Southern-Style Peach Cobbler Cupcakes with Cream Cheese Frosting
Indulge in these delightful Southern-Style Peach Cobbler Cupcakes, where the classic flavors of peach cobbler meet the delightful texture of a moist cupcake. Made with velvety vanilla cake and filled with a luscious peach topping infused with aromatic spices, these treats are crowned with a creamy, smooth cream cheese frosting. Perfect for summer gatherings, birthday celebrations, or an afternoon sweet treat, each bite offers a burst of fruity goodness that will transport you straight to a warm Southern kitchen.
N/A
Servings
320
Calories
20
Ingredients
Ingredients
Cake Flour
3 cups (Sifted)
Baking Powder
4 teaspoons (N/A)
Salt
1 teaspoon (N/A)
Unsalted Butter
1 cup (Softened)
Sugar
2 cups (N/A)
Vanilla Extract
2 teaspoons (N/A)
Large Eggs
3 (N/A)
Whole Milk
2/3 cup (N/A)
Sour Cream
1/2 cup (N/A)
Canned Peaches
4 (15 oz) cans (Drained and roughly chopped)
Sugar (for filling)
1/2 cup (N/A)
Unsalted Butter (for filling)
2 tablespoons (N/A)
Ground Cinnamon
3 teaspoons (N/A)
Ground Nutmeg
1/2 teaspoon (N/A)
Vanilla Extract (for filling)
1 teaspoon (N/A)
Cornstarch
2 tablespoons (N/A)
Cream Cheese
16 ounces (Room temperature)
Room Temperature Butter (for frosting)
3 tablespoons (N/A)
Powdered Sugar
1/2 cup (N/A)
Vanilla Extract (for frosting)
1 teaspoon (N/A)
Instructions
1
Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
2
In a mixing bowl, whisk together the cake flour, baking powder, and salt until well combined. Set aside.
3
In a separate large bowl, beat the eggs and sugar together until light and fluffy. Gradually add in the sour cream, whole milk, and vanilla extract, mixing until fully incorporated.
4
In a medium saucepan over medium heat, combine the canned peaches (drained), sugar, butter, ground cinnamon, ground nutmeg, and vanilla extract. Stir until the mixture begins to boil.
5
Once boiling, add the cornstarch and cook for an additional 5 minutes, then remove from heat and let cool slightly. Reserve a few peach slices for garnish.
6
Once the peach mixture has cooled, place it in a blender and purée until smooth. Add the puréed peaches to the egg mixture and mix well.
7
Gradually fold in the dry ingredients to the wet mixture, mixing until just combined.
8
Spoon the cupcake batter into the prepared cupcake liners, filling each about 2/3 full.
9
Bake in the preheated oven for about 18 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack.
10
For the frosting: In a mixing bowl, beat the room temperature cream cheese and butter together until smooth and creamy. Gradually add powdered sugar and vanilla extract, mixing until fully combined and the frosting is fluffy.
11
Once the cupcakes are cooled, generously frost each one with the cream cheese frosting. Top each cupcake with reserved peach slices for garnish. Enjoy your delicious Southern-style peach cobbler cupcakes!
Nutrition Information
16g
Fat
48g
Carbs
4g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is a Southern-Style Peach Cobbler Cupcake?
It is a dessert where the flavors of traditional peach cobbler are incorporated into a moist vanilla cupcake, filled with spiced peach puree and topped with cream cheese frosting.
How many calories are in one cupcake?
Each cupcake contains approximately 320 calories.
What type of flour is best for this recipe?
The recipe calls for 3 cups of sifted cake flour to ensure a light and delicate cupcake texture.
What is the recommended oven temperature for baking?
The oven should be preheated to 350°F (175°C).
How long do the cupcakes need to bake?
The cupcakes should bake for about 18 minutes, or until a toothpick inserted into the center comes out clean.
How many cans of peaches are required for the filling?
You will need four 15 oz cans of canned peaches, which should be drained and roughly chopped.
What spices are used in the peach filling?
The filling is seasoned with 3 teaspoons of ground cinnamon and 1/2 teaspoon of ground nutmeg.
Is there sour cream in the cupcake batter?
Yes, 1/2 cup of sour cream is used to add moisture and richness to the cake.
What kind of frosting is used for these cupcakes?
A smooth and creamy cream cheese frosting is used, made with cream cheese, butter, powdered sugar, and vanilla.
How do you prepare the peaches for the batter?
The peaches are boiled with sugar, butter, and spices, thickened with cornstarch, and then pureed in a blender before being added to the wet ingredients.
How much fat is in each cupcake?
Each cupcake contains 16 grams of fat.
What is the protein content of these cupcakes?
There are 4 grams of protein per cupcake.
How many grams of carbohydrates are in a serving?
There are 48 grams of carbohydrates per cupcake.
How many eggs are needed for the recipe?
The recipe requires 3 large eggs.
What should the consistency of the cream cheese be for the frosting?
The cream cheese should be at room temperature to ensure a smooth and creamy frosting.
How much sugar is used in the cupcake batter?
The cupcake batter requires 2 cups of sugar.
How much butter is needed for the cupcake batter?
You will need 1 cup of softened unsalted butter for the batter.
Is cornstarch used in this recipe?
Yes, 2 tablespoons of cornstarch are used to thicken the peach filling mixture.
Can I garnish the cupcakes?
Yes, it is recommended to reserve a few peach slices from the filling preparation to top the frosted cupcakes.
How much vanilla extract is used in total?
The recipe uses 4 teaspoons total: 2 in the batter, 1 in the filling, and 1 in the frosting.
How much baking powder is required?
The recipe calls for 4 teaspoons of baking powder.
Do I need to sift the cake flour?
Yes, sifting the cake flour is recommended for the proper texture.
How much milk is used in the batter?
The batter requires 2/3 cup of whole milk.
How much powdered sugar is in the frosting?
The frosting uses 1/2 cup of powdered sugar.
How full should the cupcake liners be filled?
Fill each cupcake liner about 2/3 full with batter.
Should the peach mixture be hot when added to the batter?
No, you should allow the peach mixture to cool slightly before pureeing and adding it to the egg mixture.
What is the first step in making the filling?
Combine drained peaches, sugar, butter, cinnamon, nutmeg, and vanilla in a saucepan and bring to a boil.
How many ounces of cream cheese are needed for the frosting?
You will need 16 ounces of cream cheese.
Does this recipe use salted or unsalted butter?
The recipe specifically calls for unsalted butter.
What is the texture of the final cupcake?
The cupcake features a moist vanilla base with a burst of fruity goodness from the peach puree.