Peach Cobbler Cupcakes Recipes

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PEACH COBBLER CUPCAKES



Peach Cobbler Cupcakes image

Peach Cobbler Cupcakes 3 cups cake flour 4 teaspoons of baking powder 1 tsp salt 1 cup softened butter, unsalted 2 cups sugar 2 tsp vanilla extract 3 large eggs 2/3 cup whole milk 1/2 cup sour cream Peach Cobbler filling/topping 4 15 oz cans of peaches, in light syrup 1/2 cup sugar 2 tbsp of unsalted butter 3 tsp ground cinnamon 1/2 tsp ground nutmeg 1 tsp vanilla extract 2 tbsp cornstarch Frosting 2 packs Room temp cream cheese 3 tbsp Room temp butter 1/2 c powdered sugar 1 tsp vanilla Instructions: 1.For the cupcakes mix the dry ingredients (except sugar) in one bowl 2.In another bowl mix eggs and sugar First then add sour cream and milk then add vanilla. 3.Set aside don't combine yet 4.On the stove mix the filling ingredients except cornstarch 5.Once it starts boiling add cornstarch cook for 5 minutes turn off n let cool. Set aside some of the peaches in a bowl (for garnish) Once the mix is cooled a little put into blender to purée add to egg mixture and mix all up once mixed add the dry ingredients to the wet stuff. Pour into cupcakes cups bake on 350 degrees for 18 minutes Let cool completely Frosting: Mix butter and cream cheese til super smooth add powdered sugar and vanilla

Provided by vspratley0330

Categories     Dessert

Time 33m

Yield 10 serving(s)

Number Of Ingredients 20

3 cups cake flour
4 teaspoons baking powder
1 teaspoon salt
1 cup softened unsalted butter
2 cups sugar
2 teaspoons vanilla extract
3 large eggs
2/3 cup whole milk
1/2 cup sour cream
4 (15 ounce) cans peaches
1/2 cup sugar
2 tablespoons unsalted butter
3 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon vanilla extract
2 tablespoons cornstarch
16 ounces blocks cram cheese
3 tablespoons room temp butter
1/2 cup powdered sugar
1 teaspoon vanilla

Steps:

  • 1.For the cupcakes mix the dry ingredients (except sugar) in one bowl .
  • 2.In another bowl mix eggs and sugar First then add sour cream and milk then add vanilla.
  • 3.Set aside don't combine yet.
  • 4.On the stove mix the filling ingredients except cornstarch.
  • 5.Once it starts boiling add cornstarch cook for 5 minutes turn off n let cool. Set aside some of the peaches in a bowl (for garnish).
  • Once the mix is cooled a little put into blender to purée add to egg mixture and mix all up once mixed add the dry ingredients to the wet mixture.
  • Pour into cupcakes cups bake on 350 degrees for 18 minutes Let cool completely.
  • For the frosting: Mix butter and cream cheese til super smooth add powdered sugar and vanilla.

Nutrition Facts : Calories 864, Fat 40.3, SaturatedFat 24.5, Cholesterol 156.6, Sodium 889.3, Carbohydrate 112.1, Fiber 3.7, Sugar 71.7, Protein 16.8

PEACH COBBLER, MIEL DE NUEZ, BROWN STREUSEL CUPCAKES



Peach Cobbler, Miel De Nuez, Brown Streusel Cupcakes image

Provided by Food Network

Categories     dessert

Time 45m

Number Of Ingredients 26

1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
2 cups granulated sugar
1 cup (2 sticks) unsalted butter
1 cup milk
2 tablespoons vanilla extract
4 large eggs
1 cup honey
1/4 cup (1/2 stick) unsalted butter
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup almonds, finely chopped, optional
One 29-ounce can peaches in heavy syrup, drained
1/2 cup brown sugar
1/4 cup granulated sugar
1 to 2 tablespoons salted butter
1 to 2 teaspoons cinnamon
Cool Whip Frosting, recipe follows
Bunuelo Garnish, recipe follows
1 cup heavy whipping cream
1/4 cup confectioners' sugar
1 teaspoon vanilla extract
2 cups vegetable oil
3 cups brown sugar
3 cups granulated sugar
6 raw flour tortillas

Steps:

  • For the batter: Preheat the oven to 350 degrees. Line a cupcake pan with 24 paper liners. In a medium bowl, combine the self-rising flour and the all-purpose flour. In a large bowl, cream the granulated sugar, butter, milk and vanilla extract. Add the eggs, incrementally alternating with the flour mixture.
  • For the Mexican honey nut syrup: Combine the honey, butter, cinnamon and nutmeg in a small saucepan and bring to a boil. Reduce the heat and let simmer for 4 minutes. Remove from the heat and add the almonds, if desired, and mix well. Return to the heat and add the can of peaches and simmer for 5 more minutes.
  • For the streusel layer: Combine the brown sugar, granulated sugar, butter and cinnamon in small mixing bowl.
  • To assemble: First pour the batter into the prepared cupcake pan, then add the peaches, about 1 slice per cupcake, then top with more batter. Lastly, sprinkle with the brown streusel layer. Bake at 350 degrees for 18 minutes. Let the cupcakes cool before frosting with the Cool Whip frosting, and top with the Bunuelo garnish.
  • Blend the heavy whipping cream for 3 minutes. Slowly add the confectioners' sugar until incorporated. Then blend in the vanilla extract last.
  • Heat the oil over medium heat in a large saucepan. Mix the granulated and brown sugar together. Cut any desired shape in the raw flour tortillas. Then fry the tortillas until they are crispy. Sprinkle on the sugar mixture while still hot.

PEACH COBBLER MUFFINS



Peach Cobbler Muffins image

Made with fresh peaches, these are the best!

Provided by Karis

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 45m

Yield 16

Number Of Ingredients 12

2 cups white sugar
1 ¼ cups vegetable oil
3 eggs, lightly beaten
3 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
2 cups peeled, pitted, and chopped peaches
⅔ cup brown sugar
⅔ cup all-purpose flour
¼ cup butter, softened
1 teaspoon ground cinnamon

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease 16 muffin cups or line with paper liners.
  • Beat white sugar, vegetable oil, and eggs together in a bowl using an electric mixer on medium until creamy. Mix 3 cups flour, 1 teaspoon cinnamon, baking soda, and salt together in a large bowl. Gradually beat flour mixture into egg mixture until batter is just combined; fold in peaches. Spoon batter into prepared muffin cups.
  • Mix brown sugar, 2/3 cups flour, butter, and 1 teaspoon cinnamon together in a bowl until crumbly; sprinkle over batter.
  • Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 418.1 calories, Carbohydrate 54.1 g, Cholesterol 42.5 mg, Fat 21.1 g, Fiber 0.9 g, Protein 4.2 g, SaturatedFat 4.8 g, Sodium 260.5 mg, Sugar 32 g

EASY PEACH 'BOX' COBBLER RECIPE BY TASTY



Easy Peach 'Box' Cobbler Recipe by Tasty image

Here's what you need: peach in heavy syrup, yellow cake mix, butter, vanilla ice cream

Provided by Hannah Williams

Categories     Desserts

Yield 12 servings

Number Of Ingredients 4

29 oz peach in heavy syrup, 1 can
1 box yellow cake mix
½ cup butter, thinly sliced
vanilla ice cream, optional

Steps:

  • Preheat oven to 375°F (190°C).
  • In a 9x18 inch (23x36 cm) glass baking dish, spread the peaches and syrup.
  • Evenly sprinkle the cake mix over the peaches, and pat down.
  • Lay the butter evenly over the cake mix.
  • Bake for 45 minutes.
  • Top with vanilla ice cream (optional).
  • Enjoy!

Nutrition Facts : Calories 217 calories, Carbohydrate 34 grams, Fat 8 grams, Fiber 1 gram, Protein 1 gram, Sugar 20 grams

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