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Peach Cobbler Cupcakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 59 reviews
  • Author: Ivy
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 4 minutes
  • Yield: 18 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Delight in these Peach Cobbler Cupcakes that perfectly combine a moist vanilla cupcake base with a luscious peach filling, topped with creamy vanilla frosting and a cinnamon-sugar crumble. These cupcakes bring the nostalgic flavors of a classic peach cobbler into a convenient and elegant handheld dessert ideal for any occasion.

Ingredients

Cupcake Ingredients

  • 1 box vanilla cake mix
  • 1 cup water
  • ⅓ cup unsalted butter, softened
  • 3 large eggs

Vanilla Frosting Ingredients

  • 2 cups unsalted butter, softened
  • 4 ½ cups powdered sugar
  • 2 teaspoons vanilla extract
  • 3 tablespoons heavy whipping cream (may need up to 3 tablespoons more)

Crumble Ingredients

  • 1 ¾ cups all-purpose flour
  • ½ cup light brown sugar
  • ½ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon kosher salt

Filling Ingredients

  • 21 ounces peach pie filling

Instructions

  1. Preheat Oven: Set your oven temperature to 350°F (175°C) and line a cupcake pan with cupcake liners to prepare for baking.
  2. Prepare Cupcake Batter: In a mixing bowl, combine the vanilla cake mix, water, softened unsalted butter, and eggs. Using a hand or standing mixer, beat everything together until the batter is smooth and fully incorporated.
  3. Fill Cupcake Liners: Spoon the batter into the cupcake liners, filling each about two-thirds full to allow room for rising during baking.
  4. Bake Cupcakes: Place the filled cupcake pan in the oven and bake for 19 minutes or until the cupcakes turn a light golden brown and a toothpick inserted comes out clean.
  5. Cool Cupcakes: Remove cupcakes from the oven and allow them to cool completely on a wire rack before frosting.
  6. Make Vanilla Frosting: With a standing mixer, beat together the softened butter, powdered sugar, heavy whipping cream, and vanilla extract until the mixture is smooth, creamy, and holds stiff peaks.
  7. Prepare Crumble: Spread the flour on a microwave-safe baking sheet and microwave for about 5 minutes, carefully watching to prevent browning or burning. Let the flour cool completely.
  8. Combine Crumble Ingredients: Once cooled, add the brown sugar, granulated sugar, ground cinnamon, and kosher salt to the cooled flour in a medium bowl. Use your fingers to mix until a crumbly texture forms.
  9. Pipe Frosting: Transfer the vanilla frosting into a piping bag. Pipe a ring of frosting on top of each cooled cupcake, then pipe a second ring to create a frosting “wall.”
  10. Add Peach Filling: Slice some peaches from the pie filling into smaller bite-sized pieces. Fill the center of the frosting ring with the peach pieces, creating a filled center like a peach cobbler.
  11. Top with Crumble: Sprinkle a generous amount of the cinnamon-sugar crumble over the peaches on each cupcake.
  12. Serve and Enjoy: Your Peach Cobbler Cupcakes are now ready to impress and enjoy. Serve immediately or refrigerate until ready to consume.

Notes

  • Watch the flour carefully while microwaving to avoid burning; adjust time based on your microwave power.
  • Adjust heavy cream quantity in frosting to achieve desired consistency.
  • Ensure cupcakes are completely cooled before frosting to prevent melting.
  • Use fresh peaches instead of pie filling for a fresher taste variation.
  • Store cupcakes in an airtight container in the refrigerator for up to 3 days.

Find it online: https://ivysrecipes.com/peach-cobbler-cupcakes-recipe/