You are going to love these peach cobbler cupcakes! A crumbly cobbler topping and peach pie filling loaded onto a vanilla frosting for the most delicious cupcakes ever! Try this simple cake mix hack recipe today.
Peach Cobbler Meets Cake Mix Cupcakes
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!
Peach cobbler cupcakes offer a tasty twist on a classic dessert, combining the flavors of juicy peaches and crumbly cobbler with fluffy cupcakes.
Making these cupcakes with a cake mix is a quick and easy way to enjoy the flavors of fresh peaches in a delightful treat or dessert! Also, try making these for your next party, I just know everyone will love them.
Why You’ll Love This Recipe
- Easy to make – Starts with a cake mix and turn them into these amazingly delicious gourmet cupcakes!
- A tasty twist on a classic dessert – A delicious fusion of fluffy cupcakes and the irresistible flavors of a classic peach cobbler.
- Perfect for any occasion – A great recipe for a summer BBQ or get-together, these peach cobbler cupcakes are always a yummy treat.
Recommended Tools
- Measuring cups and spoons
- Large bowl and hand mixer or stand mixer
- Cupcake liners and cupcake pan
- Baking sheet and parchment paper
- Piping bag and 1A frosting tip
Ingredients
For the cupcakes:
- Yellow cake mix
- Water
- Oil
- Eggs
For the topping:
- All-purpose flour
- Quick oats
- Brown sugar
- Granulated sugar
- Cinnamon
- Butter melted
- Vanilla frosting
- Peach pie filling
How to Make Peach Cobbler Pie Cupcakes
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.
11. Top with a bit of the peach pie filling, then sprinkle with a bit more crumble topping. Serve and Enjoy!
Substitutions & Variations
- Consider adding additional spices like nutmeg or ginger to bring out the warm and comforting flavors of a traditional peach cobbler. Start with small amounts and adjust according to your preference.
- Pecans would make a nice addition to sprinkle on the top for added flavor and texture.
- Add a slice of fresh peach to the top for an extra burst of sweetness.
Notes and Tips
- Dicing the peaches into small, uniform pieces ensures each bite is bursting with peachy goodness.
- Always leave the cupcakes to cool completely before adding the frosting and decoration. If the cupcakes are too hot, the frosting will melt and create a big mess.
- Stand or hand mixers can be tricky appliances, so if children are helping, make sure they are supervised at all times.
- Make sure you store the cupcakes in an airtight container to ensure maximum freshness.
Frequently Asked Questions
Serve your peach cobbler cupcakes as is or with a dollop of whipped cream or a scoop of vanilla ice cream.
Place them in an airtight container, keep them at room temperature, or pop them in the refrigerator.
These cupcakes are best enjoyed within the first day or two.
More Fun & Easy Cupcake Recipes
I hope you enjoy your Peach Cobbler Cupcakes. If so, please leave a star ★★★★★ rating and a comment below!
Peach Cobbler Cupcakes
Ingredients
For the cupcakes:
- 15.25 oz yellow cake mix
- 1 cup water
- ½ cup oil
- 3 eggs
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
Equipment
- Measuring cups and spoons
- Large bowl and hand mixer, or stand mixer
- Cupcake liners and cupcake pan
- Baking sheet and parchment paper
- Piping bag and 1A frosting tip
Instructions
- Preheat the oven to 350 degrees, and line a cupcake pan with cupcake liners.
- Beat the cake mix, water, oil, and eggs in a large bowl or bowl of a stand mixer for 3 minutes.
- Divide the batter between 24 cupcake liners, filling them just over halfway.
- 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.
- Remove cupcakes from the oven and cool for 1 hour.
- 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.
- Crumble once cooled.
- Cut any of the large peaches into smaller pieces.
- 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.
- 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
Nutrition information is automatically calculated, is intended to serve as an estimate only, and is provided for informational purposes. The accuracy of nutritional information is not guaranteed.
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