I've been a proud resident of the "Peach State" for 11 years so it's only natural that I've started perfecting my peach recipes.
Peach Cobbler, Peach Pie, Peach Shortcakes - I've tasted and baked them all. The newest addition to my peach recipe collection is a Peach Cobbler Cupcake. (Why not combine my love of this delicious, juicy fruit with my passion for cupcakes?)
I debated for a while about what to top my scrumptious peach cobbler cupcake with. So many options, whipped cream, cream cheese, cinnamon buttercream or a simple scoop of vanilla ice cream? I finally settled on a swirl of cinnamon buttercream.
Peach Cobbler Cupcakes
1 1/2 sticks unsalted butter
1 1/2 c. granulated sugar
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
2 peaches, cut into small pieces
1/4 teaspoon cinnamon
Combine dry ingredients. Add to batter, alternating with milk.
Scoop batter into paper lined cupcake pan.
Add a spoonful of peaches to the center of each cupcake and press in with back of spoon.
Bake 22 minutes at 350. Transfer to wire rack to cool completely.
Frost with cinnamon buttercream. (Swiss meringue buttercream with a 1/2 teaspoon cinnamon stirred in.)
I've heard that there are far more peaches harvested from North and South Carolina than ever come from Georgia which just proves that you don't have to live in the Peach State to enjoy the finest peaches of the season. Now is the perfect time to whip up a batch of these yummy peach cobbler cupcakes.
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