If you’re looking for a dessert that perfectly captures the taste of a southern summer in cupcake form, these Peach Cobbler Cupcakes are your new go-to treat. Imagine tender vanilla cupcakes, studded with juicy peaches, topped with a buttery cobbler crumble, and finished with a whisper of cinnamon sugar. Each bite is a little celebration, whether you’re sharing them with friends at a picnic or savoring one with your afternoon tea. If you love peach cobbler but want a portable, party-friendly version, this recipe will seriously win you over!

Peach Cobbler Cupcakes Recipe - Recipe Image

Ingredients You’ll Need

Peach Cobbler Cupcakes come together with everyday ingredients, but each one plays a key role in creating that signature flavor and texture. From the buttery base to the sweet, spiced topping, every element matters—so don’t skip a thing!

All-purpose flour: The foundation for soft, tender cupcakes and a sturdy cobbler topping.
Baking powder: Gives your cupcakes a beautiful, fluffy rise—don’t forget it!
Salt: Just a pinch balances all the sweetness and enhances the peachy flavor.
Unsalted butter (softened): Adds richness and moisture to both cupcake and topping.
Granulated sugar: Sweetens the cake and creates that classic crumb.
Eggs: Bind everything together and add lightness to the batter.
Vanilla extract: Brings out the best in both the peaches and the cake base.
Milk: Loosens the batter for a perfectly fluffy texture.
Diced peaches (fresh or canned): The star! Choose ripe, juicy peaches or well-drained canned ones for bursts of fruity flavor.
Brown sugar: Adds a hint of caramel to the cobbler topping.
Cinnamon: Warms up the flavor and gives that classic cobbler spice.
Flour (for topping): Helps create a crumbly, golden finish on each cupcake.
Melted butter: Binds the topping together for that irresistible cobbler crust.
Optional cinnamon sugar sprinkle: For a sweet, sparkly finish, mix granulated sugar and cinnamon to dust over the tops.

How to Make Peach Cobbler Cupcakes

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350°F (175°C) and lining a 12-cup muffin tin with cupcake liners. This step keeps everything nonstick and makes cleanup a breeze, plus it ensures your Peach Cobbler Cupcakes hold their shape.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. This mixes your leavening and seasoning evenly throughout the batter, so every cupcake rises perfectly and tastes just right.

Step 3: Cream Butter and Sugar

In a large bowl, cream the softened butter and sugar together until the mixture is light and fluffy. This step adds air to your batter, making the cupcakes soft and tender. Beat in the eggs one at a time, then stir in the vanilla extract for that classic, comforting aroma.

Step 4: Combine Wet and Dry Mixtures

Add the dry ingredients and milk to your butter mixture in alternating additions, starting and ending with the flour. Mix just until combined—overmixing can make the cupcakes tough. Gently fold in the diced peaches for little bursts of fruity flavor in every bite.

Step 5: Fill and Top the Cupcakes

Divide the batter evenly among your cupcake liners, filling each about two-thirds full. In a small bowl, stir together the cobbler topping ingredients: diced peaches, brown sugar, cinnamon, flour, and melted butter. Spoon about a teaspoon of this sweet, crumbly topping onto each cupcake for that signature cobbler twist.

Step 6: Bake to Perfection

Bake your cupcakes for 20 to 23 minutes, or until a toothpick inserted into the center comes out clean. Let them cool in the pan for 5 minutes to set, then transfer to a wire rack to cool completely. If you want that extra cobbler flair, mix the cinnamon sugar and sprinkle it over the tops while they’re still warm.

How to Serve Peach Cobbler Cupcakes

Garnishes

Top each cupcake with a swirl of whipped cream or a scoop of vanilla ice cream for the ultimate cobbler experience. A fresh peach slice or a sprinkle of cinnamon sugar adds a pop of color and flavor that makes these Peach Cobbler Cupcakes look as dreamy as they taste.

Side Dishes

Pair these cupcakes with light, refreshing sides like a fruit salad or a crisp glass of iced tea. If you’re serving them at a gathering, a platter of mixed summer berries or a bowl of vanilla yogurt dip complements the peachy sweetness without overshadowing it.

Creative Ways to Present

For an extra wow factor, serve Peach Cobbler Cupcakes in pretty cupcake wrappers or on a tiered dessert stand. You can also pop a mini flag or fresh mint sprig in each one for a festive touch, or plate them in individual mason jars for a charming picnic vibe.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Peach Cobbler Cupcakes in an airtight container at room temperature for up to two days. They stay moist and flavorful, making them perfect for snacking or a sweet breakfast treat the next day.

Freezing

If you want to save some for later, freeze the cooled cupcakes (without toppings like whipped cream or ice cream) in a sealed container for up to two months. Thaw at room temperature before serving, and add any fresh garnishes just before enjoying.

Reheating

To enjoy these cupcakes warm, pop one in the microwave for about 10 seconds. This brings back that just-baked softness and revives the buttery cobbler topping—almost as good as fresh out of the oven!

FAQs

Can I use frozen peaches instead of fresh or canned?

Absolutely! Just thaw and drain them well before dicing and adding to the batter. This keeps your cupcakes from getting soggy and ensures the flavor stays bright and fresh.

How do I make these gluten-free?

Replace the all-purpose flour with a good-quality gluten-free baking blend that includes xanthan gum. The rest of the ingredients work beautifully for a gluten-free version of Peach Cobbler Cupcakes.

Can I double the recipe?

Yes, this recipe doubles easily if you’re baking for a crowd. Just use two muffin tins and rotate them halfway through baking to ensure even cooking.

Do these cupcakes need to be refrigerated?

They’re best stored at room temperature for up to two days, but if you add whipped cream or ice cream, refrigerate those topped cupcakes and enjoy within 24 hours for best texture.

What’s the best way to dice the peaches?

Cut peaches into small, even cubes—about the size of a blueberry—so every bite of your Peach Cobbler Cupcakes gets a pop of juicy fruit without weighing down the batter.

Final Thoughts

If you’re searching for a dessert that brings all the comfort of classic cobbler with the fun of cupcakes, you just can’t beat Peach Cobbler Cupcakes. They’re easy, irresistible, and guaranteed to bring smiles wherever you serve them. Give them a try—you might just find your new favorite summer bake!

Peach Cobbler Cupcakes Recipe

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4.8 from 10 reviews

Author: admin
Total Time: 37 minutes
Yield: 12 cupcakes 1x
Diet: Vegetarian

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Description

Peach Cobbler Cupcakes combine the delightful flavors of a classic peach cobbler with the convenience of a cupcake. These moist, tender cupcakes are filled with juicy diced peaches and topped with a cinnamon-spiced cobbler mixture, offering a perfect balance of sweet fruit and buttery crumb. Ideal for summer gatherings or a comforting dessert, they are easy to make and wonderfully satisfying.

Ingredients

Scale

For the cupcakes:

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter (softened)
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk
3/4 cup diced canned or fresh peaches (well-drained if using canned)

For the peach cobbler topping:

1/2 cup diced peaches
1/4 cup brown sugar
1/2 teaspoon cinnamon
2 tablespoons flour
1 tablespoon melted butter

Optional cinnamon sugar sprinkle:

1 tablespoon granulated sugar
1/2 teaspoon cinnamon

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Instructions

Preheat and prepare: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to ensure the cupcakes bake evenly and do not stick.
Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt to evenly distribute the leavening agents and seasoning.
Cream butter and sugar: In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, which creates a tender crumb.
Add eggs and vanilla: Beat in the eggs one at a time to incorporate air and emulsify the batter, then stir in the vanilla extract for flavor.
Combine flour and milk: Add the flour mixture and milk alternately to the butter mixture, mixing just until combined to avoid overworking the batter and ensure moist cupcakes.
Fold in peaches: Gently fold the diced peaches into the batter to distribute fruit without breaking it down.
Fill cupcake liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow room for rising.
Prepare topping: In a small bowl, combine the diced peaches, brown sugar, cinnamon, flour, and melted butter to create the cobbler topping.
Add topping and bake: Spoon about a teaspoon of the peach cobbler topping onto each cupcake. Bake in the preheated oven for 20 to 23 minutes, or until a toothpick inserted into the center comes out clean.
Cool and optionally sprinkle: Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Optionally, mix the granulated sugar with cinnamon and sprinkle over the tops while still warm for an extra cobbler-style finish.

Notes

Serve the cupcakes warm or at room temperature for the best flavor and texture.
For extra indulgence, top with whipped cream or a scoop of vanilla ice cream.
Store any leftovers in an airtight container at room temperature and consume within 2 days to maintain freshness.

Prep Time: 15 minutes
Cook Time: 22 minutes
Category: Dessert
Method: Baking
Cuisine: American