Peach Cobbler Cupcake Delight Recipe
Introduction
Peach Cobbler Cupcake Delight is a wonderful twist on the classic Southern dessert, transforming it into individual moist and fluffy cupcakes topped with sweet peach filling and a buttery streusel. These cupcakes capture the essence of summer and are perfect for gatherings or a comforting treat any time of year.
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
Instructions
- Step 1: In a saucepan, combine the 2 cups diced peaches, ¼ cup sugar, cornstarch, 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 the softened butter and 1 cup sugar together. Add eggs one at a time, then stir in vanilla extract. Alternate adding dry ingredients and buttermilk, mixing 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 batter. Add a spoonful of the cooled peach filling, then top with more batter to fill about ¾ full.
- Step 4: In a bowl, mix brown sugar, ½ cup flour, melted butter, and ¼ tsp cinnamon until crumbly. Sprinkle this streusel over each cupcake.
- Step 5: Bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Let cupcakes cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Tips & Variations
- Use fresh, ripe peaches in season for vibrant flavor or opt for canned peaches drained well when fresh aren’t available.
- For a dairy-free version, substitute buttermilk with almond milk mixed with a teaspoon of lemon juice.
- Add a pinch of nutmeg to both the peach filling and streusel for a warm spice note.
- Try topping with a dollop of whipped cream or a scoop of vanilla ice cream when serving.
Storage
Store the cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate up to 5 days or freeze for up to 2 months. Reheat refrigerated or frozen cupcakes in a microwave for about 15-20 seconds to enjoy warm.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen peaches for this recipe?
Yes, you can use frozen peaches. Thaw and drain them before using to avoid excess moisture that can affect the texture of the cupcakes and filling.
What if I don’t have buttermilk on hand?
You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to ½ cup of milk. Let it sit for 5 minutes before using.
Print
Peach Cobbler Cupcake Delight Recipe
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
Description
Peach Cobbler Cupcake Delight combines the classic flavors of a peach cobbler in a perfectly moist and fluffy cupcake. Featuring a spiced peach filling nestled inside the batter and topped with a buttery cinnamon streusel, these cupcakes offer a deliciously comforting treat ideal for summer gatherings or any sweet craving.
Ingredients
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 diced peaches, sugar, cornstarch, lemon juice, and cinnamon. Cook, stirring frequently, until the mixture thickens and begins to bubble. Remove from heat and allow to cool completely.
- Make Cupcake Batter: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a large bowl, cream softened butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition, then mix in vanilla extract. Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Fold in the diced peaches gently to maintain texture.
- Assemble Cupcakes: Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners. Fill each liner halfway with cupcake batter. Add a spoonful of the cooled peach filling on top of the batter, then add more batter until each liner is about three-quarters full.
- Prepare Streusel Topping: In a small bowl, combine brown sugar, flour, melted butter, and cinnamon. Mix until crumbly. Evenly sprinkle the streusel mixture over each cupcake.
- Bake and Cool: Bake cupcakes in the preheated oven 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 to a wire rack to cool completely.
Notes
- Use fresh peaches in season for best flavor, or canned peaches drained well as an alternative.
- Make sure to let the peach filling cool before adding it to the cupcake batter to prevent melting the batter prematurely.
- The streusel topping can be prepared in advance and stored in the refrigerator to save time.
- For a dairy-free version, substitute butter and buttermilk with plant-based alternatives.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Peach cobbler, cupcakes, streusel topping, summer dessert, peach dessert, baking at home
