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

Nutrition

Serving Size: 1 cupcake
Calories: 240
Sugar: 18g
Sodium: 130mg
Fat: 11g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 3g
Cholesterol: 55mg