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Peach Cobbler Cupcakes

5 from 3 votes
prep 1 hour
cook 23 minutes
Additional Time 1 hour
total 2 hours 23 minutes
Serves 15 cupcakes
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.
Author: Bernice Baran
Servings 15 cupcakes

Equipment

Ingredients

Peach Filling

  • 28 grams salted butter
  • 300 grams peaches, weighed after they're diced without the pits
  • 30 mL fresh lemon juice, zest this first and set aside for the cupcakes
  • 50 grams granulated sugar
  • 10 grams cornstarch
  • 1 tsp vanilla extract

Cupcakes

  • 1 lemon, zest
  • 200 grams granulated sugar
  • 180 grams cake flour, spooned and leveled
  • 1/2 tbsp baking powder
  • 1/4 tsp fine sea salt
  • 1 tsp ground cinnamon
  • 60 mL canola oil
  • 56 grams salted butter, room temperature
  • 1 large egg, room temperature
  • 1 tsp pure vanilla extract
  • 113 grams sour cream
  • 80 mL whole milk, room temperature

Streusel Topping

  • 28 grams salted butter , melted
  • 40 grams all-purpose flour*, spooned and leveled
  • 25 grams light brown sugar
  • 1/2 tsp ground cinnamon

Cream Cheese Frosting

  • 227 grams cream cheese, room temperature
  • 113 grams unsalted butter, room temperature
  • 480 grams powdered sugar
  • 2 tsp vanilla extract
  • tiny pinch fine sea salt
  • 30-45 mL heavy whipping cream, room temperature

Method

Peach Filling

  1. In a small bowl, toss the peaches with the lemon juice and sugar.
    300 grams peaches weighed after they're diced without the pits, 30 mL fresh lemon juice zest this first and set aside for the cupcakes, 50 grams granulated sugar
  2. Place the butter in a small or medium saucepan, over medium heat. Once the butter is melted, add the peach mixture and cook over medium heat for just 2-3 minutes, you don't want the peaches to get soft yet.
    28 grams salted butter
  3. Remove about 2 Tbsp of the liquid into the bowl and mix it with the cornstarch to make a slurry. Add the slurry to the pot with the peaches and cook for another 1-2 minutes until it thickens and gets slightly lighter in color.
    10 grams cornstarch
  4. Transfer the mixture back to the bowl, mix in the vanilla extract and refrigerate it for a few minutes while you make the cupcake batter.
    1 tsp vanilla extract

Cupcakes

  1. Preheat the oven to 350F/177C convection (325F/163C conventional) and line 15 muffin tins with cupcake liners (can do 1 pan at a time and just let the batter wait).
  2. In a large bowl or the bowl of a stand mixer, rub the lemon zest with the sugar until they're well combined.
    1 lemon, zest, 200 grams granulated sugar
  3. Add the cake flour, baking powder, salt and cinnamon to the sugar and mix until they're evenly distributed (whisk well).
    180 grams cake flour spooned and leveled, 1/2 tbsp baking powder, 1/4 tsp fine sea salt, 1 tsp ground cinnamon
  4. Add the oil and butter to the dry ingredients and beat together until they're well combined.
    60 mL canola oil, 56 grams salted butter room temperature
  5. Add the egg and vanilla extract and mix until they're fully combined.
    1 large egg room temperature, 1 tsp pure vanilla extract
  6. Add the sour cream and turn the mixer to low speed, while streaming the milk in. Scrape the edge of the bowl and mix just until the cupcake batter is smooth.
    113 grams sour cream, 80 mL whole milk room temperature
  7. Fill each cupcake liner about 2/3 full, about 45 grams of batter per cupcake.* You should have enough for 15 cupcakes.
  8. Top with the peach filling, about 20-25 grams per cupcake, and bake for about 20-22 minutes. If you press on the cupcake gently, it should bounce back slightly and not feel wet in the center. You can also insert a toothpick through the side to make sure the batter is baked.
  9. Remove them from the oven and let them cool in the cupcake pan for 10 minutes, then move them to a cooling rack. Allow the cupcakes to cool completely before frosting.

Streusel Topping

  1. While the oven is still hot, place the flour on a small tray or an oven safe bowl and cook it for about 5 minutes. *This is heat treating the flour since I didn't bake the streusel. You can also just microwave it for a minute or so.
    40 grams all-purpose flour* spooned and leveled
  2. In a small bowl, melt the butter but try not to make it too hot. If it is, let it cool for a little. a
    25 grams light brown sugar, 28 grams salted butter melted, 1/2 tsp ground cinnamon
  3. Add the flour, sugar and cinnamon and use a fork to mix until it turns crumbly. If it's a little too sticky and has larger chunks, add a touch more flour and mix gently. Don't over-mix or it will turn into a paste.
  4. Set aside until you're ready to add to the cupcakes.

Cream Cheese Frosting

  1. Place the room temperature cream cheese and butter in the bowl of a stand mixer (or a large bowl with a hand mixer) and beat at medium speed for a minute until it's creamy.
    227 grams cream cheese room temperature, 113 grams unsalted butter room temperature
  2. Add the powdered sugar, vanilla and salt and beat again at low-medium speed, just until they're combined. Then increase the speed and beat until smooth, just a minute or two.
    480 grams powdered sugar, 2 tsp vanilla extract, tiny pinch fine sea salt
  3. Turn the mixer to low speed and stream in the heavy whipping cream. Once it's all added, turn the mixer up to medium-high speed and beat for another minute until it's well combined. Don't over-mix.
    30-45 mL heavy whipping cream room temperature
  4. Use the frosting to frost the cupcakes and then top with the streusel and fresh slice of peach.
  5. Serve immediately or store refrigerated.

Notes

*Feel free to add a smidge more flour for the streusel if it's too sticky and not crumbly enough. 

Nutrition

Serving: 1gCalories: 484kcalCarbohydrates: 65gProtein: 4gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 66mgSodium: 148mgPotassium: 92mgFiber: 1gSugar: 53gVitamin A: 742IUVitamin C: 2mgCalcium: 43mgIron: 0.4mg
Course: Cupcakes
Cuisine: American
Keyword: peach cobbler cupcakes, peach crisp cupcakes, peach cupcakes, peach pie cupcakes