Inspirational stories, with the occasional sweet treat

Peach Cobbler Cupcakes

Peach Cobbler Cupcakes

Let’s just state the obvious…it has been a minute since I have posted ANY new recipe on here for you all. Between buying a house and taking over a Crossfit box, my spare time has dwindled down a good bit.  Which I am okay with because that means I’m not sampling any left over batter.

This weekend I had the opportunity to finally test out my new kitchen, and make these delicious peach cobbler cupcakes.  My dear sweet friends put together a house warming party for us to celebrate the biggest purchase of our lives.  This was such a wonderful time to catch up with great friends, eat really good food, and tasty cupcakes.  Everyone’s first home is always special, and this was extra special for us because we have spent the last three and a half years (that’s right..I said years) saving for this home.  For over three years, we have lived in some not so nice places that are no bigger than 700 square feet.  So yeah..this was cause for major celebration.

We were missing a few people, but here are our awesome friends 🙂

The best part about these cupcakes, they are made with local South Carolina white peaches, if you have never had a peach from SC, then you are missing out, and I highly recommend taking a trip to try them out, or have some shipped to your door step.  They are THE BEST.  I made this recipe with a brown sugar cake batter, fresh diced peaches, and topped it with a streusel that created a crunchy-sugary oh so delicious crust on top.  Talk about a cupcake party.



These are great for any summer gathering, birthday party, brunch, or breakfast (that’s right…cupcakes are a breakfast food, it’s merely a muffin with extra love on top, just enjoy them in moderation)



Peach Cobbler Cupcakes

Yield: 28


  • 300 g White sugar
  • 154 g Light brown sugar
  • 8 oz (2 sticks) Unsalted butter
  • 5 Eggs
  • 405 g A/P Flour
  • 1 TBSP Baking powder
  • 1/2 tsp Salt
  • 1 tsp Cinnamon
  • 1 tsp Vanilla extract
  • 1 1/4 C. Whole buttermilk
  • 3-4 White peaches (peeled, pitted and diced)
    Streusel Topping
  • 1/2 C, Light brown sugar
  • 3 TBSP White sugar
  • 1 tsp Cinnamon
  • 2-3 TBSP Flour
  • 2 TBSP Melted unsalted butter
  • Pinch of Salt


  1. Line 2-twelve cup cupcake tins
  2. Peel, pit and dice the peaches (set aside)
  3. Combine the streusel ingredients in a small bowl (set aside)
  4. In a stand mixer with a paddle attachment, combine the sugars and butter until blended
  5. Add eggs one at a time to butter mixture
  6. Combine the dry ingredients together, measure out the liquid ingredients, then alternating, add them to the butter/egg mixture
  7. **Make sure to stop the mixer half way through to scrape the sides and bottom of the mixing bowl
  8. Using an ice cream scoop, fill the lined cupcake tins about 3/4 full with cake batter
  9. Then add about 4-5 dices of peaches to each cup, and top with streusel mix
  10. Bake at 350 for about 25 minutes (or until toothpick comes out clean)
  11. Once cupcakes are cooled, top with your favorite cream cheese buttercream

Maybe even serve with a side of vanilla bean ice cream, because traditional peach cobbler is served with ice cream, and I do not want to miss a chance for the cupcake to have a side kick.

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