Name: Peach cobbler cupcakes
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Française
Ingredients: 28 grams (2 Tbsp (30 ml)) salted butter; 10-11 ounce (298 g) s peaches (about 4 medium peaches) 10-11 oz (298 g) after they’re diced without the pits; 30 m L (2 Tbsp (30 ml)) fresh lemon juice (1 medium or 1/2 large lemon) zest this first and set aside for the cup cakes; 50 grams (1/4 cup (60 ml)) granulated sugar; 10 grams (1 Tbsp (15 ml)) cornstarch; 1 tsp (5 ml) vanilla extract; Zest of 1 lemon; 200 grams (1 cup (240 ml)) granulated sugar; 172 grams (1 1/2 cup (360 ml) s) cake flour spooned and leveled; 5 grams (1 1/2 tsp (8 ml)) baking powder; 1/4 tsp (1 ml) fine sea salt; 1 tsp (5 ml) ground cinnamon; 60 m L (1/4 cup (60 ml)) canola oil; 56 grams (1/4 cup (60 ml)) salted butter room temperature; 1 large egg room temperature; 1 tsp (5 ml) pure vanilla extract; 113 grams (1/2 cup (120 ml)) sour cream; 80 m L (1/3 cup (80 ml)) whole milk room temperature; 28 grams (2 Tbsp (30 ml)) salted butter melted; 40 grams (1/3 cup (80 ml)) all-purpose flour* spooned and leveled; 25 grams (2 Tbsp (30 ml)) light brown sugar; 1/2 tsp (3 ml) ground cinnamon; 8 oz (227 g) (1 brick) cream cheese room temperature; 113 grams (1/2 cup (120 ml)) unsalted butter room temperature; 480 grams (4 cup (960 ml) s) powdered sugar; 2 tsp (10 ml) vanilla extract; Tiny pinch fine sea salt; 30-45 m L (2-3 Tbsp (38 ml)) heavy whipping cream room temperature

Description

Discover how to make delicious peach cobbler cupcakes with our step-by-step recipe. Perfectly sweet and fruity, these treats will become your new favorite dessert!

Ingredients

Scale

28 grams (2 Tbsp (30 ml)) salted butter
10–11 ounce (298 g) s peaches (about 4 medium peaches) 10–11 oz (298 g) after they’re diced without the pits
30 m L (2 Tbsp (30 ml)) fresh lemon juice (1 medium or 1/2 large lemon) zest this first and set aside for the cup cakes
50 grams (1/4 cup (60 ml)) granulated sugar
10 grams (1 Tbsp (15 ml)) cornstarch
1 tsp (5 ml) vanilla extract
Zest of 1 lemon
200 grams (1 cup (240 ml)) granulated sugar
172 grams (1 1/2 cup (360 ml) s) cake flour spooned and leveled
5 grams (1 1/2 tsp (8 ml)) baking powder
1/4 tsp (1 ml) fine sea salt
1 tsp (5 ml) ground cinnamon
60 m L (1/4 cup (60 ml)) canola oil
56 grams (1/4 cup (60 ml)) salted butter room temperature
1 large egg room temperature
1 tsp (5 ml) pure vanilla extract
113 grams (1/2 cup (120 ml)) sour cream
80 m L (1/3 cup (80 ml)) whole milk room temperature
28 grams (2 Tbsp (30 ml)) salted butter melted
40 grams (1/3 cup (80 ml)) all-purpose flour* spooned and leveled
25 grams (2 Tbsp (30 ml)) light brown sugar
1/2 tsp (3 ml) ground cinnamon
8 oz (227 g) (1 brick) cream cheese room temperature
113 grams (1/2 cup (120 ml)) unsalted butter room temperature
480 grams (4 cup (960 ml) s) powdered sugar
2 tsp (10 ml) vanilla extract
Tiny pinch fine sea salt
30–45 m L (2–3 Tbsp (38 ml)) heavy whipping cream room temperature

Instructions

In a small container, combine the diced peaches with lemon juice and sugar.
Melt the butter in a saucepan over medium heat. Add the peach mixture and cook briefly, about 2-3 minutes, ensuring the peaches stay firm.
Extract about 2 tablespoons of the liquid, combine it with cornstarch to make a slurry, then pour it back into the saucepan. Cook for an additional 1-2 minutes until the mixture thickens and lightens slightly.
Transfer the peach mixture to a bowl, stir in the vanilla extract, and place it in the fridge while preparing the cupcake batter.
Set the oven to 350F/177C for convection or 325F/163C for conventional baking. Line 15 cupcake molds with liners.
In a mixing bowl, blend the lemon zest with sugar thoroughly.
Add cake flour, baking powder, salt, and cinnamon to the sugar mixture, stirring until evenly mixed.
Incorporate the oil and softened butter into the dry ingredients, mixing until well blended.
Mix in the egg and vanilla extract until fully combined.
With the mixer on low, add sour cream, then slowly pour in the milk, scraping the bowl edges until the batter is smooth.
Spoon about 2/3 of the batter into each cupcake liner, aiming for around 45 grams per cupcake.
Distribute the peach filling evenly on top of the batter, approximately 20-25 grams per cupcake, and bake for 20-22 minutes. Cupcakes are done when they spring back slightly when gently pressed and a toothpick inserted at the side comes out clean.
Let the cupcakes cool in the pan for 10 minutes before transferring them to a wire rack to cool completely before frosting.
Spread the all-purpose flour onto a small baking sheet or oven-safe dish and bake for 5 minutes to heat treat. Alternatively, microwave for about a minute.
Melt the butter gently, ensuring it isn’t too hot; let it cool slightly if needed.
Combine the flour, light brown sugar, and cinnamon with the melted butter using a fork until the mixture becomes crumbly. If too sticky, add a tiny bit more flour, mixing lightly.
Set aside until ready to use for topping the cupcakes.
Beat the cream cheese and unsalted butter together in a mixing bowl until smooth and creamy.
Add in powdered sugar, vanilla, and salt, mixing at low-medium speed until just combined, then increase speed until smooth.
Gradually add the heavy whipping cream on low speed, then turn up the mixer to medium-high for another minute until well integrated, avoiding over-mixing.
Use the prepared frosting to decorate the cupcakes, then finish with the streusel topping and a fresh peach slice.
Serve right away or store in the refrigerator.

Notes

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: Française

Nutrition

Calories: 400
Fat: 12g
Protein: 20g

Keywords: française, dessert, homemade