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
Scale
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.
