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peach cobbler flavored cupcakes

Peach Cobbler Cupcakes

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Prep Time 20 minutes
Cook Time 20 minutes
Resting Time 30 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes

Equipment

  • 1 standard 12-cup muffin tin
  • 12 paper cupcake liners
  • 2 medium mixing bowls
  • 1 Small mixing bowl
  • 1 Whisk
  • 1 Rubber spatula
  • 1 hand mixer or stand mixer (optional
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 Cooling rack
  • 1 Ice cream scoop or large spoon

Ingredients
  

  • 1 1/2 cup all-purpose flour sifted
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter softened
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream room temperature
  • 1/4 cup whole milk room temperature
  • 1 1/2 cup canned peaches drained and finely chopped
  • 1 tablespoon peach syrup optional; reserved from can
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/3 cup light brown sugar packed
  • 1/2 cup all-purpose flour for crumb topping
  • 1/4 cup unsalted butter melted; for crumb topping
  • 1/2 teaspoon ground cinnamon for crumb topping
  • 1 1/4 cup heavy whipping cream chilled
  • 3 tablespoon powdered sugar
  • 1/2 teaspoon vanilla extract for whipped cream
  • 12 thin peach slices fresh or canned; for garnish

Instructions
 

  • Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper cupcake liners.
  • In a medium bowl whisk together 1 1/2 cups flour, baking powder, baking soda, and salt, then set aside.
  • In a separate bowl beat softened butter and granulated sugar with a mixer or whisk until light and fluffy.
  • Add eggs one at a time to the butter mixture, beating well after each addition, then mix in vanilla extract.
  • Stir sour cream, milk, and optional peach syrup together in a small bowl until combined.
  • Add the dry ingredients to the butter mixture alternately with the sour cream mixture, beginning and ending with dry ingredients, mixing just until combined.
  • Fold in chopped peaches, 1/2 teaspoon cinnamon, and 1/4 teaspoon nutmeg gently with a spatula.
  • In a small bowl combine brown sugar, 1/2 cup flour, 1/2 teaspoon cinnamon, and melted butter, stirring with a fork until crumbly.
  • Divide cupcake batter evenly among the 12 liners, filling each about two-thirds full.
  • Sprinkle a generous layer of the crumb topping over each portion of batter.
  • Bake the cupcakes for 18–22 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  • Transfer the muffin tin to a cooling rack and let the cupcakes cool in the pan for 10 minutes.
  • Carefully remove cupcakes from the pan and let them cool completely on the rack for at least 20 minutes.
  • While cupcakes cool, whip heavy cream, powdered sugar, and 1/2 teaspoon vanilla in a chilled bowl to medium-stiff peaks.
  • Once cupcakes are completely cool, pipe or spoon whipped cream onto each cupcake.
  • Garnish each cupcake with a thin peach slice on top of the whipped cream before serving.

Notes

For best results, ensure all refrigerated ingredients are at room temperature before mixing the batter to help create a light, tender crumb, and avoid overmixing once the flour is added to prevent dense cupcakes. If your peaches are very juicy, blot them lightly with paper towels so they don’t weigh down the batter, and cut them quite small to distribute flavor evenly. The crumb topping should feel like damp sand—if it seems too wet, stir in an extra spoonful of flour until it clumps nicely. Let the cupcakes cool fully before adding whipped cream so it doesn’t melt, and if you’re making them ahead, store the cupcakes and whipped cream separately and assemble just before serving for the best texture.
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