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Peach Cobbler Cupcakes with Cream Cheese Frosting and Streusel Topping Recipe

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4.2 from 10 reviews

These Peach Cobbler Cupcakes combine the comforting flavors of a classic peach cobbler in a delightful cupcake form, topped with creamy cream cheese frosting and a crunchy cinnamon streusel. Perfectly moist and fruity, with a touch of warmth from cinnamon and lemon zest, these cupcakes are an irresistible treat for any occasion.

  • Total Time: 2 hours 23 minutes
  • Yield: 15 cupcakes

Ingredients

Peach Filling

  • 28 grams salted butter
  • 300 grams peaches, diced (pitted)
  • 30 mL fresh lemon juice
  • 50 grams granulated sugar
  • 10 grams cornstarch
  • 1 tsp vanilla extract

Cupcakes

  • 1 lemon, zest only
  • 200 grams granulated sugar
  • 180 grams cake flour (spooned and leveled)
  • 1/2 tbsp baking powder
  • 1/4 tsp fine sea salt
  • 1 tsp ground cinnamon
  • 60 mL canola oil
  • 56 grams salted butter, room temperature
  • 1 large egg, room temperature
  • 1 tsp pure vanilla extract
  • 113 grams sour cream
  • 80 mL whole milk, room temperature

Streusel Topping

  • 28 grams salted butter, melted
  • 40 grams all-purpose flour (spooned and leveled)
  • 25 grams light brown sugar
  • 1/2 tsp ground cinnamon

Cream Cheese Frosting

  • 227 grams cream cheese, room temperature
  • 113 grams unsalted butter, room temperature
  • 480 grams powdered sugar
  • 2 tsp vanilla extract
  • Tiny pinch fine sea salt
  • 30-45 mL heavy whipping cream, room temperature

Instructions

  1. Prepare the Peach Filling: In a small bowl, toss diced peaches with lemon juice and granulated sugar to coat. Melt butter in a small or medium saucepan over medium heat. Add peach mixture and cook for 2-3 minutes, ensuring peaches remain slightly firm. Remove about 2 tablespoons of liquid from the pan and stir in cornstarch to create a slurry. Return slurry to the saucepan and cook an additional 1-2 minutes until mixture thickens and lightens. Stir in vanilla extract, then transfer to a bowl and refrigerate to cool while preparing the cupcake batter.
  2. Preheat Oven and Prepare Muffin Tins: Preheat the oven to 350°F (177°C) convection or 325°F (163°C) conventional. Line 15 muffin tins with cupcake liners. This can be done in batches as the batter allows resting.
  3. Make Cupcake Batter – Mix Dry Ingredients: In a large bowl or stand mixer bowl, rub lemon zest into granulated sugar until combined and fragrant. Whisk in cake flour, baking powder, sea salt, and ground cinnamon until evenly distributed.
  4. Add Wet Ingredients to Dry: Add canola oil and room temperature salted butter to the dry ingredients. Beat together until well combined. Then add the egg and vanilla extract, mixing until fully incorporated.
  5. Incorporate Sour Cream and Milk: Add sour cream to the mixture. On low mixer speed, slowly stream in the whole milk while mixing. Scrape down the sides and mix briefly until the batter is smooth and homogeneous.
  6. Fill Cupcake Liners and Add Peach Filling: Spoon approximately 45 grams of cupcake batter (about 2/3 full) into each cupcake liner for 15 cupcakes. Top each with 20-25 grams of the prepared peach filling.
  7. Bake: Bake for 20-22 minutes until cupcakes spring back lightly when pressed and a toothpick inserted through the side comes out clean. Remove from oven and cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.
  8. Prepare Streusel Topping: While the oven is still warm, heat the all-purpose flour on a small tray or oven-safe bowl for about 5 minutes to heat-treat the flour, or microwave for about 1 minute. In a small bowl, melt the butter, then combine with heat-treated flour, light brown sugar, and cinnamon using a fork until crumbly. If too sticky with large lumps, add a small amount of extra flour and mix gently. Set aside until ready to garnish.
  9. Make Cream Cheese Frosting: In a stand mixer or large bowl with hand mixer, beat room temperature cream cheese and unsalted butter at medium speed until creamy, about 1 minute. Add powdered sugar, vanilla extract, and a pinch of salt; beat at low-medium speed until combined. Increase speed and beat until smooth, about 1-2 minutes. Lower speed and slowly add heavy whipping cream. Once incorporated, increase speed to medium-high and beat for another minute, avoiding overmixing.
  10. Frost Cupcakes and Garnish: Frost cooled cupcakes generously with cream cheese frosting. Top with streusel topping and garnish each with a fresh slice of peach. Serve immediately or refrigerate until ready to serve.

Notes

  • Ensure all dairy ingredients like butter, egg, sour cream, and cream cheese are at room temperature for best mixing results.
  • Heating the flour for the streusel topping prevents any raw flour taste and makes it safe to consume without baking.
  • To check for doneness, gently press the cupcake top to see if it springs back or insert a toothpick through the side.
  • Store leftover cupcakes refrigerated in an airtight container to keep frosting fresh.
  • For a twist, try adding chopped nuts to the streusel for extra crunch.
  • Author: Olivia
  • Prep Time: 45 minutes
  • Cook Time: 38 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://yourdailycook.com/peach-cobbler-cupcakes-with-cream-cheese-frosting-and-streusel-topping-recipe/