Peach Cobbler Cupcakes with Canned Peaches
These peach cobbler cupcakes are a perfect blend of juicy canned peaches and warm spices, all in a convenient cupcake form.
Equipment
- 1 cupcake pan lined with cupcake liners
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1/2 cup milk
- 1 cup canned peaches drained and chopped
Topping
- 1/4 cup brown sugar
- 1/2 tsp ground cinnamon
- Extra canned peach slices for garnish
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
- In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. Set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
- Gently fold the chopped canned peaches into the batter, being careful not to overmix.
- Spoon the batter into the prepared cupcake liners, filling each about two-thirds full.
- Mix the brown sugar and cinnamon in a small bowl. Sprinkle the mixture over the top of each cupcake, and add a slice of peach for garnish if desired.
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Serve plain or with a dollop of whipped cream.
Storage
- Store any leftover cupcakes in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months.
Notes
Pro Tips: Ensure your butter is at room temperature for easy creaming. Do not overmix the batter once the flour is added. Use cupcake liners to prevent sticking. Drizzle a little peach syrup for added flavor.
Ingredient Substitutions: Use whole wheat flour for a healthier option. Substitute butter with coconut oil for a dairy-free version.
How to Serve: Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Storage & Freshness: Store at room temperature in an airtight container for 3 days, refrigerate for up to a week, or freeze for 3 months.
Make-Ahead Tips: Bake cupcakes a day in advance and store in an airtight container to keep them fresh.
Ingredient Substitutions: Use whole wheat flour for a healthier option. Substitute butter with coconut oil for a dairy-free version.
How to Serve: Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Storage & Freshness: Store at room temperature in an airtight container for 3 days, refrigerate for up to a week, or freeze for 3 months.
Make-Ahead Tips: Bake cupcakes a day in advance and store in an airtight container to keep them fresh.