Peach Cobbler Cupcakes
These Peach Cobbler Cupcakes combine the sweet flavors of juicy peaches, spiced rum, and buttery pie crumbles, all topped with a creamy buttercream frosting. This easy recipe brings Southern comfort in cupcake form, perfect for any dessert lover!🍑🧁
This post may contain affiliate links. View our disclosure policy.
My Peach Cobbler Cupcakes bring together the comforting flavors of a classic Southern dessert in a convenient cupcake form.
With a peach compote center, golden pie crumbles, and a luscious black spiced rum buttercream, these cupcakes are a delectable fusion of flavors that will leave your taste buds craving for more.
Whether you're a seasoned baker or a newbie in the kitchen, this recipe is a must-try. Let's dive right in and make your taste buds dance!
Love peaches? Try these delicious peachy treats:
Why You'll Love This Recipe!
Irresistible Peach Flavor: These cupcakes are bursting with the sweet and tangy flavor of peaches. The homemade peach compote center adds a fruity surprise with every bite, making them perfect for peach lovers.
Crunchy Pie Crumbles: The golden-brown pie crumbles on top of each cupcake provide a delightful crunch and a hint of buttery goodness. They perfectly mimic the texture of a traditional cobbler topping.
Rich and Creamy Buttercream: The black spiced rum buttercream is the icing on the cake, quite literally. Its rich, creamy, and slightly boozy flavor complements the peaches and crumbles, creating a harmonious taste experience that's simply divine.
Advertisement
How to Make Peach Cobbler Cupcakes
Equipment Needed:
Step-by-Step Instructions:
Step 1 - Making the Peach Compote:
Combine the peach compote ingredients in a large non-stick skillet and cook over medium-high heat until it boils.
Reduce the heat and let it simmer for 5-7 minutes. Cut the cooked peaches into bite-sized pieces, cover, and refrigerate for at least an hour.
Step 2 - Preparing the Cupcakes:
Preheat your oven to 350ºF and line your cupcake tins with cupcake liners.
In a large bowl, combine the cake mix ingredients and beat for 2 minutes with an electric hand mixer. Fill each cupcake liner with about 1/4 cup of batter.
Bake for 18-20 minutes, or until a toothpick inserted into a cupcake comes out clean. Remove the cupcakes from the pan and allow them to cool on a wire rack.
Advertisement
Step 3 - Creating the Pie Crumbles:
Increase your oven's temperature to 400ºF.
In a bowl, use a fork to combine the softened butter with the dry ingredients until the mixture forms a sand-like crumble. Spread the crumble evenly on a baking sheet lined with non-stick foil.
Bake for about 8-10 minutes, stirring halfway, until the crumbles turn golden brown. Remove from the oven, break up and stir the crumbs with a spatula. They will harden as they cool.
Advertisement
Step 5 - Making the Buttercream:
Using your hand mixer, cream the room-temperature butter, softened cream cheese, and brown sugar until fluffy (about 5 minutes until the brown sugar is fully dissolved).
Add half of the powdered sugar and 1 tablespoon of black spiced rum. Mix until well-combined, starting at a low speed and scraping down the sides of the bowl. Blend in the remaining powdered sugar and black spiced rum, scraping down the sides of the bowl as needed. Whisk on high for 1 minute until the buttercream is fluffy.
Step 4 - Assembling the Cupcakes:
Carefully remove the center of each cupcake using a circle cutter or a knife. Use a spoon to pour the cooled peach compote into the center of each cupcake. Replace the removed center on top of the compote.
Place the buttercream in a piping bag fitted with a pastry tip. Add a single layer of frosting on each cupcake. Spoon some of the delicious pie crumbles on top of the frosting. Finish by topping each cupcake with a spoonful of peach compote.
Enjoy these Peach Cobbler Cupcakes that blend the warmth of cobbler with the convenience of cupcakes!
Advertisement
Yield & Cook Time:
Approximately 24 cupcakes
Prep Time: 20 minutes | Cook Time: 30 minutes | Inactive Time: 1 hour | Total Time: 1 hour 50 minutes
How to Store:
Once you've made these Peach Cobbler Cupcakes, you'll want to keep them fresh. Store them in an airtight container in the refrigerator for up to 3-4 days.
How Long They Last:
While these cupcakes are best enjoyed fresh, you can savor their deliciousness for up to 3-4 days when stored properly. Just remember to keep them in the fridge to maintain their flavor and texture.
Substitutions & Variations:
Don't have black spiced rum? You can substitute it with heavy cream for a non-alcoholic version.
Experiment with different fruit compotes like apple or cherry for unique flavor twists.
If you prefer a lighter cupcake, try a yellow cake mix instead of white.
Advertisement
FAQs:
Q: Can I make these cupcakes without alcohol?
A: Absolutely! You can replace the black spiced rum in both the Peach Compote and Buttercream with heavy cream for a non-alcoholic version that's just as scrumptious.
Q: Can I use fresh peaches instead of frozen ones?
A: Of course! Fresh peaches work beautifully in this recipe. Just make sure to peel and pit them before cooking them down.
Q: How do I ensure the cupcakes are moist and fluffy?
A: The secret lies in using buttermilk and following the mixing times precisely. Don't overmix the batter, and you'll get perfectly moist cupcakes.
Tips & Tricks:
When making the buttercream, take your time to cream the butter, cream cheese, and brown sugar until fluffy. This step makes the frosting incredibly smooth.
Make sure the well in the center of your cupcakes is big enough to hold a generous spoonful of peach compote.
Let the pie crumbles cool completely before adding them to the cupcakes. This ensures they stay crunchy and delightful.
These Peach Cobbler Cupcakes are a delightful fusion of Southern comfort and cupcake perfection. They're perfect for parties, gatherings, or a sweet solo treat. If you try this recipe, don't forget to share your thoughts in the comments below. I'd love to hear about your baking adventures!
For more mouthwatering recipes and updates, be sure to subscribe to my newsletter. Stay connected with Chyna B's Sweets on social media and share your creations with the world. Happy baking, and may your kitchen be filled with the aroma of delicious desserts!
Stay Sweet, Xoxo Chyna B 🍑🧁
WATCH THE RECIPE VIDEO HERE!
WATCH ME MAKE THESE DELICIOUS PEACH COBBLER CUPCAKES!
Advertisement
Peach Cobbler Cupcakes
Ingredients
Instructions
- Combine peaches, black spiced rum (if using), brown sugar, cinnamon, salt, and lemon juice in a large skillet and cook over medium-high heat until it boils.
- Reduce the heat and let it simmer for 5-7 minutes.
- Cut the cooked peaches into bite-sized pieces, cover, and refrigerate for at least an hour.
- Preheat your oven to 350 °F and line your cupcake tins with liners.
- In a large bowl, combine the combine the white cake mix, vegetable oil, buttermilk, eggs, and beat for 2 minutes with an electric hand mixer.
- Fill each cupcake liner with about 1/4 cup of batter.
- Bake for 18-20 minutes, or until a toothpick inserted into a cupcake comes out clean.
- Remove the cupcakes from the pan and allow them to cool on a wire rack.
- Increase your oven's temperature to 400 °F.
- In a bowl, use a fork to combine the granulated sugar, all-purpose flour, and softened butter until the mixture forms a sand-like crumble.
- Spread the crumble evenly on a baking sheet lined with non-stick foil.
- Bake for about 8-10 minutes, stirring halfway, until the crumbles turn golden brown.
- Remove from the oven, break up and stir the crumble with a spatula. The mixture will harden as it cools.
- Carefully remove the center of each cupcake using a circle cutter or a knife.
- Use a spoon to pour the cooled peach compote into the center of each cupcake.
- Replace the removed center on top of the compote.
- Using your hand mixer, cream the room-temperature butter, softened cream cheese, and brown sugar until fluffy (about 5 minutes until the brown sugar is fully dissolved).
- Add half of the powdered sugar and 1 tablespoon of black spiced rum. Mix until well-combined, starting at a low speed and scraping down the sides of the bowl.
- Blend in the remaining powdered sugar and black spiced rum, scraping down the sides of the bowl as needed.
- Whisk on high for 1 minute until the buttercream is fluffy.
- Place the buttercream in a piping bag fitted with a pastry tip.
- Add a single layer of frosting on each cupcake.
- Spoon some of the delicious pie crumbles on top of the frosting.
- Finish by topping each cupcake with a spoonful of peach compote.
- Enjoy these Peach Cobbler Cupcakes that blend the warmth of cobbler with the convenience of cupcakes!
Notes
- Read the entire blog post for more in-depth instructions on creating this recipe.
Nutrition Facts
Calories
413.17Fat
19.53 gSat. Fat
9.75 gCarbs
56.09 gFiber
0.6 gNet carbs
55.49 gSugar
43.72 gProtein
3.07 gSodium
292.17 mgCholesterol
63.52 mgAny nutritional information on chynabsweets.com should only be used as a general guideline as this information is provided as a courtesy and is an estimate only.
Hey Sweeties, don't forget to check out Chyna B's Sweets for more scrumptious recipes, engaging content, and amazing treats that will have your taste buds dancing! Subscribe to the newsletter and follow-on social media for all the latest updates.
More Cupcake Recipes!
Advertisement
