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    HOME » Dessert

    Dated: April 20, 2020 Last Modified: January 20, 2022 by Laura This post may contain affiliate links.

    Peach Cobbler Cupcakes

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    Jump to Recipe - Print Recipe

    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 cobbler cupcakes are shown on the kitchen countertop surrounded by cut open peaches and peach slices

    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! 

    Jump to:
    • Ingredients 
    • What gluten free flour should I use? 
    • Instructions 
    • Cupcake decorating tips 
    • Allergy Substitutions 
    • More recipes you may enjoy 
    • Storage 
    • Recipe

    Ingredients 

    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! 

    peach cobbler cupcake filling ingredients on a marble top

    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!

    a caucasian hand is holding a measuring cup that is adding cupcake batter to the cupcake tray

    Instructions 

    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! 

    adding the peach cobbler filling to the cupcakes

    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. 

    many peach cobbler cupcakes are on the kitchen countertop surrounded by peaches

    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. 

    Allergy Substitutions 

    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 

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    Storage 

    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. 

    Recipe

    peach cobbler cupcakes are shown on the kitchen countertop surrounded by cut open peaches and peach slices

    Peach Cobbler Cupcakes

    These gluten free 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.
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 20 minutes
    Cook Time: 25 minutes
    Total Time: 45 minutes
    Course: Dessert
    Cuisine: Baked Goods
    Diet: Gluten Free
    Keyword: cake, gluten free
    Yield: 12 cupcakes
    Author: Laura // Living Beyond Allergies

    Equipment

    • mixing spoons
    • mixing bowls
    • hand mixer or stand mixer
    • measuring cups
    • measuring spoons
    • cupcake baking tray
    • cupcake liners
    • pan
    • heat safe spoon

    Ingredients

    Vanilla Cupcakes

    • 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

    Peach Filling

    • 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

    Instructions

    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.

    Notes

    Can use fresh or frozen peaches as you like. 
     
    Allergy Variations:
    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. 
     
    To store: 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.
     
    LivingBeyondAllergies.com
     

    The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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