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Peach Cobbler Cupcakes with Cinnamon Whipped Cream Recipe

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4.2 from 6 reviews

These delightful Cobbler Cupcakes combine the classic flavors of peach cobbler with the convenience of a cupcake. Soft, cinnamon-spiced batter surrounds juicy peach slices and is topped with homemade whipped cream, making a perfect dessert for any occasion. With simple ingredients and easy-to-follow steps, these cupcakes offer a charming twist on the traditional cobbler.

  • Total Time: 35 minutes
  • Yield: 12 cupcakes

Ingredients

Cupcake Batter

  • 1 2/3 cups Baker’s Corner All-Purpose Flour
  • 1 cup Baker’s Corner Granulated Sugar
  • 1 tsp Baker’s Corner Baking Powder
  • 1 tsp Stonemill Ground Cinnamon
  • 3/4 cup Countryside Creamery Salted Butter (room temperature)
  • 1 Goldhen Egg White
  • 1 Goldhen Egg
  • 2 tsp Stonemill Vanilla Extract
  • 3/4 cup Friendly Farms 2% Milk

Peach Filling

  • 1 can (15.25 oz) Sweet Harvest Peach Slices (drained and cut in half)
  • 1/4 tsp Stonemill Ground Cinnamon
  • 1 tsp Baker’s Corner Granulated Sugar

Whipped Cream Topping

  • 1 cup Friendly Farms Heavy Whipping Cream
  • 1/2 cup Baker’s Corner Powdered Sugar
  • 1 tsp Stonemill Vanilla Extract

Instructions

  1. Preheat Oven: Preheat your oven to 350℉ (175℃) to get ready for baking the cupcakes.
  2. Prepare Peaches: Drain the canned peach slices and cut each slice in half. In a medium bowl, combine the peaches with 1/4 teaspoon cinnamon and 1 teaspoon granulated sugar to lightly sweeten and spice the fruit.
  3. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, and 1 teaspoon ground cinnamon to evenly distribute the leavening and spices.
  4. Add Wet Ingredients: Add the room temperature butter, egg white, whole egg, vanilla extract, and milk to the dry ingredients. Mix on medium speed until just smooth; avoid overmixing to keep the cupcakes tender.
  5. Layer Peaches: Place 3 pieces of the prepared peach slices into the bottom of each cupcake liner.
  6. Fill Liners with Batter: Spoon the cupcake batter on top of the peaches, filling each liner about 3/4 full.
  7. Top and Swirl: Sprinkle a little extra cinnamon on top of the batter, then use a toothpick to gently swirl the cinnamon into the batter for added flavor and visual appeal.
  8. Add Peaches on Top: Place another 3 pieces of peaches over the batter in each cupcake liner, creating a lovely fruit-topped effect.
  9. Bake: Bake the cupcakes in the preheated oven for 19-21 minutes or until a toothpick inserted into the center comes out clean.
  10. Cool: Let the cupcakes cool in the pan for 1-2 minutes before transferring them to a cooling rack to cool completely.
  11. Make Whipped Cream: In a chilled bowl, whip the heavy whipping cream until it begins to thicken. Then, add powdered sugar and vanilla extract, whipping until stiff peaks form.
  12. Decorate: Ice the cooled cupcakes with the prepared whipped cream and sprinkle a bit of cinnamon on top for garnish.
  13. Store and Serve: Store the cupcakes in the refrigerator until ready to serve. For warm cupcakes, briefly reheat in the microwave for about 10 seconds.
  14. Enjoy: Serve and enjoy these scrumptious Cobbler Cupcakes with their perfect balance of sweet peaches, cinnamon spice, and creamy topping.

Notes

  • Do not overmix the batter as it can make the cupcakes dense.
  • Using room temperature butter ensures a smooth batter and tender cupcakes.
  • Drain peaches well to prevent excess moisture in cupcakes.
  • The whipped cream topping is best served fresh but can be stored up to 24 hours in the refrigerator.
  • Reheating cupcakes for 10 seconds in the microwave gives a warm fresh-baked feel.
  • Can be made ahead and refrigerated; bring to room temperature before serving if preferred ungarnished.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://yourdailycook.com/peach-cobbler-cupcakes-with-cinnamon-whipped-cream-recipe/