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.
