If you’ve ever dreamed of capturing the warm, fuzzy feeling of a classic Southern dessert in a perfectly portable treat, the Peach Cobbler Cupcakes Recipe is about to become your new obsession. These cupcakes are a delightful twist on traditional peach cobbler, combining tender cake, luscious peach compote, and fluffy spiced frosting all in one bite-sized package. Whether for a celebration or just a sunny afternoon craving, this recipe brings together vibrant peaches, a hint of rum, and sweet cinnamon notes that dance gloriously on your palate. Trust me, once you try these, Peach Cobbler Cupcakes Recipe will be a staple in your dessert rotation.
Ingredients You’ll Need
Nothing complicated here, just simple, quality ingredients that work perfectly to create the moist texture, fruity brightness, and velvety frosting that make these cupcakes shine. Each component plays a crucial role, from the fragrant cinnamon to the rich cream cheese and buttery crumbs.
- Yellow cake mix: The base for soft, moist cupcakes with a delicate crumb.
- Butter (melted): Adds richness and helps combine the cake ingredients smoothly.
- Buttermilk: Brings a slight tang, keeping cupcakes tender and flavorful.
- Eggs: Provide structure and help everything rise beautifully.
- Peaches (fresh or frozen, peeled and sliced): The star fruit that adds sweetness and juiciness.
- Black spiced rum (optional): Infuses a subtle warmth and complexity in the peach compote and frosting.
- Brown sugar: Gives deep caramel and molasses notes to the compote and frosting.
- Cinnamon: Illuminates those classic comforting spice vibes.
- Salt: Balances sweetness and enhances all flavors.
- Cream cheese (softened): Creates a luscious, tangy frosting base.
- Meringue powder: Stabilizes the frosting and whipped cream for perfect texture.
- Powdered sugar: Sweetens frosting and whipped cream with a silky finish.
- Flour: Used to make crisp, golden pie crumbs adding delightful crunch.
- Granulated sugar: Combines with flour for those irresistible buttery crumbs.
- Heavy cream: Whipped into light, airy dollops that crown these cupcakes beautifully.
How to Make Peach Cobbler Cupcakes Recipe
Step 1: Prepare the Peach Compote
This compote is what brings all the juicy, spiced peach goodness into every bite. Start by combining your peeled, sliced peaches with brown sugar, cinnamon, salt, and that optional but fantastic black spiced rum in a pan. Cook over medium-high heat until it reaches a lively boil, then reduce the heat to let it simmer for a few minutes until the mixture thickens just right. After cooking, cool it in the fridge for several hours to allow the flavors to meld and deepen, creating a luscious filling that makes these cupcakes unforgettable.
Step 2: Bake the Cupcakes
Preheat your oven to 350°F (175°C) and line your cupcake tins with paper liners. Mix together your yellow cake mix, melted butter, and buttermilk until smooth. Add in the eggs one at a time, beating well after each addition to create a gorgeous batter. Fill each liner halfway—it’s important not to overfill to keep them perfectly domed while baking. Pop them in the oven for around 18 to 20 minutes, until a toothpick inserted comes out clean. Let the cupcakes cool completely on a wire rack before moving on.
Step 3: Make the Pie Crumbs
These golden crumbs will add the perfect crunch and nostalgic flair on top of the frosting. Crank your oven up to 450°F (230°C). In a bowl, combine granulated sugar and flour, then add slices of softened butter. Mix or rub it together until it resembles crumble topping. Spread the mixture out on a baking sheet and bake for 8 minutes, stir gently, then bake for another 8 minutes until beautifully browned. Cool completely.
Step 4: Hollow Out the Cupcakes and Fill
Once the cupcakes are cooled, carefully remove their centers using a small knife or cupcake corer, creating a little well. Fill these wells generously with your chilled peach compote, ensuring each cupcake delivers that juicy peach surprise with every bite.
Step 5: Whip Up the Frosting
Your frosting will be fluffy, slightly tangy, and perfectly balanced with a touch of brown sugar sweetness and rum if you fancy. Beat softened butter, cream cheese, brown sugar, and meringue powder together until smooth and light. Slowly add in the black spiced rum alternated with powdered sugar, beating after each addition, until you have a creamy, pipeable frosting.
Step 6: Assemble the Cupcakes
Pipe the frosting generously over each filled cupcake. Then sprinkle on the crunchy pie crumbs, followed by a small spoonful of the peach compote on top. The contrast between creamy frosting, sweet compote, and crisp crumbs is downright addictive.
Step 7: Finish with Whipped Cream
Finally, whip the heavy cream with powdered sugar and meringue powder until soft peaks form. Pipe the whipped cream on top of each cupcake and finish with a light dusting of ground cinnamon. This adds lightness and a touch of elegance that sets these Peach Cobbler Cupcakes Recipe apart.
How to Serve Peach Cobbler Cupcakes Recipe
Garnishes
To really wow your guests, add extra fresh peach slices or a sprinkle of cinnamon sugar on top. A drizzle of warm caramel sauce pairs beautifully too, lifting the rich flavors and enhancing the cobbler vibe. The garnish doesn’t just add prettiness but layers more texture and taste.
Side Dishes
These cupcakes are indulgent enough to stand on their own but serving them alongside a scoop of vanilla bean ice cream or a small glass of chilled sparkling wine makes for an utterly delightful dessert experience. Fresh berries also pair nicely to add a burst of tart freshness balancing the sweetness.
Creative Ways to Present
If you’re hosting a party, consider arranging the cupcakes on rustic wooden platters topped with peach sprigs or edible flowers for an eye-catching display. You could also serve them in mini mason jars with layered peach compote and frosting for a trendy, portable dessert to impress your crowd.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Peach Cobbler Cupcakes Recipe fresh by storing them in an airtight container in the refrigerator. This will help preserve the creamy frosting and fruity compote without drying out the cake for up to 3 days.
Freezing
If you want to make these ahead of time, the cupcakes freeze well without the frosting. Freeze them in a sealed container or freezer bag for up to 2 months, then thaw overnight in the fridge before frosting and assembling for the freshest taste.
Reheating
Since these cupcakes are best enjoyed chilled or at room temperature, reheating is generally unnecessary. If desired, warm just the cupcake base for 10-15 seconds in the microwave and let cool slightly before adding the frosting and filling for a near-fresh experience.
FAQs
Can I use canned peaches instead of fresh or frozen?
Yes, canned peaches work in a pinch, but choose those packed in juice rather than syrup to avoid excess sweetness. Drain them well and adjust sugar in the compote accordingly.
Is it necessary to use rum in this recipe?
Absolutely not! The black spiced rum adds warm notes that complement peaches wonderfully, but you can omit it or substitute with vanilla extract or extra cinnamon for a non-alcoholic version.
Can I make the frosting dairy-free?
You can swap the cream cheese and butter with dairy-free alternatives, though the texture and flavor will shift slightly. Use a plant-based cream cheese and vegan butter and be sure to choose powdered sugar without added milk products.
What pan size should I use for these cupcakes?
Standard 12-cup muffin tins work perfectly. If making more than a dozen cupcakes, just adjust the ingredient quantities and bake the extra batches similarly.
How do I prevent the pie crumbs from burning?
Bake them at a high temperature but closely monitor during the second half of baking. Stirring halfway through helps them brown evenly and prevents burnt edges.
Final Thoughts
There’s a heartfelt joy in baking something as comforting yet exciting as the Peach Cobbler Cupcakes Recipe, and sharing them with friends or family only makes it sweeter. From the juicy peach filling and crunchy topping to the silky, spiced frosting, these cupcakes feel like a warm hug in dessert form. So go ahead, dive into this recipe and watch how it quickly becomes a beloved classic in your kitchen too.
Print
Peach Cobbler Cupcakes Recipe
- Prep Time: 20 minutes
- Cook Time: 34 minutes
- Total Time: 4 hours 54 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these Peach Cobbler Cupcakes that perfectly combine moist yellow cake with a luscious peach compote filling, topped with rich cream cheese frosting and crunchy pie crumbs. This recipe features a harmonious blend of spices and a hint of black spiced rum that elevates the dessert to a sophisticated treat perfect for gatherings or any sweet craving.
Ingredients
For the Peach Compote
- 4 cups peeled and sliced peaches, fresh or frozen
- 1/3 cup black spiced rum (optional)
- 1/2 cup brown sugar
- 1/2 tbsp cinnamon
- 1/4 tsp salt
For the Cupcakes
- 1 box yellow cake mix
- 1 stick of butter, melted
- 1 cup buttermilk
- 3 eggs
For the Pie Crumbs
- 1 1/2 cups flour
- 1 cup granulated sugar
- 2 sticks butter, softened and sliced
For the Cream Cheese Frosting
- 2 sticks butter, room temperature
- 4 oz cream cheese, softened
- 1 cup brown sugar
- 1 tbsp meringue powder
- 4 tbsp black spiced rum (or heavy cream)
- 4 cups powdered sugar
For the Whipped Cream Topping
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 1/2 tbsp meringue powder
- Ground cinnamon for dusting
Instructions
- Prepare the Peach Compote: Combine peeled and sliced peaches, black spiced rum (if using), brown sugar, cinnamon, and salt in a pan. Cook over medium-high heat until it boils, then reduce to a simmer and cook for 4 minutes. Remove from heat and let cool in the fridge for 3-4 hours to develop flavors.
- Make the Cupcakes: Preheat your oven to 350°F (175°C) and line cupcake tins with liners. In a mixing bowl, combine the yellow cake mix, melted butter, and buttermilk, blending until smooth. Add eggs one at a time, mixing well after each addition. Fill each cupcake liner halfway with batter and bake for 18-20 minutes or until a toothpick comes out clean. Allow cupcakes to cool completely before proceeding.
- Make the Pie Crumbs: Increase oven temperature to 450°F (230°C). In a bowl, mix flour and granulated sugar. Cut in the softened butter slices until the mixture forms coarse crumbs. Spread the crumbs on a baking sheet and bake for 8 minutes, then stir and bake for an additional 8 minutes or until golden brown. Allow to cool completely.
- Remove Cupcake Centers: Using a knife, carefully cut out the center of each cooled cupcake, creating a small cavity without cutting through the bottom. Set aside the removed cupcake pieces for other use or discard.
- Fill Cupcakes with Peach Compote: Spoon the chilled peach compote into the hollowed centers of each cupcake, filling them generously.
- Make the Cream Cheese Frosting: In a large bowl, beat the room temperature butter, softened cream cheese, brown sugar, and meringue powder until smooth and creamy. Gradually add the black spiced rum (or heavy cream) and powdered sugar alternately, continuing to whip until the frosting is light and fluffy.
- Assemble the Cupcakes: Pipe the prepared cream cheese frosting generously over each filled cupcake. Sprinkle the golden pie crumbs on top, then spoon a little additional peach compote over the crumbs for extra flavor and moisture.
- Make the Whipped Cream Topping: In a chilled bowl, whip heavy cream with powdered sugar and meringue powder until soft peaks form. Pipe or dollop the whipped cream on top of the cupcakes. Finish with a light dusting of ground cinnamon.
- Serve: Serve the Peach Cobbler Cupcakes immediately or refrigerate to enjoy later. The cupcakes can be stored covered in the fridge for up to 3 days.
Notes
- Black spiced rum is optional but adds a special depth of flavor to the compote and frosting.
- Ensure cupcakes are fully cooled before removing centers to prevent breaking.
- The pie crumbs add a delightful crunchy texture reminiscent of cobbler topping – don’t skip baking them until golden.
- For a non-alcoholic version, substitute black spiced rum with additional heavy cream or peach juice.
- Peach compote can be made a day ahead to deepen the flavor.
- Use fresh or frozen peaches; if frozen, thaw and drain excess liquid before cooking.
