Mini Peach Cobbler Cupcakes
These mini peach cobbler cupcakes are a delightful twist on the classic dessert, featuring fresh peaches and a crumbly cobbler topping, perfect for summer parties.
Equipment
- 1 muffin tin lined with cupcake liners
- 1 Mixing Bowl large
- 1 electric mixer
Ingredients
Cupcake Batter
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter softened
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup milk
Peach Filling
- 2 cups fresh peaches peeled and diced
- 1 tbsp lemon juice
- 2 tbsp granulated sugar
Cobbler Topping
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup unsalted butter melted
- 1/2 tsp cinnamon
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk, and mix until just combined.
Peach Filling
- In a small bowl, toss the diced peaches with lemon juice and sugar. Set aside to let the flavors meld.
Cobbler Topping
- In a medium bowl, combine flour, brown sugar, melted butter, and cinnamon. Mix until the mixture resembles coarse crumbs.
Assembling and Baking
- Spoon the cupcake batter into the prepared liners, filling each about halfway. Add a spoonful of the peach filling on top of the batter and sprinkle with cobbler topping.
- Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Serving and Storage
- Serve the cupcakes warm or at room temperature. They pair well with a scoop of vanilla ice cream or a dollop of whipped cream.
- Store any leftover cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.
Notes
Pro Tips: Use firm, ripe peaches for the best flavor and texture. Ensure butter is at room temperature for a smooth batter. Ingredient Substitutions: Substitute nectarines for peaches for a different flavor. How to Serve: Pair with vanilla ice cream or whipped cream. Storage & Freshness: Keep in an airtight container. Make-Ahead Tips: Prepare the batter and filling a day in advance.