Description
Peach Cobbler Cupcake Delight is a delicious twist on the classic southern peach cobbler, transforming it into moist, fluffy cupcakes topped with a warm, luscious peach filling and a buttery cinnamon streusel. Perfect for summer gatherings or any time you crave a comforting, sweet treat, these cupcakes combine the best of cobbler flavors with the convenience of individual servings.
Ingredients
Scale
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
- Prepare Peach Filling: In a saucepan over medium heat, combine 2 cups diced peaches, ¼ cup sugar, 1 tsp cornstarch, 1 tbsp lemon juice, and ¼ tsp cinnamon. Cook, stirring occasionally, until the mixture thickens and bubbles. Remove from heat and allow it to cool completely before using.
- Make Cupcake Batter: In a medium 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 together ½ cup softened unsalted butter and 1 cup sugar until light and fluffy. Add 2 large eggs one at a time, mixing well after each addition. Stir in 1 tsp vanilla extract. Alternately add the dry mixture and ½ cup buttermilk to the creamed butter mixture, starting and ending with the dry ingredients, mixing just until combined. Gently fold in 1 cup diced fresh peaches.
- Fill Muffin Cups: Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners. Fill each liner halfway with the cupcake batter. Add a spoonful of the cooled peach filling on top of the batter, then cover with more batter until each liner is about ¾ full.
- Prepare Streusel Topping: In a small bowl, mix ½ cup brown sugar, ½ cup all-purpose flour, ¼ cup melted unsalted butter, and ¼ tsp cinnamon until crumbly. Sprinkle the streusel evenly over the batter-filled muffin cups.
- Bake Cupcakes: Bake for 20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove from oven and let cupcakes cool in the pan for 10 minutes. Transfer the cupcakes to a wire rack to cool completely before serving.
Notes
- Fresh peaches provide the best flavor, but canned peaches drained well can be used as a substitute.
- Make sure the peach filling has cooled before adding to the batter to prevent it from sinking or mixing too much.
- Use room temperature butter and eggs for better cake texture and rise.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- You can warm the cupcakes slightly before serving for a fresh-baked feel.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Peach cobbler cupcakes, peach dessert, summer cupcakes, streusel topping, peach filling, southern dessert
