Peach Cobbler Cupcakes are a delightful twist on a classic Southern dessert, bringing together the sweet juiciness of fresh peaches with a tender, fluffy cupcake base. Topped with a cinnamon-spiced crumble, these little treats have all the warmth and coziness of peach cobbler, but in perfect grab-and-go portions.
I love making these cupcakes when peaches are in season because the fresh fruit really shines through, giving each bite a bright and juicy flavor. The crumbly topping adds a nice crunch that balances the soft cake beneath, making every mouthful just right. Plus, they’re great for sharing, whether at a picnic, a potluck, or just a casual afternoon snack with friends.
One of my favorite ways to serve these is slightly warm with a small scoop of vanilla ice cream on top—it’s like having peach cobbler in cupcake form, with the best parts all together. If you don’t have fresh peaches, canned or frozen peaches work too, so you can enjoy these delicious cupcakes year-round. Trust me, these always bring a smile and a little sunshine to the table!
Key Ingredients & Substitutions
Fresh Peaches: Fresh peaches give these cupcakes their real fruit flavor and texture. If peaches aren’t in season, frozen or canned peaches (drained) can work but drain well to avoid adding too much moisture.
Buttermilk: Buttermilk keeps the cupcakes tender and slightly tangy. If you don’t have it, you can make a quick substitute by adding 1/2 tablespoon lemon juice or vinegar to 1/2 cup milk. Let it sit 5 minutes before using.
Cream Cheese: Cream cheese in the frosting adds richness and a slight tang that balances the sweetness. Make sure it’s softened to avoid lumps. For a dairy-free option, try vegan cream cheese.
Brown Sugar in Topping: Brown sugar adds a deep, caramel flavor and moisture to the crumble topping. If unavailable, white sugar works but the taste will be less rich.
How Do You Make a Moist Cupcake That Holds Up Well with Filling and Topping?
Moisture balance is key so the cupcakes stay tender but don’t get soggy with the filling. Here’s how I do it:
- Mix ingredients carefully: Beat butter and sugar well to trap air, making the cupcake light.
- Alternate dry and wet: Adding flour and buttermilk alternately keeps the batter smooth and not overmixed.
- Fold in peaches gently: To keep chunks intact and avoid overworking the batter.
- Bake properly: Check cupcakes at 18 minutes to avoid drying out but make sure fully baked to hold filling.
- Cool completely: Fill and frost cupcakes only when cool to keep filling and topping from melting or sliding.
Equipment You’ll Need
- Standard muffin tin and cupcake liners – I prefer these to keep the cupcakes neat and easy to serve.
- Mixing bowls and whisk – essential for combining the ingredients smoothly.
- Electric hand mixer or stand mixer – makes beating the frosting and batter much easier.
- Small saucepan – needed to cook the peach filling until thickened.
- Pastry cutter or fork – to cut in the cold butter for the crumble topping.
- Piping bag or spoon – for even frosting and filling the cupcakes neatly.
Flavor Variations & Add-Ins
- Use canned peaches in syrup instead of fresh for quick prep; drain well to avoid overly moist cupcakes.
- Add chopped walnuts or pecans in the crumble topping for extra crunch and flavor.
- Mix a teaspoon of ginger or nutmeg into the peach filling or batter for a warm spice twist.
- Swirl in a spoonful of caramel or honey into the frosting for extra sweetness and richness.
Peach Cobbler Cupcakes Recipe
Ingredients You’ll Need:
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 cup fresh peaches, peeled and chopped
For the Peach Filling:
- 2 cups fresh peaches, peeled and diced
- 1/4 cup brown sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
- 1/2 teaspoon cinnamon
For the Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons heavy cream (optional for consistency)
For the Topping:
- 1/2 cup brown sugar
- 1/4 cup all-purpose flour
- 1/4 cup unsalted butter, cold and cubed
- 1/2 teaspoon ground cinnamon
- Peach slices for garnish
- Caramel sauce for drizzling (optional)
How Much Time Will You Need?
Overall, this recipe takes about 45 minutes for preparation and baking, plus an additional 10 minutes to cool cupcakes and prepare toppings. You’ll spend some time making the peach filling and frosting, then assembling the cupcakes for a fun and tasty treat.
Step-by-Step Instructions:
1. Prepare the Peach Filling:
Start by combining the diced peaches, brown sugar, cornstarch, lemon juice, and cinnamon in a small saucepan. Cook the mixture over medium heat, stirring often, until it thickens and peaches become tender—about 5 to 7 minutes. Once done, remove from heat and let it cool completely.
2. Make the Cupcake Batter:
Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. In a bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. In a separate large bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy. Add eggs one at a time, beating well after each. Mix in vanilla extract. Then, alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour. Stir just until everything is combined. Finally, fold in the chopped fresh peaches gently.
3. Bake the Cupcakes:
Spoon the batter into each cupcake liner until about two-thirds full. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely on a wire rack before moving on.
4. Prepare the Frosting:
In a bowl, beat the cream cheese and butter until smooth and fluffy. Gradually add powdered sugar, beating well after each addition. Stir in vanilla extract. If needed, add 1 to 2 tablespoons of heavy cream to reach a smooth, pipeable texture.
5. Make the Crumble Topping:
Mix brown sugar, flour, and cinnamon in a small bowl. Use a fork or pastry blender to cut in the cold, cubed butter until the topping looks like coarse crumbs.
6. Assemble the Cupcakes:
Carefully create a small hollow in the top of each cupcake using a spoon or knife. Spoon a bit of the cooled peach filling into each hollow. Then pipe or spread the cream cheese frosting evenly over the cupcake. Sprinkle the crumble topping generously on top. Garnish each cupcake with a fresh peach slice. If you like, drizzle with caramel sauce for an extra sweet touch.
7. Serve and Enjoy:
These peach cobbler cupcakes are delicious whether served fresh or chilled. Keep any leftovers stored in an airtight container in the refrigerator to stay fresh.
Can I Use Frozen Peaches Instead of Fresh?
Yes! Just be sure to thaw and drain them well before using to avoid extra moisture that could make the cupcakes soggy.
How Should I Store Leftover Cupcakes?
Store leftover cupcakes in an airtight container in the refrigerator for up to 3 days. Bring them to room temperature before serving for best flavor.
Can I Make the Peach Filling Ahead of Time?
Absolutely! Prepare the peach filling up to 2 days in advance and keep it refrigerated. Give it a quick stir before using.
What Can I Use Instead of Buttermilk?
If you don’t have buttermilk on hand, mix 1/2 tablespoon lemon juice or vinegar into 1/2 cup milk. Let it sit for 5 minutes, then use as a substitute.