Delicious Peach Cobbler Cupcakes Recipe

Dive into the delightful world of Peach Cobbler Cupcakes, where the comforting flavors of peach cobbler meet the convenience of cupcakes. Imagine a moist poundcake infused with cinnamon and zesty lemon, crowned with a tangy cream cheese frosting and crumbly streusel topping – it’s a dessert that brings summer to life in every bite.Peach cobbler, a quintessential summer classic, shines in this irresistible cupcake rendition. Bursting with juicy peaches, warm spices, and a symphony of textures, these cupcakes offer a twist on the traditional Southern staple.

Whether you’re a fan of the classic or eager to try something new, these Peach Cobbler Cupcakes are sure to satisfy your sweet tooth cravings.Indulge in the nostalgia of peach cobbler with a modern twist. Not only do these cupcakes capture the essence of this beloved dessert, but they’re also designed for easy preparation. Perfect for any gathering or special occasion, they strike a sweet balance between elegance and comfort.

Ingredients

These Peach Cobbler Cupcakes are a blissful union of peachy sweetness, velvety frosting, and a crumbly topping. Below are the exact ingredients you’ll need to recreate this summer classic in cupcake form:

Peach Filling:

• 28 grams (2 Tbsp) salted butter
• 10-11 ounces peaches (about 4 medium peaches, diced and pitted)
• 30 mL (2 Tbsp) fresh lemon juice (from 1 medium or ½ large lemon; zest this first for later use)
• 50 grams (¼ cup) granulated sugar
• 10 grams (1 Tbsp) cornstarch
• 1 tsp vanilla extract

Cupcakes:

• Zest of 1 lemon
• 200 grams (1 cup) granulated sugar
• 172 grams (1½ cups) cake flour (spooned and leveled)
• 5 grams (1½ tsp) baking powder
• ¼ tsp fine sea salt
• 1 tsp ground cinnamon
• 60 mL (¼ cup) canola oil
• 56 grams (¼ cup) salted butter, room temperature
• 1 large egg, room temperature
• 1 tsp pure vanilla extract
• 113 grams (½ cup) sour cream
• 80 mL (⅓ cup) whole milk, room temperature

Streusel Topping:

• 28 grams (2 Tbsp) salted butter, melted
• 40 grams (⅓ cup) all-purpose flour (spooned and leveled)*
• 25 grams (2 Tbsp) light brown sugar
• ½ tsp ground cinnamon

Cream Cheese Frosting:

• 8 oz (1 brick) cream cheese, room temperature
• 113 grams (½ cup) unsalted butter, room temperature
• 480 grams (4 cups) powdered sugar
• 2 tsp vanilla extract
• Tiny pinch fine sea salt
• 30-45 mL (2-3 Tbsp) heavy whipping cream, room temperature

Equipment Needed:

To prepare these delectable cupcakes, ensure you have the following tools on hand:

Small Saucepan: Ideal for cooking the peach filling.

Stand Mixer or Hand Mixer: For smooth batter and creamy frosting.

Muffin Pan: Essential for baking up to 15 cupcakes.

Kitchen Scale: Perfect for precise measurements.

Knife: For slicing and prepping peaches.

Preparation Steps

Prepping the Peaches:

1. Make the Peach Filling: Toss the diced peaches with lemon juice and sugar in a small bowl.
   • Ingredients: 10-11 oz peaches, 30 mL (2 Tbsp) lemon juice, 50 grams (¼ cup) granulated sugar.
2. Melt the butter in a small saucepan over medium heat. Add the peach mixture and cook for 2-3 minutes (do not over-soften the peaches).
   • Ingredient: 28 grams (2 Tbsp) salted butter.
3. Remove 2 Tbsp of the liquid and mix with cornstarch to form a slurry. Return the slurry to the saucepan, cooking for another 1-2 minutes until thickened. Stir in vanilla extract and refrigerate while making the cupcake batter.
   • Ingredients: 10 grams (1 Tbsp) cornstarch, 1 tsp vanilla extract.

Baking the Cupcakes:

Fill cupcake liners ⅔ full (about 45 grams per cupcake). Top each with 20-25 grams of peach filling. Bake for 20-22 minutes or until set. Cool completely before frosting.

Preheat your oven to 350°F (177°C) for convection or 325°F (163°C) for a conventional oven. Line 15 muffin tins with cupcake liners.

Combine Dry Ingredients: In a stand mixer bowl, rub lemon zest into the sugar until fragrant. Then, whisk in the cake flour, baking powder, salt, and cinnamon.

Ingredients: Zest of 1 lemon, 200 grams (1 cup) sugar, 172 grams (1½ cups) cake flour, 5 grams (1½ tsp) baking powder, ¼ tsp salt, 1 tsp cinnamon.

Incorporate Wet Ingredients: Add canola oil and butter to the dry mixture, beating until combined. Mix in the egg and vanilla, followed by sour cream and milk. Scrape the bowl and mix until smooth.

Ingredients: 56 grams (¼ cup) salted butter, 60 mL (¼ cup) canola oil, 1 large egg, 1 tsp vanilla, 113 grams (½ cup) sour cream, 80 mL (⅓ cup) milk.

Streusel Topping:

1. Heat-Treat the Flour: Bake 40 grams (⅓ cup) of flour at 350°F (177°C) for 5 minutes or microwave for 1-2 minutes.
2. Mix melted butter with sugar, flour, and cinnamon until crumbly. Set aside.

Cream Cheese Frosting:

Add powdered sugar, vanilla, and salt. Gradually stream in heavy cream, mixing until smooth and fluffy. Do not overmix.

Beat cream cheese and butter together until creamy.

Assembling the Cupcakes:

1. Frost the cooled cupcakes with cream cheese frosting.
2. Sprinkle streusel topping generously and finish with a fresh peach slice for a stunning presentation.

Storage Tips:

Cool cupcakes completely before storing. Store in an airtight container in the fridge for up to 5 days. Separate layers with parchment paper to avoid squishing them. These updated Peach Cobbler Cupcakes marry the nostalgic taste of a classic cobbler with the creativity of a cupcake. Each bite offers the perfect harmony of tart peach filling, moist cake, spice-laden streusel, and creamy frosting. Whether for a picnic or a party, these cupcakes are guaranteed to impress.

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