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
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
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.
