If you’re looking for a show-stopping dessert that feels like a warm hug in every bite, the Peach Cobbler Cupcake Delight with Spiced Rum and Cinnamon Recipe is going to become your new obsession. Imagine the juicy sweetness of peach compote infused with just a hint of black spiced rum, nestled inside soft, buttery cupcakes, and crowned with luscious cream cheese frosting and crumbly pie topping. This treat captures all the charm of a classic peach cobbler but in a fun, elegant cupcake form that’s perfect for any celebration or cozy night in.
Ingredients You’ll Need
These ingredients are wonderfully simple yet carefully chosen to create layers of flavor and texture that really shine. Each one plays a key role, whether it’s adding moistness, spice, sweetness, or that gorgeous golden color.
- Yellow cake mix: Provides a moist, tender cupcake base with perfect crumb structure.
- Butter (melted and softened): Adds rich, creamy flavor and contributes to the soft texture.
- Buttermilk: Gives the cake a slight tang and keeps it super moist.
- Eggs: Help bind ingredients and create fluffiness in the cupcakes.
- Peeled and sliced peaches (fresh or frozen): The star ingredient for that authentic peach cobbler taste.
- Black spiced rum (optional): Infuses the compote and frosting with warm, aromatic depth.
- Brown sugar: Adds caramel notes and sweetness both in the compote and frosting.
- Cinnamon: Brings the cozy spice that pairs beautifully with peaches and rum.
- Salt: Enhances all the other flavors while balancing the sweetness.
- Cream cheese (softened): Creates a rich and tangy frosting base that’s irresistibly smooth.
- Meringue powder: Stabilizes the frosting and whipped cream for a perfect texture.
- Powdered sugar: Sweetens and thickens the frosting and whipped cream layers.
- Flour and granulated sugar: Combine for the crispy pie crumb topping that adds delightful crunch.
- Heavy cream: Whipped to light perfection, it finishes the cupcakes with a cloud-like topping.
- Ground cinnamon (for dusting): A final aromatic touch that elevates the presentation and flavor.
How to Make Peach Cobbler Cupcake Delight with Spiced Rum and Cinnamon Recipe
Step 1: Prepare the Peach Compote
Start by combining your peeled and sliced peaches with the optional black spiced rum, brown sugar, cinnamon, and a pinch of salt in a pan. Cook over medium-high heat until it reaches a boil, then lower the heat and let it gently simmer for about 4 minutes. This step lets all the flavors meld beautifully while softening the peaches just enough to create that luscious compote. Once done, cool it in the fridge for three to four hours so it thickens and intensifies in flavor.
Step 2: Make the Cupcakes
Preheat your oven to 350°F (175°C) and line your cupcake tins with liners. Mix the yellow cake mix with melted butter and buttermilk, then beat in the eggs until smooth and well combined. Fill each cupcake liner halfway with the batter for just the right rise and bake for 18 to 20 minutes until golden and springy to the touch. Allow the cupcakes to cool completely before moving on.
Step 3: Create the Pie Crumbs
Preheat your oven to 450°F (230°C). Stir together granulated sugar and flour, then add the room-temperature butter slices. Mix until the mixture resembles coarse crumbs. Spread this crumble onto a baking sheet and bake for 8 minutes, stir to redistribute, then bake for another 8 minutes until the topping turns a gorgeous golden brown. Let cool—it’s going to add that perfect crunch to your cupcakes.
Step 4: Remove Cupcake Centers
Once the cupcakes are fully cooled, carefully use a sharp knife to scoop out the centers, creating a little well for your peach compote. This step ensures every bite bursts with juicy, spiced peachy goodness.
Step 5: Make the Frosting
In a stand mixer or with a hand whisk, beat together softened butter, cream cheese, brown sugar, and meringue powder until creamy and smooth. Alternate adding the black spiced rum and powdered sugar while mixing, to build a beautifully fluffy frosting with just a touch of that warm rum flavor that ties everything together.
Step 6: Assemble the Cupcakes
Fill each hollowed cupcake with a generous spoonful of the chilled peach compote. Then pipe or spread the cream cheese rum frosting over the top. Sprinkle the golden pie crumb topping on each cupcake and add a dollop more of peach compote if you like, creating layers of texture and delight.
Step 7: Make the Whipped Cream
For a final flourish, whip heavy cream with powdered sugar and meringue powder until you have soft peaks. Pipe the whipped cream on top of each cupcake and dust lightly with ground cinnamon. This adds a light, creamy finish that perfectly balances the rich frosting and fruity compote.
How to Serve Peach Cobbler Cupcake Delight with Spiced Rum and Cinnamon Recipe
Garnishes
Consider fresh peach slices, a sprinkle of cinnamon, or a thin drizzle of spiced rum glaze to garnish. These touches not only enhance appearance but also add an extra layer of fresh flavor that brings the cupcakes alive on the palate.
Side Dishes
This dessert pairs wonderfully with a scoop of vanilla bean ice cream or a simple vanilla custard to complement the spiced rum and cinnamon notes. A cup of hot coffee or spiced chai tea also makes a cozy companion for these cupcakes.
Creative Ways to Present
Serve these cupcakes on a rustic wooden board with a scattering of fresh mint or peach blossoms for an elegant touch. For parties, place them in individual glass jars layered with a bit of extra compote and whipped cream for a charming, portable treat.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Peach Cobbler Cupcake Delight with Spiced Rum and Cinnamon Recipe in an airtight container in the fridge for up to three days. The flavors actually deepen and meld when chilled, making them even more delicious the next day.
Freezing
For longer storage, freeze unfrosted cupcakes wrapped tightly in plastic wrap and then in an airtight bag or container. Thaw overnight in the refrigerator before frosting and serving to ensure the best taste and texture.
Reheating
If you prefer your cupcakes warm, gently warm them in the microwave for 15 to 20 seconds after adding frosting and toppings. Be cautious not to melt the frosting completely but allow the cupcake to soften and release its beautiful aromatics.
FAQs
Can I use canned peaches instead of fresh or frozen?
Absolutely! Just be sure to drain the canned peaches well and possibly reduce the added sugar in your compote since canned peaches are often packed in syrup.
Is the spiced rum necessary?
The black spiced rum is optional but highly recommended—it adds depth and warmth to the flavor profile. If you prefer not to use alcohol, you can substitute with heavy cream or simply omit it altogether.
How can I make these cupcakes dairy-free?
You can swap out the butter for a plant-based alternative, use a dairy-free cake mix, and replace cream cheese frosting with a coconut cream-based frosting for a delicious dairy-free version.
Can I prepare the cupcakes and frosting the day before?
Yes! Bake the cupcakes a day ahead and store them in an airtight container. Prepare the frosting and peach compote separately and assemble just before serving for the freshest results.
What is meringue powder and why is it used?
Meringue powder is a powdered egg white substitute that stabilizes frostings and whipped cream, helping them hold their shape longer. It is perfect for a creamy but sturdy finish on these cupcakes.
Final Thoughts
The Peach Cobbler Cupcake Delight with Spiced Rum and Cinnamon Recipe isn’t just a dessert, it’s an experience—each bite a perfect balance of fruity sweetness, spicy warmth, and creamy indulgence. Don’t hesitate to give these cupcakes a try; once you do, they’ll quickly become a favorite for sharing with friends and family at your next gathering or simply enjoying on a quiet evening. Happy baking!
Print
Peach Cobbler Cupcake Delight with Spiced Rum and Cinnamon Recipe
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 25 minutes plus 3-4 hours chilling
- Yield: 16 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Peach Cobbler Cupcakes combine the warmth and comfort of classic peach cobbler with the convenience and delight of cupcakes. Featuring a moist yellow cake base filled with a spiced peach compote, topped with a rich cream cheese frosting, crumbly pie topping, and a light whipped cream finish dusted with cinnamon, these cupcakes are perfect for summer gatherings or cozy dessert treats.
Ingredients
Peach Compote
- 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
Cupcakes
- 1 box yellow cake mix
- 1 stick butter, melted
- 1 cup buttermilk
- 3 eggs
Pie Crumbs
- 1 1/2 cups flour
- 1 cup granulated sugar
- 2 sticks butter, softened and sliced
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)
- 4 cups powdered sugar
Whipped Cream
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 1/2 tbsp meringue powder
- Ground cinnamon for dusting
Instructions
- Prepare the Peach Compote: In a pan, combine the peeled and sliced peaches with black spiced rum (if using), brown sugar, cinnamon, and salt. Cook over medium-high heat until the mixture boils, then reduce to a simmer for 4 minutes. Allow the compote to cool and then refrigerate for 3-4 hours to thicken and develop flavor.
- Make the Cupcakes: Preheat your oven to 350°F (175°C) and line cupcake tins with liners. In a large bowl, mix the yellow cake mix, melted butter, and buttermilk until combined. Add the eggs one by one, mixing thoroughly after each addition. Fill each cupcake liner halfway with the batter and bake for 18-20 minutes until a toothpick inserted comes out clean. Remove from oven and let cool completely.
- Make the Pie Crumbs: Increase oven temperature to 450°F (230°C). In a bowl, combine sugar and flour. Add the softened and sliced butter pieces and mix until crumbly. Spread the mixture on a baking sheet and bake for 8 minutes, stir to ensure even browning, then bake an additional 8 minutes or until golden brown. Allow to cool.
- Remove Cupcake Centers: Using a small knife, carefully cut out the center of each cooled cupcake to create a well for the filling. Be sure to leave the edges intact.
- Fill Cupcakes with Peach Compote: Spoon the prepared peach compote into the hollowed centers of the cupcakes, filling them generously.
- Make the Frosting: In a mixing bowl, beat the room-temperature butter, softened cream cheese, brown sugar, and meringue powder until smooth and fluffy. Gradually add powdered sugar, alternating with black spiced rum or heavy cream, continuing to whisk until the frosting achieves a light and airy consistency.
- Assemble the Cupcakes: Pipe or spread the cream cheese frosting over each filled cupcake. Sprinkle the cooled pie crumbs on top, then spoon a little extra peach compote over the crumbs for added moisture and flavor.
- Make the Whipped Cream: Whip the heavy cream with powdered sugar and meringue powder until stiff peaks form. Pipe the whipped cream onto the cupcakes as a finishing touch and dust lightly with ground cinnamon before serving.
Notes
- For a boozy twist, use black spiced rum in both the compote and frosting. For a non-alcoholic version, substitute rum with heavy cream or additional peach juice.
- Peach compote can be made ahead and stored in the refrigerator for up to 3 days.
- Ensure cupcakes are fully cooled before cutting out centers to prevent crumbling.
- Use fresh or frozen peaches; if using frozen, thaw and drain excess liquid before cooking.
- The pie crumb topping adds an authentic cobbler crunch—don’t skip baking it until golden.
- Store cupcakes in an airtight container in the refrigerator due to the cream cheese frosting and fresh fruit filling.
