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Peach Cobbler Cupcakes Photo

Peach Cobbler Cupcakes Recipe

Kristan Roland
Peach Cobbler Cupcakes makes a cupcake out of one of the delightful desserts of summer. Perfect for a summer barbecue.
3 from 29 votes
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Cuisine Frosting
Servings 24 1 cupcake
Calories 278 kcal

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.

Nutrition

Calories: 278kcalCarbohydrates: 30gProtein: 3gFat: 16gSaturated Fat: 10gSodium: 23mgSugar: 19g
Keyword Baked, Baking, Cupcakes, Easy, Frosting, Party Food, Peaches, Summer
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