Print

Peach Cobbler Cupcakes

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bring the taste of summer to your table with Peach Cobbler Cupcakes – a delightful fusion of moist, cinnamon-spiced cake, juicy peach filling, creamy frosting, and a crumbly streusel topping. Perfect for parties, gatherings, or a little indulgence at home!

Ingredients

Scale

Peach Filling:

  • 28 g (2 Tbsp) salted butter
  • 10–11 oz peaches (about 4 medium, diced and pitted)
  • 30 mL (2 Tbsp) fresh lemon juice (zest lemon first for cake)
  • 50 g (¼ cup) granulated sugar
  • 10 g (1 Tbsp) cornstarch
  • 1 tsp vanilla extract

Cupcakes:

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

Streusel Topping:

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

Cream Cheese Frosting:

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

Instructions

Step 1: Make the Peach Filling

  1. Toss diced peaches with lemon juice and sugar in a bowl.
  2. In a small saucepan, melt butter over medium heat. Add peaches and cook for 2–3 minutes.
  3. Remove 2 Tbsp liquid, mix with cornstarch, and return slurry to saucepan. Cook 1–2 minutes until thickened.
  4. Stir in vanilla, transfer filling to a bowl, and refrigerate while preparing the batter.

Step 2: Bake Cupcakes

  1. Preheat oven to 350°F (177°C) convection or 325°F (163°C) conventional. Line 15 muffin tins with cupcake liners.
  2. In a mixer bowl, rub lemon zest into sugar. Add cake flour, baking powder, salt, and cinnamon. Mix until combined.
  3. Beat in oil and butter until crumbly. Add egg, vanilla, sour cream, and milk. Mix until smooth.
  4. Fill liners ⅔ full (about 45 g batter). Top with 20–25 g peach filling.
  5. Bake for 20–22 minutes. Cool in the pan for 10 minutes, then transfer to a wire rack.

Step 3: Prepare Streusel Topping

  1. Toast flour at 350°F (177°C) for 5 minutes or microwave for 1 minute.
  2. Mix melted butter, toasted flour, brown sugar, and cinnamon until crumbly.

Step 4: Make Cream Cheese Frosting

  1. Beat cream cheese and butter until creamy.
  2. Gradually add powdered sugar, vanilla, and salt. Stream in heavy cream and mix until fluffy.

Step 5: Assemble Cupcakes

  1. Frost cooled cupcakes with cream cheese frosting.
  2. Sprinkle streusel on top and garnish with a fresh peach slice, if desired.

Notes

Serving Suggestions:

  • These cupcakes pair wonderfully with a chilled iced tea or lemonade.
  • Top with whipped cream for an extra touch of indulgence.

Tips & Tricks:

  • Use fresh, ripe peaches or frozen ones for year-round enjoyment.
  • Avoid overmixing the batter to keep cupcakes light and fluffy.
  • Keep frosting at room temperature for easier spreading/piping.

Storage & Reheating:

  • Store cupcakes in an airtight container in the refrigerator for up to 5 days.
  • Bring to room temperature or microwave for 10 seconds to soften before enjoying.

Find it online: https://cakeshungry.com/peach-cobbler-cupcakes/