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Lawrence D. Smith

Fresh Peach Cobbler Cupcakes

Soft brown sugar cinnamon cupcakes filled with a sweet, warmly spiced peach mixture and finished with creamy vanilla-cinnamon buttercream.
These individual desserts capture the comforting flavor of peach cobbler in a beautifully decorated cupcake.
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Prep Time 20 minutes
Cook Time 20 minutes
Chill Time 20 minutes
Total Time 1 hour
Servings: 12 Cupcakes
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Peach Cobbler Filling
  • 2 cups diced peaches skins removed
  • ¼ cup brown sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • ½ teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon
Brown Sugar Cupcakes
  • 1⅔ cups all-purpose flour
  • 1¼ teaspoons baking powder
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 cup brown sugar
  • ½ cup vegetable oil or canola oil
  • ⅓ cup plain or vanilla yogurt 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

Equipment

  • 12-count muffin pan
  • 12 cupcake liners
  • Medium saucepan
  • Medium mixing bowl
  • Large mixing bowl
  • Silicone spatula
  • Whisk
  • Heat-safe bowl
  • Electric stand mixer fitted with a paddle attachment
  • Wire cooling rack
  • Piping bag
  • Wilton 6B piping tip, or another piping tip for frosting
  • Small sharp knife, if needed for coring the cupcakes

Method
 

Peach Cobbler Filling
  1. Cook the Peaches: Add the diced peaches, brown sugar, cornstarch, lemon juice, vanilla extract, and cinnamon to a medium saucepan. Set the pan over medium heat and stir the mixture until the ingredients are evenly combined.
  2. Thicken the Filling: Cook the peach mixture, stirring occasionally with a silicone spatula, until it begins to boil and visibly thickens.
  3. Cool the Filling: Remove the saucepan from the heat and transfer the hot filling to a heat-safe bowl. Place the bowl in the freezer and stir the filling every 10 minutes until it has cooled.
Brown Sugar Cupcakes
  1. Prepare the Pan: Preheat the oven to 350°F and line a 12-count muffin pan with cupcake liners.
  2. Combine Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and salt. Set the mixture aside.
  3. Mix Wet Ingredients: In a large mixing bowl, whisk together the brown sugar, vegetable or canola oil, room-temperature yogurt, room-temperature egg, and vanilla extract until combined.
  4. Combine the Batter: Add the dry ingredients and Lifeway Kefir Plain Whole Milk to the wet mixture alternately, beginning and ending with the flour mixture—flour, milk, flour. Whisk only until the ingredients are combined, taking care not to overmix.
  5. Fill the Liners: Portion about 3 tablespoons of batter into each cupcake liner, filling each one approximately ¾ full.
  6. Bake the Cupcakes: Bake at 350°F for 16–20 minutes. Check the centers with a toothpick to make sure the cupcakes are done.
  7. Cool the Cupcakes: Let the cupcakes cool in the muffin pan for 10 minutes, then transfer them to a wire rack and allow them to cool completely.
Vanilla Buttercream
  1. Cream the Butter: Place the room-temperature butter in the bowl of an electric stand mixer fitted with the paddle attachment. Beat for 1–2 minutes, until the butter is light and smooth.
  2. Add the Remaining Ingredients: Add the powdered sugar, heavy whipping cream, vanilla extract, and ground cinnamon. Mix on low speed for 30 seconds to begin incorporating the ingredients.
  3. Finish the Frosting: Increase the mixer speed to high and beat for another 1–2 minutes, until the buttercream is smooth and creamy.
Assemble
  1. Core the Cupcakes: Once the cupcakes are completely cool, use a piping tip or small sharp knife to carefully remove the center of each cupcake. Cut only about halfway down and avoid cutting through the bottom.
  2. Fill the Centers: Spoon the cooled peach cobbler filling into the hollow center of each cupcake.
  3. Pipe the Buttercream: Transfer the vanilla buttercream to a piping bag fitted with a Wilton 6B piping tip and frost each filled cupcake.
  4. Add the Peach Topping: Spoon additional peach cobbler filling over the top of each frosted cupcake.
  5. Store the Cupcakes: Place any leftovers in an airtight container and refrigerate for up to 5 days.

Notes

  • Measure the flour carefully: Fluff the flour with a fork, spoon it into the measuring cup, then level the top with a knife to avoid adding too much.
  • Prepare the peach filling first: Making the filling before the cupcakes gives it time to cool while the cupcakes bake.
  • Use room-temperature ingredients: The yogurt, egg, and butter should be at room temperature as specified for the recipe.
  • Avoid overmixing: Whisk the cupcake batter only until the flour and kefir are incorporated. Overmixing can affect the cupcakes' tender texture.
  • Portion the batter consistently: Use about 3 tablespoons of batter per liner, filling each approximately ¾ full.
  • Check the cupcakes carefully: A toothpick inserted into the center should be used to check for doneness before removing the cupcakes from the oven.
  • Core gently: When creating the filling cavity, go only about halfway into each cupcake so the bottom remains intact.
  • Cool completely before frosting: Allow the cupcakes to cool fully before adding the buttercream.
  • Storage: Keep leftover cupcakes in an airtight container in the refrigerator for up to 5 days.