Peach Cobbler Cupcakes

There is nothing more satisfying than biting into a juicy, ripe peach… except biting into a sweet and creamy peach cobbler cupcakes.

These homemade peach cupcakes are stuffed with peach chunks and topped with a decadent cream cheese frosting.

The sweet and sour peach ring on top of the cupcake takes it to a new level of cuteness and flavor. They’ll be all the rage at your next party, just look at the reviews!

These peach cupcakes use the vanilla cake as the base and “streusel topping”, but the center is filled with peach deliciousness.

Peach Cobbler Cupcakes Ingredients

They only things you’ll need to buy special are peach rings (optional), canned peaches and cream cheese.

• All-Purpose Flour– The easiest and most verstile, flour gives baked good structure.
• Baking Powder & Baking Soda– Both are leaveners, meaning they give lift and loft to baked goods and create all of those lovely air pockets that make things fluffy.
• Unsalted Butter- The fat base of this cupcake recipe, I always use unsalted because I want to control the amount of the salt in the recipe, but also salt tends to dry things out and we want our cupcakes to be juicy.
• White Sugar & Brown Sugar- A slight touch of molasses from brown sugar complements the peaches perfectly.
• Eggs- Used as a binder and also for structure.
• Fine Sea Salt- Just a tiny amount amplifies the other natural flavors.
• Vanilla- To balance and create depth of flavor.
• Buttermilk- Instead of using water or plain milk, buttermilk has more body and fat content, but also a slightly tart taste. I do suggest the full fat version for the best moist cupcakes.
• Sparkling Water- Don’t discount those bubbles! Bonus points if you can find peach flavored.
• Canned Peaches– Or fresh peaches. Both the ones in juice or syrup work, but the ones in syrup will make for a jammier center while the juice will bake into the cupcake batter. Fresh peaches, if it’s peach season, just need to be roughly chopped and tossed in.

Cream Cheese Frosting & Garnish:

If you are short on time, just grab a tub of cream cheese frosting from the store and whip in peach extract or go plain. With the lovely peach rings on top and real peaches tucked away inside of the peach cobbler cupcakes, there is enough juicy peach to go around.

• Unsalted Butter– Again, if you are using salted, omit the additional salt.
• Cream Cheese– The base for this frosting. You can opt for a buttercream instead.
• Powdered Sugar- To make it sweet and thicken the base for frosting.
• Peach Extract– Peach extract or peach flavoring will both work. And if you don’t want to use either of these, simply swap it with vanilla and call it a day.
• Sparkling Water- Also used to flavor and thin out the frosting, but with added pizzazz.
• Fine Sea Salt– Just a dash balances the sweetness.
• Peach Rings– Nothing drives it home that these are peach cupcakes like a sweet and sour peach ring right on top. Fresh peach slices can also be used, but I really like peach rings.

Other variations include a dash of ground cinnamon in the cupcake batter or cream cheese frosting or adding a little bit of lemon zest to either. I like mine just fine with pieces of peach.

How to Make Peach Cobbler Cupcakes

1. Preheat oven and line one or two cupcake pans with cupcake liners. If you fill them correctly, you should get 18-20 cupcakes.
2. Sift or whisk together the flour, baking powder, baking soda and salt. Don’t skip the sifting- without it you’ll wind up with pockets of leaveners instead of them evenly blending throughout the batter.
3. In a separate large mixing bowl or mixing bowl of a stand mixer fitted with the paddle attachment, beat the butter for 1-2 minutes until creamy and pale. This incorporates in air and helps the batter becomes light and fluffy. Add the sugars and continue to beat until fully combined. Beat in the eggs, one at a time, and then the vanilla.
4. Alternate adding the buttermilk, flour mixture and seltzer water until all ingredients are just combined. Do not over mix! Over mixing can make the cupcakes chewy.
5. Fill each muffin tin a scant 1/3 way. Spoon 1 heaping tablespoon of the peaches on top of batter followed by an additional dollop of cake batter to cover, just enough to cover. We’ve had some folks ask about using peach pie filling, which I assume will work if chopped finely enough, but we have not tested it.
6. Bake for 18-20 minutes, or until the tops gently bounce back when touched and are slightly browned. Cool completely before frosting.

Make the Frosting:

1. Beat together the cream cheese and butter until light and fluffy and then add the powdered sugar, peach or vanilla extract, seltzer and salt until creamy. If frosting is too thick, add small amounts of peach soda until spreadable.
2. Place into a piping bag fitted with a large round or star attachment, frost peach cobbler cupcakes and top with a peach ring.

A few tips for making the moistest cupcakes ever!

1. Do not overmix the batter. The most commonly made mistake in making a cake is overworking the batter. This is actually made easier when you are using a stand mixer because we overestimate how long the batter has been beaten. Pay attention! 
2. Sift the dry ingredients. Even if you are using a boxed cake mix, sift the cake mix to get out any clumps. This will make it blend better, but also make it less likely that you will over mix. 
3. Eggs make a cake moist and yolks make them even more moist. Try adding one or two extra yolks to your favorite cake recipe and watch the crumb get even crumblier. Yes, I made that word up! 
4. Don’t over bake your peach cobbler cupcakes! This might seem like it is super apparent, but many folks wait too long before taking the cake out of the oven and presto, dry cake. Whomp, whomp.
5. Measure your flour. You might think you measure your flour, but are you doing it correct? Scoop flour into the measuring cup and level it off with a flat spatula or butter knife. Don’t pack it down, just let is sit how it did when you scooped it. Additional flour makes cake dry and even have a slight heap on your measuring cup could be the culprit.
6. Never overfill the cupcake tins. They should be just a little over half full unless the recipe specifies otherwise. 

Storage & Freezing

Any baked good is best enjoyed the same day as baking or close thereafter. Store these peach cupcakes at room temperature in an airtight container for up to 5 days.

Peach Cobbler Cupcakes can be frozen unfrosted or frosted in an airtight container for up to 6 months. Thaw at room temperature.

More Easy Cupcake Recipes:

• Rainbow Cupcakes
• Red Velvet Cupcakes
• Black Bottom Cupcakes

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Peach Cobbler Cupcakes

Sweet cupcakes stuffed with peaches and topped with peach cream cheese frosting.

5 from 5 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: cupcake recipe, peach cupcakes

Prep Time: 10 minutes minutes

Cooling Time:: 1 hour hour

Total Time: 1 hour hour 10 minutes minutes

Servings: 18

Calories: 496kcal

Equipment

• muffin tins
• hand crank sifter

Ingredients

Peach Cobbler Cupcakes:

• 2 cups flour
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1/2 cup unsalted butter room temperature
• 3/4 cup sugar
• 1/4 cup light brown sugar packed
• 3 eggs
• 1 1/2 teaspoons vanilla
• 1/2 cup buttermilk
• 1/2 cup sparkling water- plain or peach flavored
• 1 1/2 cups canned peaches drained and chopped

Cream Cheese Frosting:

• 1/2 cup unsalted butter softened
• 16 ounces cream cheese room temperature
• 8 cups powdered sugar
• 1 teaspoon peach extract or vanilla
• 1/2 teaspoon fine sea salt
• 1/3 cup tablespoons sparkling water- plain or peach flavored

Decoration

• Peach Rings

Instructions

• Preheat oven to 350°F and prepare a muffin tin with cupcake liners.
• Sift together the flour, baking powder, baking soda and salt. Set aside.
• In a separate large mixing bowl or mixing bowl of a stand mixer fitted with the paddle attachment, beat the butter for 1-2 minutes until creamy and pale.
• Add the sugars and continue to beat until fully combined. Beat in the eggs, one at a time. Lastly, add the vanilla extract, blend until smooth.
• Alternate adding the buttermilk, flour mixture and seltzer water until all ingredients are just combined.
• Fill each wrapper 1/3 way. Spoon 1 heaping tablespoon of the peaches on top of batter followed by an additional dollop of cake batter to cover.
• Bake for 18-20 minutes, or until the tops gently bounce back when touched and are slightly browned. Cool completely.

Make the Frosting:

• In a medium mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, beat together the cream cheese and butter. Add the powdered sugar, extract, seltzer and salt. Blend until creamy and appropriate frosting consistency. If frosting is too thick, add small amounts of peach soda until spreadable.
• Place into a piping bag fitted with a large round or star attachment, frost cupcakes and top with a peach ring.
• If you’ve tried this recipe, come back and let us know how it was in the comments or star ratings!

Notes

• This is a large batch of frosting intended for piping generous amounts. If you are just slathering with an offset spatula and using less frosting, cut it in half. 

Nutrition

Calories: 496kcal | Carbohydrates: 77g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 295mg | Potassium: 76mg | Fiber: 1g | Sugar: 65g | Vitamin A: 704IU | Calcium: 64mg | Iron: 1mg