Peach Cobbler Cupcakes

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Peach Cobbler Cupcakes

In honor of August being National Peach Month, I made Peach Cobbler Cupcakes! And man, are these cupcakes good! I swear I could eat ten of them! Probably wouldn’t feel too good after, but they are just THAT good!

These Peach Cobbler Cupcakes turned out so light and fluffy. They are divine! I topped the peach cobbler cupcake with peach buttercream and then drizzled it with the syrup from the cooked peaches. The syrup definitely seals the deal by adding just a touch more of that cobbler taste.

Peach Cobbler Cupcakes

I’ve never been a huge fan of baked fruit. I don’t hate it, but it generally isn’t a go-to for me. What I love about these cupcakes is that there are no chunks of fruit. The peaches have been pureed before being added to the cupcakes.

The Peach Cobbler Cupcakes will take some time, mostly passive time, but still not something you want to wait until the last minute to make. After the peaches have cooked, they need to cool before being pureed to make the cupcakes. You’ll also need to continue boiling the syrup once the peaches are done to thicken it up before drizzling it on the cupcakes. While this doesn’t take too long, it is an extra step to take into consideration.

Peach Cobbler Cupcakes

After the peaches have finished cooking and they have been separated from the syrup, you’ll puree them in a blender and then add the milk. Four cups of cooked peaches and ¾ cups milk should make about 2 cups of puree. You’ll need 1 ½ cups for the cupcakes and the rest will be reserved for the frosting. The cupcake batter was pretty thick so I was wonderfully surprised with how light they turned out.

Peach Cobbler Cupcakes
Freshly drizzled cupcakes.

You’ll use the remaining peach puree for the frosting, which is a pretty basic buttercream frosting and my go-to recipe. I also added some of the peach syrup, but I didn’t pay attention to how much. I would guess maybe a tablespoon. Once you’ve frosted the cupcakes,  use a Wilton squeeze bottle to drizzle them with the peach syrup. I definitely recommend using one of these squeeze bottles for your drizzling. The first time I tried using a piping bag for drizzling was not pretty. It was a butterscotch ganache and it got everywhere. It was hilarious and sad at the same time. Ever since that mess I have been all about the squeeze bottle.

Peach Cobbler CupcakesJust looking at this picture makes me hungry!

Peach Cobbler Cupcakes
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Peach Cobbler Cupcakes

Servings 24 Cupcakes

Ingredients

Peach Filling

  • 4 Cups Peaches about 4-5
  • 1 Cup Granulated Sugar
  • 1 Cup Water

Peach Cobbler Cupcake

  • 4 Cups Peaches Cooked; from above
  • ¾ Cup Milk
  • 1 Cup Butter softened
  • Cups Granulated Sugar
  • 3 Eggs
  • tsp Vanilla
  • Cups All-Purpose Flour
  • 3 tsp Baking Powder
  • ½ tsp Salt
  • ¼ tsp Cinnamon

Peach Buttercream Frosting

  • Cup Butter softened
  • 6 Cups Powdered Sugar
  • ½ Cup Peach Puree

Instructions

Peach Filling

  1. Peel, de-pit, and slice peaches. Combine peaches, sugar, and water in sauce pan, bring to a boil, then cover and simmer for 10-15 minutes.
  2. Remove peaches from sauce pan, leaving syrup behind. Allow the peaches to cool while bringing the syrup back to a boil. Boil for about 15 more minutes until thickened, then cool. (The syrup may need to boil longer to thicken to your desired consistency, but remember that it will thicken more as it cools.) Once cool, pour syrup into a Wilton squeeze bottle.

Peach Cobbler Cupcake

  1. Preheat oven to 350º and place cupcake liners in two muffin tins.
  2. Place the cooked peaches in a blender and puree until smooth. Add in the milk. Divide the puree keeping 1½ cups for the cupcakes and the remaining ½ cup for the frosting.
  3. In a medium mixing bowl, combine flour, baking powder, salt, and cinnamon.
  4. In your stand mixer or a large mixing bowl, cream the softened butter until smooth and fluffy - about two minutes. Add the sugar ½ cup at a time. Add the eggs, beating well after each addition, then add the vanilla.
  5. Starting and ending with the flour mixture, alternate adding the peach puree and flour to your stand mixer.
  6. Fill cupcake liners about ⅔ full and bake for 15-18 minutes.

Peach Buttercream Frosting

  1. In a large mixing bowl or your stand mixer, beat together the butter and remaining peach puree. Slowly add the powdered sugar 1 cup at a time until fully combined. You may also need to add some milk to get a thinner consistency. You could also add some of the peach syrup.
  2. Fill a piping bag with the frosting and snip the end off. Pipe the frosting in large swirls on the cupcakes, then drizzle with the peach syrup.

Now it’s your turn! I’d love to hear how these turned out for you!

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