Description
Easy Peach Cobbler Cupcakes are moist and light cupcakes with peaches mixed in! They are topped with cinnamon frosting, chopped peaches, and streusel topping.
Ingredients
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
Instructions
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.
For Decorating
- 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.
Notes
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