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Peach Cobbler Cupcakes

Peach Cobbler Cupcakes for a Sweet Southern Escape

Indulge in Peach Cobbler Cupcakes, a delightful twist on a Southern classic that transforms comfort into bite-sized bliss.
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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: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup All-Purpose Flour Swap with gluten-free flour for a gluten-free option.
  • 1 cup Granulated Sugar Substitute with monk fruit sweetener for a low-sugar version.
  • 1/2 cup Butter Use coconut oil for a vegan-friendly alternative.
  • 2 large Eggs Swap for flax eggs for vegan preferences.
  • 1/2 cup Milk Choose plant-based milk for a dairy-free treat.
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Baking Powder
  • 1 teaspoon Ground Cinnamon
  • 1/4 teaspoon Salt
  • 2 cups Fresh Peaches Toss with lemon juice to prevent browning.
For the Crumb Topping
  • 1/2 cup Brown Sugar
  • 1/2 cup Flour Ensure it matches your dietary needs.
  • 1/2 cup Rolled Oats
  • 1/4 cup Melted Butter Use coconut oil for vegan versions.

Equipment

  • Cupcake Pan
  • Mixing Bowl
  • Electric mixer
  • Spoon or cupcake scoop

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 large bowl, cream softened butter and granulated sugar for 2-3 minutes until light and fluffy.
  3. Add eggs one at a time, mixing well, then pour in vanilla extract and blend until smooth.
  4. Gradually mix in flour, baking powder, salt, and cinnamon, alternating with milk.
  5. Fold in chopped fresh peaches gently to distribute evenly.
  6. Fill cupcake liners two-thirds full with the batter.
  7. In a separate bowl, mix brown sugar, flour, rolled oats, melted butter, and cinnamon for the crumb topping.
  8. Sprinkle the crumb topping over each filled cupcake.
  9. Bake for 18-20 minutes, checking for doneness with a toothpick starting at 18 minutes.
  10. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1cupcakeCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 100IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Enjoy making these Peach Cobbler Cupcakes your own and consider serving them with vanilla ice cream for an extra treat.

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