Why You’ll Love This Recipe
These Peach Cobbler Cupcakes bring the flavors of a traditional peach cobbler into the form of an individual cupcake, making them a fun and unique dessert. The combination of juicy, spiced peaches, fluffy cake, creamy frosting, and a crunchy crumble topping is simply irresistible. Whether you’re a fan of fruity desserts, cupcakes, or peach cobbler itself, this recipe offers the best of all worlds in one bite-sized treat!
Ingredients
For the Cupcakes:
- 1 box yellow cake mix
- 1 stick of butter, melted
- 1 cup buttermilk
- 3 eggs
For the Peach Compote Filling and Topping:
- 4 cups peeled and sliced peaches, fresh or frozen
- 1/3 cup black spiced rum (optional)
- 1/2 cup brown sugar
- 1/2 tbsp cinnamon
- 1/4 tsp salt
For the Frosting:
- 2 sticks butter, room temperature
- 4 oz cream cheese, softened
- 1 cup brown sugar
- 1 tbsp meringue powder
- 4 tbsp black spiced rum (or heavy cream, alternatively)
- 4 cups powdered sugar
For the Pie Crumbs:
- 1 1/2 cups flour
- 1 cup granulated sugar
- 2 sticks butter, softened and sliced
For the Whip Topping:
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 1/2 tbsp meringue powder
- Ground cinnamon for dusting
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Peach Compote:
Combine the sliced peaches, black spiced rum (if using), brown sugar, cinnamon, and salt in a large frying pan. Cook on medium-high heat until the mixture comes to a boil. Reduce the heat and simmer for 4 minutes. Cover and allow the peach compote to cool in the refrigerator for 3 to 4 hours. - Make the Cupcakes:
Preheat the oven to 350°F (175°C) and line your cupcake tins with paper liners.
In a large bowl, use a paddle attachment or traditional beaters to combine the cake mix, melted butter, and buttermilk. Mix for about 30 seconds.
Add the eggs one at a time, mixing well in between and scraping down the bowl as needed. Fill the cupcake liners with about 1/4 cup of batter.
Bake for 18-20 minutes, or until a cake tester inserted into the center comes out clean. Allow the cupcakes to cool in the pan for about 3 minutes before transferring them to a rack to cool completely. - Make the Pie Crumbs:
Raise your oven’s temperature to 450°F (230°C).
Whisk together the sugar and flour. Using a fork or pastry blender, combine the butter slices with the dry ingredients until the mixture forms a sand-like crumble.
Spread the crumble mixture on a baking sheet and bake for 8 minutes. Stir the crumbs with a spatula, then return to the oven and bake for an additional 8 minutes, or until the crumbs are golden brown.
Set aside to cool. - Remove the Cupcake Centers:
Use a knife to carefully remove the center of each cooled cupcake. Fill the center with the peach compote, saving the syrup for topping. - Make the Frosting:
In a bowl, cream together the butter and cream cheese until fluffy. Add the brown sugar and mix until well combined.
Dissolve the meringue powder in 2 tablespoons of black spiced rum and add it to the bowl along with 1 cup of powdered sugar. Mix on low speed, scraping down the sides of the bowl. Gradually add the remaining powdered sugar and rum, alternating as you mix. Whisk on high speed for 1 minute until fluffy. - Assemble the Cupcakes:
Transfer the frosting to a piping bag fitted with a circular pastry tip. Pipe a layer of frosting onto each cupcake.
Top with the pie crumbs and spoon some of the peach compote on top. - Make the Whipped Cream:
In a separate bowl, whip the heavy cream on medium-high speed until it begins to thicken. Add powdered sugar and meringue powder all at once, then whip on high until stiff peaks form. Be careful not to over-whip.
Pipe a small amount of whipped cream onto each cupcake, dust with ground cinnamon, and serve.
Servings and Timing
- Servings: 16 cupcakes
- Prep Time: 45 minutes
- Cook Time: 20-30 minutes (plus cooling time)
- Total Time: Approximately 4 hours (including cooling time)
Variations
- Fruit Variations: Use other fruits such as berries, apples, or pears in place of peaches for a different flavor profile.
- Gluten-Free: Substitute the flour in the pie crumbs and cake mix with a gluten-free flour blend for a gluten-free version of these cupcakes.
- Nutty Crumble: Add chopped pecans or walnuts to the pie crumble for added texture and flavor.
Storage/Reheating
- Storage: Store cupcakes in an airtight container at room temperature for up to 2 days. If you refrigerate them, the frosting and whipped cream may harden slightly.
- Reheating: If you’d like to enjoy the cupcakes warm, microwave them for about 10-15 seconds, but note that this will soften the frosting and whipped cream.
FAQs
Can I make these cupcakes ahead of time?
Yes, you can prepare the cupcakes a day or two ahead. Store the cooled cupcakes in an airtight container. Add the frosting, pie crumbs, and whipped cream just before serving.
Can I freeze these cupcakes?
Yes, you can freeze the cupcakes before frosting. Wrap them tightly in plastic wrap and foil and store in the freezer for up to 2 months. Thaw before adding the toppings.
Can I use canned peaches instead of fresh or frozen?
Yes, canned peaches can be used. Just be sure to drain them well to prevent excess syrup from affecting the compote.
Can I make the frosting without meringue powder?
Meringue powder helps to stabilize the frosting, but you can substitute it with a small amount of cornstarch or simply leave it out if needed.
What if I don’t have black spiced rum?
If you don’t have black spiced rum, you can substitute with heavy cream in both the compote and frosting for a non-alcoholic version.
How can I make the pie crumbs crunchier?
Ensure that the crumble mixture is evenly spread out on the baking sheet, and stir it periodically during baking to ensure an even crunch. If you prefer a crunchier texture, you can bake it for a little longer.
Can I use a different type of frosting?
Yes, you can use a cream cheese frosting or buttercream frosting in place of the frosting in this recipe for a different flavor.
Can I use regular sugar in place of brown sugar?
You can use regular granulated sugar instead of brown sugar, but the flavor may be slightly less rich. Brown sugar adds a subtle caramel note that complements the peach compote.
Can I make mini cupcakes instead?
Yes, you can make mini cupcakes by reducing the baking time. Mini cupcakes will bake in 10-12 minutes, so keep an eye on them.
Can I omit the whipped cream topping?
If you prefer, you can skip the whipped cream topping and enjoy the cupcakes with just the frosting and peach compote.
Conclusion
Peach Cobbler Cupcakes are a show-stopping dessert that combines the warm, comforting flavors of peach cobbler in the form of a delicious cupcake. With a juicy peach filling, creamy frosting, crunchy pie crumbs, and whipped cream topping, these cupcakes are the perfect treat for any occasion. Whether you’re enjoying them with family or serving them at a gathering, they’re sure to be a crowd favorite!
Print
Peach Cobbler Cupcakes
- Total Time: Approximately 4 hours (including cooling time)
- Yield: 16 cupcakes
- Diet: Vegetarian
Description
Peach Cobbler Cupcakes combine the rich, comforting flavors of peach cobbler into a delightful cupcake form. With a sweet peach compote filling, creamy frosting, and crunchy pie crumble topping, these cupcakes offer a perfect balance of textures and flavors.
Ingredients
1 box yellow cake mix
1 stick of butter, melted
1 cup buttermilk
3 eggs
4 cups peeled and sliced peaches, fresh or frozen
1/3 cup black spiced rum (optional)
1/2 cup brown sugar
1/2 tbsp cinnamon
1/4 tsp salt
2 sticks butter, room temperature
4 oz cream cheese, softened
1 cup brown sugar
1 tbsp meringue powder
4 tbsp black spiced rum (or heavy cream)
4 cups powdered sugar
1 1/2 cups flour
1 cup granulated sugar
2 sticks butter, softened and sliced
1 cup heavy cream
1/2 cup powdered sugar
1 1/2 tbsp meringue powder
Ground cinnamon for dusting
Instructions
- Prepare the Peach Compote: Combine peaches, black spiced rum (if using), brown sugar, cinnamon, and salt in a pan. Cook on medium-high heat until it boils, then simmer for 4 minutes. Cool in the fridge for 3-4 hours.
- Make the Cupcakes: Preheat oven to 350°F (175°C). Line cupcake tins. Mix cake mix, melted butter, and buttermilk. Add eggs, mixing well. Fill liners halfway and bake for 18-20 minutes. Let cool.
- Make the Pie Crumbs: Preheat oven to 450°F (230°C). Mix sugar and flour. Add butter slices to form a crumble. Bake for 8 minutes, stir, then bake another 8 minutes until golden. Cool.
- Remove Cupcake Centers: Use a knife to carefully remove cupcake centers. Fill with peach compote.
- Make the Frosting: Beat butter, cream cheese, brown sugar, and meringue powder. Add rum and powdered sugar alternately. Whisk until fluffy.
- Assemble the Cupcakes: Pipe frosting on cupcakes, top with pie crumbs, and spoon peach compote on top.
- Make the Whipped Cream: Whip heavy cream with powdered sugar and meringue powder. Pipe onto cupcakes, dust with cinnamon, and serve.
Notes
Add berries, nuts, or extra crumble for variety.
Mini cupcakes can be made, reducing bake time to 10-12 minutes.
- Prep Time: 45 minutes
- Cook Time: 20-30 minutes (plus cooling time)
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 400
- Sugar: 35g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg
