Introduction

Peach Cobbler Cupcakes capture the warm, comforting flavors of classic peach cobbler in an easy-to-make cupcake. Topped with fluffy homemade whipped cream and a cinnamon sprinkle, these treats are perfect for any occasion.

The image shows four cupcakes placed closely together on a white cake stand with a soft wavy edge. Each cupcake has a light brown base with visible specks of darker brown, showing a baked texture through the paper liners. On top, there is a thick swirl of white whipped cream, dusted lightly with cinnamon powder. A bright yellow peach slice is stuck vertically into the cream on each cupcake, adding a fresh pop of color. The background is a smooth, dark surface, and the photo is taken from a close angle that highlights the details of the cupcakes. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 2/3 cups Baker’s Corner All Purpose Flour
1 cup Baker’s Corner Sugar
1 tsp Baker’s Corner Baking Powder
1 tsp Stonemill Ground Cinnamon
3/4 cup Countryside Creamery Salted Butter, room temperature
1 Goldhen Egg White
1 Goldhen Egg
2 tsp Stonemill Vanilla Extract
3/4 cup Friendly Farms 2% Milk
15.25 oz can Sweet Harvest Peach Slices, drained
1/4 tsp Stonemill Ground Cinnamon
1 tsp Baker’s Corner Sugar (for topping)
1 cup Friendly Farms Heavy Whipping Cream
1/2 cup Baker’s Corner Powdered Sugar
1 tsp Stonemill Vanilla Extract (for whipped cream)

Instructions

Step 1: Preheat the oven to 350 degrees Fahrenheit.
Step 2: In a medium bowl, prepare the peaches by cutting the drained peach slices in half.
Step 3: In a large mixing bowl, whisk together flour, sugar, baking powder, and 1 teaspoon cinnamon.
Step 4: Add butter, egg white, whole egg, vanilla extract, and milk to the dry ingredients. Mix on medium speed just until smooth; avoid overmixing.
Step 5: Place 3 peach pieces at the bottom of each cupcake liner.
Step 6: Fill each cupcake liner about three-quarters full with batter.
Step 7: Sprinkle a little cinnamon on top of the batter, then swirl gently with a toothpick.
Step 8: Add another 3 peach pieces on top of the batter in each liner.
Step 9: Bake for 19 to 21 minutes until a toothpick inserted in the center comes out clean.
Step 10: Let cupcakes cool in the pan for 1-2 minutes, then transfer to a cooling rack to cool completely.
Step 11: To make the whipped cream, beat heavy whipping cream until it starts to thicken.
Step 12: Add powdered sugar and vanilla extract, then continue whipping until stiff peaks form.
Step 13: Frost the cooled cupcakes with whipped cream and sprinkle lightly with cinnamon.
Step 14: Store cupcakes in the refrigerator until ready to serve. Warm slightly in the microwave for about 10 seconds if preferred warm. This recipe makes approximately 12 cupcakes.

Tips & Variations

For extra flavor, lightly toss the peach pieces with a pinch of cinnamon and sugar before adding them to the batter.
Use fresh peach slices in season for a brighter, fresher taste.
Add a handful of chopped pecans or walnuts into the batter for a crunchy twist.
Substitute the whipped cream topping with vanilla buttercream for a richer cupcake.

Storage

Store the cupcakes in an airtight container in the fridge for up to 3 days. The whipped cream topping is best when fresh but can be lightly covered with plastic wrap to prevent drying. To serve warm, microwave each cupcake for about 10 seconds.

How to Serve

The image shows four cupcakes arranged closely on a white marbled surface, each with a light brown base that has specks of darker brown throughout. On top of each cupcake is a thick swirl of white whipped cream frosting, sprinkled lightly with a brown powder, possibly cinnamon or cocoa. Each cupcake is decorated with a bright orange peach slice placed on one side, partially inserted into the frosting. The cupcakes are in plain white paper liners and are set on a piece of light pink paper. In the blurred background, there is a hint of a dark drink and some yellow with white striped paper straws near the cupcakes. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh peaches instead of canned?

Yes, fresh peaches can be used. Peel and slice them before gently tossing with a little cinnamon and sugar to replace the drained canned slices.

How do I prevent the whipped cream from deflating?

Make sure the cream is very cold before whipping, and add powdered sugar gradually. Whip just until stiff peaks form to avoid overwhipping, which can cause the cream to separate.