• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
State of Dinner
  • Recipes
  • Kitchen Tips
  • State Dishes
  • Start Here
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Recipes
  • Kitchen Tips
  • State Dishes
  • Start Here
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Kitchen Tips
    • State Dishes
    • Start Here
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Recipes » Dessert Recipes

    Peach Cobbler Cupcakes

    Published: Jul 13, 2023 by Erin · This post may contain affiliate links · 8 Comments

    • Share
    • Twitter
    Jump to Recipe
    Pinterest pin that says "peach cobbler cupcakes" and shows cupcake on a plate with whipped cream topping and peach filling dripping over the top of it.

    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.

    Side view of peach cobbler cupcakes on a platter, topped with whipped cream and fresh peach slices.
    Jump to:
    • Why You Will Love This Recipe
    • Key Ingredients
    • Easy Way to Peel a Peach
    • How to Make Peach Cobbler Cupcakes
    • Expert Tips
    • Storage
    • Recipe FAQs
    • More Dessert Recipes
    • Recipe
    • Reviews

    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!

    Key Ingredients

    Overhead of peach cobbler cupcake ingredients in individual bowls.

    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. 

    1. Boil Water: Bring a pot of water to a rolling boil. Make sure the pot is large enough to comfortably accommodate the peaches.
    2. 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.
    3. 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.
    4. Blanch the Peaches: Carefully lower the peaches into the boiling water using a slotted spoon or tongs. Let them simmer for about 30 seconds.
    5. 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.
    6. 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.
    Stainless whisk in a glass bowl filled with flour.

    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.
    Two images showing peaches in a food processor, before and after pureeing.

    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.
    Glass mixing bowl showing creamy, fluffy batter.

    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.
    Mixing bowl with batter and peach puree on top of the batter.

    5) Bake

    • 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.
    Side by side collage of unbaked and baked cupcakes in a pan.

    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.
    A wooden spoon with peach cobbler filling held over a saucepan.

    7) Fill

    • 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.
    Two image collage showing corer removing center of cupcake, and filling dripping off of spoon into cupcake.

    8) Frost

    • 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.
    Piping whipped cream frosting onto cupcake.

    Expert Tips

    • 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.
    Cupcake on a plate with whipped cream topping and peach filling dripping over the top of it.

    Storage

    • 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.
    Cupcake cut in half showing the peach cobbler filling inside.

    Recipe FAQs

    Can I use frozen peaches?

    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. 

    Can I use a different type of frosting?

    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

    • Plate of peach cobbler with juicy peaches and flaky pie crust topped with a scoop of vanilla ice cream.
      Easy Peach Cobbler with Pie Crust
    • 5 Black forest cupcakes on a serving plate with bowl of cherries and milk jug in background.
      Easy Black Forest Cupcakes Using Cake Mix
    • Peach bundt cake with a slice cut and laying on cake plate.
      Peach Cobbler Pound Cake
    • Piece of banana split bite on a plate with a bite out of it, jar of cherries and whole pie in background.
      No-Bake Banana Split Pie

    Let me know how you like this recipe by leaving a review! And follow along on Instagram @stateofdinner for behind-the-scenes and to be among the first to know when new recipes post!

    Recipe

    Side view of peach cupcakes on a platter, topped with whipped cream and fresh peach slices.

    Peach Cobbler Cupcakes

    Recipe by: Erin
    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.
    5 from 33 votes
    Print Recipe Pin Recipe
    Prep Time 40 minutes mins
    Cook Time 20 minutes mins
    Total Time 1 hour hr
    Course Dessert
    Cuisine American
    Servings 12
    Calories 484 kcal

    Equipment

    • Cupcake Corer
    • Cupcake Liners
    • Muffin Pan

    Ingredients
      

    Cupcakes

    • 1 ¾ cups (227 grams) all-purpose flour
    • 1 teaspoon baking powder
    • ½ teaspoon salt
    • 1 cup (185 grams) chopped peaches about 2 medium peaches
    • ½ cup (113 grams) butter room temperature
    • 1 cup (200 grams) granulated sugar
    • 2 large eggs room temperature
    • ¼ cup (60 grams) sour cream room temperature
    • 1 teaspoon vanilla extract

    Peach Cobbler Filling

    • 1 cup (185 grams) chopped peaches about 2 medium peaches
    • ¼ cup (57 grams) packed brown sugar
    • ¼ teaspoon ground cinnamon
    • 2 tablespoons butter
    • 1 teaspoon cornstarch
    • 3 cups stabilized whipped cream frosting or Cool Whip
    Prevent your screen from going dark

    Instructions
     

    Cupcakes

    • 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 (227 grams) all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt
    • Process the peaches in a food processor or blender until smooth.
      1 cup (185 grams) 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 (113 grams) butter, 1 cup (200 grams) 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 (60 grams) 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.

    Peach Filling

    • Combine the chopped peaches, brown sugar, cinnamon, butter, and cornstarch in a medium saucepan.
      1 cup (185 grams) chopped peaches, ¼ cup (57 grams) 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

    Notes

    Double the peach cobbler filling and drizzle it over the whipped cream topping for a dramatic presentation.
    Store unassembled cupcakes at room temperature in an airtight container. The filling and assembled cupcakes should be kept refrigerated and enjoyed within 4 days.

    Nutrition

    Calories: 484kcal | Carbohydrates: 93g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 55mg | Sodium: 586mg | Potassium: 77mg | Fiber: 1g | Sugar: 55g | Vitamin A: 448IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg
    Tried this recipe?Let us know how it was!
    Share a photo of your creation with your friends!Mention @stateofdinner or tag #stateofdinner!

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Mae

      September 21, 2023 at 6:32 am

      Can you use canned peaches?

      Reply
      • Erin

        September 21, 2023 at 2:40 pm

        Yes, just make sure they are completely drained.

        Reply
    2. Brita

      August 07, 2023 at 1:29 pm

      There is an instruction to “process peaches and water” for the cake.
      I do not see an amount of water in the recipe.

      Reply
      • Erin

        August 07, 2023 at 2:32 pm

        Hi Brita! Thanks for pointing out that discrepancy. After testing I discovered that ripe peaches will not need any additional water, so that ingredient was removed.

        Reply
        • Bonnie Parker

          September 24, 2023 at 2:26 pm

          5 stars
          Tastes super
          Look scrumptious
          Easy recipe
          Love 💕 it

        • Erin

          September 25, 2023 at 10:42 am

          Thanks, Bonnie!

    3. Diane

      August 07, 2023 at 10:11 am

      5 stars
      Yummy

      Reply
      • Erin

        August 07, 2023 at 2:32 pm

        I'm so glad you loved them!

        Reply

    Primary Sidebar

    Pinterest pin that says "peach cobbler cupcakes" and shows cupcake on a plate with whipped cream topping and peach filling dripping over the top of it.
    Photo of Erin Gierhart

    Welcome! I'm Erin: Wife, mom, lover of great food, and former food safety administrator. I am passionate about cooking mostly from scratch recipes that bring comfort, without spending all day in the kitchen. Most recipes on this site can be made in under 30 minutes! This approach to cooking allows me to provide delicious meals for my family while freeing up time to spend with those I love.

    Let's Get Started→

    Popular Recipes

    • Overhead of a bowl of pork green chili on a plate with a lime wedge.
      Colorado Pork Green Chili
    • Pulling a serving of casserole from the pan, with chicken dripping off the server.
      Sour Cream Chicken Enchilada Casserole
    • Using a whipped cream dispenser to pile whipped cream in a jar.
      Homemade Whipped Cream Recipe for a Dispenser
    • Square piece of Texas brownie cake with a bite out of it and a gold fork turned upside down resting on plate.
      Texas Sheet Cake with Buttermilk
    • Pillowy whipped cream in a bowl with a spoon.
      How to Stabilize Whipped Cream with Cream of Tartar
    • Stack of 3 no bake peanut butter buckeye bars with a plate of bars in background.
      No-Bake Peanut Butter Buckeye Bars

    Summer Favorites

    • Piece of banana split bite on a plate with a bite out of it, jar of cherries and whole pie in background.
      No-Bake Banana Split Pie
    • Spinach caprese salad being served with wooden salad servers.
      Spinach Caprese Salad with Basil Balsamic Vinaigrette
    • Two highball glasses of Texas Ranch water, with limes and a Topo Chico.
      Texas Ranch Water Cocktail
    • Texas margarita garnished with lime and orange wedges.
      Texas Margarita
    • Close up of cherry pie with cream cheese filling in a graham cracker crust.
      No-Bake Cherry Pie with Graham Cracker Crust
    • Slice of no-bake vanilla cheesecake on a plate with whipped cream and a half of a strawberry on top.
      Easy No-Bake Vanilla Cheesecake

    As Featured In

    Logos of the various publications where State of Dinner has been featured.

    Footer

    Pinterest pin that says "peach cobbler cupcakes" and shows cupcake on a plate with whipped cream topping and peach filling dripping over the top of it.

    ↑ back to top

    About

    • Get Started Here
    • Privacy Policy & Disclaimer

    Accessibility

    • Accessibility Policy

    Let's Work Together

    • Collaboration

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2022 State of Dinner