Peach Cobbler Cupcakes Recipe

Peach cobbler is a classic dessert that brings back memories of summer picnics and family gatherings. The combination of sweet, juicy peaches and a buttery, crisp topping is irresistible, so I decided to recreate it in cupcake form.

These Peach Cobbler Cupcakes are just as comforting as the classic cobbler but with the convenience of individual servings. The soft, fluffy cupcakes are infused with ripe peaches, and the sweet crumble topping gives that perfect cobbler texture.

Topped with a scoop of whipped cream or a drizzle of caramel, they are truly a treat to remember. Perfect for summer parties, holiday gatherings, or just because, these peach cobbler cupcakes will quickly become your go-to dessert.

Why You’ll Love This Recipe

Ingredients

1- For the Cupcakes:

2- For the Crumble Topping:

Step-by-Step Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
2. Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 3-4 minutes.
4. Add Eggs and Vanilla: Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
6. Add Peaches: Gently fold in the chopped peaches, making sure they’re evenly distributed in the batter.
7. Prepare the Crumble Topping: In a small bowl, combine the flour, brown sugar, cinnamon, and a pinch of salt. Add the cold, cubed butter and use a pastry cutter or fork to cut the butter into the mixture until it resembles coarse crumbs.
8. Fill the Cupcake Liners: Spoon the batter into the cupcake liners, filling each about 2/3 full. Sprinkle the crumble topping over the batter in each cupcake liner.
9. Bake: Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. The crumble should be golden and crisp.
10. Cool the Cupcakes: Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Variations

Nutritional Values (per cupcake)

• Calories: 290 kcal
• Carbohydrates: 42g
• Protein: 2g
• Fat: 14g
• Saturated Fat: 8g
• Fiber: 1g
• Sugar: 26g
• Sodium: 150mg

FAQs

1. Can I use frozen peaches? Yes! Frozen peaches work fine. Just make sure to thaw them and drain off any excess liquid before using them in the cupcakes.

2. How do I store these cupcakes? Store these cupcakes in an airtight container at room temperature for up to 3 days. You can also refrigerate them if you want the crumble topping to stay a bit firmer.

3. Can I make these ahead of time? Absolutely! You can bake these cupcakes a day ahead of time and store them in an airtight container. Add the crumble topping right before baking, or make it ahead and store it separately.

4. Can I freeze these cupcakes? Yes, these cupcakes freeze beautifully! Freeze them without the frosting or crumble topping, and once thawed, you can add fresh crumble or whipped cream as desired.

Peach Cobbler Cupcakes Recipe

Peach cobbler is a classic dessert that brings back memories of summer picnics and family gatherings. The combination of sweet, juicy peaches and a buttery, crisp topping is irresistible, so I decided to recreate it in cupcake form.

Print Recipe Pin Recipe

Ingredients

  

For the Cupcakes:

• 1 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup whole milk
• 1 ½ cups fresh peaches peeled and chopped

For the Crumble Topping:

• ½ cup all-purpose flour
• ½ cup brown sugar
• ¼ teaspoon cinnamon
• ¼ cup unsalted butter cold and cubed
• Pinch of salt

Instructions

 

• Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
• Mix dry ingredients in a medium bowl.
• Beat butter and sugar until fluffy, then add eggs and vanilla.
• Gradually add dry ingredients alternating with milk. Mix until combined.
• Fold in the chopped peaches.
• Prepare crumble topping by mixing flour, sugar, cinnamon, salt, and butter until crumbly.
• Fill cupcake liners and top with crumble topping.
• Bake for 18-20 minutes, then cool completely.