Peach Cobbler Cupcakes
Soft, cinnamon-spiced peach cobbler cupcakes loaded with juicy peaches, topped with buttery crumble and tangy cream cheese frosting. A handheld Southern-inspired dessert packed with warm, comforting flavor.
Servings: 18 cupcakes
Calories: 410kcal
Cost: 2
Equipment
- muffin tins
- cupcake liners
- mixing bowls
- electric mixer
- pastry cutter or fork
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 0.5 tsp salt
- 1 tsp ground cinnamon
- 0.25 tsp ground nutmeg
- 0.75 cup unsalted butter, softened
- 0.5 cup brown sugar
- 0.5 cup granulated sugar
- 3 large eggs
- 2 tsp vanilla extract
- 0.75 cup buttermilk
- 1.5 cups fresh peaches, diced
- 0.5 cup all-purpose flour (crumble topping)
- 0.5 cup brown sugar (crumble topping)
- 0.5 tsp ground cinnamon (crumble topping)
- 0.5 cup rolled oats
- 0.25 cup cold unsalted butter, cubed
- 8 oz cream cheese, softened
- 0.25 cup unsalted butter, softened (frosting)
- 2 cups powdered sugar
- 1 tsp vanilla extract (frosting)
- 2 tbsp heavy cream
Instructions
- Preheat oven to 350°F (175°C) and line muffin tins with cupcake liners.
- Make the crumble topping by mixing flour, brown sugar, cinnamon, and oats. Cut in cold butter until crumbly. Refrigerate.
- Whisk together flour, baking powder, salt, cinnamon, and nutmeg in a bowl.
- Beat butter and sugars until light and fluffy. Add eggs one at a time, then vanilla.
- Alternate adding dry ingredients and buttermilk, beginning and ending with flour. Mix until just combined.
- Fold in diced peaches gently. Fill liners two-thirds full and top with crumble.
- Bake 20–24 minutes until golden and a toothpick comes out clean. Cool completely.
- Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and cream until fluffy.
- Pipe or spread frosting onto cooled cupcakes and serve.
Notes
Toss diced peaches with flour to prevent sinking and keep butter very cold for the best crumble texture.