Peach Cobbler Cupcakes
This recipe from cupcakeproject.com takes the essence of cobbler and turns it into a treat that you don’t need a fork to enjoy. They are moist and rustic – the cupcakes won’t look identical and the peach chunks poking out of the sides and tops of some of the cupcakes will give them a definite homemade look.
- 1 1/2 C flour
- 1 1/4 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 C unsalted butter, room temperature
- 3/4 C brown sugar
- 1/4 C sugar
- 2 eggs
- 1/2 C sour cream
- 1 tsp. vanilla extract
- 1 1/4 C peaches, roughly chopped (about 2 medium-sized peaches)
With a fork, whisk flour, baking powder, and baking soda in a bowl. Beat butter and sugars in a large bowl for 1 minute until light and fluffy. Beat in eggs, sour cream, and vanilla extract until blended. Mix in flour mixture. Fold in peaches. Fill cupcake liners 1/2 full. Bake at 350 F for about 25 minutes or until a toothpick comes out of the cupcake clean.
Optional Crumb Topping:
If you like your muffins, pies, or oatmeal with crumb topping, you can follow this recipe and add it to the top of your cupcakes. You can bake the crumb topping separately and put it on top of frosting on top of your cupcake, or you can bake it on top of your cupcake all at once.
Using your hands, mix equal parts brown sugar and flour with half as much unsalted butter (e.g. 1/2 C brown sugar, 1/2 C flour, 1/4 C butter). It should stick together and form crumbs.
Spread the mixture onto a baking sheet lined with parchment paper or top muffins with crumb mixture before baking.
Bake topping alone at 350 F for 20 minutes or follow cupcake baking instructions. Crumble on top of frosted cakes and cupcakes.