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
Scale
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.
