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Princess Peach Cobbler Cupcakes

Course Dessert
Keyword cupcake, desserts, sweets
Prep Time 15 minutes
Cook Time 21 minutes
Servings 16 cupcakes



  • 1 1/2 cups flour
  • 1 1/4 tsp. baking powder
  • 1/4 tsp. baking soda
  • 3/4 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/4 tsp. ground cardamom
  • 1/2 cup unsalted butter room temperature
  • 3/4 cup brown sugar
  • 1/4 cup sugar
  • 2 eggs
  • 1/2 cup sour cream
  • 1 tsp. vanilla
  • 1 1/2 cup peaches skins removed, roughly chopped (about 2 medium)


  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 1/3 cup flour
  • 1 tsp. cinnamon
  • 1/4 cup unsalted butter room temperature

Easy Buttercream Frosting

  • 3 cups confectioner's sugar
  • 1 cup butter
  • 1 teaspoon vanilla extract
  • 1 - 2 tablespoons heavy whipping cream


  • Preheat the oven to 350 F and line a cupcake pan with liners and set aside.
  • Whisk together the flour, baking powder, baking soda and spices in a bowl. Beat the butter and sugars in a stand mixer for 1 minute until light and fluffy. Beat in the eggs, sour cream and vanilla until blended. Mix in the flour mixture until just combined. Fold in the peaches.
  • To make the crumble, mix everything in a bowl with your fingers until the mixture resembles coarse crumbs.
  • Fill the cupcake liners 1/2 full. Sprinkle each cupcake with about 1 tablespoon. of the crumble mixture. Bake for 25 minutes or until an inserted toothpick comes out clean.
  • To make the frosting, in a stand mixer, beat the butter and sugar on low until well blended. Increase speed to medium and beat for another 3 minutes.
  • Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed based on consistency desire.
  • When cupcakes are done, remove from oven and let completely cool. In a pastry bag or ziplock bag with a corner trimmed off, fill bag with buttercream frosting and decorate top of cupcakes to liking. Top with crumble or peach slices.