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Heavenly Peach Cobbler Cupcakes

Heavenly Peach Cobbler Cupcakes: A Bite of Summer Bliss

Heavenly Peach Cobbler Cupcakes are a delightful twist on the classic Southern dessert, bursting with juicy peaches and perfect for various dietary needs.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: Southern
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 ½ cups all-purpose flour can use gluten-free flour
  • 1 cup granulated sugar use monk fruit sweetener for low-sugar option
  • ½ cup butter substitute with coconut oil for vegan version
  • 2 large eggs replace with flax eggs for vegan alternative
  • ¾ cup milk try almond milk for dairy-free version
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 cups fresh peaches preferably ripe and juicy
For the Topping
  • ½ cup rolled oats
  • ¼ cup brown sugar
  • ¼ cup flour for topping
  • 3 tablespoons melted butter for topping

Equipment

  • Oven
  • mixing bowl
  • Electric Mixer
  • cupcake pan
  • paper liners
  • whisk
  • Measuring cups
  • Measuring spoons
  • Fork

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a standard cupcake pan with paper liners.
  2. In a large mixing bowl, cream together ½ cup of softened butter and 1 cup of granulated sugar.
  3. Add 2 eggs and 1 teaspoon of vanilla extract, mixing thoroughly until smooth.
  4. In a separate bowl, whisk together 1 ½ cups of all-purpose flour, 2 teaspoons of baking powder, ½ teaspoon of salt, and 1 teaspoon of ground cinnamon.
  5. Gradually add the dry mixture to the wet ingredients, alternating with ¾ cup of milk.
  6. Fold in 2 cups of chopped fresh peaches gently.
  7. Scoop the batter into the cupcake liners, filling each about two-thirds full.
  8. In a small bowl, mix together ¼ cup of brown sugar, ½ cup of rolled oats, ¼ cup of flour, and ½ teaspoon of cinnamon.
  9. Add 3 tablespoons of melted butter and combine until crumbly.
  10. Sprinkle the topping over each cupcake and bake for 18-20 minutes.
  11. Allow to cool for 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 35mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 100IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Store leftovers in an airtight container in the fridge for up to 3-4 days or freeze for later enjoyment.

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