Peach Cobbler Cupcakes
These Peach Cobbler Cupcakes transform the classic Southern dessert into a handheld treat. Featuring a cinnamon-spiced vanilla cupcake, a hidden center of jammy brown-sugar peaches, and a creamy cinnamon buttercream, they deliver all the warmth and comfort of traditional peach cobbler in cupcake form.
Equipment
- Cupcake Pan
- Mixing bowls
- Electric mixer
- Saucepan
- Apple Corer or Knife
- Piping bag and tip
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ tsp baking powder
- 1 tsp ground cinnamon
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 large egg, room temperature
- ½ cup whole milk
- 1 tsp pure vanilla extract
- 1 ½ cups fresh peaches, peeled and finely diced
- 2 Tbsp brown sugar
- ½ tsp ground cinnamon (for filling)
- 1 tsp cornstarch
- 1 tsp water
- 1 cup unsalted butter, softened (for frosting)
- 3–4 cups powdered sugar, sifted
- 1 tsp ground cinnamon (for frosting)
- 1 tsp vanilla extract (for frosting)
- 1–2 Tbsp heavy cream
Instructions
- Combine diced peaches, brown sugar, and cinnamon in a saucepan over medium heat. Cook 5–7 minutes until softened. Stir in cornstarch mixed with water and cook 1 minute until thick. Cool completely.
- Preheat oven to 350°F (175°C) and line a cupcake tin. Whisk together flour, baking powder, cinnamon, and salt.
- Beat butter and sugar until light and fluffy. Add egg and vanilla. Mix in milk and dry ingredients until just combined.
- Fill liners ⅔ full and bake for 18–22 minutes. Cool completely before filling.
- Core the center of each cupcake and spoon cooled peach filling into each cavity.
- Beat butter until creamy. Gradually add powdered sugar, cinnamon, vanilla, and cream. Whip until light and fluffy.
- Pipe frosting onto filled cupcakes. Garnish with fresh peach slices or crushed graham crackers if desired.
Notes
Store cupcakes in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving for best flavor and texture.