Description
Southern comfort meets bakery magic in these Peach Cobbler Cupcakes, blending sweet summer fruit with classic dessert charm. Buttery cake layers nestled with juicy peaches offer a delightful twist you’ll savor to the last crumbly bite.
Ingredients
Scale
Fresh Ingredients:
- 2 cups fresh peaches, peeled and chopped (or canned peaches, drained)
- 1 ½ cups all-purpose flour
- 2 large eggs
- 1 cup fresh milk
- 1 cup granulated sugar
Dairy and Fat Ingredients:
- 1 cup unsalted butter, softened (divided)
- ½ cup unsalted butter, melted
Seasoning and Dry Ingredients:
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 cup brown sugar
- ½ cup all-purpose flour
- ½ cup rolled oats
- ½ teaspoon salt
Instructions
- Prepare the oven by heating to 350°F and arrange cupcake liners in the pan for easy removal.
- In a large mixing bowl, thoroughly blend softened butter and granulated sugar until light and fluffy, using an electric mixer for about 2-3 minutes.
- Incorporate eggs individually, mixing completely after each addition, then blend in vanilla extract until smooth.
- Gently fold dry ingredients (flour, baking powder, salt, cinnamon) into the mixture, alternating with milk. Mix until just combined, avoiding overmixing.
- Carefully fold chopped peaches into the batter, ensuring even distribution throughout.
- Fill cupcake liners two-thirds full to allow proper rising during baking.
- Create crumb topping by combining brown sugar, flour, rolled oats, cinnamon, and melted butter until it forms a crumbly consistency.
- Generously sprinkle the crumb mixture over each cupcake, creating a thick, textured layer.
- Bake in the preheated oven for 18-20 minutes. Test for doneness by inserting a toothpick into the center – it should come out clean.
- Allow cupcakes to rest in the pan for 5 minutes, then transfer to a wire rack for complete cooling. Serve warm or at room temperature for optimal enjoyment.
Notes
- Swap fresh peaches with canned or frozen varieties when fresh are out of season, ensuring consistent flavor and texture throughout the year.
- Experiment with gluten-free flour blends to make these cupcakes suitable for those with wheat sensitivities, maintaining the same delightful taste and tender crumb.
- Reduce sugar content by using natural sweeteners like honey or maple syrup, creating a healthier version without compromising the cupcakes’ delectable Southern charm.
- Toast the oats in the crumb topping beforehand to enhance their nutty flavor and add an extra layer of depth to the cupcake’s overall taste profile.
- Prep Time: 20 minutes
- Cook Time: 18-20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 250
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg