If you’re a fan of the warm, cozy flavors of a classic peach cobbler but also love the convenience and charm of cupcakes, you’re going to adore this Peach Cobbler Cupcakes Recipe. Imagine biting into a moist yellow cake base filled with luscious, spiced peach compote, crowned with creamy frosting and a crunchy pie crumb topping. This delightful fusion captures all the comforting notes of peach cobbler in a perfectly portable, sweet treat that’s sure to wow friends and family alike.
Ingredients You’ll Need
This Peach Cobbler Cupcakes Recipe uses a handful of simple but essential ingredients that come together to create layers of flavor and texture. From the juicy peaches and warm spices to the rich butter and fluffy cake mix, each ingredient plays a vital role in bringing this cupcakey cobbler to life.
- Yellow cake mix: A classic base that ensures the cupcakes are tender, moist, and perfectly sweet.
- Butter (melted and softened): Adds richness and helps create both the cupcake batter and the crumble topping.
- Buttermilk: Gives the cake a slight tang and keeps it moist and tender.
- Eggs: Provide structure and stability to the cupcakes.
- Peaches (fresh or frozen, peeled and sliced): Deliver the signature fruity essence and juiciness.
- Black spiced rum (optional): Infuses warm, complex notes to the peach compote and frosting.
- Brown sugar: Adds caramel-like sweetness that complements the peaches beautifully.
- Cinnamon: Brings a comforting warmth and spice to the filling and topping.
- Salt: Enhances all the other flavors perfectly.
- Cream cheese (softened): Creates a luscious, tangy frosting.
- Meringue powder: Stabilizes the frosting and whipped cream for a smooth finish.
- Powdered sugar: Sweetens the frosting and whipped cream to a silky, luscious texture.
- Flour and granulated sugar: Form the base for the crunchy pie crumb topping.
- Heavy cream: Whipped to top the cupcakes with a light, airy finish.
- Ground cinnamon: A final dusting that adds aroma and a hint of spice.
How to Make Peach Cobbler Cupcakes Recipe
Step 1: Prepare the Peach Compote
Start by combining the peeled and sliced peaches with black spiced rum, brown sugar, cinnamon, and a pinch of salt in a saucepan over medium-high heat. Bring the mixture to a boil, then lower the heat and simmer for about 4 minutes until the peaches soften and the flavors meld. Let the compote chill in the fridge for 3 to 4 hours to deepen its flavor—this step is crucial as it allows every bite to burst with warm, spiced sweetness.
Step 2: Bake the Cupcakes
Preheat your oven to 350 degrees Fahrenheit. Line your cupcake tins with paper liners. Combine the yellow cake mix with melted butter, buttermilk, and eggs, stirring well until smooth. Fill each liner halfway with batter to ensure your cupcakes rise just right. Bake for 18 to 20 minutes or until a toothpick inserted comes out clean. Set aside to cool completely; you want your cupcakes to be fully cooled before filling.
Step 3: Make the Pie Crumbs
Preheat your oven to 450 degrees Fahrenheit to make the crunchy pie crumb topping. Mix together granulated sugar and flour, then add slices of butter to the mix until it forms coarse crumbs. Spread evenly on a baking sheet and bake for 8 minutes, give it a quick stir, then bake for another 8 minutes until golden and crisp. This delightful topping adds that quintessential cobbler texture your Peach Cobbler Cupcakes Recipe needs.
Step 4: Hollow Out the Cupcakes
Gently use a knife to remove the centers of the cooled cupcakes, creating a cavity for the peach compote. Be careful not to cut all the way through—just enough room to fill them generously with that sweet, spiced peach goodness.
Step 5: Prepare the Frosting
Beat together room-temperature butter, softened cream cheese, brown sugar, and meringue powder until smooth and creamy. Alternate adding black spiced rum and powdered sugar, whisking continuously until the frosting is light, fluffy, and perfectly spiced. This frosting is the luscious crown your cupcakes deserve.
Step 6: Assemble the Cupcakes
Fill the hollowed cupcake centers with peach compote. Use a piping bag to generously frost each cupcake, creating soft peaks. Sprinkle the crisp pie crumbs on top, then add an extra spoonful of peach compote for a juicy finish that will make everyone swoon.
Step 7: Add Whipped Cream and Final Touches
Whip heavy cream with powdered sugar and meringue powder until it holds soft peaks. Pipe the whipped cream creatively over the cupcakes, then dust lightly with ground cinnamon for that warm, inviting aroma. Your Peach Cobbler Cupcakes Recipe is ready to be devoured!
How to Serve Peach Cobbler Cupcakes Recipe
Garnishes
A simple dusting of cinnamon or a small fresh peach slice can elevate these cupcakes from great to show-stopping. Consider adding a sprig of mint for a splash of color and freshness, making each cupcake visually irresistible.
Side Dishes
These Peach Cobbler Cupcakes make a fantastic dessert paired with a scoop of vanilla bean ice cream or a cold glass of sweet iced tea. For an adult-friendly twist, serve alongside a peach-infused cocktail or a glass of sparkling wine to create a perfectly balanced flavor experience.
Creative Ways to Present
For special occasions, arrange the cupcakes on a rustic wooden board or a vintage cake stand. You can also serve them in individual mini trifle glasses layered with extra peach compote and whipped cream for a stunning, shareable dessert that everyone will love.
Make Ahead and Storage
Storing Leftovers
Store leftover Peach Cobbler Cupcakes in an airtight container in the refrigerator for up to 3 days. The flavors actually improve as the spices and peach compote get a little more time to mingle, resulting in an even tastier treat the next day.
Freezing
If you want to make these cupcakes ahead of time or save extras, freeze unfilled cupcakes wrapped individually in plastic wrap and placed in a sealed freezer bag. Freeze for up to 2 months. Thaw completely before filling and frosting to maintain their perfect texture.
Reheating
For a warm, homemade touch, gently reheat the cupcakes (without frosting) in the microwave for about 15 seconds or in a low oven at 300 degrees Fahrenheit for 5-7 minutes. Add frosting and toppings after reheating for the freshest experience.
FAQs
Can I use canned peaches instead of fresh or frozen?
Absolutely! Just drain them well and adjust the cooking time slightly to prevent excess liquid from making the compote too runny. The flavor will still shine beautifully in your Peach Cobbler Cupcakes Recipe.
Is the black spiced rum necessary?
The rum adds depth and a lovely warm note, but it’s totally optional. You can substitute heavy cream or omit entirely if you prefer a non-alcoholic option.
What kind of cake mix works best?
Yellow cake mix is ideal here because its buttery flavor pairs wonderfully with peaches and cinnamon, but feel free to experiment with white or spice cake mixes for a fun twist.
How do I keep the frosting stable?
Meringue powder in the frosting helps stabilize it for longer shelf life and prevents it from weeping. If unavailable, adding a bit of cornstarch can help, but the texture may be slightly different.
Can I make mini cupcakes with this recipe?
Yes! Just reduce baking time to around 12-15 minutes and adjust filling and frosting quantities accordingly. Mini Peach Cobbler Cupcakes are perfect bite-sized treats for parties.
Final Thoughts
There’s something truly magical about this Peach Cobbler Cupcakes Recipe that combines nostalgic flavors with inventive presentation. Whether you’re baking for a family gathering, a picnic, or simply because you deserve a sweet uplift, these cupcakes promise to delight every taste bud and spark joy at the table. So grab your ingredients and get ready to bake a batch of sunshine in cupcake form!
Print
Peach Cobbler Cupcakes Recipe
- Prep Time: 25 minutes
- Cook Time: 36 minutes
- Total Time: 4 hours 1 hour 1 minute
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in the comforting flavors of Southern-style peach cobbler transformed into individual cupcake treats. These Peach Cobbler Cupcakes feature a moist yellow cake base filled with a homemade peach compote, topped with rich cream cheese frosting, crunchy pie crumb topping, and a dollop of cinnamon-spiced whipped cream. Perfect for a crowd or special occasion, they combine fruity sweetness with a buttery crumble for an irresistible dessert.
Ingredients
Peach Compote
- 4 cups peeled and sliced peaches, fresh or frozen
- 1/3 cup black spiced rum (optional)
- 1/2 cup brown sugar
- 1/2 tbsp cinnamon
- 1/4 tsp salt
Cupcake Batter
- 1 box yellow cake mix
- 1 stick butter, melted
- 1 cup buttermilk
- 3 eggs
Pie Crumbs
- 1 1/2 cups flour
- 1 cup granulated sugar
- 2 sticks butter, softened and sliced
Cream Cheese Frosting
- 2 sticks butter, room temperature
- 4 oz cream cheese, softened
- 1 cup brown sugar
- 1 tbsp meringue powder
- 4 tbsp black spiced rum (or heavy cream)
- 4 cups powdered sugar
Whipped Cream Topping
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 1/2 tbsp meringue powder
- Ground cinnamon for dusting
Instructions
- Prepare the Peach Compote: In a pan, combine peeled and sliced peaches, black spiced rum (if using), brown sugar, cinnamon, and salt. Cook over medium-high heat until the mixture boils. Lower the heat and let it simmer for 4 minutes to thicken. Once done, transfer to the refrigerator and cool for 3-4 hours to allow flavors to meld.
- Make the Cupcakes: Preheat your oven to 350°F (175°C) and line cupcake tins with paper liners. In a large bowl, mix together the yellow cake mix, melted butter, and buttermilk until combined. Add in the eggs and mix thoroughly until the batter is smooth. Fill each cupcake liner halfway with batter and bake for 18-20 minutes, or until a toothpick inserted comes out clean. Remove from oven and allow cupcakes to cool completely.
- Make the Pie Crumbs: Increase oven temperature to 450°F (230°C). In a bowl, combine flour and granulated sugar. Add softened, sliced butter and use your fingers or a pastry cutter to mix until coarse crumbs form. Spread crumbs on a baking sheet and bake for 8 minutes. Stir the crumbs and bake for another 8 minutes until golden brown. Remove and cool completely.
- Remove Cupcake Centers: Using a sharp knife, carefully carve out the centers of each cooled cupcake to create a hollow space for the filling. Be sure not to cut through the bottom.
- Fill with Peach Compote: Spoon the chilled peach compote into the hollowed centers of each cupcake, filling them generously.
- Make the Frosting: In a mixing bowl, beat together room temperature butter, softened cream cheese, brown sugar, and meringue powder until creamy. Gradually add powdered sugar and black spiced rum (or heavy cream) alternately, beating continuously until the frosting becomes light and fluffy.
- Assemble the Cupcakes: Pipe or spread the cream cheese frosting over the filled cupcakes. Generously sprinkle the golden pie crumbs on top of the frosting. Spoon a small amount of peach compote over the crumbs to enhance flavor and presentation.
- Make the Whipped Cream: In a chilled bowl, whip the heavy cream with powdered sugar and meringue powder until stiff peaks form. Pipe the whipped cream onto each cupcake and finish with a light dusting of ground cinnamon. Serve immediately or chill until ready to enjoy.
Notes
- If black spiced rum is not desired, substitute with heavy cream or omit altogether for a non-alcoholic option.
- Peaches can be fresh in season or frozen, but thaw and drain well before using in the compote.
- The pie crumb topping adds a crunchy texture reminiscent of traditional peach cobbler and can be adjusted in sweetness to taste.
- Make sure the cupcakes are fully cooled before coring and filling to prevent crumbling.
- The meringue powder stabilizes the frosting and whipped cream, making them hold shape longer, but can be omitted if unavailable.
- Store assembled cupcakes refrigerated and consume within 2 days for best freshness.
