Peach Cobbler Cupcakes are little bites of summertime happiness! These cupcakes combine fluffy cake, juicy peach pieces, and a crumbly, buttery topping that reminds you of classic peach cobbler in cupcake form. Each bite gives you a sweet, fruity surprise with a warm, cozy texture that’s hard to resist.
I love making these cupcakes when peaches are in season because the fresh fruit makes all the difference. The crumb topping adds that perfect crunch, and I always find myself sneaking a few crumbs before the cupcakes even cool. If you can, try to use ripe, juicy peaches—they really make the flavors pop and bring a homey feel that everyone will appreciate.
These cupcakes are perfect for casual gatherings, picnics, or just when you want a little dessert to brighten your day. I like serving them with a dollop of whipped cream or a scoop of vanilla ice cream to make them even more special. They’re easy to share and always a crowd-pleaser, bringing that warm dessert feeling in a fun, portable package.
Key Ingredients & Substitutions for Peach Cobbler Cupcakes
Fresh Peaches: The peach filling’s star! Fresh peaches give the best flavor and texture. If peaches aren’t in season, canned peaches (drained) work, but reduce added sugar slightly.
Butter: Unsalted butter helps control salt and adds smooth richness. For a dairy-free option, use vegan butter or coconut oil, but your crumble might be less crisp.
Flour: All-purpose flour works well here for a tender crumb. For gluten-free baking, try a 1:1 gluten-free flour blend for best results.
Milk: Whole milk keeps cupcakes moist and soft. You can swap for any dairy or plant-based milk like almond or oat milk, just expect a slight flavor change.
Cinnamon: A little spice warms the peach filling and crumble. Ground cinnamon is easy, but you could also add a pinch of nutmeg or ginger for a twist.
Powdered Sugar (for frosting): Make sure to sift it if it clumps, so your frosting stays smooth. You can reduce sugar a little for a less sweet frosting.
How Can I Perfectly Layer the Peach Filling Inside the Cupcakes?
Adding the peach filling inside the cupcakes can be tricky. Here’s how to do it easily:
- Fill cupcake liners halfway with batter to leave room for the filling.
- Add about 1 tablespoon of cooled peach filling right in the center of each.
- Carefully cover with more batter until the liner is 3/4 full.
- This layering helps the peach stay comfortable inside, and the cupcake bakes evenly.
- If the filling is too warm, it can melt and spread; make sure it’s fully cooled.
Taking these steps avoids sinking or floating filling and keeps the peach flavor right in the middle.
Equipment You’ll Need
- Mixing bowls – I recommend a couple of different sizes to keep wet and dry ingredients separate easily.
- Whisk and hand mixer – A whisk gets everything smooth, and the hand mixer speeds up creaming butter and sugar.
- Rubber spatula – Perfect for folding in ingredients without losing air in the batter.
- Measuring cups and spoons – Makes sure you add just the right amount of each ingredient.
- Mini muffin tin or standard muffin tin – You’ll bake the cupcakes here, and the mini tin gives smaller, bite-sized treats.
- Oven – For baking, obviously! Just preheat and wait for that delicious smell.
- Cooling rack – Keeps cupcakes from getting soggy and helps them cool evenly before frosting.
Flavor Variations & Add-Ins
- Swap peaches with blueberries or raspberries for a different berry twist that pairs nicely with the crumb topping.
- Mix in chopped nuts like pecans or walnuts into the crumble for extra crunch and flavor.
- Use cream cheese in the frosting for a tangy contrast that complements the sweetness of the peaches.
- Add a dash of nutmeg or ginger to the peach filling for a spicy kick that enhances the fruit’s flavor.
How to Make Peach Cobbler Cupcakes
Ingredients You’ll Need:
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- ½ cup whole milk
For the Peach Filling:
- 2 cups fresh peaches, peeled and diced (plus extra slices for topping)
- ¼ cup granulated sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch
- 1 tsp cinnamon
For the Crumble Topping:
- ½ cup all-purpose flour
- ⅓ cup brown sugar
- ½ tsp cinnamon
- 4 tbsp unsalted butter, softened
For the Frosting:
- 1 cup unsalted butter, softened
- 3-4 cups powdered sugar
- 2 tsp vanilla extract
- 2-3 tbsp heavy cream or milk
How Much Time Will You Need?
This recipe takes about 30 minutes to prepare and mix all the parts, plus 18-22 minutes for baking. Cooling and frosting the cupcakes adds another 20 minutes. Plan for about 1 hour total from start to finish, including cooling time.
Step-by-Step Instructions:
1. Prepare the Peach Filling:
In a medium saucepan, combine the diced peaches, sugar, lemon juice, cornstarch, and cinnamon. Cook over medium heat, stirring often, until the mixture thickens and becomes syrupy—this usually takes about 5 minutes. Remove from heat and let it cool completely before using.
2. Make the Crumble Topping:
In a small bowl, mix together the flour, brown sugar, and cinnamon. Cut in the softened butter using your fingers or a pastry cutter until the mixture looks crumbly. Set aside for later.
3. Bake the Cupcakes:
Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, beat the softened butter and sugar until the mix is light and fluffy. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract. Alternately add the dry ingredients and milk to the butter mixture—start and end with the dry ingredients—and mix just until combined.
Fill each cupcake liner halfway with batter. Spoon about one tablespoon of the cooled peach filling into the center of each cupcake, then cover with more batter until the liner is about ¾ full. Sprinkle a generous amount of crumble topping on each cupcake.
Bake for 18 to 22 minutes, or until a toothpick inserted near the edges comes out clean. Remove the cupcakes from the oven and let them cool completely on a wire rack.
4. Prepare the Frosting:
In a large bowl, beat the butter until smooth and creamy. Gradually add powdered sugar, one cup at a time, mixing on low speed. Add the vanilla extract and 2 tablespoons of heavy cream or milk, then beat on high speed for about 3 minutes until fluffy. If the frosting is too thick, add more cream or milk a tablespoon at a time until you reach the desired consistency.
5. Assemble the Cupcakes:
Once the cupcakes are fully cooled, spread or pipe the frosting generously on top of each one. Sprinkle a little extra crumble topping over the frosting for crunch and texture. Finally, garnish each cupcake with a fresh peach slice wedge.
6. Serve & Enjoy:
These cupcakes are fantastic served right away or chilled in the fridge for later. Whether warm or cold, they’re a sweet and tender treat perfect for summertime or anytime you want a delightful fruity dessert.
Can I Use Frozen Peaches Instead of Fresh?
Yes! Just make sure to thaw and drain frozen peaches well before using to prevent extra moisture. You might need to cook the filling a little longer to thicken it properly.
How Should I Store Leftover Cupcakes?
Store leftover cupcakes in an airtight container in the refrigerator for up to 3 days. Bring them to room temperature before serving for the best flavor and texture.
Can I Make the Frosting Ahead of Time?
Absolutely! You can make the frosting up to 2 days in advance and keep it covered in the fridge. Let it soften at room temperature and give it a quick whip before frosting your cupcakes.
What Can I Substitute for Butter in the Recipe?
You can use a plant-based butter substitute or coconut oil for a dairy-free option. Keep in mind this may slightly change the flavor and texture, especially in the crumble topping.