Enjoy the flavors of summer with these delightful Peach Cobbler Cupcakes. Bursting with juicy peaches, warm spices, and a fluffy whipped cream frosting, these cupcakes are a delightful twist on the classic peach cobbler dessert.
Why You Will Love This Recipe
Peach cobbler is one of the most iconic flavors of summer! I love to make a classic Southern Peach Cobbler! And when Peach Pound Cake became one of my most popular recipes I knew I needed a cupcake version. You're going to love these!
Classic Cobbler Flavor: Enjoy nostalgic peach cobbler flavor in a tender cupcake!
Can Be Made Ahead: These homemade peach cupcakes can be made and assembled a day ahead so that you have less work on party day!
Sweet Summer Treat: This is an easy-to-transport dessert that is great for summer picnics and BBQs!
See the recipe card at the bottom of this post for the full list of ingredients, including measurements.
Flour - This recipe uses all-purpose flour since it is a pantry staple in most homes. An equal amount of cake flour can also be used and will produce a cupcake with a lighter texture.
Peaches - Fresh peaches are used in the cupcake batter and the filling. You will need 4-5 medium peaches. Look for peaches with vibrant colors and no green. They should yield a little when you gently press on them.
Butter - I use salted butter. If you are using unsalted butter then add ¼ teaspoon of salt.
Granulated Sugar - Replace half of the white sugar with brown sugar if you want to add a little molasses flavor.
Sour Cream - The sour cream adds moisture. It can be replaced with an equal amount of Greek yogurt or buttermilk.
Cornstarch - This is used to thicken the filling.
Whipped Cream - Fluffy whipped cream is my favorite way to top these cupcakes. I love to make homemade whipped cream frosting because it keeps its shape and lasts for days. You can also use Cool Whip if you are looking for something easier.
Easy Way to Peel a Peach
Peeling peaches doesn't have to be a daunting task. With this simple blanching method, you can easily remove the skin while preserving the juicy flesh of the fruit.
- Boil Water: Bring a pot of water to a rolling boil. Make sure the pot is large enough to comfortably accommodate the peaches.
- Prepare an Ice Bath: While the water is boiling, prepare a large bowl or basin filled with ice water. This will be used to cool the peaches after blanching.
- Score the Skin: Take a sharp knife and make a small "X" mark on the bottom of each peach. This will help loosen the skin during blanching.
- Blanch the Peaches: Carefully lower the peaches into the boiling water using a slotted spoon or tongs. Let them simmer for about 30 seconds.
- Transfer to Ice Bath: Using the slotted spoon or tongs, quickly transfer the blanched peaches into the ice water bath. This will stop the cooking process and cool down the peaches.
- Peel the Peaches: Once the peaches have cooled for a few minutes, take them out of the ice water bath. Starting from the "X" mark at the bottom, gently peel off the skin. It should come off easily, revealing the smooth, juicy flesh underneath.
How to Make Peach Cobbler Cupcakes
1) Mix Dry Ingredients
- Whisk flour, baking powder, and salt in a medium bowl.
- Set aside.
2) Make Peach Puree
- Add 1 cup of chopped peaches to the food processor.
- Puree until smooth.
- If your peaches are not ripe enough you may need to add 1-2 tablespoons of water.
3) Cream Wet Ingredients
- Place the sugar and a stick of butter in the bowl of a stand mixer, then beat on high speed until it is light and fluffy.
- Add the eggs, one at a time, scraping the bottom and sides of the bowl between each addition.
- Mix in the sour cream and vanilla extract. The batter may look a little curdled. That's just the sour cream proteins.
4) Alternate Wet and Dry Ingredients
- Mix one-half of the flour mixture with the batter on low speed.
- Blend in the peach puree, then add the remaining flour. Mix it just until no flour is visible.
- Alternating the puree with the dry ingredients helps everything incorporate into the thick batter without overmixing.
- Line a muffin tin with cupcake liners.
- Use a large scoop to divide the batter evenly between each of the liners in the cupcake pan.
- Bake for 18-22 minutes, until they are golden brown.
- Cool completely before filling.
6) Make Peach Filling
- Place the remaining cup of peach chunks into a medium saucepan.
- Add the brown sugar, ground cinnamon, butter, and cornstarch.
- Cook over medium heat while stirring continuously.
- Once the mixture thickens, remove it from the heat and set aside to cool.
- Use a cupcake corer or a knife to remove the centers of the cupcakes for filling. Be careful not to remove too much, leaving about ⅓ of the cupcake intact at the bottom. This creates a well for the peach cobbler filling.
- Place one teaspoon of filling into the middle of each cupcake.
- Transfer the whipped cream frosting into a piping bag.
- Pipe the frosting in a swirl on top of each cupcake.
- Garnish the cupcakes with a fresh peach slice, a sprinkling of cinnamon sugar, or some extra peach filling.
- To achieve a smooth and well-incorporated batter, make sure your butter, eggs, and sour cream are at room temperature before mixing. This helps them blend together seamlessly.
- Peaches have varying levels of juiciness. If your peach puree seems too thick, add 1 tablespoon of water at a time to reach a smooth consistency.
- Be careful not to overmix the batter once the flour has been added. If you overmix the flour the cupcakes will be dry.
- Use a toothpick to test the doneness of the cupcakes. Insert the toothpick into the cupcake, then remove it. If it comes out clean then the cupcake is done. If it has wet batter on it, continue baking.
- A cupcake corer is a great tool that helps you remove the center of each cupcake without cutting too deep. If you do not have a cupcake corer, an apple corer or a small paring knife can be used.
- The cupcakes and filling can be prepared in advance and stored separately. Store the cupcakes at room temperature until they are filled, and keep the filling in the refrigerator.
- If you are using whipped cream stabilized with gelatin it should be piped immediately after preparing, before the gelatin sets.
- The assembled peach cobbler cupcakes, topped with whipped cream, should be stored in the refrigerator. Place them in an airtight container and they will keep for up to 4 days.
- The filled cupcakes can also be frozen for up to 3 months. Thaw overnight in the refrigerator and then top with frosting before serving.
Frozen peaches are a great choice when you are making peach cobbler cupcakes at a time that is not peach season. Thaw the peaches and drain off any excess liquid before making the puree.
Absolutely! While the recipe suggests using stabilized whipped cream frosting or Cool Whip, you can use other frosting options like cream cheese frosting or buttercream frosting if you prefer.
More Dessert Recipes
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Peach Cobbler CupcakesRecipe by:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup chopped peaches about 2 medium peaches
- ½ cup butter room temperature
- 1 cup granulated sugar
- 2 large eggs room temperature
- ¼ cup sour cream room temperature
- 1 teaspoon vanilla extract
Peach Cobbler Filling
- 1 cup chopped peaches about 2 medium peaches
- ¼ cup packed brown sugar
- ¼ teaspoon ground cinnamon
- 2 tablespoons butter
- 1 teaspoon cornstarch
- 3 cups stabilized whipped cream frosting or Cool Whip
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- Mix the flour, baking powder, and salt in a medium bowl. Set aside.1 ¾ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt
- Process the peaches in a food processor or blender until smooth.1 cup chopped peaches
- In a large mixing bowl, beat the butter and sugar on high speed using an electric mixer for 2 minutes. Scrape the sides of the bowl.½ cup butter, 1 cup granulated sugar
- Add the eggs, one at a time, beating at high speed after each addition.2 large eggs
- Mix in the sour cream and vanilla extract on high speed.¼ cup sour cream, 1 teaspoon vanilla extract
- Stir in half of the flour mixture on low speed until it is just mixed in.
- Add the peach puree to the mixing bowl and mix in low speed until fully incporated.
- Add the remaining flour mixture and mix at low speed until the flour is no longer visible. Do not overmix.
- Use a large scoop to divide the batter evenly between each cupcake liner.
- Bake in the oven for 18-22 minutes, or until a toothpick inserted comes out clean. Remove from the oven and cool completely.
- Combine the chopped peaches, brown sugar, cinnamon, butter, and cornstarch in a medium saucepan.1 cup chopped peaches, ¼ cup packed brown sugar, ¼ teaspoon ground cinnamon, 2 tablespoons butter, 1 teaspoon cornstarch
- Cook over medium heat, stirring continuously, until the butter has melted and the mixture starts to boil.
- Once it starts to boil, continue stirring and let it cook for an additional 2 minutes.
- Remove the pan from the heat and let the sauce cool completely.
- Once both the cupcakes and the filling have cooled, use a cupcake corer or a knife to carefully remove the center of each cupcake, leaving the bottom ⅓ of the cupcake in tact.
- Use a spoon to carefully fill each cupcake with filling. If your peaches are cut small enough, you could also use a piping bag with a 1A large round tip.
- Transfer the whipped cream frosting to a piping bag using a star tip and pipe it onto the cupcakes. Add a sprinkling of cinnamon sugar and a peach slice for garnish, if desired.3 cups stabilized whipped cream frosting