Peach Cobbler Cupcakes
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.
Equipment
- 12-count muffin pan
- 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.
Notes:
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.
Nutrition
Serving: 1cupcakeCalories: 529kcalCarbohydrates: 71gProtein: 3gFat: 27gSaturated Fat: 12gPolyunsaturated Fat: 6gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 47mgSodium: 162mgPotassium: 93mgFiber: 1gSugar: 55gVitamin A: 640IUVitamin C: 2mgCalcium: 73mgIron: 1mg
Tried this recipe?Let us know how it was!