These peach cobbler cupcakes are out of this world delicious! Sweet vanilla cupcakes are stuffed with a peach pie filling and are topped off with a cool and creamy cream cheese frosting.
Free From: wheat, gluten, soy, peanuts, tree nuts, coconut, fish, shellfish, crustaceans, mollusks, celery, corn, sesame, mustard, lupin, sulfites, and more
Peach season at the end of summer is one of my favorite times of the year. I basically put peaches in everything, like my peach galette and my mango and peach overnight oats! But you don’t have to wait for summer to enjoy these cupcakes. Frozen peaches work just as well (maybe better???) in this recipe. That means you can love on them no matter what time of the year!
You can totally cheat this recipe and use a box cake mix for the vanilla cupcakes. I won’t tell anyone! However, if you’re looking for a delicious gluten free vanilla cupcake, I have one right here that is fantastic.
For the filling and the frosting, you only need a handful of ingredients!
Peaches - You can use fresh or frozen peaches in this recipe!
Orange Juice - This gives the peaches a little zing. You can substitute for lemon juice if you prefer.
Brown Sugar - Has a deeper flavor than white sugar.
Cornstarch - This helps to thicken the sauce and bring it all together. Allergic to corn? No worries! See the allergy variations chart below.
Vanilla - Everything is better with vanilla.
What gluten free flour should I use?
I love making this recipe with King Arthur Measure for Measure flour. It has a great blend of different flours that make it taste just like wheat flour.
For a nightshade free flour, I recommend my own DIY Homemade Flour Blend. No potatoes in this one!
Bake the Cupcakes
Start by making your favorite gluten free vanilla cake into cupcakes. Pour them into a lined cupcake tin about halfway full. Let them bake and cool completely.
Pre-cook the filling
The secret to a good filling is to make it on the stove top! Combine all ingredients except the vanilla in a large pot on the stove and let cook for about 10-15 minutes, or until the peaches are soft and the filling has come together. Remove from the heat, stir in your vanilla, and set aside to chill.
Once the filling is cool, use a spoon and carve out a place to fill with the peach filling. Scoop about 2 teaspoons into each cupcake. Now it’s time to frost!
Cream cheese frosting
In a mixing bowl with a hand mixer, or your stand mixer, whip together the butter and cream cheese. Add the vanilla and powdered sugar. Starting on low, stir until combined. Then whip on high for 5 minutes to get light and airy frosting!
Transfer to a piping bag and top each cupcake.
Cupcake decorating tips
- Always make sure your cupcakes are totally cooled before adding frosting on top or else the frosting will melt right off!
- I love to use the Wilton piping tips and piping bags to decorate all my cakes and cupcakes. You can get your own Wilton Decorating Kit here!
- For these cupcakes, I used a 1M tip to get the perfect swirl.
- Garnish with fresh peach slices and some cinnamon.
To make this dairy free, swap out the butter and milk for your favorite dairy-free alternatives! My favorite milks to use in this recipe are unsweetened rice milk or unsweetened oat milk. My favorite non-dairy butter is Earth Balance.
To make this corn free, make sure that you are using a corn free gluten free flour. Double check that your baking powder is also corn free. Here is my favorite corn free powdered sugar that I use in all my recipes!
More recipes you may enjoy
These finished cupcakes keep best in the fridge for up to 3 days. They can be frozen after filling with peaches but before frosting. To keep best frozen, store in an airtight container for up to 3 months. Let thaw before frosting and serving.
- mixing spoons
- mixing bowls
- hand mixer or stand mixer
- measuring cups
- measuring spoons
- cupcake baking tray
- cupcake liners
- heat safe spoon
- ½ cup butter room temperature
- ½ cup white sugar
- ½ cup brown sugar
- 3 eggs
- 2 teaspoon vanilla extract
- ½ cup milk
- 1 ½ teaspoon baking powder
- 1 ¾ cup gluten free flour
- 2 cups peaches fresh or frozen
- ⅓ cup brown sugar
- 1 tablespoon cornstarch or tapioca starch
- 1 tablespoon orange juice
- 1 teaspoon vanilla
Cream Cheese Frosting
- ½ cup butter softened
- ½ cup cream cheese softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch salt
- 2-3 tablespoons milk as needed
To make the cupcakes:
- Preheat the oven to 350F. Line the cupcake trays and set aside.
- In a stand mixer, or in a large bowl with a hand mixer, whip together the butter, white sugar, and brown sugar. Combine until light and fluffy, about 4 minutes.
- Add the eggs, one at a time, and making sure to fully incorporate each egg before adding the next one. Now add the vanilla.
- In a small bowl, mix together the salt, gluten free flour, and baking powder.
- Now to bring it all together! To the large bowl with the butter and sugar, add half of the flour mixture. Slowly pour in about half of the milk. After it is fully combined, add the remaining flour mix and then the remaining milk. Turn off the mixer and using a spatula, scrape the bottom of the bowl to make sure everything is combined.
- Pour into the prepared pans until a little over half full. Bake for 23-25 minutes or until a toothpick inserted comes out clean.
- Set aside to cool before filling.
- To fill cupcakes, using a teaspoon, scoop out a rounded teaspoon of the cupcake. Carefully pour 1-2 teaspoons of peach filling into each cupcake. Frost with cream cheese frosting and decorate with peach slices if desired. Enjoy!
To make the peach filling:
- In a small bowl, whisk together the orange juice and cornstarch until fully blended.
- In a saute pan on the stove, combine peaches, brown sugar, and orange juice mixture. Stir together and let cook over medium-low heat until peaches are soft and a sauce has formed, about 8-10 minutes.
- Remove from heat and add the vanilla extract, making sure to stir well.
To make frosting:
- In a stand mixer or a large bowl with a hand mixer, combine butter and cream cheese. Mix on high until light and fluffy, about 4 minutes.
- Scrape down the sides and add sugar. Starting on low, begin to mix while adding vanilla, salt, and milk (if needed).
- Whip on high until the frosting is light and fluffy, about 3 minutes. Transfer to piping bad and using a 1M tip, swirl on top of the cupcakes.