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Peach cobbler cupcake with a fresh peach on top on a wood serving platter

Peach Cobbler Cupcakes

Tara Kringlen
A brown sugar cinnamon cake is stuffed with a fresh buttery brown sugar peach cobbler filling and topped with delicious and simple vanilla buttercream.
5 from 1 vote
Prep Time 35 mins
Cook Time 16 mins
Total Time 51 mins
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 372 kcal


Peach Filling

  • 1 cup chopped peaches about 2 large peaches, peeled and chopped in ¼ inch pieces
  • 2 tablespoon brown sugar
  • 2 tablespoon unsalted butter
  • teaspoon kosher salt
  • 1 teaspoon cornstarch

Brown Sugar Cinnamon Cupcakes

  • 1 ¼ cups all-purpose flour
  • ¾ teaspoon baking powder
  • ½ teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • ¾ cup light brown sugar
  • 6 tablespoon unsalted butter
  • 1 egg
  • 1 teaspoon vanilla extract
  • ¾ cup milk whole or 2%

Vanilla Buttercream

  • 3 cups powdered sugar
  • 1 cup unsalted butter room temperature
  • 2 teaspoon vanilla extract
  • 2 tablespoon milk whole or 2% (or heavy cream)
  • Peach slices for decorating if desired


Peach Filling

  • In a small saucepan on medium heat, combine peaches, brown sugar, butter and salt and cornstarch.
  • Stir until the butter and brown sugar have melted and the mixture starts to boil, about 3 minutes.
  • Continue to boil while stirring constantly for another 2 minutes.
  • Remove from the heat and allow the filling to cool completely.


  • Preheat oven to 350 degrees and line a cupcake pan with paper liners.
  • In a medium bowl, combine flour, baking powder, cinnamon and salt. Set aside.
  • In a stand mixer or in a large bowl and a hand mixer, cream together butter and brown sugar for about 4 minutes, until light and fluffy on medium/medium high speed.
  • Add the egg, mixing well and scraping the sides of the bowl.
  • In a small bowl or pourable measuring cup, whisk together milk and vanilla. Set aside.
  • Starting with the dry ingredients, add about ⅓ to the butter mixture and beat until combined.
  • Add half of the milk and mix well. Continue alternating dry and wet ingredients, ending with the dry ingredients.
  • Pour batter into each cupcake liner filling about ⅔ full. Bake for about 16 minutes or until a toothpick inserted in the middle of the cupcake comes out clean.
  • Let cool in the pan for about 10 minutes and then transfer to a wire rack to cool completely.

Vanilla Buttercream

  • Using a stand mixer or mixing bowl and hand mixer, combine room temperature butter with powdered sugar.
  • Mix at low speed for about 2 minutes until combined. Add the milk and vanilla.
  • Mix at medium speed for 2 minutes until light and fluffy.


  • Using a knife or cupcake corer, cut a hole in the center of each cupcake making sure not to go down all the way to the bottom of the cake.
  • Spoon the peach filling into each cupcake, level with the top.
  • Frost the cupcakes with frosting using either a knife or a piping bag and piping it on each cupcake.
  • Decorate with fresh peach slices if desired.


  • Store cupcakes covered in the refrigerator for 4-5 days. Remove from the fridge about 10-20 minutes before serving. 


Calories: 372kcal
Keyword cupcakes, filled cupcakes, peach cobbler, peach cupcakes, peaches, vanilla buttercream
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