Peach Cobbler Cupcakes
Moist and flavorful cinnamon peach cobbler cupcakes with a cinnamon peach buttercream swirl. A super easy peach cupcake recipe using canned peaches!
Ingredients
Cinnamon Peach Cupcake Ingredients
- ½ cup unsalted butter softened at room temperature
- ½ cup light brown sugar firmly packed
- ½ cup granulated sugar or caster sugar
- 2 large eggs ideally at room temperature
- ¼ teaspoon vanilla extract
- 1½ cups all purpose flour or plain flour
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- pinch ground nutmeg
- ½ cup juice from canned peaches
- ½ canned peach chopped
Cinnamon Peach Buttercream Ingredients
- ¾ cup unsalted butter softened at room temperature
- 3 cups powdered sugar or icing sugar, sifted
- ¾ teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- 1 teaspoon juice from canned peaches
- 1 teaspoon milk
- food colouring gels (optional)
Instructions
Instructions for Cinnamon Peach Cupcakes
- Preheat the oven to 350°F (175C/160C Fan) and prepare cupcake tin. This recipe will be sufficient for 12 regular sized cupcakes.
- In a medium bowl, stir together flour, baking soda, baking powder, salt, cinnamon and nutmeg.
- In a large bowl or the bowl of an electric mixer, cream together butter and sugars until light and fluffy. Add eggs one at a time, mixing well after each addition and then add the vanilla.
- Add the flour mixture and peach juice in alternating additions - first ⅓ of the flour, then half the liquid, ⅓ of the flour and then remaining liquid. Before adding the final ⅓ of the flour, mix this together with the chopped peach to coat in the flour. This will help the peach to distribute in the mixture as opposed to sinking to the bottom. Add this to the batter and mix to combine.
- Fill your cupcake moulds about ½ to ⅔ full and bake for about 20-30 minutes, until a toothpick inserted in the centre comes out clean.
- Once baked, remove from the oven and allow to cool on a wire rack.
Instructions for the Cinnamon Peach Buttercream
- Using an electric stand mixer, beat the butter with the flat paddle attachment until creamy. Add the powdered sugar (best if done in two additions), cinnamon, vanilla and canned peach juices, beating together until smooth. You may want to add a bit of milk as well for a slightly thinner consistency if you are planning to pipe the icing. Spread or pipe over the cupcakes.
Nutrition
Calories: 425kcalCarbohydrates: 60gProtein: 3gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 78mgSodium: 146mgPotassium: 55mgFiber: 1gSugar: 47gVitamin A: 652IUVitamin C: 0.3mgCalcium: 29mgIron: 1mg
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