Description
Delight in these Peach Cobbler Cupcakes, a perfect fusion of fruity peach compote nestled inside moist yellow cake cupcakes, topped with creamy frosting, crunchy pie crumb topping, and a dollop of cinnamon-dusted whipped cream. Ideal for summer gatherings or dessert lovers craving a nostalgic cobbler twist in cupcake form.
Ingredients
Scale
Peach Compote
- 4 cups peeled and sliced peaches, fresh or frozen
- 1/3 cup black spiced rum (optional)
- 1/2 cup brown sugar
- 1/2 tbsp cinnamon
- 1/4 tsp salt
Cupcakes
- 1 box yellow cake mix
- 1 stick butter, melted
- 1 cup buttermilk
- 3 eggs
Pie Crumbs
- 1 1/2 cups flour
- 1 cup granulated sugar
- 2 sticks butter, softened and sliced
Frosting
- 2 sticks butter, room temperature
- 4 oz cream cheese, softened
- 1 cup brown sugar
- 1 tbsp meringue powder
- 4 tbsp black spiced rum (or heavy cream)
- 4 cups powdered sugar
Whipped Cream
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 1/2 tbsp meringue powder
- Ground cinnamon for dusting
Instructions
- Prepare the Peach Compote: In a pan, combine the peeled and sliced peaches, black spiced rum if using, brown sugar, cinnamon, and salt. Cook over medium-high heat until the mixture reaches a boil, then reduce to a simmer and cook for an additional 4 minutes. After cooking, cool the compote in the refrigerator for 3 to 4 hours to allow flavors to meld.
- Make the Cupcakes: Preheat your oven to 350°F (175°C) and line cupcake tins with liners. In a mixing bowl, blend together the yellow cake mix, melted butter, and buttermilk. Add the eggs one at a time, mixing well after each addition. Fill the cupcake liners halfway with batter. Bake for 18 to 20 minutes or until a toothpick inserted comes out clean. Remove from oven and let cupcakes cool completely.
- Make the Pie Crumbs: Increase the oven temperature to 450°F (230°C). In a bowl, combine flour and granulated sugar. Add the softened and sliced butter, mixing to form a crumbly texture. Spread the crumbs on a baking sheet and bake for 8 minutes, stir to mix evenly, then bake for another 8 minutes or until the crumbs turn golden brown. Allow to cool.
- Remove Cupcake Centers: Once the cupcakes are cooled, carefully use a knife to cut out the centers of each cupcake, creating a small cavity for the filling. Set aside the removed centers for snacking or discard.
- Fill Cupcakes with Peach Compote: Spoon the chilled peach compote into the hollowed centers of each cupcake, filling them generously but not overflowing.
- Make the Frosting: In a large mixing bowl, beat together the room temperature butter, softened cream cheese, brown sugar, and meringue powder until smooth and creamy. Alternately add black spiced rum (or heavy cream if preferred) and powdered sugar, continuing to whisk until the frosting is light, fluffy, and spreadable.
- Assemble the Cupcakes: Pipe or spread the cream cheese frosting atop each filled cupcake. Sprinkle the golden pie crumb topping over the frosting. Then spoon a small amount of peach compote over the crumbs for an extra burst of flavor.
- Make the Whipped Cream: In a chilled bowl, whip the heavy cream with powdered sugar and meringue powder until stiff peaks form. Pipe the whipped cream onto the cupcakes and finish with a light dusting of ground cinnamon. Serve immediately and enjoy.
Notes
- Using fresh peaches will give the best flavor, but frozen peaches work well too—make sure to thaw and drain excess liquid.
- The black spiced rum is optional and adds a rich depth of flavor; substitute with heavy cream if avoiding alcohol.
- Storing cupcakes in the refrigerator is best due to the cream cheese frosting and fruit filling, and they should be consumed within 2-3 days.
- The pie crumbs add a delightful crunch reminiscent of a traditional peach cobbler topping.
- For a dairy-free version, use vegan butter, cream cheese, and heavy cream alternatives.
