Description
Peach Cobbler Cupcake Delight combines the beloved flavor of classic peach cobbler with the convenience of a cupcake. These moist, fluffy cupcakes are filled with a rich, thick peach filling and topped with a buttery cinnamon streusel, delivering a perfect balance of sweetness and texture that evokes a sundrenched Southern summer treat. Ideal for summer gatherings or anytime you crave a comforting, fruity dessert.
Ingredients
Scale
Cupcake Batter
- 1 ½ cups all-purpose flour
- 1 cup sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup buttermilk
- 1 cup diced fresh peaches (or canned, drained)
Peach Filling
- 2 cups diced peaches
- ¼ cup sugar
- 1 tsp cornstarch
- 1 tbsp lemon juice
- ¼ tsp cinnamon
Streusel Topping
- ½ cup brown sugar
- ½ cup all-purpose flour
- ¼ cup unsalted butter, melted
- ¼ tsp cinnamon
Instructions
- Prepare the peach filling: In a saucepan, combine the diced peaches, sugar, cornstarch, lemon juice, and cinnamon. Cook over medium heat, stirring occasionally, until the mixture thickens and starts to bubble. Remove from heat and allow it to cool completely before using.
- Make the cupcake batter: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate large bowl, cream the softened butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract. Alternately add the dry ingredient mixture and buttermilk to the butter mixture, beginning and ending with the dry ingredients, mixing until just combined. Gently fold the diced peaches into the batter.
- Fill the cupcake liners: Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners. Spoon cupcake batter into each liner until it is half full. Add a spoonful of the cooled peach filling on top of the batter, then cover with more batter to fill each cupcake liner about three-quarters full.
- Prepare the streusel topping: In a small bowl, combine the brown sugar, flour, melted butter, and cinnamon. Mix with a fork or fingers until the mixture forms a crumbly texture. Sprinkle this streusel evenly over the filled cupcake liners.
- Bake and cool: Bake the cupcakes in the preheated oven for about 20 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool in the pan for 10 minutes. Then transfer the cupcakes to a wire rack to cool completely before serving.
Notes
- Use fresh peaches for the best flavor when in season; canned peaches should be well-drained to avoid excess moisture.
- Ensure the peach filling is completely cooled before adding it to the cupcake batter to prevent melting the batter and causing uneven texture.
- The streusel topping adds crunch and sweetness—don’t skip it!
- You can substitute buttermilk with milk plus 1 tsp lemon juice or vinegar if unavailable.
- Store the cupcakes in an airtight container and refrigerate if kept beyond one day to maintain freshness.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Peach cobbler cupcakes, peach dessert, streusel topping, summer dessert, fruit cupcakes, baking dessert
