Name: Peach Cobbler Cupcake Delight Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
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; ¼ cup unsalted butter, melted; ¼ tsp cinnamon

Introduction

Peach Cobbler Cupcake Delight is a charming twist on the classic Southern dessert, combining moist, fluffy cupcakes with a rich peach filling and a buttery streusel topping. Perfect for summer gatherings or a cozy treat, these cupcakes bring the warmth and sweetness of peach cobbler into every bite.

Peach Cobbler Cupcake Delight Recipe - Recipe Image

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

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.

Step 2: In a bowl, whisk together 1 ½ cups flour, baking powder, baking soda, and salt. In a separate large bowl, cream together the softened butter and 1 cup sugar until light and fluffy. Add the eggs one at a time, then stir in vanilla extract. Alternate adding the dry ingredients and buttermilk until just combined. Gently fold in the 1 cup diced peaches.

Step 3: Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners. Fill each liner halfway with the cupcake batter, add a spoonful of the cooled peach filling, then top with more batter to fill about ¾ of each liner.

Step 4: In a bowl, mix together the brown sugar, ½ cup flour, melted butter, and ¼ tsp cinnamon until crumbly. Sprinkle this streusel topping evenly over each cupcake.

Step 5: Bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

Use fresh, ripe peaches during the summer for the best flavor, or frozen peaches can be a good substitute when fresh are not available.

For extra moisture, you can substitute plain yogurt for the buttermilk.

Add a pinch of nutmeg to the streusel topping for a warm, spiced note.

Try using a mix of brown and white sugar in the batter to enhance the caramelized flavor.

FAQs

Can I use frozen peaches instead of fresh?

Yes, frozen peaches work well if fresh peaches are unavailable. Just make sure to thaw and drain them well before using to avoid excess moisture.

Can I make the peach filling ahead of time?

Absolutely. The peach filling can be made a day in advance and stored in the refrigerator. Bring it to room temperature before assembling the cupcakes.