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Peach Cobbler Cupcake Delight Recipe

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4.6 from 124 reviews

These Peach Cobbler Cupcake Delights combine the classic flavors of a southern peach cobbler into a moist, fluffy cupcake topped with a luscious peach filling and buttery streusel crumb topping. Perfect for summer gatherings or anytime you crave a sweet, comforting treat, these cupcakes deliver a delightful mix of juicy peaches, soft cake, and a crunchy topping in every bite.

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

  1. Prepare the Peach Filling: In a saucepan, combine the 2 cups of diced peaches, ¼ cup sugar, 1 tsp cornstarch, 1 tbsp lemon juice, and ¼ tsp cinnamon. Cook over medium heat, stirring frequently, until the mixture thickens and bubbles. Remove from heat and allow to cool completely before using in the cupcakes.
  2. Make the Cupcake Batter: In a medium bowl, whisk together 1 ½ cups all-purpose 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, then stir in 1 tsp vanilla extract. Alternately add the dry ingredients and ½ cup buttermilk to the butter mixture, beginning and ending with the dry ingredients, mixing just until combined. Gently fold in 1 cup diced peaches.
  3. Fill the Cupcake Liners: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. Fill each liner halfway with the cupcake batter, then add a spoonful of the cooled peach filling, and cover with more batter until the liners are about ¾ full.
  4. Prepare the Streusel Topping: In a small bowl, combine ½ cup brown sugar, ½ cup all-purpose flour, ¼ cup melted unsalted butter, and ¼ tsp cinnamon. Mix until the topping becomes crumbly. Sprinkle this streusel mixture evenly over the filled cupcake liners.
  5. Bake and Cool: Bake the cupcakes for 20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely before serving.

Notes

  • Fresh peaches are preferred for the best flavor, but canned peaches can be used if fresh are not available—just make sure to drain them well.
  • Allow the peach filling to cool completely before spooning it into the cupcake batter to prevent soggy cupcakes.
  • Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
  • For a dairy-free version, substitute buttermilk with a mixture of almond milk and lemon juice, and use dairy-free butter alternatives.
  • These cupcakes can be made a day ahead and stored in the refrigerator for convenience; bring to room temperature before serving.

Keywords: Peach cobbler cupcakes, peach dessert, summer cupcakes, streusel topping, peach filling, baked cupcakes

Find it online: https://ellaeatsdaily.com/peach-cobbler-cupcake-delight-recipe/