These peach cobbler cupcakes are a fun twist on a traditional summer dessert. They are perfect for your next BBQ or backyard party.
Peach Cobbler Cupcakes are vanilla cupcakes topped with a creamy vanilla frosting, peach pie filling, and a delicious crumble.
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
STEP BY STEP INSTRUCTIONS
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 step again to have a “wall” of frosting.
Step 9. 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.
TIPS AND FAQS
I used canned peach pie filling for this recipe, but you can use homemade if you prefer.
Make sure that your butter is 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.
HOW TO STORE THESE PEACH COBBLER CUPCAKES?
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.
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 tsp vanilla extract
- 3 tbsp heavy whipping cream you may need up to 3 tablespoons more
- 21 oz peach pie filling
Crumble Ingredients
- ½ cup light brown sugar
- ½ cup granulated sugar
- 1 tsp ground cinnamon
- ¼ tsp 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
- Combine all ingredients into a medium bowl
- Using your fingers, mix ingredients together until combined and crumble 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!
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