Description
Soft, cinnamon-spiced cupcakes filled with juicy peaches, topped with crunchy streusel and a swirl of cream cheese frosting. Everything you love about peach cobbler — in handheld form.
Ingredients
**Peach Filling**
2 Tbsp salted butter
10–11 oz peaches (about 4 medium), diced and pitted
2 Tbsp fresh lemon juice
1/4 cup granulated sugar
1 Tbsp cornstarch
1 tsp vanilla extract
**Cupcake Batter**
Zest of 1 lemon
1 cup granulated sugar
1 1/2 cups cake flour (spooned and leveled)
1 1/2 tsp baking powder
1/4 tsp fine sea salt
1 tsp ground cinnamon
1/4 cup canola oil
1/4 cup salted butter, room temperature
1 large egg, room temperature
1 tsp vanilla extract
1/2 cup sour cream
1/3 cup whole milk, room temperature
**Streusel Topping**
2 Tbsp salted butter, melted
1/3 cup all-purpose flour
2 Tbsp light brown sugar
1/2 tsp ground cinnamon
**Cream Cheese Frosting**
8 oz cream cheese, room temperature
1/2 cup unsalted butter, room temperature
4 cups powdered sugar
2 tsp vanilla extract
Tiny pinch fine sea salt
2–3 Tbsp heavy cream, room temperature
Instructions
1. Toss diced peaches with lemon juice and sugar. Melt butter in a saucepan, add peaches, and cook for 2–3 minutes. Mix cornstarch with some peach liquid, return to pan, and cook until thickened. Stir in vanilla and cool.
2. Preheat oven to 350°F (or 325°F conventional). Line 15 muffin cups.
3. Mix sugar, lemon zest, flour, baking powder, salt, and cinnamon in a large bowl.
4. Add butter and oil. Beat until mixture resembles wet sand.
5. Add egg, vanilla, sour cream, and milk. Mix until smooth.
6. Fill cupcake liners about 2/3 full (45g batter). Spoon 20–25g peach filling into the center.
7. Bake for 20–22 minutes until golden and set. Cool completely.
8. Toast flour for streusel (bake at 350°F for 5 minutes or microwave for 1 minute). Mix with brown sugar, cinnamon, and melted butter until crumbly. Cool.
9. Beat cream cheese and butter until fluffy. Add powdered sugar, vanilla, salt, and cream until smooth.
10. Frost cooled cupcakes. Sprinkle with streusel. Top with fresh peach slices if serving immediately.
Notes
Use fresh or frozen peaches. Avoid canned unless drained and dried.
Don’t overmix the batter — stir just until smooth.
Let frosting soften at room temperature before piping or spreading.
For a flavor twist, swap in nectarines or add a bit of nutmeg.
Store in an airtight container in the fridge for up to 5 days. Bring to room temp or microwave 10 seconds before serving.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 330
- Sugar: 30g
- Sodium: 140mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg