Peach Cobbler Cupcakes are a delightful little treat that brings the best of a classic peach cobbler into a fun, handheld form. Imagine moist, tender cupcake layers filled with sweet, juicy peaches and topped with a crumbly, buttery streusel that gives you that cozy cobbler feel in every bite.
I love how these cupcakes combine the warmth and comfort of an old-fashioned dessert with the convenience of cupcakes. They’re perfect for sharing at picnics or parties, and I always find myself reaching for just one more because the flavors are so wonderfully balanced—sweet peaches, a hint of cinnamon, and that crunchy topping.
One tip I’ve learned is to use fresh, ripe peaches if you can—they really make the difference and give the cupcakes that fresh fruit brightness. I like to serve them slightly warm with a little scoop of vanilla ice cream or a dollop of whipped cream for an extra special treat that everyone enjoys!
Key Ingredients & Substitutions
Fresh Peaches: The star of the recipe! Use ripe peaches for the best sweetness and texture. If peaches aren’t in season, canned or frozen peaches (thawed) work fine. Just drain excess juice to avoid soggy batter.
Sour Cream: Adds moisture and a slight tang, keeping cupcakes tender. You can swap it with Greek yogurt or buttermilk if needed—that’ll keep the texture moist.
Butter: Use unsalted and softened for creaming properly with sugar. If you want, you can use a mix of butter and oil for extra moistness, but keep most butter for flavor.
Streusel Topping: Cold butter is key here to create crumbly texture. Feel free to add chopped nuts like pecans or almonds for crunch.
Heavy Cream: For a light and fluffy whipped topping. If you want something less rich, try a lighter whipped topping or frosting of your choice, but homemade whipped cream is ideal for freshness.
How Do You Make the Best Streusel Topping?
Streusel makes these cupcakes special with a crunchy sweet topping. Here are easy steps to get it right:
- Use cold butter cut into small cubes. This helps create a coarse, crumbly texture instead of a dough.
- Mix flour, brown sugar, and cinnamon first, then cut in butter using a fork, pastry blender, or your fingers.
- Work quickly and keep the mixture cold by chilling it before topping the batter. This stops the butter from melting too soon during baking.
- Top cupcakes generously for that perfect crunchy bite with each mouthful.
Remember, the contrast of crunchy streusel with soft cupcake and juicy peach makes this recipe shine.
Equipment You’ll Need
- 12-cup muffin tin – I like a standard size to get evenly baked cupcakes with a nice rise.
- Cupcake liners – keep cleanup easy and cupcakes coming out clean.
- Mixing bowls – for mixing the batter, streusel, and whipped cream comfortably.
- Pastry blender or fork – helps cut in cold butter for the streusel topping.
- Whisk or hand mixer – for whipping the cream to fluffy perfection.
- Cooling rack – to let cupcakes cool completely before frosting; preventing sogginess.
- Piping bag or spoon – for topping with whipped cream neatly.
Flavor Variations & Add-Ins
- Use blueberries or raspberries instead of peaches for a berry twist that adds a tangy flavor.
- Add chopped nuts like pecans or walnuts to the streusel for extra crunch and flavor.
- Mix a pinch of ground ginger or nutmeg into the batter for a warm spice kick that complements the fruit.
- Top cupcakes with a drizzle of honey or caramel sauce instead of caramel for a different sweet finish.
How to Make Peach Cobbler Cupcakes
Ingredients You’ll Need:
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/2 cup milk
- 1 1/2 cups fresh peaches, peeled and chopped
- 1 tbsp lemon juice
For the Streusel Topping:
- 1/2 cup all-purpose flour
- 1/3 cup packed light brown sugar
- 1/2 tsp ground cinnamon
- 1/4 cup unsalted butter, cold and cubed
For the Frosting:
- 1 cup heavy cream
- 3 tbsp granulated sugar
- 1 tsp vanilla extract
For Garnish:
- Peach slices
- Caramel sauce for drizzling
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 20-25 minutes to bake. Add another 10 minutes for cooling and whipping the frosting. Total time is roughly 45-50 minutes, perfect for a delightful treat any day.
Step-by-Step Instructions:
1. Prep the Peaches:
Start by tossing the chopped peaches with lemon juice. This keeps them fresh and prevents browning. Set the peaches aside while you prepare the other ingredients.
2. Make the Streusel Topping:
In a medium bowl, mix the flour, brown sugar, and cinnamon. Add the cold, cubed butter and cut it into the mixture using a fork or pastry blender until it looks like coarse crumbs. Set this aside or keep it in the fridge until ready to use.
3. Prepare the Cupcake Batter:
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. In a bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
4. Cream Butter and Sugar:
In a large bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy. Then, add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Combine Wet and Dry Ingredients:
Alternate adding the flour mixture and a mix of milk combined with sour cream into the creamed butter mixture. Start and finish with the flour mixture. Mix everything just until combined—don’t overmix!
6. Fold in the Peaches:
Gently fold the prepared peaches into the batter, spreading them evenly without breaking them up too much.
7. Assemble and Bake:
Fill each cupcake liner about two-thirds full with batter. Sprinkle a generous amount of the streusel topping over each cupcake. Bake in the oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
8. Make the Frosting:
While the cupcakes are cooling, whip the heavy cream with the sugar and vanilla extract until stiff peaks form using a hand mixer or whisk.
9. Frost and Garnish:
Once the cupcakes have cooled completely, pipe or spoon the whipped cream on top. Garnish each cupcake with a peach slice and drizzle caramel sauce over them. For extra crunch, sprinkle a little more streusel topping if you like.
10. Serve and Enjoy:
You can serve these cupcakes right away or refrigerate until you’re ready. Enjoy the flavors of peach cobbler in cupcake form!
Can I Use Frozen Peaches Instead of Fresh?
Absolutely! Just make sure to thaw and drain them well to avoid excess moisture, which can make the cupcakes soggy. Pat them dry with paper towels before folding into the batter.
How Should I Store Leftover Cupcakes?
Keep leftover cupcakes in an airtight container in the fridge for up to 3 days. Because of the whipped cream topping, refrigeration is best. Bring to room temperature before serving for the best flavor and texture.
Can I Make the Streusel Topping Ahead of Time?
Yes, you can prepare the streusel topping a day ahead and store it covered in the fridge. Just give it a quick stir before sprinkling on top of the batter to refresh the crumbly texture.
Is There a Substitute for Sour Cream?
You can swap sour cream with Greek yogurt or buttermilk in equal amounts. Both will keep your cupcakes moist and tender without changing the flavor too much.