Peach Cobbler Cupcakes Recipe

Kristan Roland | Confessions of a Cookbook Queen

Peach Cobbler Cupcakes makes a cupcake out of one of the delightful desserts of summer. Perfect for a summer barbecue.

Peach Cobbler Cupcakes Photo

Growing up, I always thought that peach cobbler and peach crisp were the same thing. My mom always made this stuff with peaches, oats and brown sugar that we called peach cobbler, and it was absolutely delicious. Only when I moved to the South did I discover that oats and brown sugar equal a Peach CRISP, not a peach cobbler.

Peach cobber is made with a batter that is nothing like the buttery cinnamon crumbs I still pinch from the bowl and eat raw when preparing a crisp. The batter bakes up kind of like a cross between cake and pastry, and is usually sprinkled with sugar on top for a sweet crunch.

Peach Cobbler Cupcakes Picture

Although I’ve also seen cobblers made with a rolled out pie-type crust, cobbler made with batter is my favorite. It makes it distinctively different than a pie, and pairs perfectly with whipped cream or ice cream – not too sweet. I like to add a pinch of cinnamon for cozy, comforting flavor, but it’s just my personal preference.

Peach Cobbler Cupcakes Image

The only downside to cobbler is that it’s not the most glamorous dessert, that’s for darn sure. Placed next to gorgeous layer cakes and fudgy brownies, it’s likely to be overlooked, which is totally unfair if you ask me. It brings back all kinds of childhood trauma, like when my friends would make me be Elizabeth Wakefield every time we played Sweet Valley High. Sure, I wore glasses and was kind of plain on the outside, but did anyone ever consider that I might be a Jessica on the inside?

Peach Cobbler Cupcakes Pic

No, no they did not. And to this day, it remains one of the great injustices of my life.

To remedy the situation, I decided to bake up adorable peach cobbler cupcakes. Who could resist these adorable bites packed with peach and finished with a crispy sugar crust? No one, that’s who.

Are you tired of the dinner routine?

Stuck in a rut or looking for fun new recipes to try?

Our Facebook Group is growing every day! If you haven’t joined yet, we invite you to come check it out and join the fun.


You can ask for recipe ideas, talk about cooking techniques, or get help figuring out the right new pan set for you. If you’ve already joined, invite a friend along!


Peach Cobbler Cupcakes Recipe

    24 Servings


For the Cupcakes:
  • 2 sticks Salted Butter, Slightly softened
  • 2 cups Granulated Sugar, Plus 1/3 cup for sprinkling
  • 3 large Eggs
  • 1 1/2 teaspoons Pure Vanilla Extract
  • 2 1/2 cups All-Purpose Flour
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Cinnamon
  • 1 cup Whole Milk
  • 2 14.5 ounce cans Sliced Peaches in Water, Drained and diced
For the Whipped Cream:
  • 2 cups Heavy Cream
  • 1/4 cup Powdered Sugar


For the Cupcakes:

  1. Preheat oven to 350°F. Line 24 muffin tins with cupcake liners and set aside.
  2. In a large bowl, mix together flour, baking powder, and cinnamon. Set aside.
  3. In the bowl of your mixer, beat butter and sugar on medium speed until light and fluffy, about 2 minutes. Add eggs one at a time, beating well after each. Scrape sides of bowl, then add vanilla.
  4. With the mixer on medium low, add flour and milk alternately, starting and ending with flour mixture and scraping the bowl as needed. Fold in diced peaches, making sure to mix from the bottom of the bowl to ensure that all ingredients are fully combined.
  5. Fill muffin tins 2/3 full. Bake for about 15 minutes or until center of cupcakes spring back when lightly touched. Remove from oven and let cool completely on a wire rack.

For the Whipped Cream:

  1. Place metal mixing bowl and your mixer’s whisk attachment in the freezer for 10 minutes.
  2. Pour cream and powdered sugar in chilled bowl.
  3. Beat with chilled whisk attachment with your mixer set to high speed until stiff whipped cream is formed.
  4. Frost cupcakes shortly before serving.


Cooking Method:
, , , , , , ,
Related Recipes:
Cupcake Recipes, Baking Recipes, Baked Recipes, Summer Recipes, Peach Recipes, Frosting Recipes, Party Food Recipes, Easy Recipes
Recipe Yields:
24 cupcakes
Prep Time:
Cook Time:
Total Time:
Related Post:
Author: Kristan Roland
Recipe Yields: 24 cupcakes
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

Nutrition Facts

Serving Size 1 cupcake
Servings Per Recipe 24

Amount Per Serving
Calories from Fat 127
Calories 278

% Daily Value*
Total Fat 16g
  Saturated Fat 10g
Sodium 23mg
Total Carbohydrate 30g
  Dietary Fiber 0g
  Sugars 19g
Protein 3g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Kristan Roland

About Kristan

Kristan is known for her candy creations and hilarity on Confessions of a Cookbook Queen. We know where her true genius is, though: fanciful fanatical cupcake and cake creations!

Show Comments