Peach Cobbler Cupcakes makes a cupcake out of one of the delightful desserts of summer. Perfect for a summer barbecue.
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.
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.
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?
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.
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Peach Cobbler Cupcakes Recipe
Ingredients
- 2 sticks Salted Butter Slightly softened
- 2 cups Granulated Sugar Plus 1/3 cup for sprinkling
- 3 large Egg
- 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
- 2 cups Heavy Cream
- 1/4 cup Powdered Sugar
Instructions
- Preheat oven to 350°F. Line 24 muffin tins with cupcake liners and set aside.
- In a large bowl, mix together flour, baking powder, and cinnamon. Set aside.
- 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.
- 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.
- 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.
- Place metal mixing bowl and your mixer’s whisk attachment in the freezer for 10 minutes.
- Pour cream and powdered sugar in chilled bowl.
- Beat with chilled whisk attachment with your mixer set to high speed until stiff whipped cream is formed.
- Frost cupcakes shortly before serving.