Our peach cobbler cupcakes combine everything you love about classic peach cobbler with the convenience of a handheld cupcake. Soft vanilla cupcakes are filled with juicy cinnamon-spiced peaches, topped with a buttery streusel crumble, and finished with rich brown butter cream cheese frosting for the ultimate summer dessert.
Whether you’re baking for a family gathering, holiday celebration, potluck, or simply craving something sweet, these cupcakes are guaranteed to impress. Every bite is packed with warm peach cobbler flavor and topped with a frosting that’s completely irresistible.
For more sweet, peachy goodness, try our peach pastry squares, peach pretzel salad, and peach crumb bars.
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Why You’ll Love This Recipe
- Loaded with fresh peach flavor
- Soft and moist homemade cupcakes
- Crunchy buttery streusel topping
- Rich brown butter cream cheese frosting
- Perfect for summer parties and holidays
- Easy to make ahead
- A fun twist on traditional peach cobbler
Key Ingredients
You’ll find the full list of ingredients and their amounts in the recipe card at the bottom of the post.
- Peaches: Bring sweet, juicy flavor and give the cupcakes that classic peach cobbler feel.
- Greek Yogurt: Helps keep the cupcakes soft, moist, and tender while adding a slight tang that balances the sweetness.
- Cinnamon: Adds warmth and enhances the peaches’ natural sweetness.
- Browned Butter: Browning the butter creates a rich, nutty flavor that elevates the frosting.
- Cream Cheese: Gives the frosting a creamy, slightly tangy flavor that balances the sweetness and pairs perfectly with the peaches.
Variations
- Add Nuts: Mix chopped pecans or walnuts into the streusel topping for extra crunch.
- Swap the Fruit: Use your favorite fruits to make variations such as berry, nectarine, or apple cupcakes.
- Mini Cupcakes: Use a mini muffin tin for the perfect cupcakes for a party, baby shower, or holiday.
- Extra Sweet: Use brown butter buttercream frosting for an extra sweet version.
- Semi-Homemade: Use vanilla or yellow cakemix for a tasty shortcut.
How to Make Peach Cobbler Cupcakes with Brown Butter Frosting
Step 1: Whisk the dry streusel ingredients. Then, cut in cold butter until crumbly.
Step 2: Spread in a single layer on a parchment-lined baking sheet and bake until golden. Set aside to cool.
Step 3: Cook the peach filling ingredients until thickened and reduced. Cool completely.
Step 4: Whisk the dry cupcake ingredients. Beat the butter and sugar until lightly fluffy. Then, mix in the eggs one at a time, followed by the vanilla.
Step 5: Mix in the dry ingredients until just combined. Then, fold in the Greek yogurt and peach filling.
Step 6: Fill the cupcake liners ¾ full and bake until a toothpick comes out clean. Cool completely.
Step 7: Brown the butter and cool until solid. Then, beat the butter and cream cheese until smooth. Beat in the remaining frosting ingredients.
Step 8: Frost the cupcakes once completely cooled, and enjoy.
Expert Tips
- Fresh ripe peaches provide the best flavor and texture. If peaches aren’t in season, frozen peaches work well too.
- Warm cupcakes can cause the frosting to melt and slide off.
- Watch the butter closely as it browns. It can go from perfect to burnt very quickly.
- Butter is browned when there are little bits of solids at the bottom, and it has a deep amber color and nutty flavor.
Peach Cobbler Cupcakes FAQs
Peach Cobbler Cupcakes are a fun twist on traditional peach cobbler. They feature soft vanilla cupcakes filled with cinnamon-spiced peaches, topped with a buttery streusel crumble, and finished with rich brown butter cream cheese frosting.
Yes. Canned peaches work well when fresh peaches aren’t available. Be sure to drain them thoroughly before cooking the filling to avoid excess moisture.
Absolutely. Frozen peaches are a great alternative to fresh peaches. Thaw and drain them before using for the best texture.
Streusel should be baked separately before adding it to the cupcakes. Using cold butter and baking until lightly golden helps create a crisp, crumbly texture.
The browned butter may not have cooled enough before mixing. For the best texture, allow the browned butter to cool and partially solidify before making the frosting.
You can store frosted cupcakes in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze them for up to a month.
Chill the cupcakes and wrap them in plastic wrap. Then, freeze them for up to a month in an airtight, freezer-safe container.
More Sweet Dessert Treats You’ll Love
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Peach Cobbler Cupcakes with Brown Butter Frosting
Ingredients
Cupcakes
- 1 cup butter
- 1 ½ cup sugar
- 3 large eggs
- 1¾ cups all purpose flour
- ¼ teaspoon baking soda
- ¾ cup Greek yogurt
- 1 tablespoon vanilla
Peach Filling
- 2 ½ cups diced peaches
- ½ cup granulated sugar
- ¼ teaspoon vanilla extract
- 2 teaspoons lemon juice
- ⅛ teaspoon nutmeg
- ⅛ teaspoon ginger
- 1 teaspoon cinnamon
Streusel
- ½ cup flour
- ¼ cup sugar
- ¼ cup brown sugar
- ¼ cup butter, cold cut into small dice
Brown Butter Frosting
- ½ cup butter, browned and cooled
- 8 ounce cream cheese, room temp
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 400°
Streusel
- In a small bowl combine the flour, sugar, and brown sugar together.
- Cut in cold butter until it resembles coarse sand.
- Spread over a parchment paper lined cookie sheet and bake for 8 minutes or until just golden.
- Remove from the oven and set aside to cool.
- Reduce the oven to 350°.
Peach Filling
- In a medium saucepan, over medium heat, add all filling ingredients.
- Stir until combined and sugar is melted.
- Cook down for 10-12 minutes or until the sauce has thickened by 3⁄4.
- Remove from heat and let cool.
Cupcakes
- Line a 24-count muffin tin with cupcake liners and set aside.
- In a medium size bowl, whisk together flour and baking soda together and set aside.
- In a large bowl, beat butter and sugar together on high until creamy. About 4-5 minutes.
- Add eggs one at a time, making sure to scrape down the sides and fully incorporate each egg before adding the next.
- Add vanilla and mix until combined.
- Next add the flour mixture, and mix until incorporated.
- Gently fold in sour cream.
- Add peaches, and fold in slightly until just combined.
- Fill each cupcake liner 3⁄4 full.
- Top each cupcake with streusel.
- Using the tip of a knife or a toothpick swirl the streusel into each cupcake.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven, and let cool on a cooling rack.
Brown Butter Frosting
- In a small saucepan add butter and melt over medium low heat.
- Simmer until slightly browned but not black. About 5-6 minutes.
- Remove from heat and let cool to a solid state (can be put in the fridge to cool quickly).
- In a large mixing bowl, add solidified browned butter, and cream cheese. Beat until combined.
- Add 2 cups of powdered sugar and beat until combined.
- Add remaining powdered sugar and vanilla.
- Pipe onto cooled cupcakes.
Notes
- Fresh ripe peaches provide the best flavor and texture. If peaches aren’t in season, frozen peaches work well too.
- Warm cupcakes can cause the frosting to melt and slide off.
- Watch the butter closely as it browns. It can go from perfect to burnt very quickly.
- Butter is browned when there are little bits of solids at the bottom, and it has a deep amber color and nutty flavor.
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