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close up of unwrapped peach cobbler cupcake

Peach Cobbler Cupcakes

Sweet cupcakes stuffed with peaches and topped with peach cream cheese frosting.
5 from 5 votes
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Course: Dessert
Cuisine: American
Keyword: cupcake recipe, peach cupcakes
Prep Time: 10 minutes
Cooling Time:: 1 hour
Total Time: 1 hour 10 minutes
Servings: 18
Calories: 496kcal

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