Peach Cobbler Cupcakes
Recipe by: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.
Ingredients
Cupcakes
- 1 ¾ cups (227 grams) all-purpose flour
- 1 teaspoon (4 grams) baking powder
- ½ teaspoon (3 grams) 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 (2) large eggs room temperature
- ¼ cup (60 grams) sour cream room temperature
- 1 teaspoon (5 ml) vanilla extract
Peach Cobbler Filling
- 1 cup (185 grams) chopped peaches about 2 medium peaches
- ¼ cup (57 grams) packed brown sugar
- ¼ teaspoon (0.5 gram) ground cinnamon
- 2 tablespoons (28 grams) butter
- 1 teaspoon (2 grams) cornstarch
- 3 cups (720 ml) stabilized whipped cream frosting or Cool Whip
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 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.
Peach Filling
- 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
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
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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