Description
Delight in these Peach Cobbler Cupcakes, combining the classic sweetness of peach cobbler with the convenience of a cupcake. These moist, spiced treats feature tender cake batter filled and topped with juicy peaches and a buttery cinnamon-brown sugar mixture, perfect for summer or any time you crave a fruity dessert.
Ingredients
Scale
Cake Batter
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk
- ½ cup diced canned or fresh peaches (drained if canned)
Peach Topping Mixture
- ½ cup diced canned or fresh peaches (drained if canned)
- ½ cup brown sugar
- 2 tablespoons melted butter
- ½ teaspoon cinnamon
Optional Topping
- Whipped cream or vanilla frosting
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to ensure easy removal of the cupcakes.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt until evenly combined to ensure the cupcakes have a balanced flavor and rise properly.
- Cream Butter and Sugar: In a large bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy, creating the perfect base for the cake texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then stir in the vanilla extract for flavor.
- Combine Batter: Alternately add the dry ingredients and milk in batches to the creamed mixture, mixing just until combined to avoid overworking the batter and keep the cupcakes tender.
- Fold in Peaches: Gently fold half of the diced peaches into the batter for bursts of juicy fruit within the cupcakes.
- Prepare the Peach Topping: In a small bowl, mix the remaining peaches with brown sugar, melted butter, and cinnamon to create a sweet, spiced topping.
- Assemble Cupcakes: Fill each cupcake liner halfway with batter, spoon a small amount of the peach topping mixture on top, then add a little more batter over the filling to cover it completely.
- Bake: Bake for 20 to 22 minutes or until a toothpick inserted into the center comes out clean, indicating the cupcakes are fully cooked.
- Cool and Serve: Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Top with whipped cream or vanilla frosting if desired before serving.
Notes
- Use fresh summer peaches for the best natural flavor, but canned peaches work well year-round when drained properly.
- For an extra peachy burst, drizzle some of the peach syrup from the can over the cupcakes before serving.
- These cupcakes can be stored in an airtight container for up to 3 days at room temperature or refrigerated for up to a week.
- To make frosting less sweet, try topping with a dollop of lightly sweetened whipped cream instead of frosting.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
