These easy Peach Cobbler Cupcakes are moist and light peach cupcakes topped with cinnamon frosting, chopped peaches, and streusel topping. These are made in under an hour with simple ingredients and are a unique twist on a classic dessert!
For other fruity desserts, this Lemon Blueberry Sheet Cake could be your new best friend. If you are looking for a quick and easy bake, these White Chocolate Raspberry Blondies are also SO perfect for spring and summer! Apple Pie Thumbprint Cookies are a similar twist on a classic treat!
Tell Me About This Recipe
- moist, light, and fluffy cupcakes
- smooth and velvety cinnamon frosting
- crunchy, cinnamon crumble topping
- cupcakes made in two bowls with a whisk with 10 minutes of prep time
Peach Cupcake Ingredients
- All Purpose Flour: Regular, plain all purpose flour creates a light and fluffy cupcake. Make sure to measure properly. Read “Expert Tips” for more information.
- Baking Powder + Baking Soda: Together, these two leavening agents work together to give rise to the cupcakes.
- Salt: Salt brings out the sweetness and enhances the overall flavor.
- Granulated Sugar: Plain, white sugar adds sweetness and moisture.
- Egg: One large egg at room temperature creates structure in these cupcakes.
- Vegetable Oil: Vegetable oil is the base fat in this recipe and creates a moist cupcake that stays moist.
- Vanilla Extract: Vanilla extract completes the flavor.
- Buttermilk: Room temperature buttermilk creates a tender and light texture.
- Chopped Peaches: You’ll stir chopped peaches into the batter.
Step by Step Process
STEP 1: Preheat your oven to 350 degrees Fahrenheit and line a 12-count muffin tin with liners.
STEP 2: In a medium bowl, whisk all purpose flour, baking powder, baking soda, and salt together until combined.
STEP 3: In a large bowl, whisk sugar, room temperature egg, vegetable oil, vanilla extract, and room temperature buttermilk together until smooth.
STEP 4: Pour the medium bowl of dry ingredients into the large bowl of mixed wet ingredients. Beat until smooth. Do not mix past when you see the flour mixture disappear into the batter.
STEP 5: Add the chopped peaches to the batter and whisk until evenly dispersed.
STEP 6: Divide the batter between the 12 cupcake liners, about 1/4-1/3 cup batter per liner.
STEP 7: Bake for 17-20 minutes or until the tops are domed and firm, the cupcakes are light golden brown, and a toothpick inserted into the center comes out with a few crumbs. Allow the cupcakes to cool before decorating.
STEP 1: Preheat your oven to 375 degrees Fahrenheit. Line a metal sheet pan with parchment paper.
STEP 2: Mix flour, sugar, baking powder, salt, and cinnamon together.
STEP 3: Pour melted butter into the flour mixture. Use a fork to combine the mixture.
STEP 4: Use your fingers to create clumps of the mixture and spread them on your prepared pan.
STEP 5: Bake the crumble pieces for 7-10 minutes or until they are golden brown. Let them fully cool before using.
STEP 6: In a large bowl with a hand mixer or in the bowl a stand mixer fitted with a paddle attachment, beat the butter and powdered sugar together until smooth.
STEP 7: Beat cinnamon and vanilla extract into the frosting.
STEP 8: Pour heavy whipping cream into the frosting and beat on high speed for 2-3 minutes until smooth and fluffy. Transfer the frosting to a piping bag or zippable plastic bag with the corner snipped off for more control.
Frequently Asked Questions
You do not need to use fresh peaches in the filling or in the topping. Canned peaches will work perfectly fine!
Yes, due to the peaches in the cupcake and on top of the frosting, these need to be stored in the fridge.
When the cupcakes are finished baking, they will be light golden brown in color, firm in the center, domed, and a toothpick inserted into the center will come out with a few crumbs.
These cupcakes should be in an airtight container or tightly covered to preserve freshness. They can be stored-
- in the fridge for up to 4 days
- in the freezer without frosting or topping for up to 4 months
- in the freezer with frosting and topping for up to 2 months
- place the cupcakes in the freezer, unwrapped, for an hour
- individually wrap the cupcakes in cling wrap
- place the cupcakes in a container or freezer bag
Room Temperature Ingredients: The egg and buttermilk should be at room temperature when creating the batter. This creates a smooth and even batter.
Measuring Flour: These cupcakes are light and fluffy only if the flour is measured correctly. Overmeasuring flour creates dry cupcakes and undermeasuring will lead to gooey and flat cupcakes. To measure flour correctly-
- use a kitchen scale to measure 210g of flour exactly
- use a spoon to transfer the flour from its container to the measuring cup before using a knife to level off the peak
Serving: Take the cupcakes out of the fridge ahead of serving to bring them to room temperature. You can also heat them in the microwave for 15-20 seconds or until desired heat is reached. This will mimic a warm peach cobbler.
Other Spring Recipes
Easy Peach Cobbler Cupcakes are moist and light cupcakes with peaches mixed in! They are topped with cinnamon frosting, chopped peaches, and streusel topping.
For the Cupcakes
- 1 1/2 cups (210g) all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (158g) granulated sugar
- 1 large egg, room temperature
- 1/3 cup (66g) vegetable oil
- 1 teaspoon vanilla extract
- 1 1/4 cup (300g) buttermilk, room temperature
- 3/4 cup (150g) chopped peaches
For the Streusel Topping
- 1/3 cup (70g) granulated sugar
- 1/2 cup (70g) all purpose flour
- 1/4 teaspoon cinnamon
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- 1/4 cup (55g) unsalted butter, melted
For the Cinnamon Frosting
- 1 cup (220g) unsalted butter
- 2 1/2 cups (300g) powdered sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- 2 tablespoons (30g) heavy whipping cream
For the Cupcakes
- Preheat your oven to 350 degrees Fahrenheit. Line a 12-count muffin pan with liners.
- In a medium bowl, whisk all purpose flour, baking powder, baking soda, and salt together until combined.
- In a large bowl, whisk granulated sugar, room temperature egg, vegetable oil, vanilla extract, and room temperature buttermilk until smooth.
- Pour the medium bowl of dry ingredients into the bowl of wet ingredients. Use a whisk to combine the ingredients until smooth. Do not overmix.
- Add the chopped peaches to the batter and mix until evenly distributed.
- Divide the batter between the 12 liners, adding about 1/4 cup-1/3 cup of batter per liner. The liners should be about 3/4 full.
- Bake the cupcakes for 17-20 minutes or until the tops are light golden brown, domed, and firm in the center. A toothpick inserted into the center should come out with some crumbs. Allow the cupcakes to fully cool before decorating.
For the Crumble Topping
- Preheat your oven to 375 degrees Fahrenheit. Line a metal sheet pan with parchment paper.
- In a medium bowl, mix granulated sugar, all purpose flour, cinnamon, baking powder, and salt together with a fork.
- Pour the melted butter into the flour mixture. Use a fork to combine the ingredients together.
- Use your fingers to spread the mixture into clumps on your prepared sheet pan.
- Bake the crumble for 7-10 minutes or until the crumbs turn golden brown in color and are crunchy in texture. Allow the crumble topping to cool before using.
For the Frosting
- In a large bowl with a hand mixer or in the bowl of a stand mixer fitted with a paddle attachment, beat the butter and powdered sugar together until smooth.
- Add vanilla extract and cinnamon to the frosting and beat until combined.
- Add heavy whipping cream to the frosting and beat on high speed for 3 minutes. This will create air in the frosting, resulting in a smooth, bright, and fluffy frosting. Transfer the frosting to a piping bag or zippable plastic bag with the corner snipped off for greater control if desired.
- Frost each cupcake with the cinnamon frosting as desired.
- Top the cupcakes with chopped peach pieces.
- Push the cooled crumble topping into the tops of the cupcakes.
- Store the cupcakes, tightly covered or in an airtight container, in the fridge for up to 4 days or in the freezer for up to 2 months.
Measuring Flour: Measure flour by using a kitchen scale or by using a spoon to transfer the flour from its container to your measuring cup before using a knife to level off the peak.
Mixing: Do not overmix when adding the dry ingredients to your wet ingredients. Overmixing will lead to denser, drier cupcakes.
Storing and Serving: You’ll need to store these cupcakes in the fridge in an airtight container or tightly covered. Leave them out for 15-30 minutes before eating to allow them to come to room temperature. You can also heat them in the microwave for about 15 seconds to mimic a warm peach cobbler.
Keywords: Peach Cobbler Cupcakes, Peach Cupcakes, Cinnamon Frosting