Easy Amazing Peach Cobbler Cupcakes Recipe With Cake Mix (2024)

Peach Cobbler Cupcakes: When Summer Romances the Oven!

These peach cobbler cupcakes are made easily with cake mix and peach filling. Topped with delicious strudel these cupcakes are irresistible.

Dive into the decadence of Southern charm with these Peach Cobbler Cupcakes! Fusing the homespun goodness of cobbler with the elegance of a cupcake, these treats are a hand-held ode to peach season. Let’s journey through this drool-worthy recipe where the warmth of brown sugar meets playful peach chunks, in a veil of fluffy frosting.

What ingredients do you need for this recipe?

For the cupcakes:

• 15.25 oz yellow cake mix
• 1 cup water
• ½ cup oil
• 3 eggs
• 16 oz vanilla frosting

For the topping:

• ¼ cup all purpose flour
• ¼ cup quick oats
• 2 tbsp packed brown sugar
• 2 tsp granulated sugar
• ⅛ teaspoon cinnamon
• 2 tbsp butter, melted
• 16 oz vanilla frosting
• 1 – ½ cups peach pie filling

How do you make it?

1. Preheat the oven to 350 degrees, and line a cupcake pan with cupcake liners.
2. Beat the cake mix, water, oil, and eggs in a large bowl or bowl of a stand mixer for 3 minutes.
3. Divide the batter between 24 cupcake liners, filling them just over halfway.
4. Transfer the pan to the oven, and bake for 9 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean.
5. Remove cupcakes from the oven and cool for 1 hour.
6. In a medium bowl, stir together the flour, oats, brown sugar, sugar, cinnamon, and butter. Spread onto a parchment lined baking sheet, and bake at 350 degrees for 15 minutes.
7. Crumble once cooled.
8. Cut any of the large peaches into smaller pieces.
9. Once the cupcakes are cooled, add the frosting to a piping bag equipped with the 1A frosting tip, and pipe frosting around the edge of the cupcake, leaving the center hollow.
10. Add a spoonful of the crumble mixture to the center of each cupcake. Top with a bit of the peach pie filling, then sprinkle with a bit more crumble topping.

Peach Cobbler Cupcakes FAQs

Q: Fresh peaches or peach pie filling?
A: While our recipe uses peach pie filling for convenience, ripe peaches can be used for a homemade touch. Just remember to add some lemon juice and sugar!

Q: Box cake mix or from scratch?
A: Yellow cake mix is our shortcut to bliss. But if you’re feeling chef-y, go the homemade route.

Q: Can I use vanilla buttercream instead of cream cheese frosting?
A: Absolutely! The vanilla buttercream pairs delightfully with the peach cobbler flavor.

Tips and Tricks

1. Room Temp Rule: Ensure eggs and butter are at room temperature for a seamless blend.
2. The Flour Flick: When incorporating your dry ingredients, add the flour mixture in batches to avoid a flour blizzard.
3. Batter Up: An ice cream scoop is the easiest way to portion cupcake batter into the liners. Equal sizes ensure even baking.

Variations

1. Sour & Sweet: Add a dollop of sour cream to the batter for an extra moist texture.
2. Berry Peachy: Mix in some berries with the peach filling for a fun twist.
3. Peachy Keen on Streusel: How about a thin layer of streusel in the middle of the cupcake? Crunch and fluff, all in one!

Where to Serve

• Summer Picnics: The perfect handheld treat for lazy afternoons.
• Iced Tea Gatherings: Best served with laughter and good company.
• Next Party: They’re sure to be the star dessert!

Storage

• Pop them in an airtight container and refrigerate. Best consumed within 4 days. Warm them for 15-20 seconds in the microwave for a just-baked feel.

Common Problems and How to Avoid Them

• Soggy Middle: Too much moisture? Drain excess peach juice when using ripe peaches.
• Uneven Tops: Ensure your oven is at the right temperature. A golden brown top is your signpost to perfection.
• Hollow Centers: Overmixing the batter can cause this. Mix just until combined, especially when adding wet ingredients.

Tips for Making This Recipe with Kids

1. Child’s Play with Peach Chunks: Let them place peach chunks in the center of each cupcake.
2. Decorator’s Dream: Hand them a piping bag with a big star tip. Cupcake decorating is a delightful mess.
3. Safety First: Keep an eye on them, especially around the oven and hot ingredients.

Topping Options

1. Crumb Comfort: Pie crumbs or a sprinkle of ground cinnamon will intensify the peach cobbler vibe.
2. Buttercream Dream: A buttercream frosting, perhaps with a hint of peach syrup?
3. Creamy Heaven: Dollop with heavy whipping cream or even a peach cobbler filling.

Why This Recipe Works

At the heart of this dessert is the quintessential peach cobbler flavor we adore. By introducing the convenience of a cupcake, we elevate the experience to a handheld dessert that’s both nostalgic and novel. The blend of peach pie filling with the gentle embrace of vanilla extract, combined with the richness of brown sugar and a buttery finish, makes for an unforgettable treat.

What are some other fun peach desserts to try?

• Easy Homemade Peach Crisp Recipe With Fresh Peaches
• How To Make Homemade Bourbon Peach Ice Cream
• Amazing Peach Dump Cake For Dessert Tonight
• Easy Oven Baked Stuffed Peaches – Amazing Fruit Desserts

If you are looking for more cupcake recipes be sure to check out The Best Cupcake Recipes You Will Ever Try!

Yield: 24

Easy Peach Cobbler Cupcakes

Prep Time: 20 minutes

Cook Time: 24 minutes

Additional Time: 1 hour

Total Time: 1 hour 44 minutes

Doctor up a boxed cake mix and turn them into these amazingly delicious gourmet cupcakes. A yellow cake base and vanilla frosting with a crumble topping and peach pie filling. You'd never guess these babies came from a box!

See Also

Italian Cannoli Cake Recipe

Ingredients

• Ingredients:
• For the cupcakes:
• 15.25 oz yellow cake mix
• 1 cup water
• ½ cup oil
• 3 eggs
• 16 oz vanilla frosting
• For the topping:
• ¼ cup all purpose flour
• ¼ cup quick oats
• 2 tbsp packed brown sugar
• 2 tsp granulated sugar
• ⅛ teaspoon cinnamon
• 2 tbsp butter, melted
• 16 oz vanilla frosting
• 1 - ½ cups peach pie filling

Instructions

1. Preheat the oven to 350 degrees, and line a cupcake pan with cupcake liners.
2. Beat the cake mix, water, oil, and eggs in a large bowl or bowl of a stand mixer for 3 minutes.
3. Divide the batter between 24 cupcake liners, filling them just over halfway.
4. Transfer the pan to the oven, and bake for 9 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean.
5. Remove cupcakes from the oven and cool for 1 hour.
6. In a medium bowl, stir together the flour, oats, brown sugar, sugar, cinnamon, and butter. Spread onto a parchment lined baking sheet, and bake at 350 degrees for 15 minutes.
7. Crumble once cooled.
8. Cut any of the large peaches into smaller pieces.
9. Once the cupcakes are cooled, add the frosting to a piping bag equipped with the 1A frosting tip, and pipe frosting around the edge of the cupcake, leaving the center hollow.
10. Add a spoonful of the crumble mixture to the center of each cupcake. Top with a bit of the peach pie filling, then sprinkle with a bit more crumble topping.

Nutrition Information

Yield

24

Serving Size

1
Amount Per ServingCalories 304Total Fat 13gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 10gCholesterol 26mgSodium 220mgCarbohydrates 45gFiber 0gSugar 35gProtein 2g

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