Description
Delightful Peach Cobbler Cupcakes with a crunchy cinnamon streusel that captures the essence of summer in every bite.
Ingredients
Scale
- 2 cups fresh or frozen peaches, peeled and diced (about 3 medium peaches)
- 1/4 cup (50g) packed light brown sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Pinch of salt
- 1/4 cup (30g) all-purpose flour
- 1/4 cup (25g) old-fashioned rolled oats
- 2 tbsp (25g) packed light brown sugar
- 1 tbsp (12g) granulated sugar
- 1/2 tsp ground cinnamon
- 3 tbsp (42g) cold unsalted butter, cubed
- 1 1/2 cups (180g) all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup (113g) unsalted butter, softened
- 1/2 cup (100g) packed light brown sugar
- 1/4 cup (50g) granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 3/4 cup (180ml) buttermilk, room temperature
- 1 cup (226g) unsalted butter, softened
- 3 cups (360g) powdered sugar, sifted
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 2–3 tbsp heavy cream or milk
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with muffin liners.
- Prepare the peach filling by combining diced peaches, brown sugar, lemon juice, cornstarch, cinnamon, nutmeg, and salt in a medium bowl.
- Make the streusel topping by mixing together flour, rolled oats, brown sugar, granulated sugar, cinnamon, and cold butter until crumbly.
- Mix the cupcake batter by whisking together flour, baking powder, baking soda, cinnamon, and salt in a large bowl.
- Beat softened butter, brown sugar, and granulated sugar until creamy, then incorporate eggs and vanilla.
- Combine dry and wet ingredients, alternating with buttermilk, until just mixed.
- Fill each cupcake liner halfway with batter, add a spoonful of peach filling, then top with more batter and streusel.
- Bake for 18-22 minutes or until a toothpick comes out clean.
- Allow cupcakes to cool for five minutes before transferring to a wire rack.
- Frost cooled cupcakes with cinnamon frosting and enjoy!
Notes
Make-ahead: Cupcakes can be baked a day in advance. Store in an airtight container at room temperature and frost just before serving.
Nutrition
- Serving Size: 1 cupcake
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg