The inspiration for these peach cobbler cupcakes, the simpler times of my youth spent on grandma’s back porch. This recipe doesn’t use fresh peaches, but a can or quart of peach pie filling.
Preheat oven to 350, prep your pan, and mix your batter.
Scoop ¾ cup batter into the liners. Bake in the oven for 19 minutes or until a light golden brown. Allow to cool completely.