Peach Cobbler Cupcakes

By Texaschef11

Ingredients

• Cupcake Ingredients:
• 1 stick butter
• 3/8 cup light brown sugar
• 3/8 cup white sugar
• 2 large eggs, room temp
• 1/2 cup buttermilk
• 1 teaspoon vanilla
• Splash of peach syrup from canned peaches (if you used canned)
• 1 1/3 cup flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt
• 1/4 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• Fresh or canned peaches, chopped
• Streusel Ingredients:
• 1/3 cup packed brown sugar
• 1/2 cup flour
• 1/4 teaspoon cinnamon
• 1/4 cup butter (4 tablespoons)
• Cream Cheese Frosting Ingredients:
• 8 ounces cream cheese, softened
• 1 stick butter, softened
• 1/2 teaspoon vanilla extract
• Splash of peach syrup from canned peaches (if you used canned)
• 2 cups sifted confectioners’ sugar

Details

Servings 12

Preparation

Step 1

Cupcakes: Preheat oven to 350 degrees. Line 12 wells in a cupcake pan. In a small bowl, make streusel. Add all the ingredients and cut the mixture into crumbles with two knives until it’s about the consistency of coarse cornmeal. Set aside.

In a large bowl, cream together butter and sugars. Add the eggs one at a time and mix. Mix in the buttermilk, vanilla, and a little peach syrup.

In a separate bowl, sift together flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Add a little of the flour mixture at a time to the wet ingredients, mixing well after each addition. Beat the batter well until air is incorporated, about 2 more minutes.

Pour just enough batter into each of 12 cupcake wells to cover the bottom. Spoon a thin layer of streusel over this batter, and drop a 3-5 pieces of chopped peach on top (depending on the size of the pieces and your personal taste). Spoon another layer of batter over each well until each is about 3/4 full. If you love a lot of peach in your “cobbler,” you can add a few more hunks on top. Spoon a sprinkle of streusel over the top of the batter in each well. Bake 15-20 minutes or until a toothpick inserted into the cake comes out clean. Cool cupcakes in pan for a couple of minutes, and then on a cooling rack. Once cupcakes are completely cool, frost them.


Almost ready for the oven!


Mmm, these make the kitchen smell amazing.

Cream Cheese Frosting: In a large mixing bowl, beat the cream cheese, butter vanilla, and splash of peach syrup (this might also be nice with a spoonful of peach jam or preserves) together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy. Frost the cupcakes with a butter knife or pipe it on with a big star tip (I used star tip 1M.) I only put a puff of frosting in the middle so as not to overwhelm the peach cobbler flavor, or overdo the sweetness!



Enjoy!