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Peach Cobbler Cupcakes

Peach Cobbler Cupcakes: A Sweet Southern Twist You’ll Adore

Delight in these Peach Cobbler Cupcakes, a perfect blend of classic peach cobbler flavors in a convenient cupcake format.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: Southern
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup All-Purpose Flour Substitute with almond flour for gluten-free.
  • 1 cup Granulated Sugar Use monk fruit sweetener for low-sugar.
  • 1/2 cup Butter Switch to coconut oil for vegan.
  • 2 large Eggs Use flax eggs as vegan option.
  • 1/2 cup Milk Choose plant-based milk for dairy-free.
  • 1 teaspoon Vanilla Extract Opt for pure for best flavor.
  • 2 teaspoons Baking Powder
  • 1 teaspoon Ground Cinnamon
  • 1/4 teaspoon Salt
For the Peach Filling
  • 2 cups Fresh Peaches Toss with lemon juice to prevent browning.
For the Crumb Topping
  • 1 cup Rolled Oats
  • 1/2 cup Brown Sugar Essential for extra flavor.
  • 1/2 cup Flour For binding topping ingredients.
  • 1/4 cup Melted Butter

Equipment

  • Oven
  • Mixing Bowl
  • Electric mixer
  • Cupcake Pan
  • Paper Liners
  • whisk
  • Scoop or Spoon

Method
 

Step‑by‑Step Instructions for Peach Cobbler Cupcakes
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
  2. In a mixing bowl, combine softened butter and granulated sugar and beat until light and fluffy.
  3. Add eggs and vanilla extract, mixing on low speed until smooth.
  4. Whisk together flour, baking powder, salt, and cinnamon in a separate bowl. Gradually mix into the batter, alternating with milk until just combined.
  5. Fold in chopped fresh peaches gently into the batter.
  6. Fill each lined cupcake well about 2/3 full with the batter.
  7. In a bowl, mix rolled oats, brown sugar, flour, and melted butter until resembling coarse crumbs.
  8. Sprinkle crumb topping generously over each filled cupcake.
  9. Bake for 18-20 minutes until tops are golden and a toothpick comes out clean.
  10. Let cool for 5 minutes in the pan before transferring to a wire rack.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 200IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

For best results, use ripe peaches and avoid overmixing the batter to ensure fluffy cupcakes.

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