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peach cobbler cupcakes

Tasty Peach Cobbler Cupcakes

Delicious Tasty Peach Cobbler Cupcakes recipe with step-by-step instructions.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 47 minutes
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.