My family on my mom’s side comes from the South. Not the Deep South, but south enough that all iced tea is sweet, June-bugs and fireflies are celebrated, and peaches are so sweet, you practically pull chin drippin’ beauties off your own plants in the back yard. That is the inspiration for these peach cobbler cupcakes, the simpler times of my youth spent on grandma’s back porch.
Peach Cobbler Cupcakes Scream Summertime
Generally, peaches are harvested from late June through August. Color is a great indicator of maturity, as peaches are ripe when the ground color of the fruit changes from green to completely yellow. How can you tell when peaches are ready to be picked? Ripe peaches will lose their green firmness and they will “give” slightly when gently squeezed. You can test the firmness of a ripe peach while it is still on the tree. If the peaches are still hard when you squeeze them, they need more time to ripen on the tree. Check back in a few days. That is when
That being said, this recipe doesn’t use fresh peaches, but a can or quart of peach pie filling. I can my own, but Wilderness is a great brand if you have to buy it. I am warning you, you will want to stock up on it though! After you try these peach cobbler cupcakes, you will be an addict.
The other thing you need to keep in mind? This recipe uses a box mix. If you want to make the cupcake base from scratch, use our recipe HERE and skip the first four ingredients listed.
Peach Cobbler Cupcakes
You will need:
- 1 box of Butter Yellow Cake mix
- 1 C water
- 1/3 C unsalted butter, softened
- 3 large eggs
- 1 Cupcake pan
- Cupcake liners
Preheat oven to 350 degrees and line cupcake pan with the liners. Using a hand or standing mixer, beat together all ingredients until thoroughly combined and mixed together. Scoop ¾ cup batter into the liners. Bake in the oven for 19 minutes or until a light golden brown. Allow to cool completely.
- 2 C unsalted butter, softened
- 4 ½ C powdered sugar
- 2 tsp pure vanilla extract
- 3 – 6 Heavy whipping cream
- 1 large piping bag with star tip
- 1 – 21oz peach pie mix – or quart homemade pie filling
Using a standing mixer, beat together the butter, powdered sugar, heavy whipping cream, and vanilla until smooth and stiff with peaks. Scoop frosting into the piping bag.
- ½ C light brown sugar
- ¼ C sugar
- 1 tsp ground cinnamon
- ¼ tsp kosher salt
- ½ C unsalted butter, melted
- 1 ¼ C flour
Combine all ingredients into a medium bowl. Using your fingers, mix ingredients together until combined and crumble like.
Building the cupcake directions
Pipe a ring of frosting onto the top of the cupcake. Repeat step again to have a “wall” of frosting.
Remove some peaches from the can and cut into smaller bites. Scoop some of the peaches into the center of the frosting.
Sprinkle some crumble on top and they your works of edible art are ready to share with friends and family.
Other cupcake recipes you may enjoy:
- Resurrection Cupcakes are Easy Easter Cupcakes
- Angel Wing Cupcakes are Heavenly
- Cupcakes de Tiramisu – Treats For Adults