Yes, I know, peach season is likely over in most parts of the country, but this recipe from Cupcake Project is so yummy I just had to share. And “cobbler” to me sounds like a fall thing. So maybe combining a summer fruit with a fall kind of dessert is the best of both worlds.
Note the cupcakes can be topped with Tamarin Spread (the spreadable Biscoff cookie) and then a sprinkling of colored sugar as shown or with a crumb topping. We have included Cupcake Project’s crumb topping recipe, too, so you can choose which topping you prefer!
Peach Cobbler Cupcakes
- 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.
Top with Tamarin Spread or icing of your choice and then sugar or crumb topping. Yum!
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.
- Bake at 350 F for 20 minutes.
- Crumble any pieces that stuck together and put the crumbs on everything in sight!