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Cozy Peach Cobbler Cupcakes with Brown Sugar Buttercream

peach cobbler cupcakes - featured image
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These cupcakes combine the warm, comforting flavors of peach cobbler in a portable cupcake form, topped with a fluffy brown sugar buttercream that adds a caramel-like sweetness.

Ingredients

Scale
  • 1 ¾ cups (220 grams) all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ½ cup (1 stick, 113 grams) unsalted butter, softened
  • ¾ cup (150 grams) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (120 ml) milk, whole or 2%
  • 2 cups fresh peaches, peeled and diced (about 2 medium peaches) or frozen peaches, thawed and drained
  • ½ cup (100 grams) packed brown sugar
  • ¼ teaspoon ground nutmeg
  • 2 ½ cups (300 grams) powdered sugar
  • 2–3 tablespoons heavy cream or milk

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.
  2. Peel and dice peaches into roughly ½-inch pieces. Toss with ¼ cup (50 grams) brown sugar, ½ teaspoon cinnamon, and ¼ teaspoon nutmeg. Set aside to macerate.
  3. In a large bowl, whisk together flour, baking powder, 1 teaspoon cinnamon, and salt.
  4. In a separate bowl, beat softened butter and granulated sugar with an electric mixer on medium speed until fluffy and pale, about 3-4 minutes.
  5. Beat in eggs one at a time, then stir in vanilla extract.
  6. Reduce mixer speed to low. Add dry ingredients in three parts, alternating with milk, beginning and ending with flour mixture. Mix just until combined.
  7. Gently fold in the macerated peaches and any liquid using a rubber spatula.
  8. Spoon batter evenly into muffin cups, filling about ⅔ full.
  9. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  10. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  11. To make brown sugar buttercream, beat softened butter and brown sugar on medium speed until creamy, about 2-3 minutes.
  12. Gradually add powdered sugar and 2-3 tablespoons heavy cream or milk, beating until fluffy and spreadable. Adjust cream for desired consistency.
  13. Frost cooled cupcakes generously with buttercream. Optionally, sprinkle with cinnamon or chopped toasted pecans.

Notes

Use room temperature ingredients for best texture. Gently fold peaches to keep chunks intact. If batter is too thick, add a splash more milk slowly. Frost cupcakes only when fully cooled to prevent melting buttercream. For dairy-free, substitute butter and milk with plant-based alternatives and use coconut cream in frosting.

Nutrition

Keywords: peach cobbler cupcakes, brown sugar buttercream, peach dessert, easy cupcakes, homemade frosting, cozy dessert, peach recipe

Find it online: https://chrisfeasts.com/cozy-peach-cobbler-cupcakes-recipe-easy-homemade-brown-sugar-buttercream-tutorial/