These Peach Cobbler Cupcakes are a tasty treat that combines soft, fluffy cake with sweet bits of peach. Topped with a buttery crumble, they’re pure comfort in a cupcake!
Nothing says “yum” like the smell of peaches baking! I love serving these warm, and honestly, I might just eat the crumble off the top first. Can you blame me? 🍑
Making these cupcakes is super easy! I just mix the batter, fold in the peaches, bake them, and they’re perfect for a sunny day dessert or a cozy night in!
Key Ingredients & Substitutions
All-purpose flour: This is essential for structure in the cupcakes. If you’re looking for a gluten-free option, try using a mix of almond flour and a gluten-free all-purpose blend.
Granulated sugar: It sweetens the batter and helps with the cupcake’s texture. You can swap it for coconut sugar for a less refined option, but note that it may alter the color slightly.
Peaches: Fresh peaches give the best flavor and moisture. If they’re out of season, canned peaches work too; just make sure to drain them well. Frozen peaches can be used but should be thawed and drained first.
Rolled oats: These add a nice crunch to the topping. If you don’t have rolled oats, try using quick oats or even crushed nuts for something different.
Cinnamon: This spice adds warmth and depth. If you want a twist, consider using nutmeg or pumpkin pie spice instead, which can give a unique flavor to the cupcakes.
How Do I Make the Perfect Cupcake Batter?
Creating the right batter is key for tasty cupcakes. It’s important to mix ingredients properly to ensure a light, fluffy texture.
- Start by creaming the softened butter and sugar until fluffy; this incorporates air for a better rise.
- Add eggs one at a time, ensuring they’re fully mixed in before the next addition.
- When adding dry ingredients and milk, alternate them to prevent clumping. Mix just until combined; overmixing can lead to tough cupcakes.
Lastly, folding in the peaches gently helps preserve their shape, adding bursts of flavor in every bite. Enjoy making these delightful cupcakes!
How to Make Peach Cobbler Cupcakes
Ingredients You’ll Need:
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 2 cups fresh peaches, peeled and chopped (or canned peaches, drained)
For the Topping:
- 1 cup brown sugar
- ½ cup all-purpose flour
- ½ cup rolled oats
- 1 teaspoon cinnamon
- ¼ cup unsalted butter, melted
How Much Time Will You Need?
You’ll need about 15 minutes to prep the ingredients and 20 minutes to bake the cupcakes. Once baked, let them cool for about 5 minutes before placing them on a wire rack. In total, you’re looking at about 40 minutes for a delightful treat!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). Line a cupcake pan with cupcake liners to make it easier to remove the cupcakes later.
2. Cream the Butter and Sugar:
In a large mixing bowl, cream together the softened butter and granulated sugar. Use an electric mixer or a whisk to mix until it’s light and fluffy—a good 2-3 minutes will do!
3. Add Eggs and Vanilla:
Add the eggs one at a time, making sure to mix well after each addition. Then stir in the vanilla extract until combined. Your mixture should look smooth and creamy.
4. Mix in the Dry Ingredients and Milk:
Gradually add the all-purpose flour, baking powder, salt, and ground cinnamon. Alternate this with the milk, mixing gently. Don’t overmix; just combine until the dry ingredients are incorporated.
5. Fold in the Peaches:
Carefully fold the chopped peaches into the batter. Make sure the peaches are evenly distributed, so every cupcake gets a taste of peachy goodness!
6. Fill the Cupcake Liners:
Evenly divide the batter among the cupcake liners, filling each about two-thirds full. This allows room for the cupcakes to rise without overflowing.
7. Make the Crumb Topping:
In a separate bowl, mix together the brown sugar, flour, rolled oats, cinnamon, and melted butter. Stir until the mixture is crumbly—this will be your delicious topping!
8. Add the Topping:
Sprinkle the crumb topping generously over each cupcake. You want a good layer of crunchy goodness on top to achieve that cobbler effect!
9. Bake the Cupcakes:
Place the cupcake pan in the preheated oven and bake for 18-20 minutes. To check for doneness, insert a toothpick into the center; if it comes out clean, your cupcakes are ready!
10. Cool and Enjoy:
Let the cupcakes cool in the pan for about 5 minutes before moving them to a wire rack. Allow them to cool completely, or enjoy them warm. Either way, these Peach Cobbler Cupcakes are sure to be a hit!
Enjoy your delicious Peach Cobbler Cupcakes warm or at room temperature!
Can I Use Frozen Peaches in This Recipe?
Yes, absolutely! If you’re using frozen peaches, make sure to thaw them first and drain any excess moisture. Pat them dry with a paper towel before folding them into the batter to prevent the cupcakes from becoming soggy.
What Can I Substitute for Eggs?
If you need to substitute eggs, you can use unsweetened applesauce or mashed banana! Use 1/4 cup of either for each egg. This will keep the cupcakes moist while adding a hint of sweetness.
How to Store Leftover Cupcakes?
Store any leftover cupcakes in an airtight container at room temperature for up to 3 days. If you want to keep them longer, they can be frozen for up to 2 months. Just wrap them tightly in plastic wrap and place them in a freezer-safe container.
Can I Add Other Fruits to This Recipe?
Of course! Feel free to experiment by adding other fruits like blueberries, raspberries, or sliced strawberries. Just make sure to maintain the total fruit quantity so the batter isn’t too wet.
