These Peach Cobbler Cupcakes feature a brown sugar cinnamon cupcake that are super moist, perfectly spiced, and so soft! They have a peach filling in the center and are topped with a vanilla buttercream.
This post is sponsored by Lifeway. However, all thoughts and opinions are my own. Thank you for supporting the brands that make Ginger Snap's Baking Affairs possible!
These peach cupcakes infuse all of the classic flavors of a peach cobbler into a handheld dessert. Fresh peaches are what make up the cobbler filling, along with adding some more on top of each cupcake.
I also thought a cinnamon vanilla frosting would pair perfectly with not only the peaches, but also the cupcakes!
If you are looking for even more peach desserts, then check out these: peach crisp and mini peach pies.
Why You'll Love These Cupcakes
- The brown sugar cake is soft and fluffy.
- When you bite into the middle you'll find a fresh peach filling.
- They're topped with even more diced peaches.
- The cinnamon buttercream is super smooth and creamy.
- They taste just like the classic dessert!
I added a little bit of ground cinnamon to each part of this dessert. It adds a warm spice to every bite!
These cupcakes are bursting with fresh flavors that you are going to love!
What Is Lifeway Kefir?
Lifeway Kefir is a tart and tangy cultured milk that contains 12 live and active cultures. It adds so much moisture to baked goods, making it absolutely perfect inside of these cupcakes.
The consistency of the milk reminds me of a combination of yogurt and buttermilk, which is why the cupcakes are so soft.
I used Lifeway Kefir Plain Whole Milk in the cake batter and it is so so good!
Expert Baking Tips
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Peach Pie Filling: I suggest making the filling first that way it has plenty of time to cool while the cupcakes are baking.
- Cupcake Batter: Fill each cupcake liner with 3 tablespoons of batter. If you add less, the cake won't rise all the way to the top.
- Assembling: Use a piping tip to carefully core out the centers of each cupcake.
Ingredients Needed
Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- Peaches: I used fresh yellow peaches, but you could also use frozen.
- Brown Sugar: Use either light or dark brown sugar.
- Corn Starch: This is needed in order to thicken up the filling.
- All Purpose Flour: The main structure for the cupcakes. Make sure you spoon and level the flour when measuring (see the note above under “Expert Baking Tips”).
- Oil: Use either vegetable or canola oil.
- Lifeway Kefir Plain Whole Milk: Makes the cupcake batter super moist. Be sure this is at room temperature.
- Butter: Use unsalted butter for the frosting.
Instructions
Here are the step by step instructions on how to make these homemade peach cupcakes that are perfect for peach season.
Step 1: Make the filling. In a medium saucepan, add the peach chunks, brown sugar, corn starch, lemon juice, vanilla extract, and cinnamon. Cook over medium heat until thickened.
Once thickened, transfer the hot filling to a heat safe bowl and cool completely.
Step 2: Dry ingredients. In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt. Set aside.
Step 3: Wet ingredients. In a large bowl, whisk together the brown sugar, oil, yogurt, egg, and vanilla extract.
Step 4: Combine the ingredients. Alternate adding the flour mixture and the Lifeway Kefir milk to the wet ingredients (flour, milk, flour), whisking just until everything is combined.
Step 5: Bake the cupcakes. FIll the cupcake liners ¾ of the way full and bake for 16-20 minutes. Let the cupcakes cool for 10 minutes in the pan before transferring them over to a wire rack to cool completely.
Step 6: Make the frosting. Beat the butter on high until smooth and creamy. Add the powdered sugar, heavy whipping cream, vanilla extract, and cinnamon and mix on low speed until combined. Then increase the speed to high and mix for another 1-2 minutes.
Assembling the Cupcakes
Make sure the cupcakes have completely cooled before assembling and decorating.
First, use a piping tip to carefully cut out the centers. Use a spoon to fill each cupcake with the peach filling.
Next, place the frosting in a piping bag and frost the cupcakes. I used the Wilton 6B piping tip.
Finally, top each frosted cupcake with more of the filling.
Storing Tips
Keep any leftovers in an airtight container in the refrigerator for up to 5 days.
Frequently Asked Questions
You certainly can! Just make sure to dice them up into small pieces.
Yes. I'd suggest a cream cheese frosting or a whipped cream one.
If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.
It brings me so much joy to see you make my recipes. 🙂
Happy Baking!
More Cupcake Recipes
Peach Cobbler Cupcakes
Equipment
- 12-count muffin pan
- Cupcake Liners
- Mixing Bowls
- Saucepan
Ingredients:
Peach Cobbler Filling
- 2 cups diced peaches, skins removed
- ¼ cup brown sugar
- 2 tablespoons corn starch
- 1 tablespoon lemon juice
- ½ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
Brown Sugar Cupcakes
- 1 ⅔ cups all-purpose flour
- 1 ¼ teaspoons baking powder
- ¾ teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup brown sugar
- ½ cup vegetable oil (or canola)
- ⅓ cup yogurt (plain or vanilla), room temperature
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- ⅔ cup Lifeway Kefir Plain Whole Milk
Vanilla Buttercream
- 1 cup unsalted butter, room temperature (2 sticks)
- 3 cups powdered sugar
- 3 tablespoons heavy whipping cream
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
Instructions:
Peach Cobbler Filling
- In a medium-sized saucepan over medium heat, add the diced peaches, brown sugar, corn starch, lemon juice, vanilla extract, and cinnamon. Mix until combined. Occasionally stir the mixture with a silicone spatula until it starts to boil and thicken.
- Once thickened, remove the pan from the heat and transfer the filling to a heat safe bowl. Place it into the freezer and stir every 10 minutes until cooled.
Brown Sugar Cupcakes
- Preheat the oven to 350 degrees and line a 12-count muffin pan with cupcake liners.
- In a medium mixing bowl, whisk together the flour, baking powder, cinnamon, and salt. Set aside.
- In a large mixing bowl, whisk together the brown sugar, vegetable oil, yogurt, egg, and vanilla extract.
- Alternate adding the flour mixture and the Lifeway Kefir milk to the wet ingredients (flour, milk, flour), whisking just until everything is combined (be careful not to overmix).
- FIll each cupcake liner ¾ of the way full (3 tablespoons of batter) and bake for 16-20 minutes. Use a toothpick to check the centers for doneness and let the cupcakes cool for 10 minutes in the pan before transferring them over to a wire rack to cool completely.
Vanilla Buttercream
- In the bowl of an electric stand mixer using the paddle attachment, cream together the butter until light and smooth (1-2 minutes).
- Add the powdered sugar, heavy whipping cream, vanilla extract, and cinnamon and mix on low speed for 30 seconds. Then increase the speed to high and mix for another 1-2 minutes until smooth and creamy.
Assemble
- Once the cupcakes have cooled, use a piping tip (or a small sharp knife) to carefully cut out the centers. Be careful not to go through the bottom of the cupcake (only go about halfway down). Fill each cupcake with the peach cobbler filling.
- Frost the cupcakes. I placed the vanilla frosting in a piping bag and used the Wilton 6B piping tip. Top each frosted cupcake with more of the peach cobbler filling.
- Keep any leftovers in an airtight container in the refrigerator for up to 5 days.
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