Recently I came across this recipe for Peach Cobbler Cupcakes and knew immediately we needed to showcase them on this blog. Peaches are only in season for a short time, but when they are they're such a fabulous fruit, perfectly suited to be baked into cupcakes, cookies, cobblers, crumbles, and everything in between. After a recent trip to a local farm where I picked up about 10lbs of cooking peaches, I was excited to get started!
This recipe seemed the perfect peach vehicle, really showcasing their natural sweetness and creating fun plays on texture. The recipe is a bit involved - there is a cupcake base, a crumble topping, and a whipped buttercream frosting, but the effort is completely worth the outcome!
Not only are these cupcakes absolutely stunning - rustic and bright, and really embodying the season - they are also wildly flavorful. Everyone who tried them had rave reviews, and for darn good reason. The cupcake itself is pleasingly moist, studded with sweet pockets of peaches and crunchy crumble topping. The frosting is incredibly light, like biting into a cloud if you can even imagine such a thing, and it's slight sweetness really compliments the complex and sweet cupcake base. I adorned the cupcakes with fresh peach slices and a sprinkle of crushed graham crackers to achieve just the right look.
If you're looking for a way to use excess peaches, or perhaps need a dish to wow your guests, family or friends, this is IT. I haven't had a cupcake in a long time that has been quite as outstanding as these were.
Peach Cobbler Cupcakes
1 cup all-purpose flour
1/2 cup wheat pastry flour
1 1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 scant teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/2 cup unsalted butter, room temperature
3/4 cup brown sugar
1/4 cup sugar
1/2 cup sour cream
1 teaspoon vanilla
1 1/2 cup peaches, skins removed, roughly chopped (about 2-3 medium peaches)
1/4 cup sugar
1/4 cup brown sugar
1/3 cup flour
1 teaspoon cinnamon
1/4 cup unsalted butter, room temperature
3 sticks unsalted butter, room temperature
1 package French Vanilla instant pudding mix
1 tsp. vanilla
1/2 teaspoon cinnamon
1/2 teaspoon Pumpkin Pie Spice (not necessary, but I liked the added spice flavors)
1/8 teaspoon salt
3/4 cup powdered sugar-1 1/4 cups powdered sugar (depending on how sweet you like it)
To make the crumble: Mix all crumble ingredients in a bowl with your fingers until the mixture is thoroughly incorporated and resembles course crumbs. Preheat the oven to 350 F. Line a cupcake pan with liners and set aside.
to make the cupcakes:Whisk together the flours, baking powder, baking soda, spices and salt in a bowl. Beat the butter and sugars in a stand mixer for about 1 minute until light and fluffy. Beat in the eggs, sour cream and vanilla until well incorporated. On low speed, mix in the flour mixture until just combined, then fold in the peaches. Using an ice cream or cookie scoop, fill the cupcake liners about 1/2 full (too full and the cupcakes will spill over the liner tops as they bake). Cover each cupcake with about 1 tablespoon of the crumble mixture, then bake for 25 minutes or until an inserted toothpick comes out clean. The cupcakes will be a deep golden brown. Let cool in pans for 10 minutes, then turn out onto a wire rack and cool completely.
To make the frosting: In the bowl of a stand mixer, beat the butter on medium speed until smooth and silky - about a minute. Turn the speed to low and add the pudding mix. When totally incorporated, add the cream a little at a time, until it is completely incorporated. Bring the speed up to high and beat for 4-5 minutes this ensures you beat the grit of the pudding mix out). Turn the speed back down to low and add the powdered sugar, tasting along the way. When it is sweet enough to your taste, beat again at high speed for 5 minutes. Add the vanilla and spices then bring the speed back to low and beat for 3 minutes longer.
Yield: 16 cupcakes