Description
These Peach Cobbler Cupcakes combine the classic flavor of peach cobbler with a moist cake base, creamy frosting, and crunchy pie crumb topping. Featuring fresh or frozen peaches cooked into a spiced compote, these cupcakes offer layers of taste and texture, finished with whipped cream and cinnamon dusting for an irresistible dessert perfect for gatherings or special occasions.
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 of 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: Combine the peeled and sliced peaches with black spiced rum (if using), brown sugar, cinnamon, and salt in a pan. Cook over medium-high heat until the mixture reaches a boil. Reduce heat and simmer gently for 4 minutes, allowing the flavors to meld. Remove from heat and chill in the refrigerator for 3 to 4 hours to thicken and cool completely.
- Make the Cupcakes: Preheat your oven to 350°F (175°C) and line cupcake tins with liners. In a mixing bowl, combine the yellow cake mix with melted butter and buttermilk. Add the eggs and mix well until smooth. Fill each cupcake liner halfway with the batter. Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely on a wire rack.
- Make the Pie Crumbs: Preheat the oven to 450°F (230°C). In a bowl, mix together the flour and granulated sugar. Add the softened butter slices and combine them to form a crumbly mixture. Spread the crumbs on a baking sheet and bake for 8 minutes. Stir to turn the crumbs evenly, then bake for an additional 8 minutes or until the crumbs turn a golden brown and crisp. Allow to cool.
- Remove Cupcake Centers: Using a sharp knife, carefully cut out and remove the centers of the cooled cupcakes to create a hollow space. Be gentle to avoid breaking the cupcake walls.
- Fill with Peach Compote: Spoon the chilled peach compote into the hollowed centers of each cupcake, filling them generously.
- Make the Frosting: In a mixing bowl, beat together the room temperature butter, softened cream cheese, brown sugar, and meringue powder until creamy and smooth. Alternately add the black spiced rum (or heavy cream) and powdered sugar, beating continuously until the frosting is light, fluffy, and easily spreadable.
- Assemble the Cupcakes: Pipe or spread the prepared frosting generously over each filled cupcake. Sprinkle the golden pie crumbs on top for a crunchy texture. Spoon a small amount of peach compote on top of the crumbs for added flavor and decoration.
- Make the Whipped Cream: In a chilled mixing bowl, whip the heavy cream along with powdered sugar and meringue powder until stiff peaks form. Pipe the whipped cream onto the cupcakes for a decorative finish. Dust lightly with ground cinnamon to enhance the flavor and presentation before serving.
Notes
- Using fresh peaches gives the best flavor, but frozen peaches work well too—just thaw and drain excess liquid before cooking.
- The black spiced rum is optional but adds a nice depth of flavor to the compote and frosting.
- Ensure cupcakes are completely cooled before cutting out centers to prevent crumbling.
- Pie crumbs can be stored in an airtight container for a few days if made in advance.
- For a non-alcoholic version, substitute rum with heavy cream or peach juice.
- The meringue powder stabilizes both frosting and whipped cream for better texture and longevity.
