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

Cook Mode Prevent your screen from going dark

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