Cinnamon Peach Cobbler Cupcakes

Here are my peach cobbler cupcakes, with a sweet cinnamon-spiced cake, a warm peach filling tucked inside, a buttery crumb topping, and a smooth cream cheese frosting.

These cupcakes combine two desserts in one – all the cozy flavors of peach cobbler in an easy-to-serve cupcake form. They’re perfect for summer gatherings when you want something a little special but don’t want to deal with serving a whole cobbler.

SAVE NOW

What Kind of Peaches Should I Use?

Fresh peaches are definitely the way to go for these cupcakes, and you’ll want to use ripe ones that give slightly when you press them gently. Yellow peaches and white peaches both work great here – yellow peaches tend to be a bit more tangy while white peaches are sweeter and more floral, so pick whichever sounds better to you. If fresh peaches aren’t in season, frozen peaches that have been thawed and drained well can work in a pinch, though you might need to pat them dry with paper towels to remove excess moisture. When you’re prepping your peaches, make sure to dice them into small, even pieces so they cook evenly and distribute nicely throughout your cupcakes.

SAVE NOW

Options for Substitutions

These cupcakes are pretty forgiving when it comes to swaps, so here are some options if you’re missing an ingredient:

• Peaches: Fresh peaches are best, but frozen peaches work great too – just thaw and drain them well before using. You could also try nectarines or even diced apples for a different fruit twist.
• Cake flour: Don’t have cake flour? Make your own by measuring 180 grams of all-purpose flour, removing 2 tablespoons, and replacing it with 2 tablespoons of cornstarch. Sift it together a few times.
• Sour cream: Greek yogurt works perfectly as a 1:1 substitute for sour cream. Plain yogurt also works, though it’s slightly thinner.
• Whole milk: You can use 2% milk or even buttermilk if that’s what you have. The cupcakes will still turn out moist and tasty.
• Canola oil: Any neutral oil like vegetable or grapeseed oil will work fine. You could even use melted coconut oil if you don’t mind a hint of coconut flavor.
• Heavy whipping cream: For the frosting, you can use whole milk instead of heavy cream. Just add it slowly until you reach your desired consistency.
• Cream cheese: This is pretty essential for that classic cream cheese frosting, so I’d recommend not substituting it if possible.

Watch Out for These Mistakes While Baking

The biggest mistake when making these cupcakes is overfilling the liners with batter before adding the peach filling, which causes overflow and messy tops – stick to the 2/3 full guideline and you’ll have room for the fruit without any spills.

Make sure your peach filling is completely cooled before spooning it onto the batter, otherwise the heat can cause the cupcakes to bake unevenly or sink in the middle.

Another common error is skipping the step of toasting the flour for the streusel topping, which might seem unnecessary but actually removes the raw flour taste and gives you a better crumb texture.

Finally, don’t frost these cupcakes while they’re still warm – the cream cheese frosting will melt right off and turn into a puddle, so let them cool completely on the rack before decorating.

SAVE NOW

What to Serve With Peach Cobbler Cupcakes?

These cupcakes are pretty rich and sweet on their own, so I like to serve them with a simple scoop of vanilla ice cream on the side – the cold ice cream melting into the warm cupcake is really good. A hot cup of coffee or sweet iced tea makes a great pairing too, especially if you’re serving these at a summer gathering or backyard barbecue. If you want to make it feel more like dessert at a dinner party, try adding some fresh whipped cream and a few extra sliced peaches on the plate. They’re also perfect for bringing to potlucks since they’re easy to grab and eat without needing any extra plates or utensils.

Storage Instructions

Store: Keep these cupcakes in an airtight container in the fridge for up to 4 days. The cream cheese frosting needs to stay cold, so don’t leave them out on the counter for too long. They actually taste amazing straight from the fridge, nice and cool!

Freeze: You can freeze unfrosted cupcakes for up to 2 months wrapped individually in plastic wrap, then placed in a freezer bag. I don’t recommend freezing them with the frosting on, since cream cheese frosting can get a bit watery when thawed. Just make fresh frosting when you’re ready to serve.

Serve: Let frozen cupcakes thaw at room temperature for about an hour before frosting and serving. If you’re serving them from the fridge, you can let them sit out for 10-15 minutes to take the chill off, or enjoy them cold on a hot day.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 4200-4600
• Protein: 36-44 g
• Fat: 210-240 g
• Carbohydrates: 560-640 g

Ingredients

For the peach filling:

• 1.5 oz butter
• 10.5 oz peaches (diced into 1/4-inch pieces)
• 1 fl oz lemon juice
• 1/4 cup sugar
• 10 g cornstarch
• 1 tsp vanilla
• 1 lemon zest
• 1/8 tsp ground nutmeg

For the cupcake batter:

• 1 cup sugar
• 6.5 oz cake flour (King Arthur preferred)
• 1/2 tbsp baking powder
• 1/2 tsp salt
• 1.5 tsp cinnamon
• 2 fl oz oil
• 2 oz butter (melted and cooled)
• 1 large egg
• 1.5 tsp vanilla
• 4 oz sour cream (room temperature)
• 3 fl oz milk

For the streusel:

• 1.5 oz butter (cold and cubed)
• 1/3 cup flour
• 3 tbsp brown sugar
• 1/2 tsp cinnamon

For the frosting:

• 9 oz cream cheese (Philadelphia brand)
• 4 oz butter
• 17 oz icing sugar (sifted)
• 2 tsp vanilla
• 1/4 tsp salt
• 4 tbsp heavy cream

Step 1: Prepare the Peach Filling

• 10.5 oz peaches, diced
• 1 fl oz lemon juice
• 1/4 cup sugar
• 1.5 oz butter
• 10 g cornstarch
• 1 tsp vanilla
• 1 lemon zest
• 1/8 tsp ground nutmeg

Combine the diced peaches, lemon juice, and 1/4 cup sugar in a bowl and let sit for 5 minutes to release juices.

Melt 1.5 oz butter in a saucepan over medium heat and add the peach mixture, cooking for 2-3 minutes until the peaches begin to soften.

Mix the cornstarch with 2 tablespoons of the peach liquid in a small bowl until smooth, then stir this slurry into the pot and cook for another 1-2 minutes until the filling thickens slightly.

Remove from heat, stir in the vanilla, lemon zest, and ground nutmeg, then transfer to a bowl and refrigerate while you prepare the remaining components.

I like to make this filling first so it has plenty of time to cool and the flavors can meld together.

Step 2: Make the Streusel Topping

• 1/3 cup flour
• 3 tbsp brown sugar
• 1/2 tsp cinnamon
• 1.5 oz butter

Preheat your oven to 350°F.

Spread 1/3 cup flour on a baking sheet and toast it in the oven for 5 minutes, then remove and let cool slightly—this removes the raw flour taste and adds depth to the topping.

In a bowl, combine the toasted flour, 3 tablespoons brown sugar, and 1/2 teaspoon cinnamon, then work in the cold cubed butter with your fingers or a fork until the mixture resembles coarse breadcrumbs.

Set the streusel aside at room temperature until ready to use.

Step 3: Prepare Mise en Place and Line Tins

• 1 cup sugar
• 6.5 oz cake flour
• 1/2 tbsp baking powder
• 1/2 tsp salt
• 1.5 tsp cinnamon

Line a muffin tin with cupcake liners (this recipe yields about 12 cupcakes).

Gather all your dry ingredients and combine the 1 cup sugar, 6.5 oz cake flour, 1/2 tablespoon baking powder, 1/2 teaspoon salt, and 1.5 teaspoons cinnamon in a medium bowl—this dry mixture will be added to your wet ingredients.

Keep the 2 fl oz oil, 2 oz melted butter, 1 large egg, 1.5 teaspoons vanilla, 4 oz sour cream, and 3 fl oz milk nearby and at room temperature for the batter.

Step 4: Mix and Bake the Cupcake Batter

• 2 fl oz oil
• 2 oz butter
• 1 large egg
• 1.5 tsp vanilla
• 4 oz sour cream
• 3 fl oz milk
• dry ingredient mixture from Step 3
• peach filling from Step 1
• streusel from Step 2

In a large bowl, combine the oil and melted butter, then add the egg and vanilla and whisk until well combined.

Alternate adding the dry ingredient mixture from Step 3 and the combined sour cream and milk, starting and ending with dry ingredients—mix just until the batter comes together without overmixing, as this keeps cupcakes tender.

Divide the batter evenly among the lined muffin cups, filling each about two-thirds full.

Spoon approximately 1 tablespoon of the chilled peach filling from Step 1 onto the center of each cupcake, then sprinkle a small amount of streusel from Step 2 on top.

Bake for 20-22 minutes until a toothpick inserted into the cake portion (not the filling) comes out clean and the tops are golden.

Step 5: Cool the Cupcakes

Let the baked cupcakes rest in the muffin tin for 10 minutes, then transfer them to a wire rack to cool completely to room temperature.

This resting time allows the cupcakes to set properly and makes them easier to remove from the liners without breaking.

While the cupcakes cool, you can prepare the frosting.

Step 6: Prepare the Cream Cheese Frosting

• 9 oz cream cheese
• 4 oz butter
• 17 oz icing sugar
• 2 tsp vanilla
• 1/4 tsp salt
• 4 tbsp heavy cream

Beat 9 oz room-temperature cream cheese and 4 oz softened butter together for about 1 minute until light and creamy, scraping down the bowl as needed.

Gradually add the sifted 17 oz powdered sugar, 2 teaspoons vanilla, and 1/4 teaspoon salt, mixing until smooth—avoid overmixing as this can incorporate air bubbles.

Pour in the 4 tablespoons heavy cream and beat for another minute until the frosting reaches a spreadable consistency.

I find that adding the cream at the end gives me more control over the frosting’s texture, allowing me to adjust the consistency if needed.

Step 7: Frost and Assemble the Cupcakes

• cooled cupcakes from Step 4
• cream cheese frosting from Step 6
• remaining streusel from Step 2
• additional peach slices for garnish

Once the cupcakes are completely cool, pipe or spread a generous dollop of cream cheese frosting from Step 6 on top of each cupcake.

Top each frosted cupcake with a sprinkle of remaining streusel from Step 2 and garnish with a few diced peach pieces for a beautiful presentation.

Serve immediately or store in an airtight container in the refrigerator for up to 3 days.

Cinnamon Peach Cobbler Cupcakes

Delicious Cinnamon Peach Cobbler Cupcakes recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings 15 cupcakes

Calories 4400 kcal

Ingredients

  

For the peach filling

• 1.5 oz butter
• 10.5 oz peaches (diced into 1/4-inch pieces)
• 1 fl oz lemon juice
• 1/4 cup sugar
• 10 g cornstarch
• 1 tsp vanilla
• 1 lemon zest
• 1/8 tsp ground nutmeg

For the cupcake batter

• 1 cup sugar
• 6.5 oz cake flour (King Arthur preferred)
• 1/2 tbsp baking powder
• 1/2 tsp salt
• 1.5 tsp cinnamon
• 2 fl oz oil
• 2 oz butter (melted and cooled)
• 1 large egg
• 1.5 tsp vanilla
• 4 oz sour cream (room temperature)
• 3 fl oz milk

For the streusel

• 1.5 oz butter (cold and cubed)
• 1/3 cup flour
• 3 tbsp brown sugar
• 1/2 tsp cinnamon

For the frosting

• 9 oz cream cheese (Philadelphia brand)
• 4 oz butter
• 17 oz icing sugar (sifted)
• 2 tsp vanilla
• 1/4 tsp salt
• 4 tbsp heavy cream

Instructions

 

• Combine the diced peaches, lemon juice, and 1/4 cup sugar in a bowl and let sit for 5 minutes to release juices. Melt 1.5 oz butter in a saucepan over medium heat and add the peach mixture, cooking for 2-3 minutes until the peaches begin to soften. Mix the cornstarch with 2 tablespoons of the peach liquid in a small bowl until smooth, then stir this slurry into the pot and cook for another 1-2 minutes until the filling thickens slightly. Remove from heat, stir in the vanilla, lemon zest, and ground nutmeg, then transfer to a bowl and refrigerate while you prepare the remaining components. I like to make this filling first so it has plenty of time to cool and the flavors can meld together.
• Preheat your oven to 350°F. Spread 1/3 cup flour on a baking sheet and toast it in the oven for 5 minutes, then remove and let cool slightly—this removes the raw flour taste and adds depth to the topping. In a bowl, combine the toasted flour, 3 tablespoons brown sugar, and 1/2 teaspoon cinnamon, then work in the cold cubed butter with your fingers or a fork until the mixture resembles coarse breadcrumbs. Set the streusel aside at room temperature until ready to use.
• Line a muffin tin with cupcake liners (this recipe yields about 12 cupcakes). Gather all your dry ingredients and combine the 1 cup sugar, 6.5 oz cake flour, 1/2 tablespoon baking powder, 1/2 teaspoon salt, and 1.5 teaspoons cinnamon in a medium bowl—this dry mixture will be added to your wet ingredients. Keep the 2 fl oz oil, 2 oz melted butter, 1 large egg, 1.5 teaspoons vanilla, 4 oz sour cream, and 3 fl oz milk nearby and at room temperature for the batter.
• In a large bowl, combine the oil and melted butter, then add the egg and vanilla and whisk until well combined. Alternate adding the dry ingredient mixture from Step 3 and the combined sour cream and milk, starting and ending with dry ingredients—mix just until the batter comes together without overmixing, as this keeps cupcakes tender. Divide the batter evenly among the lined muffin cups, filling each about two-thirds full. Spoon approximately 1 tablespoon of the chilled peach filling from Step 1 onto the center of each cupcake, then sprinkle a small amount of streusel from Step 2 on top. Bake for 20-22 minutes until a toothpick inserted into the cake portion (not the filling) comes out clean and the tops are golden.
• Let the baked cupcakes rest in the muffin tin for 10 minutes, then transfer them to a wire rack to cool completely to room temperature. This resting time allows the cupcakes to set properly and makes them easier to remove from the liners without breaking. While the cupcakes cool, you can prepare the frosting.
• Beat 9 oz room-temperature cream cheese and 4 oz softened butter together for about 1 minute until light and creamy, scraping down the bowl as needed. Gradually add the sifted 17 oz powdered sugar, 2 teaspoons vanilla, and 1/4 teaspoon salt, mixing until smooth—avoid overmixing as this can incorporate air bubbles. Pour in the 4 tablespoons heavy cream and beat for another minute until the frosting reaches a spreadable consistency. I find that adding the cream at the end gives me more control over the frosting's texture, allowing me to adjust the consistency if needed.
• Once the cupcakes are completely cool, pipe or spread a generous dollop of cream cheese frosting from Step 6 on top of each cupcake. Top each frosted cupcake with a sprinkle of remaining streusel from Step 2 and garnish with a few diced peach pieces for a beautiful presentation. Serve immediately or store in an airtight container in the refrigerator for up to 3 days.