If you love the sweet, juicy flavor of peaches tucked into a warm, crumbly dessert, get ready to swoon over Peach Cobbler Cupcakes! These delightful little treats capture everything you adore about classic peach cobbler, but in a cute, portable cupcake form. Imagine tender, vanilla-kissed cake studded with peaches, topped with a buttery cinnamon crumble, and finished with a dollop of whipped cream if you fancy. They’re perfect for picnics, summer parties, or simply when you want to bring a bit of sunshine to your dessert table. Peach Cobbler Cupcakes are guaranteed to charm a crowd and leave you wishing you’d made a double batch!

Peach Cobbler Cupcakes Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Peach Cobbler Cupcakes is in the simplicity of their pantry-friendly ingredients. Each item brings something special to the table—whether it’s the peaches for juicy bursts of flavor, creamy butter for richness, or cinnamon for warmth, every ingredient has a delicious job to do!

All-purpose flour: The base of the cupcake, it gives structure and that classic, tender crumb.
Baking powder: Ensures your cupcakes rise beautifully every time.
Ground cinnamon: Adds warmth to both the cupcake and crumble topping for comforting flavor.
Salt: Just a pinch to balance the sweetness and highlight all the other flavors.
Unsalted butter (softened): Gives moistness, rich flavor, and that classic buttery bakery aroma.
Granulated sugar: Sweetens the cupcakes while helping whip air into the batter for fluffiness.
Large eggs: Bind everything together and create light, airy cupcakes.
Vanilla extract: Lends a subtle floral sweetness that’s the perfect background note.
Milk: Helps keep the crumb moist and light—whole milk is best, but use what you have.
Diced peaches (canned or fresh): The star of the show, bringing juicy, summery bites to every cupcake.
Brown sugar (for topping): Adds a caramel-like sweetness to the crumble, which pairs perfectly with peaches.
All-purpose flour (for topping): Combines with butter and sugar to create the irresistible, crumbly texture.
Cold butter, cubed (for topping): Creates the perfect streusel crunch as it melts and browns in the oven.
Ground cinnamon (for topping): A sprinkle in the crumble that brings everything together with spicy depth.
Whipped cream or vanilla frosting (optional): A dreamy garnish if you want to go all-out with presentation (and indulgence)!

How to Make Peach Cobbler Cupcakes

Step 1: Preheat and Prep Your Pan

Start by preheating your oven to 350°F (175°C), so everything is ready to bake once your batter is mixed. Line a 12-cup muffin tin with paper liners. Not only do these liners prevent sticking, but they also make serving and cleanup a breeze—plus, they’re just plain cute for serving Peach Cobbler Cupcakes at parties!

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the 1 1/2 cups flour, baking powder, cinnamon, and salt. This step ensures your rising agents and spice are fully blended and distributed, giving you perfectly even cupcakes.

Step 3: Cream Butter and Sugar

In a large bowl, use a hand mixer or stand mixer to beat the softened butter and granulated sugar until the mixture is pale, fluffy, and almost cloud-like. This process incorporates air, giving your cupcakes a beautifully tender crumb—a must-have for top-tier Peach Cobbler Cupcakes!

Step 4: Add Eggs and Vanilla

Crack in the eggs one at a time, beating well after each addition. Once both eggs are in, mix in the vanilla extract. Taking it slow with the eggs helps everything emulsify properly and keeps your batter smooth and glossy.

Step 5: Alternate Wet and Dry Ingredients

Mix in the dry mixture and milk, alternating between the two and starting and finishing with dry. This gentle alternating locks in structure while keeping the cupcakes light—not dense or dry—and it’s a neat baker’s trick for foolproof Peach Cobbler Cupcakes.

Step 6: Fold in the Peaches

Using a spatula, gently fold the diced peaches into the batter. Overmixing can make the cupcakes tough, so be gentle; you want pockets of peaches in every bite! If using canned peaches, make sure they’re well-drained to avoid excess moisture in the cupcakes.

Step 7: Divide the Batter

Spoon the batter evenly among the cupcake liners, filling each about two-thirds full. Resist the urge to overfill—these cupcakes need space to rise under that delicious crumble topping.

Step 8: Prepare and Add the Crumble Topping

In a small bowl, combine the brown sugar, 1/2 cup flour, cold cubed butter, and cinnamon for the streusel topping. Use a pastry cutter or your fingertips to blend until you get coarse crumbs—think chunky sand. Sprinkle a generous layer over the top of each cupcake for that iconic cobbler crunch.

Step 9: Bake to Golden Perfection

Bake your cupcakes for 20 to 24 minutes. Once a toothpick inserted into the center comes out clean and the topping is toasty and golden, you’re good to go! Let them cool in the pan for five minutes, then transfer to a wire rack to cool completely for the best texture.

Step 10: Garnish and Serve

If you want to turn your Peach Cobbler Cupcakes into a true showstopper, pipe or dollop whipped cream or vanilla frosting on each cooled cupcake just before serving. This creamy finish balances the sweet crumble and makes each bite extra decadent.

How to Serve Peach Cobbler Cupcakes

Garnishes

For a stunning finish, top each cupcake with a swirl of whipped cream, a sprinkle of cinnamon, or even a thin slice of fresh peach. If you’re feeling fancy, add a crumble of extra baked streusel on top. These little touches make Peach Cobbler Cupcakes look irresistible and add lovely flavor with every bite.

Side Dishes

Pair your cupcakes with cold summer drinks like peach iced tea, sparkling lemonade, or even a scoop of vanilla ice cream on the side. The creamy, cool contrast is heavenly with the warm-spiced cake. For brunch, serve them alongside fresh fruit or a simple yogurt parfait.

Creative Ways to Present

A fun way to showcase Peach Cobbler Cupcakes is to arrange them on a rustic wooden board, garnish each with a mini fork or cute flag, or use pastel cupcake wrappers for extra charm. For parties, serve them in mason jars layered with extra peaches and cream for an adorable parfait-style treat.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Peach Cobbler Cupcakes in an airtight container at room temperature for up to two days. If your kitchen runs warm, consider refrigerating (especially if topped with whipped cream or frosting). Just let them come to room temperature before enjoying for the best flavor and texture.

Freezing

To freeze, wrap each plain (ungarnished) cupcake tightly in plastic wrap, then place in a zip-top bag or airtight container. They’ll keep well for up to two months. Thaw on the counter before serving, and add any desired toppings just before eating to keep things fresh.

Reheating

If you want to recapture that just-baked warmth, pop a cupcake in the microwave for 10-15 seconds (no longer, or the topping may get too soft). For a crispier crumble, reheat in a low oven (300°F) for a few minutes. Always add cream or frosting after reheating to keep it from melting away.

FAQs

Can I use frozen peaches instead of fresh or canned?

Absolutely! Just thaw the peaches and drain off any excess liquid before folding into your batter. This way the Peach Cobbler Cupcakes won’t become too soggy, and you’ll still enjoy all that summery flavor.

What if I don’t have a pastry cutter for the topping?

No worries! You can use your fingers to gently rub the butter into the flour and sugar, or even two forks—they all work well for creating that rustic, crumbly topping.

Should I peel the peaches?

If you’re using fresh peaches, peeling is totally up to you. Leaving the skins on adds a bit of color and extra nutrients, but peeled peaches give a smoother, more classic texture in Peach Cobbler Cupcakes.

Can I make these cupcakes gluten-free?

Yes, simply substitute your favorite 1:1 gluten-free flour blend in both the batter and the crumble topping. The cupcakes will still bake up soft, tender, and full of peach flavor!

Are Peach Cobbler Cupcakes better served warm or at room temperature?

They’re delicious at both temperatures! Warm cupcakes will have that “fresh-from-the-oven” cobbler feel, while room temperature ones let the flavors settle and meld. If serving with whipped cream or frosting, allow them to cool completely so your topping doesn’t melt.

Final Thoughts

If you’re searching for a dessert that’s brimming with comfort, nostalgia, and sweetness, you simply have to try Peach Cobbler Cupcakes. Not only are they easy to make, but they also taste like a happy little celebration of summer in every bite. Whip up a batch soon, and watch them disappear long before the last crumbs hit the plate!

Peach Cobbler Cupcakes Recipe

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4.7 from 29 reviews

Author: Emma
Total Time: 37 minutes
Yield: 12 cupcakes 1x
Diet: Vegetarian

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Description

These Peach Cobbler Cupcakes are a delightful twist on the classic dessert, combining the flavors of peach cobbler in a portable cupcake form. Moist vanilla cupcakes studded with diced peaches and topped with a buttery crumble, these treats are perfect for summer gatherings or anytime you crave a fruity, comforting dessert.

Ingredients

Scale

Cupcake Batter:

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk
1 cup diced canned or fresh peaches (drained if canned)

Crumble Topping:

1/2 cup brown sugar
1/2 cup all-purpose flour
1/4 cup cold butter, cubed
1/2 teaspoon ground cinnamon

Optional Garnish:

Whipped cream or vanilla frosting

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Instructions

Preheat and Prepare: Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners.
Mix Dry Ingredients: In a medium bowl, whisk together 1 1/2 cups flour, baking powder, cinnamon, and salt.
Cream Butter and Sugar: In a large bowl, cream butter and granulated sugar until light and fluffy. Beat in eggs and vanilla.
Combine Wet and Dry: Mix in dry ingredients and milk alternately. Fold in diced peaches.
Fill Cupcake Liners: Divide batter among liners, filling each 2/3 full.
Make Crumble Topping: Combine brown sugar, flour, butter, and cinnamon until crumbly. Sprinkle on cupcakes.
Bake: Bake for 20-24 minutes until golden and toothpick comes out clean.
Cool and Serve: Cool in pan for 5 minutes, then transfer to a wire rack. Top with whipped cream or frosting if desired.