Peach Cobbler Cupcakes

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I know I mentioned my love of fresh fruit before, but it is truly one of the things that make summer special.  Peaches are in season now so take advantage of the availability of fresh peaches and bake up a batch of these cobbler like cupcakes from Bake it in a Cake.  The cinnamon buttercream frosting adds just the right amount of spice to balance the sweetness of the peach filling.  Add a scoop of ice cream and you have the perfect summer treat!

Peach Cobbler Cupcakes

Makes about 22 cupcakes

For the peach filling you’ll need:

3 small peaches (or 2 large ones)
cinnamon, to taste

For the cupcakes you’ll need:

1 1/2 sticks unsalted butter
1 1/2 c. granulated sugar
3 eggs
2 t. baking powder
1/2 t. baking soda
1/4 t. salt
2 t. vanilla
2 1/2 c. flour
1 1/3 c. whole milk

For the buttercream you’ll need:

2 sticks unsalted butter, room temperature
2 c. powdered sugar
2 t. vanilla extract
about 2 teaspoons of cinnamon (more or less to taste)

Directions:

Pre-heat the oven to 350 degrees (F).

Peel and dice the peaches into small pieces. Place the diced peaches in a bowl and toss them with about a 1/2 teaspoon cinnamon (or more, to taste). Set aside.

For the cupcake batter, cream together the butter and sugar until fluffy. Add the eggs, one at a time, and mix until combined. Add the baking soda, baking powder, vanilla, and salt and mix for about a minute, on medium high, until creamy (be sure to scrape down the sides of the bowl once or twice, to ensure everything is getting worked in). Then add the milk and flour, alternating between the two ingredients (to avoid lumps) until the batter is smooth and everything is well combined.

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Scoop two heaping tablespoon of batter into your paper-lined cupcake tins so they’re about 2/3 of the way full. Spoon a heaping teaspoon of the peach mixture into the center of each cupcake tin, and slightly press the peaches into the batter with the back of the spoon.

Bake for about 22-25 minutes, until the cake is golden brown and set (it will bounce back when you gently press your finger into a cupcake).

Allow the cupcakes to cool, while you make the buttercream.

For the buttercream, whip up the butter to get it good and creamy. Then add the powdered sugar a cup at a time, scraping down the sides of the bowl between additions (to make sure everything is getting incorporated). Add the cinnamon, a teaspoon at a time, tasting as you go along, and adding more as necessary.

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