Peach Cobbler Cupcakes

5 from 1 vote

Finding the perfect balance of tender cake and sweet fruit makes these Peach Cobbler Cupcakes a standout. Enjoy a creamy center topped with rich cinnamon streusel.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 12 cupcakes

Course: Dessert

Cuisine: American

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

1.5 cups all-purpose flour Spoon and leveled
1 cup granulated sugar For the batter
0.5 cup unsalted butter Room temperature
2 large eggs Room temperature
1 cup fresh peaches Peeled and finely diced
4 oz cream cheese Softened for the filling
0.5 cup brown sugar Packed, for the streusel
1 teaspoon ground cinnamon For the streusel

Equipment

1 muffin tin For baking
12 cupcake liners Paper liners
2 Mixing bowls For batter and streusel

Method

Combine your cold butter, brown sugar, and flour in a medium bowl until the mixture resembles coarse sand.
Whisk your dry ingredients thoroughly before gently folding in the wet components just until combined.
Spoon the vanilla batter into paper liners until they are about halfway full, then drop a small spoonful of sweetened cream cheese directly into the center.
Nestle a spoonful of spiced, diced peaches right on top of the cream layer, pressing them down slightly.
Sprinkle a generous handful of the chilled crumble topping over the fruit layer and bake until golden brown.

Nutrition

Serving: 50gCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 55mgSodium: 180mgPotassium: 85mgFiber: 1gSugar: 28gVitamin A: 10IUVitamin C: 2mgCalcium: 40mgIron: 1.5mg

Notes

Store covered in the refrigerator up to 5 days. Ensure canned peaches are completely dry before using.

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