Peach Cobbler Cupcakes | Cupcake Project

Never miss a recipe!

Subscribe now

Peach Cobbler Cupcakes

Home  »  Recipes  »  Cupcakes  »  Peach Cobbler Cupcakes

Cobblers seem so Fall to me; brown sugar, cinnamon, and big chunks of fruit make me want to snuggle under a blanket with a loved one.  But, peach cobbler is so much better in the summer when it can be made with fresh fuzzy peaches (I happen to adore the fuzz) rather than the uniform slimy ones from a can.

My peach cobbler cupcakes take the essence of cobbler and turn it into a treat that you don’t need a fork to enjoy.  They are moist and rustic – the cupcakes won’t look identical because peach chunks poking out of the sides and tops of some of the cupcakes will give them a definite homemade look.  For those bemoaning the lack of crumbs, you can follow my crumb topping recipe and throw some on top of the frosting. However, I think that the coarse colored sugar serves as a nice substitute.

Peach Cobbler Cupcake Recipe

Join the free mailing list to receive the latest recipes, tips, and tricks by email!
Peach Cobbler Cupcakes
Print Pin
5 from 1 vote

Peach Cobbler Cupcakes

Peach cobbler is so much better in the summer when it can be made with fresh fuzzy peaches (I happen to adore the fuzz) rather than the uniform slimy ones from a can.
Course Dessert
Cuisine American
Keyword peach cobbler, peach cobbler cupcake recipe, peach cobbler cupcakes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 16 cupcakes
Calories 172kcal


  • 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.


See Tamarind Spread Frosting at the bottom of this post


Nutrition Facts
Peach Cobbler Cupcakes
Amount Per Serving
Calories 172 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 4g 20%
Cholesterol 39mg 13%
Sodium 37mg 2%
Potassium 106mg 3%
Total Carbohydrates 23g 8%
Sugars 14g
Protein 2g 4%
Vitamin A 5.8%
Vitamin C 1%
Calcium 4.1%
Iron 4.4%
* Percent Daily Values are based on a 2000 calorie diet.
Have you tried this recipe?Click here to leave a comment and rating!

Tamarin Spread Frosting

I’m all about homemade.  You never see me promoting cake mixes or tubs of pre-made frosting.  So, I’m a bit ashamed to admit that the frosting for my peach cobbler cupcakes was “made” by opening a jar of Tamarin spread (the spreadable Biscoff cookie), taking out a knife, and shmearing it on the peach cobbler cupcakes.  I’m only “a bit” ashamed because spreading a cookie on top of a cupcake might just be one of my very best ideas.  So easy and so delicious! Try it!

Love it? Share it!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

35 comments on “Peach Cobbler Cupcakes”

  1. I may have to wait to copy this exact recipe until I win one of those jars of Tamarin (I’m still holding out hope that I will win!) but if I get my hands on some fresh peaches sooner I may make the cake and improvise with the frosting. They look lovely!

  2. Ha! Same here Sourkraut!!

  3. Lorisays:

    This looks ridiculous (in an amazingly great way!). Seriously delicious! I want one!

  4. Elianasays:

    These cupcakes look absolutely perfect Stef.

  5. Joysays:

    Great recipe. I love the concept

  6. Kimsays:

    Yeah, I know what I’ll be doing this weekend. Heading to Eckert’s for peaches, baking cupcakes, then heading to the gym to undo the damage!

  7. Francescasays:

    This cupcake sounds delicious, and the fall colors are gorgeous! I absolutely LOVE fall. Can’t wait to use this as my computer background when September hits.

    Cookies spread on top of a cupcake sounds simply amazing! Yum! Great job!

  8. BakerChicksays:

    Question, if I thinned out the biscoff cookie recipe with some milk, could i use it as a frosting for these cupcakes? Assuming that I don’t win the Tamarin spread give away contest that is ;)

  9. Christisays:

    What a cool idea! love it!

  10. OMG..this is a GREAT idea it looks very classy and less messy.My 93 year old grandmother recent gave me her peach cobbler recipe and I was thinking bout trying to make it for her birthday but got really discourged with the rolling and cuting dough part for the crust.Making this cupcake would put a new twist on a classic recipe and impress my great grandma.I really need that topping pleaseeeeeee.

    Shiresse S

  11. Stefsays:

    BakerChick – As another option, I’d recommend making brown sugar frosting and adding a teaspoon or so of cinnamon.

  12. Ivysays:

    Gorgeous!!!As always. I love the sugar topping-very classy choice.

  13. This is great!Thank you for sharing this good recipe.I’ll try to make this one!

  14. Beckysays:

    Wow! These look amazing. I can’t wait to get some peaches, and make some. I may have to improvise on the frosting, if I don’t win the Tamarin.

  15. Rachaelsays:

    I made these on Saturday. They are AMAZING!! Since I didn’t have the Tamarin spread, I used the Strawberry Whipped Cream as the frosting. It made them very summery and yummy!

  16. Look great and sounds delicious. I bought 25 pounds of peaches at the farmers market to can, but a few will be made into cupcakes. Thanks for sharing.

  17. Sophiasays:

    Wow, great job here. Awesome picture too! You should really consider submitting this to Recipe4Living’s Fall Cobbler Recipe Contest! It looks delicious!

  18. Wow this is a great idea and they are SO cute!!!

  19. Kocisays:

    What a great idea! That sugary topping is especially cute.

  20. Hannahsays:

    Love the new blog layout! Very clean and classy.

  21. Thanks for this recipe! I just made some last night and went a little crazy coming up with a filling and frosting to accentuate the peach cake. You can see my version here:

  22. Mariasays:

    These cupcakes are great! I skipped the frosting and used a variety of crumb toppings for more of a muffin taste.

  23. These look stellar. I tried using silken tofu instead of butter to save a bunch of calories in this muffin tin peach cobbler:

    The results were good but next time I’ll have consider incorporating sour cream.

  24. Anonymoussays:

    this looks narley cant wait to try !1! were do u get this stuff? it lokks easy to do i love peach cobbler and and cupcakes!!

  25. Anonymoussays:

    Do you need to refrigerate these??

  26. Tawnysays:

    I made these following this recipe and they were delicious. I used a cream cheese frosting and put a little dusting of cinnamon on top. I’m making them again today for a party, and I think I’m going to add a teaspoon or so of cinnamon to the batter as well.

  27. Heidisays:

    I just love all your recipes!! This one especially!! I have been making this one for a while however I made it with a home made buttercream with Cinnamon and it was really good, before that I instead did a thin layer of Nutella and that was good too. Now for the holidays I’ve instead of peaches I’ve but in 1 apple chopped up small and cranberries.. Then just top it with a vanilla buttercream frosting and they are a big hit! I do boil sugar and water and then let the cranberries sit in that for a while so they aren’t as tart!

  28. Zebe's Cakerysays:

    I just wanted to thank you so much for this recipe. I live in Athens, GA, and I’m just beginning a new home baking business and wanted to do something a little different. I used your recipe, but replaced the peaches with peach preserves. For the icing, I did a Peach Schnapps buttercream and sprinkled struesel over the top. These tasted exactly like peach cobbler, and i can’t wait to take samples around tomorrow!

  29. Reneesays:

    These look amazing. I love peaches. Can’t wait to try these. I really want to try the Tamarindo you spoke about. I am a cinnamon fan. Have made numerous recipes with cinnamon. Absolutely love cinnamon sugar toast for a snack. Will have to investigate this Tamarindo further. Thanks for the recipe!!

  30. Reneesays:

    Oops!! My phone changed the spelling of Tamarin on me. Sorry

  31. Carriesays:

    Wondering if you think nectarines would work instead of peaches?

  32. Judy Fishersays:

    Can these be refrigerated to store?

  33. Noshejasays:

    I tried this recipe and i used 1tsp of cinnamon and used 1tbls of vanilla extract.The results were absolutely amazing. I made 12 big cupcakes and i used Pilsbury Cream Cheese Frosting also. I’m going to definitely bake these again.

Show All Comments

Stay Connected!

Join my mailing list - and receive a free eBook!

Sign me up!
Gray Logos Representing Media Where Cupcake Project has Appeared
Next Post