Peach Cobbler Cupcakes

Oh my gosh, I love Peach Cobbler Cupcakes! They are so yummy and smell amazing. I just can’t wait to share them with you.

I remember the first time I made them, and wow, it was so easy! The fluffy cake and sweet peaches made me smile. It felt like a warm hug in every bite.

I really want you to taste that cozy feeling, too. Each cupcake is like a little peachy dream. I’m already craving one again!

So, please try these Peach Cobbler Cupcakes now. Trust me, you won’t regret it. Let’s bake together and share the sweetness!

Why You’ll Love This Recipe

• True Peach Cobbler Flavor: These cupcakes combine the best parts of a peach cobbler—spiced peaches, buttery streusel, and creamy topping—in a single handheld dessert.
• Moist and Fluffy: The cake batter is infused with sour cream and milk for a light yet rich texture.
• Perfect for Any Occasion: Whether it’s a summer gathering or a cozy fall evening, these cupcakes bring warmth and comfort.
• Easy Make-Ahead: The peach filling can be prepared in advance for easy assembly.
• Balanced Sweetness: The tartness from fresh peaches and lemon juice complements the sweetness, preventing an overly sugary taste.

What You Need to Know Before You Start

Prep & Bake Time

• Prep Time: 25 minutes
• Cook Time: 20-25 minutes
• Cooling Time: 30 minutes
• Total Time: About 1 hour 20 minutes

Servings

This recipe makes 12-15 cupcakes—plenty to share or enjoy over several days.

Difficulty

Moderate—suitable for home bakers with basic experience.

Required Kitchen Tools

To make these Peach Cobbler Cupcakes, gather the following tools:

• Small Saucepan – For cooking the peach filling.
• Stand Mixer or Hand Mixer – Helps achieve a smooth batter and creamy frosting.
• Muffin Pan & Cupcake Liners – Essential for baking.
• Whisk & Spatula – For mixing and folding ingredients.
• Knife & Cutting Board – For slicing peaches.
• Cooling Rack – To allow cupcakes to cool before frosting.

Ingredients for Peach Cobbler Cupcakes

Here’s everything you need to make these cupcakes from scratch. Precise measurements are in the recipe card at the end.

Peach Filling

This homemade peach filling gives the cupcakes a juicy, spiced fruit center:

• Salted butter – Enhances flavor and richness.
• Peaches – Fresh or frozen, peeled and diced.
• Fresh lemon juice – Balances sweetness and prevents browning.
• Granulated sugar – Adds sweetness and helps create a syrupy texture.
• Cornstarch – Thickens the filling so it doesn’t make the cupcakes soggy.
• Vanilla extract – Rounds out the flavors.

Cupcake Batter

A soft, moist base infused with warm spices:

• Granulated sugar – Sweetens and softens the cupcakes.
• Lemon zest – Adds brightness and enhances the peach flavor.
• Cake flour – Creates a light and tender crumb.
• Baking powder – Provides lift for fluffy cupcakes.
• Fine sea salt – Enhances flavors.
• Ground cinnamon – Gives a warm spice that complements the peaches.
• Canola oil – Ensures a moist texture.
• Salted butter – Adds richness.
• Egg – Binds the ingredients together.
• Pure vanilla extract – Deepens the flavor.
• Sour cream – Helps keep the cupcakes tender and moist.
• Whole milk – Ensures a light, soft crumb.

Streusel Topping

This buttery crumble mimics the topping of a peach cobbler:

• Salted butter – Creates a crisp, golden topping.
• All-purpose flour – Forms the crumble structure.
• Light brown sugar – Adds sweetness with a hint of molasses.
• Ground cinnamon – Ties the flavors together.

Cream Cheese Frosting

A smooth, creamy topping that complements the warm spices:

• Cream cheese – The base for a rich and tangy frosting.
• Unsalted butter – Softened for a smooth, spreadable consistency.
• Powdered sugar – Sweetens without graininess.
• Vanilla extract – Enhances the frosting flavor.
• Fine sea salt – Balances sweetness.
• Heavy whipping cream – Adds silkiness and helps with piping consistency.

Variations & Substitutions

• Use Canned Peaches – If fresh peaches aren’t available, canned peaches (drained and chopped) can be used. Reduce sugar slightly.
• Make It Gluten-Free – Substitute cake flour with a 1:1 gluten-free flour blend.
• Swap Spices – Try adding nutmeg or cardamom for extra depth.
• Lighter Option – Reduce the sugar in the filling or use Greek yogurt instead of sour cream in the batter.

How to Make Peach Cobbler Cupcakes – Step-by-Step Instructions

Follow these steps to create the perfect Peach Cobbler Cupcakes from scratch.

Step 1: Prepare the Peach Filling

1. In a small saucepan, melt 1 tablespoon of butter over medium heat.
2. Add diced peaches, lemon juice, and granulated sugar. Stir and let cook for 3-4 minutes, until the peaches soften slightly.
3. In a small bowl, mix cornstarch with 1 tablespoon of water to create a slurry. Pour into the peach mixture and stir continuously.
4. Cook for 1-2 minutes until the filling thickens. Remove from heat and stir in vanilla extract.
5. Transfer to a bowl and let it cool to room temperature.

✅ Tip: The filling can be made up to 3 days in advance and stored in the refrigerator.

Step 2: Make the Streusel Topping

1. In a small bowl, mix together flour, brown sugar, and cinnamon.
2. Add melted butter and stir with a fork until crumbles form.
3. Set aside for topping the cupcakes later.

✅ Tip: For crunchier streusel, bake it separately on a sheet pan for 8-10 minutes at 350°F (177°C), then sprinkle on the cupcakes before serving.

Step 3: Prepare the Cupcake Batter

1. Preheat the oven to 350°F (177°C) and line a 12-cup muffin pan with cupcake liners.
2. In a medium bowl, whisk together cake flour, baking powder, salt, and cinnamon. Set aside.
3. In a large mixing bowl, beat butter, sugar, and lemon zest until light and fluffy (about 2 minutes).
4. Mix in the egg and vanilla extract, beating until combined.
5. Add sour cream and canola oil, then mix until smooth.
6. Alternately add the flour mixture and milk, beginning and ending with the flour. Mix gently until just combined.

✅ Tip: Overmixing can make the cupcakes dense, so mix until the flour disappears.

Step 4: Assemble the Cupcakes

1. Fill each cupcake liner about ⅔ full with batter.
2. Drop a teaspoon of the cooled peach filling into the center of each cupcake.
3. Sprinkle streusel topping over each cupcake.

✅ Tip: The peach filling may sink slightly, creating a gooey center—this is normal!

Step 5: Bake the Cupcakes

1. Bake for 20-25 minutes, or until a toothpick inserted into the cupcake (avoiding the peach filling) comes out clean.
2. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.

How to Make Cream Cheese Frosting & Decorate the Cupcakes

Now that your Peach Cobbler Cupcakes are baked and cooled, it’s time to make the rich, silky cream cheese frosting and assemble them for the perfect finish.

Step 6: Make the Cream Cheese Frosting

1. In a large mixing bowl, beat cream cheese and unsalted butter together until smooth and fluffy (about 2 minutes).
2. Add powdered sugar gradually, mixing on low speed until fully incorporated.
3. Mix in vanilla extract and fine sea salt for balance.
4. Pour in heavy whipping cream, then increase the speed to medium-high and beat for another 2 minutes, until the frosting is light and spreadable.

✅ Tip: If the frosting is too soft, refrigerate for 10-15 minutes before piping.

Step 7: Frost the Cupcakes

1. Transfer the frosting to a piping bag fitted with a star tip (or use a spoon to spread).
2. Pipe a generous swirl of frosting onto each cooled cupcake.

✅ Tip: For a bakery-style look, start piping in the center and swirl outward in a circular motion.

Step 8: Garnish for the Ultimate Peach Cobbler Look

1. Sprinkle extra streusel crumbs on top for a crunchy contrast.
2. Add a small spoonful of leftover peach filling over the frosting.
3. Optionally, dust with a pinch of ground cinnamon for a warm, spiced finish.
4. Garnish with a thin peach slice or a mint leaf for a decorative touch.

✅ Tip: If serving later, store frosted cupcakes in the refrigerator but let them sit at room temperature for 15 minutes before serving for the best texture.

How to Store Peach Cobbler Cupcakes

Short-Term Storage

• Store cupcakes in an airtight container at room temperature for up to 1 day if unfrosted.
• Once frosted, store in the refrigerator for up to 4 days to keep the cream cheese frosting fresh.

Freezing Instructions

• Unfrosted Cupcakes: Wrap individually in plastic wrap and place in an airtight container. Freeze for up to 2 months.
• Frosted Cupcakes: Freeze on a baking sheet for 1 hour, then transfer to an airtight container. Thaw overnight in the refrigerator before serving.

✅ Tip: Do not freeze the peach filling separately, as it may become watery when thawed.

Nutrition Information (Per Cupcake)

Nutrient	Amount
Calories	~320 kcal
Carbohydrates	40g
Protein	3g
Fat	16g
Saturated Fat	9g
Cholesterol	55mg
Fiber	1g
Sugar	28g
Sodium	180mg

Note: Nutrition values may vary depending on portion sizes and ingredient substitutions.

Peach Cobbler Cupcakes FAQs

1. Can I use canned peaches instead of fresh?

Yes! Drain them well and reduce the sugar slightly to balance the sweetness.

2. How do I prevent my peach filling from sinking?

You can lightly coat the peach pieces in flour before adding them to the batter to prevent sinking.

3. Can I make these cupcakes ahead of time?

Absolutely! Store the cupcakes unfrosted at room temperature for 1 day or refrigerate them for up to 3 days. Frost before serving for the freshest taste.

4. Can I make this recipe into a cake?

Yes, this batter works well as a 9-inch round cake or a loaf cake. Adjust the baking time to 30-35 minutes.

Conclusion

These Peach Cobbler Cupcakes are the ultimate fusion of a classic peach cobbler and a fluffy cupcake, bringing you warm cinnamon-spiced flavors with creamy frosting and a buttery crumble topping. Whether you’re baking for a summer gathering or simply craving a cozy dessert, this recipe delivers a perfectly balanced treat.

Ready to bake? Gather your ingredients, follow the steps, and enjoy the delightful taste of homemade peach cobbler in cupcake form.