Peach Cobbler Cupcakes – A Stunning Summer Dessert

The first time I made these peach cobbler cupcakes, it was late July, and peaches were everywhere. I’ve since baked this peach cobbler cupcakes recipe more times than I can count — it always hits the spot. I had a few ripe ones on the counter, and I didn’t want to waste them. So I folded them into a soft, cinnamon-spiced cupcake, added a bit of crunch on top, and finished it with tangy cream cheese frosting.

The result? Pure sunshine in a wrapper.

These cupcakes taste like a mini cobbler, but with the fluffiness of cake and the charm of dessert you can hold in your hand. They’re quick, satisfying, and honestly — they just make people happy.

Why I Love This Recipe

This recipe feels like summer and comfort wrapped into one. I love it because it’s not overly sweet, but still full of flavor. The peaches bring freshness, the cinnamon adds warmth, and the frosting gives that creamy finish I always crave.

I also love how versatile it is. You can use fresh or frozen fruit, skip the streusel if you’re short on time, or even serve them warm with ice cream instead of frosting.

Every time I bake these, they disappear. People go back for seconds, even thirds. And I always find myself smiling while making them — which, to me, is the sign of a keeper.

Ingredients

Let’s keep it simple and organized. Here’s everything you’ll need, divided by parts.

For the Peach Filling

• 2 tablespoons salted butter
• 10–11 oz fresh peaches (about 4 medium), diced and pitted
• 2 tablespoons fresh lemon juice
• ¼ cup granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract

For the Cupcake Batter

• Zest of 1 lemon
• 1 cup granulated sugar
• 1½ cups cake flour (spooned and leveled)
• 1½ teaspoons baking powder
• ¼ teaspoon fine sea salt
• 1 teaspoon ground cinnamon
• ¼ cup canola oil
• ¼ cup salted butter, room temperature
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• ½ cup sour cream
• ⅓ cup whole milk, room temperature

For the Streusel Topping

• 2 tablespoons salted butter, melted
• ⅓ cup all-purpose flour
• 2 tablespoons light brown sugar
• ½ teaspoon ground cinnamon

For the Cream Cheese Frosting

• 8 oz cream cheese, room temperature
• ½ cup unsalted butter, room temperature
• 4 cups powdered sugar
• 2 teaspoons vanilla extract
• Tiny pinch fine sea salt
• 2–3 tablespoons heavy cream, room temperature

Step-by-Step Instructions

This recipe follows a simple flow: make the filling, bake the cupcakes, mix the streusel, whip the frosting, and put it all together.

Make the Peach Filling

Toss the diced peaches with lemon juice and sugar. In a small saucepan, melt the butter, then add the peaches and cook for 2 to 3 minutes until softened.

In a small bowl, stir cornstarch with a splash of the liquid from the pan. Return that slurry to the saucepan and cook 1 to 2 more minutes, stirring until thickened. Add vanilla and set aside to cool.

Bake the Cupcakes

Preheat the oven to 350°F (or 325°F for conventional). Line 15 muffin cups with paper liners.

In a large bowl, mix together sugar, lemon zest, flour, baking powder, salt, and cinnamon.

Add the butter and oil. Beat until the texture looks sandy.

Add egg, vanilla, sour cream, and milk. Mix just until smooth — don’t overbeat.

Fill each cupcake liner about ⅔ full (around 45g of batter). Drop about 1 tablespoon (20–25g) of the peach filling into the center.

Bake for 20 to 22 minutes or until a toothpick comes out clean. Let cool completely.

Make the Streusel

Heat-treat the flour by baking it at 350°F for 5 minutes or microwaving for 1 minute.

Combine the flour, brown sugar, cinnamon, and melted butter. Stir until crumbly. Let cool.

Make the Frosting

Beat cream cheese and butter until smooth and fluffy. Add powdered sugar gradually, followed by vanilla, salt, and cream. Whip until light and creamy.

Add more cream if needed to reach your preferred frosting texture.

Assemble the Cupcakes

Once the cupcakes are fully cool, frost your peach cobbler cupcakes generously with the cream cheese frosting.

Sprinkle streusel generously on top. If serving right away, feel free to top with a fresh peach slice for a little extra charm.

Tips & Variations

• Use frozen peaches if fresh ones aren’t in season. Just thaw and drain them first.
• Don’t skip the lemon zest — it brightens the whole cupcake.
• Avoid overmixing the batter for soft, tender cake.
• Want a flavor twist? Swap in nectarines or add a little nutmeg to the batter.
• No time for frosting? Serve your peach cobbler cupcakes warm with whipped cream or vanilla ice cream.

Storage & Serving Suggestions

Store in an airtight container in the fridge for up to 5 days. Let them come to room temp before eating, or warm for 10 seconds in the microwave.

These peach cobbler cupcakes go beautifully with iced tea, lemonade, or a morning coffee. They’re also great on a dessert table next to Peach Upside-Down Mini Cakes or Fresh Peach Salsa.

Peach Cobbler Cupcakes Recipe Card (Tasty Plugin)

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More Such Recipes

If you love peach cobbler cupcakes, here are more peach-packed desserts to try next:

Peach Upside-Down Mini Cakes – A Fun Dessert Twist
Fresh Peach Salsa for Summer Snacking
Easy Italian Peach Crumb Cake with Rustic Charm
Peach Oatmeal Breakfast Cookies for a Fruity Morning Treat

FAQ

Final Thoughts

Peach cobbler cupcakes bring the heart of a cozy summer dessert into one perfect little package. These peach cobbler cupcakes are one of my favorite ways to bake with fresh peaches. This is one of those dessert recipes that always gets requested — and it’s the kind of cupcake that tastes like home. Whether you bake them for a party or just to enjoy with your favorite drink, they’re guaranteed to bring smiles.

If you give them a try, tag your photos or share your tweaks on Pinterest or Facebook. And don’t forget to save this recipe for later!