Peach Cobbler Cupcake Delight Recipe

Introduction

Peach Cobbler Cupcake Delight is a charming twist on the classic Southern dessert. These cupcakes combine moist cake with sweet peach filling and a buttery streusel topping for a treat that feels like a sunny summer day in every bite. Perfect for gatherings or a cozy dessert at home.

Ingredients

• 1 ½ cups all-purpose flour
• 1 cup sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup unsalted butter, softened
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup buttermilk
• 1 cup diced fresh peaches (or canned, drained)
• 2 cups diced peaches
• ¼ cup sugar
• 1 tsp cornstarch
• 1 tbsp lemon juice
• ¼ tsp cinnamon
• ½ cup brown sugar
• ½ cup all-purpose flour (for streusel)
• ¼ cup unsalted butter, melted
• ¼ tsp cinnamon (for streusel)

Instructions

1. Step 1: In a saucepan, combine the 2 cups diced peaches, ¼ cup sugar, 1 tsp cornstarch, 1 tbsp lemon juice, and ¼ tsp cinnamon. Cook over medium heat until the mixture thickens and bubbles. Remove from heat and let it cool.
2. Step 2: In a bowl, whisk together 1 ½ cups flour, 1 tsp baking powder, ½ tsp baking soda, and ½ tsp salt. In a separate large bowl, cream the ½ cup softened butter and 1 cup sugar until fluffy. Add the eggs one at a time, then mix in 1 tsp vanilla extract.
3. Step 3: Alternate adding the dry flour mixture and ½ cup buttermilk to the butter mixture until just combined. Gently fold in 1 cup diced peaches.
4. Step 4: Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners. Fill each liner halfway with cupcake batter, add a spoonful of the peach filling from step 1, then cover with more batter until about ¾ full.
5. Step 5: In a bowl, mix ½ cup brown sugar, ½ cup flour, ¼ cup melted butter, and ¼ tsp cinnamon until crumbly. Sprinkle the streusel topping evenly over each cupcake.
6. Step 6: Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Let cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

• Use ripe fresh peaches for the best flavor, but canned peaches drained well work in a pinch.
• For extra moisture, add a tablespoon of peach preserves to the batter.
• Swap cinnamon with nutmeg or ginger in the streusel for a different spice profile.
• Try topping with a dollop of whipped cream or cream cheese frosting for added indulgence.

Storage

Store these cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 3 months. If chilled or frozen, bring cupcakes to room temperature or warm slightly before serving to restore their moist texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen peaches for this recipe?

Yes, frozen peaches work well. Thaw and drain them thoroughly before using to avoid excess moisture in the batter or filling.

How do I know when the cupcakes are done?

Insert a toothpick into the center of a cupcake; if it comes out clean or with a few moist crumbs, the cupcakes are fully baked.

Peach Cobbler Cupcake Delight Recipe

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Peach Cobbler Cupcake Delight transforms the classic southern dessert into a moist and fluffy cupcake topped with juicy peach filling and a buttery streusel topping. Perfect for summer gatherings or anytime you crave a sweet, comforting treat, these cupcakes combine the rich flavors of fresh peaches with a tender crumb and a crumbly, cinnamon-spiced topping.

• Author: Kai
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American Southern

Ingredients

Scale 1x2x3x

Cupcake Batter

• 1 ½ cups all-purpose flour
• 1 cup sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup unsalted butter, softened
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup buttermilk
• 1 cup diced fresh peaches (or canned, drained)

Peach Filling

• 2 cups diced peaches
• ¼ cup sugar
• 1 tsp cornstarch
• 1 tbsp lemon juice
• ¼ tsp cinnamon

Streusel Topping

• ½ cup brown sugar
• ½ cup all-purpose flour
• ¼ cup unsalted butter, melted
• ¼ tsp cinnamon

Instructions

1. Prepare Peach Filling: In a saucepan, combine the diced peaches, sugar, cornstarch, lemon juice, and cinnamon. Cook over medium heat, stirring until the mixture thickens and bubbles. Remove from heat and let it cool completely to use as a filling in the cupcakes.
2. Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, baking soda, and salt to ensure they are evenly distributed for the cupcake batter.
3. Cream Butter and Sugar: In a large bowl, use a mixer to cream the softened butter and sugar together until light and fluffy. Then, add eggs one at a time, beating well after each addition. Stir in the vanilla extract for flavor.
4. Combine Batter: Alternate adding the dry ingredients and buttermilk into the butter mixture, beginning and ending with the dry ingredients, mixing until just combined. Gently fold in 1 cup of diced peaches, ensuring they are evenly distributed without overmixing.
5. Prepare Cupcake Tin: Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners. Fill each liner halfway with batter, add a spoonful of the cooled peach filling on top, then cover with more batter to fill the liners about three-quarters full.
6. Make Streusel Topping: In a bowl, combine the brown sugar, flour, melted butter, and cinnamon. Mix until crumbly. Sprinkle this streusel topping evenly over each cupcake.
7. Bake: Bake the cupcakes in the preheated oven for 20 minutes, or until a toothpick inserted into the center comes out clean, indicating they are fully cooked.
8. Cool and Serve: Allow the cupcakes to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. Serve and enjoy this delightful peach cobbler-inspired treat.

Notes

• Use fresh peaches for the best flavor, but canned peaches drained well can be substituted in the batter.
• The peach filling must cool completely before layering in the cupcakes to avoid melting the batter.
• To make ahead, bake the cupcakes and store them in an airtight container for up to 3 days at room temperature.
• For a dairy-free version, substitute butter with a vegan butter alternative and use a non-dairy milk with lemon juice instead of buttermilk.
• Ensure not to overfill the cupcake liners to prevent batter overflow during baking.

Keywords: Peach cobbler cupcakes, peach dessert, summer cupcake recipe, streusel topping cupcakes, southern desserts, peach filling, homemade cupcakes