Southern Peach Cobbler Cupcakes
These Southern Peach Cobbler Cupcakes are a decadent and classic treat. The moist cupcake is covered in a creamy buttercream frosting and topped sweet peaches. Delectable!
Ingredients
Cupcakes
- 3 cups cake flour
- 4 teaspoons of baking powder
- 1 tsp salt
- 1 cup softened butter unsalted
- 2 cups sugar
- 2 tsp vanilla extract
- 3 large eggs
- 2/3 cup whole milk
- 1/2 cup sour cream
Peach Cobbler Filling and Topping
- 3 15 oz cans of peaches in light syrup
- 1/2 cup sugar
- 3 tbsp butter unsalted
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 tsp vanilla extract
- 3 tbsp cornstarch
Buttercream Frosting
- 2 sticks softened butter unsalted
- 4 1/4 cups confectioners sugar sifted
- 1 tbsp vanilla extract
Instructions
- Add the sour cream to the milk. Mix until well combined.
- In a separate bowl, add the salt and baking powder to the cake flour. Whisk or sift until well incorporated.
- In another bowl, mix butter until creamy.
- Add granulated sugar and vanilla extract.
- Beat in the eggs, one at a time, to the butter mixture.
- Alternating, mix in dry and wet ingredients. Don’t overmix the batter.
- Set batter aside and make peach cobbler filling.
- Add peaches, sugar, butter, cinnamon, nutmeg, and vanilla extract to a pan. Turn heat to medium.
- Cook for approximately 10 minutes, until filling starts to bubble. Add cornstarch.
- Once the peach filling is thickened, remove approximately 1-1/2 cups from the pan and puree it in a food processor or blender.
- Add the pureed peach cobbler mixture to the cake batter. Mix until well combined.
- Fill cupcake cups with approximately ¼ cup of batter.
- Bake at 325 Fahrenheit for 20 minutes. Remove from oven.
- Allow cupcakes to cool completely.
- Frost the cupcakes with a simple buttercream frosting.
- Top each frosted cupcake with a cooked peach slice and drizzle with peach cobbler sauce.
- Enjoy!