Peach Cobbler Cupcakes
These peach cobbler cupcakes are a fun twist on a traditional summer dessert. They are perfect for your next BBQ or backyard party.
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Peach Cobbler Cupcakes are vanilla cupcakes topped with a creamy vanilla frosting, peach pie filling, and a delicious crumble.
Growing up in Georgia peaches were a staple in our household every summer. Now, that I’m an adult, peaches are still a star every summer.
I love to use peaches in desserts and peach cobbler has always been a favorite of my husband. But, I love cakes. So, I mixed out two favorites together and came up with these peach cobbler cupcakes. If you love easy cupcake recipes you will enjoy this Apple Pie Cupcakes recipe.
Recipe Features
This simple cupcake recipe is
- easy to make
- budget-friendly
- pantry friendly
- kid-friendly
- great to take to a party
- smells delicious while baking
WHAT YOU’LL NEED
Cake Mix – Yellow or White
Butter – unsalted is best
Sugar – powdered or confectioners and granulated
Cream – heavy whipping cream or heavy cream
Peach Pie Filling – homemade or canned
Brown Sugar – light but dark work also
Seasoning – ground cinnamon and salt
Flour – all-purpose or plain flour
Subsutitions
Apple Pie Spice: Want to add a little more flavor to your cupcakes? Use apple pie spice in place of the ground cinnamon for additional flavor.
Milk: Are you out of heavy whipping cream and don’t want to make a trip to the grocery store? Use milk in place of the heavy whipping cream in a pinch.
Equipment Needed
To make these easy and sweet handheld desserts you will need only a few kitchen tools.
- mixing bowls
- mixer (hand or stand)
- muffin tin
- cupcake liners
- piping bag
- ice cream scoop or spoon
How To Make Peach Cobbler Cupcakes
Step 1. Preheat the oven to 350 degrees and line the cupcake pan with the liners.
Step 2. Using a hand or standing mixer, beat together all ingredients until combined and mixed.
Step 3. Scoop batter into the liners filling them ⅔ the way full.
Step 4. Bake in the oven for 19 minutes or until a light golden brown
Step 5. Using a standing mixer, beat together the butter, powdered sugar,
heavy whipping cream, and vanilla until smooth and stiff with peaks
Step 6. Scoop frosting into the piping bag.
Step 7. Combine all crumble ingredients into a medium bowl. Using your fingers, mix ingredients together until combined and crumble like.
Step 8. Pipe a ring of frosting onto the top of the cupcake. Repeat the step again to have a “wall” of frosting.
Step 9. Remove some peaches from the can and cut them into smaller bites. Scoop some of the peaches into the center of the frosting. Sprinkle some crumble on top.
TIPS
- I used canned peach pie filling for this recipe, but you can use homemade if you prefer.
- Make sure that your butter is at room temperature before making your vanilla frosting. Using cold butter will cause your frosting to be lumpy or have clumps instead of smooth and creamy.
- When making your crumble you will need to use melted butter. Your crumble should be the texture of wet sand. You will want it to be slightly clumped.
- Want to take your cupcakes to the next level? Add a teaspoon of ground cinnamon to your batter for a bigger flavor in the cupcakes.
Yes, you can freeze cupcakes. However you will want to store your cupcakes in the freezer unfrosted without the peach pie filling on the top.
Store these Peach Cobbler Cupcakes are best stored in the refrigerator. You will want to keep them for about three days. If you want to store your cupcakes for longer than three days do not top them with the peach pie filling until you are ready to serve your cupcakes.
Use your favorite gluten free cake mix to make these cupcakes gluten-free.
Absolutely. I used a box cake mix just for ease of use, you are welcome to use your favorite homemade cake mix instead of the box mix.
RELATED RECIPES
Old Fashioned Peanut Butter Pie
Peach Cobbler Cupcakes
Equipment
- Muffin Tin
- Cupcake Liners
- 1 large piping bag with star tip
Ingredients
Cupcake Ingredients
- 1 box vanilla cake mix
- 1 cup water
- ⅓ cup unsalted butter softened
- 3 large eggs
Vanilla Frosting Ingredients
- 2 cups unsalted butter softened
- 4 ½ cup powdered sugar
- 2 teaspoons vanilla extract
- 3 tablepsoons heavy whipping cream you may need up to 3 tablespoons more
- 21 ounces peach pie filling
Crumble Ingredients
- ½ cup light brown sugar
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- 1 ¾ cup all purpose flour
Instructions
Cupcake Directions
- Preheat oven to 350 degrees and line cupcake pan with the liners
- Using a hand or standing mixer, beat together all ingredients until combined and mixed
- Scoop batter into the liners filling them ⅔ the way full.
- Bake in the oven for 19 minutes or until a light golden brown
- Allow to cool completely
Vanilla Frosting Directions
- Using a standing mixer, beat together the butter, powdered sugar,heavy whipping cream, and vanilla until smooth and stiff with peaks
- Scoop frosting into the piping bag
Crumble Directions
- Bake the flour in the microwave on a baking sheet for about 5 minutes. Watch it so that it doesn't brown or burn. Then allow it to cool.
- Once the flour cools. Combine all ingredients into a medium bowl.
- Using your fingers, mix ingredients together until combined and crumbled like.
Decorating Instructions
- Pipe a ring of frosting onto the top of the cupcake.
- Repeat step again to have a “wall” of frosting.
- Remove some peaches from the can and cut into smaller bites.
- Scoop some of the peaches into the center of the frosting.
- Sprinkle some crumble on top.
- Enjoy!
Notes
- I used canned peach pie filling for this recipe, but you can use homemade if you prefer.
- Make sure that your butter is at room temperature before making your vanilla frosting. Using cold butter will cause your frosting to be lumpy or have clumps instead of smooth and creamy.
- When making your crumble you will need to use melted butter. Your crumble should be the texture of wet sand. You will want it to be slightly clumped.
- Want to take your cupcakes to the next level? Add a teaspoon of ground cinnamon to your batter for a bigger flavor in the cupcakes.
- Instead of heating the flour in the oven, you could also microwave if on a plate for 2:30 minutes. This is just to kill off any bacteria.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
These look delicious. I don’t see how much butter to use in the Crumble. Could you please share that. Thank you! Excited to try these esp with all you added tips.
Not sure how I missed that in the recipe. I used 1 tablespoon of melted butter. You can also leave it out, you will still have a delicious crumble.