Tasty Peach Cobbler Cupcakes

I’ve been obsessed with turning classic desserts into cupcake form lately, and these peach cobbler cupcakes might be my best creation yet! Imagine fluffy vanilla cupcakes studded with sweet canned peaches and warm cinnamon, all topped with a cloud of whipped cream—it’s like your favorite summer cobbler, but way easier to serve at parties. Trust me, once you try these, you’ll never look at regular peach cobbler the same way again.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2800-3100
• Protein: 32-38 g
• Fat: 130-150 g
• Carbohydrates: 380-420 g

Ingredients

For the peaches:

• 15 oz canned peaches (drained and cut into 1/2-inch pieces)
• 1/2 tsp cinnamon
• 2 tsp sugar

For the cupcake batter:

• 1 2/3 cups all-purpose flour
• 1 cup sugar
• 1 1/4 tsp baking powder
• 1 1/2 tsp cinnamon
• 1/4 tsp salt
• 3/4 cup butter (melted and cooled)
• 1 egg white
• 1 egg
• 1 tbsp vanilla extract
• 3/4 cup milk

For the whipped topping:

• 1 cup heavy cream (chilled)
• 1/2 cup powdered sugar
• 1 tsp cornstarch (for stability)
• 1 1/2 tsp vanilla extract

Step 1: Prepare Mise en Place and Preheat

• 15 oz canned peaches
• 1/2 tsp cinnamon
• 2 tsp sugar

Preheat your oven to 350°F and line a standard 12-cup muffin tin with cupcake liners.

Drain the canned peaches thoroughly and cut them into 1/2-inch pieces, then toss them with the 1/2 teaspoon cinnamon and 2 teaspoons sugar in a small bowl.

This quick maceration helps the peaches release their juices and flavor the cupcakes from the inside.

Step 2: Mix Dry Ingredients and Create Batter

• 1 2/3 cups all-purpose flour
• 1 cup sugar
• 1 1/4 tsp baking powder
• 1 1/2 tsp cinnamon
• 1/4 tsp salt
• 3/4 cup butter
• 1 egg white
• 1 egg
• 1 tbsp vanilla extract
• 3/4 cup milk

In a large mixing bowl, whisk together the flour, 1 cup sugar, baking powder, 1 1/2 teaspoons cinnamon, and salt.

Create a well in the center and pour in the melted butter, egg white, whole egg, vanilla extract, and milk.

Stir until just combined into a smooth batter—don't overmix, as this keeps the cupcakes tender.

I like to use both an egg white and a whole egg here because the white adds lift while the yolk contributes richness and moisture.

Step 3: Assemble and Bake Cupcakes

• cinnamon-sugar peaches from Step 1
• batter from Step 2

Place 3 pieces of the cinnamon-sugar peaches from Step 1 into the bottom of each lined cupcake cup.

Divide the batter from Step 2 among the liners, filling each about 3/4 full.

Top each with 3 more peach pieces, nestling them gently into the batter.

Bake for 19-21 minutes, until a toothpick inserted into the cake portion (not through a peach) comes out clean or with just a few moist crumbs.

The peaches will create pockets of fruity goodness throughout.

Step 4: Cool Cupcakes

Remove the cupcakes from the oven and let them cool in the pan for 5 minutes, then turn them out onto a wire rack to cool completely.

This prevents them from steaming and becoming soggy on the bottom.

Step 5: Prepare Whipped Cream Frosting

• 1 cup heavy cream
• 1/2 cup powdered sugar
• 1 tsp cornstarch
• 1 1/2 tsp vanilla extract

In a chilled mixing bowl, beat the heavy cream until soft peaks form.

Add the powdered sugar, cornstarch, and 1 1/2 teaspoons vanilla extract, then continue beating until stiff peaks form.

The cornstarch acts as a stabilizer, helping the whipped cream hold its shape longer—I find this especially useful if the cupcakes will sit out for a bit before serving.

Step 6: Finish and Serve

• cooled cupcakes from Step 4
• whipped cream frosting from Step 5

Once the cupcakes from Step 4 are completely cooled, generously top each one with a dollop of the whipped cream frosting from Step 5.

Dust the top of each cupcake lightly with additional cinnamon for a classic cobbler finish.

Serve immediately or refrigerate until ready to serve.

Tasty Peach Cobbler Cupcakes

Delicious Tasty Peach Cobbler Cupcakes recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 47 minutes mins

Servings: 12 cupcakes

Calories: 2950

Ingredients Method

Ingredients

  

For the peaches

• 15 oz canned peaches (drained and cut into 1/2-inch pieces)
• 1/2 tsp cinnamon
• 2 tsp sugar

For the cupcake batter

• 1 2/3 cups all-purpose flour
• 1 cup sugar
• 1 1/4 tsp baking powder
• 1 1/2 tsp cinnamon
• 1/4 tsp salt
• 3/4 cup butter (melted and cooled)
• 1 egg white
• 1 egg
• 1 tbsp vanilla extract
• 3/4 cup milk

For the whipped topping

• 1 cup heavy cream (chilled)
• 1/2 cup powdered sugar
• 1 tsp cornstarch (for stability)
• 1 1/2 tsp vanilla extract

Method

 

1. Preheat your oven to 350°F and line a standard 12-cup muffin tin with cupcake liners. Drain the canned peaches thoroughly and cut them into 1/2-inch pieces, then toss them with the 1/2 teaspoon cinnamon and 2 teaspoons sugar in a small bowl. This quick maceration helps the peaches release their juices and flavor the cupcakes from the inside.
2. In a large mixing bowl, whisk together the flour, 1 cup sugar, baking powder, 1 1/2 teaspoons cinnamon, and salt. Create a well in the center and pour in the melted butter, egg white, whole egg, vanilla extract, and milk. Stir until just combined into a smooth batter—don't overmix, as this keeps the cupcakes tender. I like to use both an egg white and a whole egg here because the white adds lift while the yolk contributes richness and moisture.
3. Place 3 pieces of the cinnamon-sugar peaches from Step 1 into the bottom of each lined cupcake cup. Divide the batter from Step 2 among the liners, filling each about 3/4 full. Top each with 3 more peach pieces, nestling them gently into the batter. Bake for 19-21 minutes, until a toothpick inserted into the cake portion (not through a peach) comes out clean or with just a few moist crumbs. The peaches will create pockets of fruity goodness throughout.
4. Remove the cupcakes from the oven and let them cool in the pan for 5 minutes, then turn them out onto a wire rack to cool completely. This prevents them from steaming and becoming soggy on the bottom.
5. In a chilled mixing bowl, beat the heavy cream until soft peaks form. Add the powdered sugar, cornstarch, and 1 1/2 teaspoons vanilla extract, then continue beating until stiff peaks form. The cornstarch acts as a stabilizer, helping the whipped cream hold its shape longer—I find this especially useful if the cupcakes will sit out for a bit before serving.
6. Once the cupcakes from Step 4 are completely cooled, generously top each one with a dollop of the whipped cream frosting from Step 5. Dust the top of each cupcake lightly with additional cinnamon for a classic cobbler finish. Serve immediately or refrigerate until ready to serve.