches, ¼ cup granulated sugar, 1 tablespoon cornstarch, 1 tablespoon lemon juice, and ½ teaspoon cinnamon. Cook over medium heat, stirring constantly, until the mixture thickens and the peaches are tender, about 5–7 minutes. Remove from heat and let cool slightly.
- Prepare Streusel Topping: In a medium bowl, combine ¾ cup all-purpose flour, ½ cup packed light brown sugar, ½ teaspoon cinnamon, and ¼ teaspoon salt. Cut in 6 tablespoons of cold unsalted butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Assemble and Bake Cupcakes: Once the cupcakes have baked for about 18–20 minutes, or until a toothpick inserted into the center comes out clean, remove them from the oven. While still warm, carefully create a small indentation in the top of each cupcake. Spoon about 1–2 teaspoons of the cooled peach filling into each indentation. Sprinkle the streusel topping generously over the peach filling. Return to the oven and bake for an additional 5–7 minutes, or until the streusel is golden brown and fragrant.
- Cool Cupcakes: Let the cupcakes cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely.
- Make Cream Cheese Frosting: While the cupcakes are cooling, prepare the frosting. In a large bowl, beat 8 ounces of softened cream cheese with ½ cup (1 stick) of softened unsalted butter until smooth and creamy. Gradually add 3 cups of powdered sugar, mixing until well combined. Stir in 1 teaspoon of vanilla extract and 2–3 tablespoons of milk or heavy cream, one tablespoon at a time, until the frosting reaches your desired consistency and fluffiness.
- Frost Cupcakes: Once the cupcakes are completely cool, frost them generously with the cream cheese frosting.
- Garnish (Optional): Garnish with extra chopped peaches or a sprinkle of cinnamon if desired.
Why You’ll Love This Peach Cobbler Cupcakes
You’ll adore these Peach Cobbler Cupcakes for their incredible ability to deliver the cozy, comforting taste of homemade peach cobbler in every bite. The star of the show is, of course, the juicy, tender peaches nestled within a moist, sweet cake, all topped off with a buttery, streusel crumble that mimics the beloved crust of a traditional cobbler. Making these at home is not only a fraction of the cost of buying specialty cupcakes, but it also allows you to infuse them with your love and tailor the sweetness to your preference. The creamy, tangy cream cheese frosting adds a luxurious finish that beautifully complements the spiced peach and streusel, making them a truly irresistible treat.
Imagine the warm aroma filling your kitchen as these bake – it’s pure bliss! These aren’t just cupcakes; they’re a delightful re-imagining of a cherished dessert, perfect for any occasion, from casual brunches to elegant celebrations. If you’re a fan of fruit-filled baked goods or crave that classic comfort food flavor, these Peach Cobbler Cupcakes are sure to become a fast favorite. Don’t hesitate to bring this delightful taste of summer into your home and share the joy with friends and family.
Storing and Reheating Tips
- Storing: Once completely cooled, store Peach Cobbler Cupcakes in an airtight container in the refrigerator for up to 3–4 days. The cream cheese frosting is best kept chilled. If you plan to freeze them, it’s best to do so before frosting.
- Freezing Cupcakes (Unfrosted): Wrap unfrosted cupcakes tightly in plastic wrap, then in aluminum foil, and place them in a freezer-safe bag or container. They can be frozen for up to 2–3 months.
- Reheating: For a slightly warmer, more decadent treat, you can gently warm unfrosted cupcakes. Place them on a baking sheet and warm in a preheated oven at 300°F (150°C) for about 5–10 minutes. If frosted, it’s best to enjoy them at room temperature or slightly chilled, as reheating frosted cupcakes can cause the frosting to melt. If reheating frozen unfrosted cupcakes, allow them to thaw completely at room temperature before warming.
Final Thoughts
These Peach Cobbler Cupcakes are a wonderfully inventive way to enjoy the classic flavors of peach cobbler. They offer a delightful taste and texture combination that is sure to please, so don’t wait to bake up a batch!
Peach Cobbler Cupcakes
Indulge in the nostalgic comfort of Peach Cobbler Cupcakes, a delightful twist on a classic dessert that brings the warmth of summer right to your kitchen. This recipe perfectly captures the essence of homemade peach cobbler in a convenient, individual cupcake format, making it ideal for gatherings or a special treat.
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners.
- In a small bowl, toss 1 ½ cups of chopped peaches with ½ teaspoon cinnamon and ¼ teaspoon nutmeg. Set aside. This quick step helps to enhance the peach flavor within the cupcake batter.1.5 cups chopped fresh or frozen peaches, thawed if frozen, 0.5 teaspoon ground cinnamon, 0.25 teaspoon ground nutmeg
- In a medium bowl, whisk together 2 ½ cups of all-purpose flour, 1 ½ teaspoons of baking powder, and ½ teaspoon of salt.2.5 cups all-purpose flour, 1.5 teaspoons baking powder, 0.5 teaspoon salt
- In a large bowl, using an electric mixer, beat ½ cup (1 stick) of softened unsalted butter with 1 ¾ cups of granulated sugar until light and fluffy, about 3–4 minutes.1 cup unsalted butter, softened, 1.75 cups granulated sugar
- Beat in the 3 large eggs one at a time, then stir in 1 teaspoon of vanilla extract.3 large eggs, 1 teaspoon vanilla extract
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup of milk. Begin and end with the dry ingredients, mixing until just combined after each addition. Be careful not to overmix.1 cup whole milk
- Gently fold in the prepared 1 ½ cups of chopped peaches into the cupcake batter.1.5 cups chopped fresh or frozen peaches, thawed if frozen
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- While the cupcakes are in the oven, prepare the peach filling. In a medium saucepan, combine 2 cups of chopped peaches, ¼ cup granulated sugar, 1 tablespoon cornstarch, 1 tablespoon lemon juice, and ½ teaspoon cinnamon. Cook over medium heat, stirring constantly, until the mixture thickens and the peaches are tender, about 5–7 minutes. Remove from heat and let cool slightly.2 cups chopped fresh or frozen peaches, thawed if frozen, 0.25 cup granulated sugar, 1 tablespoon cornstarch, 1 tablespoon lemon juice, 0.5 teaspoon ground cinnamon
- In a medium bowl, combine ¾ cup all-purpose flour, ½ cup packed light brown sugar, ½ teaspoon cinnamon, and ¼ teaspoon salt. Cut in 6 tablespoons of cold unsalted butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.0.75 cup all-purpose flour, 0.5 cup packed light brown sugar, 0.5 teaspoon ground cinnamon, 0.25 teaspoon salt, 6 tablespoons cold unsalted butter, cut into small pieces
- Once the cupcakes have baked for about 18–20 minutes, or until a toothpick inserted into the center comes out clean, remove them from the oven. While still warm, carefully create a small indentation in the top of each cupcake. Spoon about 1–2 teaspoons of the cooled peach filling into each indentation. Sprinkle the streusel topping generously over the peach filling. Return to the oven and bake for an additional 5–7 minutes, or until the streusel is golden brown and fragrant.0.5 cup packed light brown sugar
- Let the cupcakes cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely.
- While the cupcakes are cooling, prepare the frosting. In a large bowl, beat 8 ounces of softened cream cheese with ½ cup (1 stick) of softened unsalted butter until smooth and creamy. Gradually add 3 cups of powdered sugar, mixing until well combined. Stir in 1 teaspoon of vanilla extract and 2–3 tablespoons of milk or heavy cream, one tablespoon at a time, until the frosting reaches your desired consistency and fluffiness.8 ounces cream cheese, softened, 0.5 cup unsalted butter, softened, 3 cups powdered sugar, 1 teaspoon vanilla extract, 2–3 tablespoons milk or heavy cream
- Once the cupcakes are completely cool, frost them generously with the cream cheese frosting.
- Garnish with extra chopped peaches or a sprinkle of cinnamon if desired.Optional: Extra chopped peaches or cinnamon
Notes
Store in an airtight container in the refrigerator for up to 3-4 days. Best to freeze unfrosted.