Peach Cobbler Cupcakes

For the second cupcake in my project, I kept up the summer flavor theme with a peach cobbler variation. Every since my apple pie cupcake, I knew I would love this recipe. A cinnamon flavor cupcake with fresh peaches in the batter and the filling, it really does embody a peach cobbler. And we definitely can not forget the whipped cream topping! Enjoy =]


Peach Cupcake-


Ingredients

• 1 1/2 sticks unsalted butter, room temp
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 3 eggs room temp
• 2 cups all purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/8 tsp salt
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 cup peach syrup from can
• 1/2-3/4 cup buttermilk, depending on consistency
• fresh or canned peaches

Crumb Topping-

Ingredients

• 1/3 cup brown sugar, packed
• 1/2 cup flour
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 stick butter, room temp

Directions

Preheat oven to 350 degrees. Line 24 wells in a cupcake pan. In a small bowl, make crumb topping. Add all the ingredients and cut the mixture into crumbles with two knives until it’s about the consistency of coarse cornmeal. Set aside.

In a large bowl, cream together butter and sugars. Add the eggs one at a time and mix. Mix in the vanilla, and a little peach syrup.

In a separate bowl, sift together flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Add a little of the flour mixture at a time to the wet ingredients, mixing well after each addition. Alternate with the buttermilk. Beat the batter well until air is incorporated, about 2 more minutes. Fold in the chopped peaches.

Pour just enough batter into each of 24 cupcake wells to cover the bottom. Sprinkle the crumb topping onto each cupcake, so that most of it is covered. Bake 15-20 minutes or until a toothpick inserted into the cake comes out clean. Cool cupcakes in pan for a couple of minutes, and then on a cooling rack. Once cupcakes are completely cool, frost them.

Peach Filling-

Ingredients

• 1/4 cup brown sugar
• 1/4 cup white sugar
• 1/4 cup ap flour
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/8 tsp salt
• 5 peaches, cubed and peeled
• 1 tsp cornstarch, dissolved in 1 tbs water
• 1/2 lemon juiced
• 1 tbs butter

Directions

Combine all the ingredients in a baking pan. Bake at 350 degrees for about 20 minutes, or until the filling has become golden and starts to bubble.

Whipped Cream Topping-

The same recipe was used for the filling in the creamsicle cupcakes.

Assembly-

Once the cupcakes have cooled, fill the with about a tsp of the peach filling. Top with the whipped cream and sprinkle some cinnamon on top.