Peach Cobbler Cupcakes

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Peach Cobbler Cupcakes are a super moist and tender cupcake topped with a peach pie filling and frosted with a cream cheese frosting and streusel topping.

Peach cobbler cupcakes topped with streusel

Why You’ll Love These Peach Cobbler Cupcakes

I used my favorite tried & true vanilla cupcake recipe except I added a smidge of lemon zest and cinnamon for a little extra flavor.
Although these might take a little extra effort than your average cupcake, it’s totally worth it and easier than filling the cupcakes with a fruit filling post baking.
I LOVE peaches and peach cobbler is one of my favorite desserts but it can be difficult to serve at parties so these peach cobbler cupcakes are the perfect alternative.

If you like these, you’ll probably love my Apple Pie Cupcakes as well. I’m a sucker for anything peach and I recently made the BEST Peach Cobbler recipe. I also have a Peaches and Cream Cake and a FABULOUS Peach Cobbler Cake.

bite taken out of a peach cobbler cupcake

Ingredients:

Butter: I like to use salted butter for my cupcakes, but you can also use unsalted butter, just add an extra ¼ tsp of salt to every cup of butter used.
- I use unsalted in the frosting.
Oil: any neutral oil like vegetable oil, canola oil, grapeseed oil, etc. will work.
Sugar: I used granulated sugar for the cupcakes and the peach filling. I also used light brown sugar for the streusel and powdered sugar for the cream.
Vanilla: I use extract in this recipe but vanilla bean paste would work as well.
Eggs: always use large, room temperature eggs. Place them in hot water for 5-10 minutes if they’re cold.
Flour: I usually use all-purpose flour for cakes but cupcakes are a different story. I use cake flour for most cupcakes. Although I do use all-purpose for the streusel here.
- I also HIGHLY recommend using a digital scale, as flour is almost always over measured.
- If you don’t have cake flour, you can substitute the cake flour for equal parts all-purpose flour – 1 Tbsp and then add 1 Tbsp cornstarch. It’s not a perfect substitute but will get the job done. To learn more about this, check out my ebook about ingredients. Use code BAKER for 60% off.
Baking Powder: I just used baking powder for this recipe.
Salt: salt brings out the flavor in all baked goods.
Sour Cream: I use sour cream in almost all my cake and cupcake recipes. It brings and holds a lot of moisture into the cake. Plain greek yogurt or unsweetened regular yogurt also works.
Cream Cheese: I let it soften a bit and always use Philadelphia cream cheese.
Milk: any fat percentage of milk works, even plant based milk works.
Heavy Whipping Cream: This gets whipped into the cream cheese frosting – I recommend 36-40% fat. You can skip it if the frosting is a good texture or add milk if you need it a little softer.
Peaches: I used 4 medium peaches, diced. Any kind of peach or nectarine works fine – I don’t even peel them – but just make sure they’re like a firm ripe. You want them ripe enough to eat but not soft and squishy.
Lemon: Whenever I bake with fruits I like to add a little bit of lemon juice and zest. It’s optional but I love the extra flavor.
Spices: I use ground cinnamon in the cupcake and the streusel.
Cornstarch: Used to thicken the juices from the peach filling so that it gets more saucy and not runny.

peach cobbler cupcakes topped with fresh slice of peach and streusel

Step-by-Step Instructions

Peach Pie Filling

Toss the peaches with the lemon juice, cinnamon and sugar.
Melt butter in a saucepan and add the peach mixture. Cook for about 2 minutes.
Remove about 2 Tbsp of the liquid into the bowl and mix it with the cornstarch then add it back to the pot cooking 1-2 mins until it thickens.

diced peaches mixed with butter, sugar and lemon juice

roux made with cornstarch — diced peaches mixed with butter, sugar and lemon juice

Cupcakes

Zest the lemon and rub it with the sugar until they’re well combined.
Add the cake flour, baking powder, salt and cinnamon to the sugar.
Add the oil and butter to the dry ingredients and continue mixing, then add the egg and vanilla and continue mixing.
Add the sour cream and stream the milk in, scrape the edges while mixing until smooth.
Fill each cupcake liner about ⅔ full and then top with the peach pie filling.
Bake for 20-22 minutes, remove and let them cool in the pan for 10 minutes before fully removing to a cooling rack.

*optional: lemon zest rubbed with sugar — lemon zest rubbed with sugar

dry ingredients, butter and oil — lemon zest rubbed with sugar

Streusel Topping

Heat the flour in a microwave for a minute or in the oven for a few minutes and set aside to cool.
Melt the butter and add the flour, sugar and cinnamon. Mix until it forms pea-sized chunks.

Cream Cheese Frosting

Place the room temperature butter and cream cheese in the bowl and beat at medium speed for a minute until they’re creamy.
Add the powdered sugar, vanilla and salt and beat again until it’s smooth and combined.
Stream in heavy whipping cream and beat until it’s thickened like fluffy whipped cream.
Frost the cooled cupcakes and then roll the sides of the frosting in the cooled streusel or just sprinkle on top.

mix until the frosting is silky smooth — cream cheese frosting

cupcakes topped with frosting — cream cheese frosting

Expert Tips On Getting Perfect Cupcakes

There’s a few things that can make it or break it with cupcakes.

Don’t swap ingredients unless I mentioned them in the ingredient section above.
Don’t reduce the sugar. I know a lot of people do that for some recipes but it alters the texture not just the flavor.
Weigh your ingredients with a digital scale
Weigh the batter for each cupcake with a digital scale. I just place the cupcake pan on the scale with the liners and measure out 45 grams for each cupcake and 20-25 grams of peach pie filling.
Use a light colored stainless steel muffin tin for a more even bake.

Frequently Asked Questions

What other toppings can I use on my cupcakes?

You can make a streusel out of leftover pie crust, crushing it and adding it on top. If you want to skip the streusel altogether you can drizzle on some caramel sauce over the frosting like I did for my Apple Cider Cupcakes or Pumpkin Cupcakes.
Or a graham cracker dusting like I did for my Pumpkin Cheesecake Cupcakes.
If you’re not about the raw streusel, you can use my baked streusel crumbs from my Apple Pie Cupcakes.

Can I make these cupcake dairy free?

You can use dairy free butter, dairy free milk, cream cheese and heavy cream to make these. I don’t have much experience with dairy free cream cheese so whatever one you like the taste of will probably be best for you. If the cream is too runny, reduce the amount of heavy cream or increase the amount of powdered sugar.

Can I make these cupcakes gluten-free?

I have not tested my cupcake recipes, but all my cake and cookie recipes work well with a 1:1 gluten-free flour like Bob’s Red Mill and King Arthur Flour. The streusel should also be just fine with that.

How do I know when cupcakes are done baking?

It’s kind of difficult to tell with these cupcakes so I just stuck a toothpick into one of the side areas where it wasn’t covered in peaches.

How To Store Peach Cobbler Cupcakes

Serve the cupcakes fresh or refrigerate them for a few days.

To refrigerate, make sure to cover the cupcakes with a cake dome or store them in an airtight container for up to a week.

To freeze it, place them in an airtight container and then place the container in an airtight bag. Thaw at room temperature before serving.

Thanks so much for reading today’s post, if you have any questions just comment down below.

If you make these peach cobbler cupcakes, I would love it if you left a review or a star rating below!

As always, have a blessed day and happy baking!

Love, B