Peach cobbler cupcakes are so easy to make with simple ingredients from your pantry and freezer! This classic southern dessert is perfect for brunch, summertime, or anytime you crave a light dessert. Top 8 Allergen friendly.
Over the weekend, my dishwasher broke. Which, for a food and lifestyle blogger, is the pits. Honestly, I had no idea how many dishes I use while baking and cooking until I couldn’t just toss them all in a dishwasher and forget about them! And cups. Why are there so many cups when I swear I’m drinking out of one water cup all day long?
So when coming up with ideas for desserts to share with you, I knew I wanted it to be two things: One, it had to be pantry friendly, as I’m still cooking and baking from my pantry and have begun to ration out certain items (like my gluten free flour). And two, it had to be made in only one bowl because I didn’t want a ton of dishes to wash! This dessert fits the bill nicely.
These peach cobbler cupcakes are so light and summery that you will want to eat them all. Topped with either a cream cheese frosting or a scoop of your favorite (non-dairy) vanilla ice cream, this is such a fun dessert to make right now.
These are so easy to make as we are relying on a few store-bought ingredients and jazzing them up to make something completely different. I’m all about repurposing in my kitchen, from leftovers to transforming cake mixes. This recipe uses a yellow cake mix and a few cans of peaches to make something so light and refreshing, it would be a perfect end to a brunch, or a summertime treat!
Related: How to Make Your Box Cake Mix Better
How to Make Peach Cobbler Cupcakes
Start by making your cake mix according to directions. However! Remove a quarter cup of liquid from the box instructions and replace it with the peach juice from the can.
Next, grab your peaches from a can or frozen and thawed and dice them up into little bites. You can either place them in the batter after its mixed, or you can sprinkle them on top of the cupcake after pouring the batter. Up to you! Both ways make an equally delicious dessert.
Bake in the oven for about 23-25 minutes. You want a toothpick to come out clean, but don’t over bake them. My oven tends to run a little low on heat, so I went for 25 minutes and had perfect cupcakes, but your oven might be more accurate than mine!
After baking, let them cool completely before frosting. The frosting is whipped butter and cream cheese with a splash of vanilla. Throw a few more peaches on top and you are done!
Allergy Variations for Peach Cobbler Cupcakes
But what if you have some allergies and need to modify? I’m all about that!
First, make sure that you are using a box cake mix that is suitable for you. For this recipe, I needed a cake mix that was not only gluten free but nightshade free as well. I found the Krusteaz brand worked perfect. (Not sponsored.)
If you need to replace the milk in the cake mix, swap the butter for vegetable oil and 1 tablespoon extra of applesauce. The milk itself can be replaced by your favorite non-dairy milk. I think soy, oat, and almond would all work fantastic here.
To replace the eggs in this, you could either mash up a banana and add one flax egg to make a more tropical inspired cupcake. If you don’t like bananas, add 2 tablespoons of flax to 5 tablespoons of water and use that to replace the eggs.
I hope you enjoy making and eating these peach cobbler cupcakes!
Did you make this recipe?
Peach Cobbler Cupcakes – GF + V
- 1 yellow cake mix
- 1/2 cup melted butter or oil
- 3 eggs (or swap, see above)
- 1 cup (non-dairy) milk
- 1/4 cup peach juice from can
- 1 15oz can of peaches, or 2 cups fresh/frozen, diced
Cream Cheese Frosting
- 1/2 cup butter
- 1/2 cup cream cheese
- 1 tsp vanilla
- 2 cups powdered sugar
- Pre-heat your oven to 350°F / 177°C. Grease or line 24 cupcake tins. Set aside.
- Drain the peaches from the can, reserving 1/4 cup of the liquid. Chop your peaches up more finely if they are in large chunks. Pat with a towel to remove more of their liquid. Set aside.
- In a large mixing bowl, combine the eggs, melted butter, milk, and peach juice. Mix until frothy. Add your yellow cake mix and whisk to combine. Stir until lump free. Add the peaches to the batter and stir so the peaches are evenly distributed. Using a large spoon, fill the cupcake tins 3/4 of the way full. Bake for 23-25 minutes or until a toothpick inserted in the center of the cake comes out clean. Remove and allow to cool completely.
- If making the cream cheese frosting, allow the butter and cream cheese to come to room temperature. I like to set them on the counter when I add my cakes into the oven. Using your stand mixer or hand mixer, whip the cream cheese and butter together until light and fluffy. Add the vanilla and powdered sugar, making sure to start out slowly when mixing so you don't end up with sugar everywhere! Whip again until fluffy, about 5 minutes. Frost your cupcakes. Top with a peach slice. Serve immediately or keep in the fridge until ready to serve. Allow to come to room temperature before enjoying!