Peach Cobbler Cupcake Delight Recipe
Introduction
Peach Cobbler Cupcake Delight combines the comforting flavors of a classic peach cobbler with the convenience of a cupcake. These moist, fruity treats topped with a crumbly streusel are perfect for any occasion, bringing a taste of summer to your table.
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
- Step 1: Prepare the peach filling by combining diced peaches, sugar, cornstarch, lemon juice, and cinnamon in a saucepan. Cook over medium heat until thickened and bubbling. Remove from heat and let cool.
- Step 2: In a bowl, whisk together flour, baking powder, baking soda, and salt. In a separate large bowl, cream the softened butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla extract.
- Step 3: Alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients. Stir until just combined, then gently fold in the diced peaches.
- Step 4: Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners. Fill each liner halfway with the cupcake batter, spoon a bit of the peach filling on top, then cover with more batter until about ¾ full.
- Step 5: Mix the brown sugar, flour, melted butter, and cinnamon in a bowl until crumbly. Sprinkle this streusel topping evenly over each cupcake.
- Step 6: Bake for 20 minutes or until a toothpick inserted into the center comes out clean. Cool cupcakes in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Tips & Variations
- For extra indulgence, serve cupcakes with whipped cream or a scoop of vanilla ice cream.
- Swap peaches for blueberries, cherries, or apples for a seasonal twist and varied flavor.
- Add a pinch of nutmeg or ginger to the batter or streusel for a warm, aromatic note.
- Prepare the peach filling and streusel topping ahead of time and store in the fridge for up to three days to speed up baking day.
Storage
Store the cupcakes in an airtight container at room temperature for up to three days or refrigerate for up to one week. To enjoy warm cupcakes, gently microwave for a few seconds before serving. If you’ve made the filling and streusel in advance, keep them refrigerated separately for up to three days.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen peaches?
Yes, frozen peaches work well. Make sure to thaw and drain them thoroughly before using to avoid extra moisture in the batter.
Can I make these cupcakes dairy-free?
You can substitute butter with a dairy-free alternative and use a plant-based milk mixed with a little vinegar to replace buttermilk. The texture will be slightly different but still delicious.
Print
Peach Cobbler Cupcake Delight Recipe
- Total Time: 45 minutes
- Yield: 12 cupcakes 1x
Description
Peach Cobbler Cupcake Delight is a deliciously moist and tender cupcake infused with fresh peach pieces, topped with a sweet peach filling and a crunchy cinnamon streusel. These cupcakes combine the classic flavors of peach cobbler in a convenient, single-serving dessert that’s perfect for any occasion. Baked to perfection with a golden crumb topping, they offer a comforting and fruity treat loved by all.
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, combine the diced peaches, sugar, cornstarch, lemon juice, and cinnamon. Cook over medium heat, stirring frequently, until the mixture thickens and begins to bubble. Remove from heat and set aside to cool completely.
- Make Cupcake Batter: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate large bowl, cream the softened butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract. Alternately add the dry ingredient mixture and the buttermilk to the butter mixture, beginning and ending with the dry ingredients, mixing just until combined. Gently fold in the diced peaches.
- Fill Cupcake Liners: Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners. Fill each liner halfway with cupcake batter, then add a spoonful of the cooled peach filling on top. Cover the filling with more batter until each liner is about three-quarters full.
- Prepare Streusel Topping: In a small bowl, combine brown sugar, all-purpose flour, melted butter, and cinnamon using a fork or your fingers to create a crumbly topping.
- Bake and Cool: Sprinkle the streusel topping evenly over each cupcake. Bake in the preheated oven for about 20 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and cool in the pan for 10 minutes before transferring the cupcakes to a wire rack to cool completely.
- Enjoy Your Cupcakes! Serve these cupcakes as is or with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence.
Notes
- Fresh peaches are preferred for a juicier filling, but canned or frozen peaches (thawed and drained) can be used as substitutes.
- Prepare the peach filling and streusel topping a day ahead to save time during assembly; both can be refrigerated for up to three days.
- For a seasonal variation, try adding nutmeg or ginger into the batter or streusel topping.
- Store the cupcakes in an airtight container at room temperature for up to three days or refrigerate for up to one week.
- To serve warm, microwave the cupcakes for 10-15 seconds.
- Feel free to experiment with other fruits such as blueberries, cherries, or apples for different flavors.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: peach cobbler cupcakes, peach cupcakes, streusel topping cupcakes, fruit cupcakes, baked desserts, peach filling, homemade cupcakes
