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Peach Cobbler Cupcakes Recipe

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4.8 from 112 reviews

These Peach Cobbler Cupcakes combine the classic flavors of a southern peach cobbler with the convenience and charm of a cupcake. Moist batter studded with juicy peach slices and topped with cinnamon-swirled whipped cream make these cupcakes a delightful dessert perfect for any occasion.

Ingredients

Scale

Cake Batter

  • 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

Peach Filling

  • 15.25 oz can Sweet Harvest Peach Slices, drained and cut in half
  • 1/4 tsp Stonemill Ground Cinnamon
  • 1 tsp Baker’s Corner Sugar

Whipped Cream Topping

  • 1 cup Friendly Farms Heavy Whipping Cream
  • 1/2 cup Baker’s Corner Powdered Sugar
  • 1 tsp Stonemill Vanilla Extract
  • Sprinkle of Stonemill Ground Cinnamon for garnish

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to get ready for baking the cupcakes.
  2. Prepare Peaches: In a medium bowl, cut the drained peach slices in half and mix with 1/4 teaspoon of cinnamon and 1 teaspoon of sugar. Set aside to season the peaches.
  3. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, and 1 teaspoon of cinnamon until evenly combined.
  4. Add Wet Ingredients: Add the room temperature butter, egg white, whole egg, vanilla extract, and milk to the dry ingredients. Using a mixer on medium speed, blend just until the batter is smooth, being careful not to overmix to keep the cupcakes tender.
  5. Assemble Cupcakes: Place about three pieces of the prepared peach slices at the bottom of each cupcake liner to add fruity pockets in the cupcakes.
  6. Fill Liners: Pour the cupcake batter into each liner until about three-quarters full, ensuring room for rising during baking.
  7. Top and Swirl: Lightly sprinkle additional cinnamon over the batter, then gently swirl the surface with a toothpick for a decorative touch and flavor.
  8. Add Peach Topping: Add another three peach pieces on top of the batter in each cupcake for added texture and flavor.
  9. Bake: Bake the cupcakes for 19 to 21 minutes until golden and a toothpick inserted in the center comes out clean.
  10. Cool: Let the cupcakes cool for 1-2 minutes in the pan, then remove them to a cooling rack to cool completely.
  11. Prepare Whipped Cream: Using a mixer, whip the heavy whipping cream until it just begins to thicken.
  12. Add Sweeteners: Add the powdered sugar and vanilla extract, then continue whipping until stiff peaks form to create a smooth, fluffy topping.
  13. Ice Cupcakes: Frost the cooled cupcakes with the freshly whipped cream and sprinkle a little cinnamon on top for garnish.
  14. Store and Serve: Store the cupcakes in the refrigerator until ready to serve. For warm cupcakes, reheat in the microwave for about 10 seconds before serving.

Notes

  • Ensure butter is at room temperature to mix properly into the batter.
  • Do not overmix the batter to prevent dense cupcakes.
  • Use fresh peaches if preferred, adjusting sugar accordingly based on sweetness.
  • Whipped cream topping can be stabilized with a teaspoon of gelatin if you want it to hold shape longer.
  • Store cupcakes covered in the fridge for up to 3 days for best freshness.
  • To serve warm, heat gently in the microwave to avoid melting the whipped cream topping.

Keywords: Peach cobbler cupcakes, peach dessert, fruit cupcakes, whipped cream frosting, cinnamon peach cupcakes

Find it online: https://tastewithamy.com/peach-cobbler-cupcakes-recipe/