If you love the warm, nostalgic flavors of classic southern desserts and enjoy bite-sized treats, you are going to adore this Peach Cobbler Cupcakes Recipe. These delightful cupcakes perfectly capture the essence of homemade peach cobbler, combining juicy, spiced peach compote with moist yellow cake, rich cream cheese frosting, and a crunchy crumb topping. Each bite is like a little celebration of summer peaches and cozy comfort that you can share at any gathering or simply enjoy as a special treat for yourself.
Ingredients You’ll Need
To bring this Peach Cobbler Cupcakes Recipe to life, you’ll want to gather a handful of straightforward but impactful ingredients. Each element has an important role to play—whether it’s adding moisture and fluffiness, blending in the sweet warmth of cinnamon, or creating that unforgettable creamy texture.
- Yellow cake mix: A great base that ensures tender, fluffy cupcakes with minimal fuss.
- Melted butter: Adds richness and a subtly buttery flavor that complements the cake perfectly.
- Buttermilk: Keeps the cupcakes moist and adds a slight tang for balanced sweetness.
- Eggs: Essential for structure and binding the batter together.
- Fresh or frozen peeled, sliced peaches: The star ingredient that brings juicy sweetness and vibrant color.
- Black spiced rum (optional): Lends a warm, aromatic depth to the peach compote and frosting.
- Brown sugar: Infuses the compote and frosting with caramel notes and rich sweetness.
- Cinnamon: A warming spice that gives personality to the peaches and crumb topping.
- Salt: Balances the sweetness and enhances all the flavors.
- Butter (room temperature): For the frosting and crumb topping, adding creaminess and flaky texture.
- Cream cheese (softened): Combines with butter for a luscious frosting with slight tanginess.
- Meringue powder: Helps stabilize the frosting and whipped cream for a light, airy texture.
- Powdered sugar: Sweetens frosting and whipped cream, contributing smoothness.
- Flour and granulated sugar: The secret to a delicious crunchy pie crumb topping.
- Heavy cream: Whipped to create the perfect topping with gentle sweetness.
- Ground cinnamon (for dusting): A final sprinkle of spice that adds charm and aroma.
How to Make Peach Cobbler Cupcakes Recipe
Step 1: Prepare the Peach Compote
Start by combining your peeled and sliced peaches with brown sugar, cinnamon, salt, and if you like, a splash of black spiced rum for some sophistication. Cook the mixture on medium-high heat until it comes to a boil, then let it simmer gently for about 4 minutes. This breakdown softens the peaches and infuses them with warm spices, creating that classic cobbler flavor. Once done, cool the compote thoroughly in the fridge for a few hours so it thickens up beautifully.
Step 2: Bake the Cupcakes
Preheat your oven to 350°F (175°C) and line your cupcake tins with paper liners. Mix the yellow cake mix with melted butter and buttermilk, then beat in the eggs until the batter is smooth and inviting. Fill each liner halfway with batter and bake for about 18 to 20 minutes, until the tops spring back when lightly pressed. Let the cupcakes cool completely before moving on to the next step.
Step 3: Make the Pie Crumbs
For that oh-so-satisfying crumb topping, preheat your oven to 450°F (230°C). Mix granulated sugar and flour in a bowl, then cut in cold butter slices until the mixture resembles coarse crumbs. Spread the crumbs on a baking sheet and bake for 8 minutes, stir to ensure even browning, and bake another 8 minutes until golden and crispy. Allow these to cool; they’ll add a wonderful crunch on top of your cupcakes.
Step 4: Remove Cupcake Centers and Fill
Using a small knife or a cupcake corer, gently remove the centers from each cooled cupcake to create little wells. Spoon generous amounts of the chilled peach compote into these hollow spaces, letting the juicy fruit soak right into the cake for a burst of flavor in every bite.
Step 5: Whip Up the Cream Cheese Frosting
Beat together softened butter, cream cheese, brown sugar, and meringue powder until fluffy and smooth. Gradually alternate adding black spiced rum and powdered sugar while whisking to create a silky, luscious frosting that’s just the right balance between sweet and lightly boozy if you choose to include rum.
Step 6: Assemble the Cupcakes
Pipe a generous swirl of the cream cheese frosting over each peach-stuffed cupcake. Sprinkle a handful of your homemade pie crumbs over the frosting, then add a small spoonful of peach compote on top. This layering brings every element of the Peach Cobbler Cupcakes Recipe together in perfect harmony.
Step 7: Make and Add the Whipped Cream
Whip heavy cream with powdered sugar and meringue powder until soft peaks form. Pipe the whipped cream onto each cupcake on top of the crumb and peach garnish, and finish with a light dusting of ground cinnamon. This final touch adds creaminess and a little spice, truly capturing the spirit of classic peach cobbler.
How to Serve Peach Cobbler Cupcakes Recipe
Garnishes
To elevate your Peach Cobbler Cupcakes Recipe, consider fresh peach slices or a small sprig of mint for a pop of color and freshness. A tiny drizzle of honey or an extra pinch of cinnamon on top adds flair and an inviting look that will wow your guests before they even take a bite.
Side Dishes
These cupcakes shine as a sweet ending, so pair them with light, refreshing sides such as a green salad with vinaigrette or a chilled glass of iced tea with lemon. If serving at brunch, the cupcakes complement scrambled eggs or a mild cheese platter wonderfully.
Creative Ways to Present
Try serving these cupcakes in rustic wooden crates lined with gingham cloth for a charming picnic vibe, or arrange them on a tiered cake stand surrounded by fresh peaches and cinnamon sticks for an elegant party display. For a playful twist, let guests add their own toppings like toasted pecans or caramel drizzle.
Make Ahead and Storage
Storing Leftovers
Store leftover Peach Cobbler Cupcakes Recipe in an airtight container in the refrigerator. This keeps the frosting and peach filling fresh, but be sure to enjoy them within 3 to 4 days for the best taste and texture. Letting them come to room temperature before serving brings back some of the fresh-baked softness.
Freezing
You can freeze these cupcakes without the whipped cream topping for up to 2 months. Wrap them individually in plastic wrap and then place in a freezer-safe container. When you’re ready, thaw overnight in the fridge and add fresh whipped cream just before serving to keep everything tasting perfect.
Reheating
Gently warm chilled cupcakes in the microwave for about 10 to 15 seconds to soften the cake and bring out those luscious peach flavors. Avoid overheating to keep the frosting and compote intact. This quick step makes them taste like they just came out of the oven.
FAQs
Can I use canned peaches instead of fresh or frozen?
Absolutely! Just be sure to drain them well and use ripe, high-quality canned peaches to maintain the best flavor. Adjust the sugar if your peaches are packed in syrup to keep the sweetness balanced.
Is the black spiced rum necessary?
The rum adds an amazing depth and warmth to the compote and frosting, but it is completely optional. If you prefer a non-alcoholic version, substitute with heavy cream or simply omit it without compromising the overall flavor.
How far ahead can I prepare the peach compote?
You can make the peach compote up to two days in advance and keep it refrigerated. This actually helps the flavors marry beautifully, making your cupcakes even more delicious when assembled.
What’s the best way to remove the cupcake centers?
Use a small paring knife or a specialized cupcake corer to carefully cut out the center. Work gently to keep the edges intact for a nice pocket that can hold the peach compote beautifully.
Can I make the frosting without meringue powder?
Yes, you can skip meringue powder, but it helps stabilize the frosting making it less prone to melting, especially in warmer conditions. If unavailable, use cream cheese and butter as usual, but chill the frosting before assembling.
Final Thoughts
There is something genuinely magical about this Peach Cobbler Cupcakes Recipe that turns simple ingredients into a crowd-pleaser with layers of flavor and texture that feel like a warm hug. Whether you’re baking for a family gathering or just treating yourself, these cupcakes offer a delightful way to celebrate the taste of peaches year-round. I wholeheartedly encourage you to try this recipe—you might just find your new favorite dessert to share again and again!
Print
Peach Cobbler Cupcakes Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 4 hours 60 minutes (including chilling time)
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Peach Cobbler Cupcakes combine the warm, comforting flavors of a traditional peach cobbler with the convenience and fun of cupcakes. Featuring a moist yellow cake base filled with a homemade peach compote, topped with rich cream cheese frosting, crunchy pie crumbs, and a dollop of cinnamon-spiced whipped cream, these cupcakes are a perfect treat for any occasion.
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
Cupcakes
- 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
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
- 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 saucepan, combine the peeled and sliced peaches, black spiced rum (if using), brown sugar, cinnamon, and salt. Cook over medium-high heat until the mixture comes to a boil, then reduce heat and simmer for 4 minutes. Remove from heat and cool the compote in the refrigerator for 3 to 4 hours to allow flavors to meld.
- Make the Cupcakes: Preheat the oven to 350°F (175°C) and line cupcake tins with liners. In a large bowl, mix the yellow cake mix, melted butter, and buttermilk until combined. Add the eggs and continue mixing until the batter is smooth. Fill each cupcake liner halfway with batter. Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely.
- Make the Pie Crumbs: Preheat the oven to 450°F (230°C). In a bowl, combine the flour and granulated sugar. Add the sliced softened butter and use your fingers or a pastry cutter to mix until the mixture resembles coarse crumbs. Spread the crumbs evenly on a baking sheet. Bake for 8 minutes, stir the crumbs to promote even browning, then bake for another 8 minutes or until golden brown. Remove and let cool completely.
- Remove Cupcake Centers: Once the cupcakes have cooled, carefully use a knife or cupcake corer to remove the centers of each cupcake, creating a hollow space to hold the filling. Be careful not to cut all the way through.
- Fill Cupcakes with Peach Compote: Spoon the prepared and chilled peach compote into the hollowed centers of each cupcake, filling them generously.
- Make the Frosting: In a mixing bowl, beat together the room temperature butter, softened cream cheese, brown sugar, and meringue powder until smooth and creamy. Gradually add the black spiced rum (or heavy cream) and powdered sugar alternately, continuing to whisk until the frosting is light, fluffy, and spreadable.
- Assemble the Cupcakes: Using a piping bag or spatula, pipe or spread the cream cheese frosting on top of each filled cupcake. Sprinkle the golden pie crumbs over the frosting, then spoon a little extra peach compote on top for an added burst of flavor.
- Make the Whipped Cream: In a chilled bowl, whip the heavy cream with powdered sugar and meringue powder until stiff peaks form. Pipe or dollop the whipped cream onto each cupcake. Dust the finished cupcakes lightly with ground cinnamon for a warm, aromatic finish and serve.
Notes
- Black spiced rum is optional in both the compote and frosting but adds a distinctive flavor. You can substitute with heavy cream in the frosting if preferred.
- Make sure the peach compote is fully cooled before filling the cupcakes to avoid sogginess.
- The pie crumbs add a lovely crunch reminiscent of traditional peach cobbler topping; ensure they are fully cool before sprinkling on frosting.
- If fresh peaches are out of season, frozen peaches work well—just thaw and drain excess liquid.
- This recipe yields 16 cupcakes, perfect for gatherings or dessert trays.
- For dairy-free versions, consider using vegan butter, cream cheese substitutes, and coconut cream for whipping.
