Indulge in the delightful fusion of classic peach cobbler and cupcakes with this Peach Cobbler Cupcakes recipe. These cupcakes are perfect for any occasion, offering a moist and fluffy base with a sweet and tangy peach filling. Whether you're hosting a summer barbecue or simply craving a fruity dessert, these cupcakes are sure to impress.
When preparing this recipe, you might need to pay special attention to a few ingredients. Fresh or canned peaches are essential for the filling, and if you opt for fresh ones, make sure they are ripe and juicy. Cornstarch is used to thicken the peach mixture, so don't skip it. Additionally, unsalted butter is preferred to control the saltiness of the cupcakes.
Ingredients for Peach Cobbler Cupcakes
All-purpose flour: The base for the cupcake batter, providing structure and texture.
Sugar: Adds sweetness to both the batter and the peach filling.
Unsalted butter: Provides richness and moisture to the cupcakes.
Eggs: Helps bind the ingredients together and adds fluffiness.
Vanilla extract: Enhances the flavor of the cupcakes.
Milk: Adds moisture and helps create a smooth batter.
Baking powder: A leavening agent that helps the cupcakes rise.
Salt: Balances the sweetness and enhances the overall flavor.
Peaches: The star ingredient, providing a sweet and tangy filling.
Lemon juice: Adds a hint of acidity to balance the sweetness of the peaches.
Cornstarch: Thickens the peach filling, giving it a perfect consistency.
Technique Tip for This Recipe
When creaming together the butter and sugar, ensure the mixture becomes light and fluffy. This step is crucial as it incorporates air into the batter, resulting in a lighter and more tender cupcake. Use room temperature butter for easier mixing and better texture.
Suggested Side Dishes
Alternative Ingredients
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and increases the fiber content of the cupcakes.
sugar - Substitute with honey: Honey provides a natural sweetness and adds moisture to the cupcakes.
unsalted butter - Substitute with coconut oil: Coconut oil adds a subtle coconut flavor and is a dairy-free alternative.
large eggs - Substitute with flax eggs: Flax eggs are a vegan alternative made by mixing ground flaxseed with water.
vanilla extract - Substitute with almond extract: Almond extract gives a different but complementary flavor to the cupcakes.
milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in baking.
baking powder - Substitute with baking soda and cream of tartar: Mixing baking soda with cream of tartar can replicate the leavening effect of baking powder.
salt - Substitute with sea salt: Sea salt can be used as a direct substitute and may add a slightly different mineral flavor.
fresh or canned diced peaches - Substitute with frozen peaches: Frozen peaches can be used when fresh or canned peaches are not available.
sugar - Substitute with maple syrup: Maple syrup provides a natural sweetness and a unique flavor.
lemon juice - Substitute with apple cider vinegar: Apple cider vinegar adds acidity and a slight fruity flavor.
cornstarch - Substitute with arrowroot powder: Arrowroot powder is a gluten-free thickening agent that works similarly to cornstarch.
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How to Store or Freeze Your Cupcakes
- Allow the peach cobbler cupcakes to cool completely at room temperature before storing or freezing. This prevents condensation and sogginess.
- For short-term storage, place the cupcakes in an airtight container. Store them at room temperature for up to 2 days. If you prefer, you can refrigerate them for up to 5 days, but be sure to bring them to room temperature before serving for the best texture and flavor.
- To freeze the cupcakes, first wrap each one individually in plastic wrap. This helps to prevent freezer burn and keeps the cupcakes fresh.
- After wrapping, place the cupcakes in a freezer-safe, airtight container or a heavy-duty freezer bag. Label the container with the date to keep track of freshness.
- The cupcakes can be frozen for up to 3 months. When you're ready to enjoy them, thaw the cupcakes in the refrigerator overnight or at room temperature for a few hours.
- If you want to refresh the cupcakes after thawing, you can warm them in a preheated oven at 350°F (175°C) for about 5-10 minutes. This will help to revive their texture and make them taste freshly baked.
- For added convenience, you can also freeze the peach filling separately. Store it in a freezer-safe container and thaw it in the refrigerator when needed. This way, you can make fresh peach cobbler cupcakes anytime by simply preparing the batter and adding the thawed filling.
How to Reheat Leftovers
Preheat your oven to 325°F (165°C). Place the peach cobbler cupcakes on a baking sheet and cover them loosely with aluminum foil to prevent them from drying out. Heat for about 10-15 minutes or until warmed through.
For a quick reheat, use the microwave. Place a cupcake on a microwave-safe plate and cover it with a damp paper towel. Microwave on medium power for 20-30 seconds. Be cautious not to overheat, as this can make the cupcake rubbery.
If you have an air fryer, preheat it to 300°F (150°C). Place the cupcakes in the basket and heat for 3-5 minutes. This method helps maintain a slightly crispy exterior while warming the inside.
For a stovetop method, use a steamer. Place the cupcakes in a steamer basket over simmering water. Cover and steam for about 5 minutes. This method keeps the cupcakes moist and tender.
If you prefer a toaster oven, preheat it to 325°F (165°C). Place the cupcakes on a baking tray and cover them with foil. Heat for 10-12 minutes, checking occasionally to ensure they don't overheat.
Essential Tools for This Recipe
Oven: Used to bake the cupcakes at a consistent temperature of 350°F (175°C).
Cupcake tin: Holds the cupcake liners and batter in place while baking.
Cupcake liners: Prevents the batter from sticking to the cupcake tin and makes for easy removal and serving.
Mixing bowl: Used to combine and mix the ingredients for the cupcake batter.
Hand mixer: Helps to cream together the butter and sugar until light and fluffy, and to mix in the eggs and other ingredients.
Whisk: Used to whisk together the dry ingredients like flour, baking powder, and salt.
Small saucepan: Used to cook the diced peaches with sugar, lemon juice, and cornstarch until the mixture thickens.
Spatula: Helps to scrape down the sides of the mixing bowl and fold ingredients together.
Measuring cups: Used to measure out the flour, sugar, milk, and other ingredients accurately.
Measuring spoons: Used to measure smaller quantities of ingredients like baking powder, salt, vanilla extract, lemon juice, and cornstarch.
Toothpick: Used to check if the cupcakes are fully baked by inserting it into the center of a cupcake.
Cooling rack: Allows the cupcakes to cool completely after baking.
How to Save Time on This Recipe
Use canned peaches: Opt for canned peaches instead of fresh to save time on peeling and dicing.
Pre-measure ingredients: Measure out all ingredients before starting to streamline the process.
Room temperature butter: Ensure butter is at room temperature for easier creaming with sugar.
One-bowl method: Use a single bowl for mixing dry ingredients and another for wet ingredients to minimize cleanup.
Batch baking: Bake multiple cupcakes at once if you have a larger oven to save time.
Peach Cobbler Cupcakes
Ingredients
Cupcake Batter
- 1 ½ cups all-purpose flour
- 1 cup sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- 1 teaspoon baking powder
- ½ teaspoon salt
Peach Filling
- 2 cups diced peaches fresh or canned
- ¼ cup sugar
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake tin with liners.
- In a mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
- In a small saucepan, combine the diced peaches, sugar, lemon juice, and cornstarch. Cook over medium heat until the mixture thickens and the peaches are soft.
- Fill each cupcake liner about ⅔ full with batter. Spoon a small amount of the peach filling into the center of each cupcake.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely before serving.
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Suggested Appetizers and Main Courses
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