Georgia Peach Cobbler Cupcakes

Georgia Peach Cobbler Cupcakes

Although I am technically still a Yankee, I've lived in the South for a decade now, and there is nothing quite like a Georgia Peach to make a girl feel all summery-southerny-sweet. Peach Cobbler is a classic Southern recipe, perfect for summer evenings on your porch swing.

These are two of Martha Stewart's Peach Cobbler versions - the real deal!!! -

When a dear friend asked me to bake her Peach Cobbler Cupcakes, I was delighted to oblige. I scoured cookbooks and the internet, and found my absolute favorite recipe for them in Bless Your Heart, an amazing cookbook straight from the heart of the South. This recipe felt like the most classic and traditional Peach Cobbler Cupcake ever!!!!

Georgia Peach Cobbler Cupcakes

Yield 18
350 for 18-22 minutes

1/2 cup butter, softened
1 1/2 cups firmly packed brown sugar
1 large cage-free egg
2 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
4 large ripe Georgia Peaches :-) - peeled and diced

Topping
1/4 cup sugar
1 teaspoon cinnamon



Preheat oven and line cupcake tins.
Beat the butter and brown sugar until light and fluffy. Beat in the egg. In a small bowl, combine flour, baking soda, and salt. Alternately add the flour mixture and buttermilk, beating together until smooth. Gently fold the peaches in. Pour batter into the cupcake tins and sprinkle the sugar and cinnamon topping on so it bakes in. Bake at 350 for 18 - 22 minutes.

I actually substituted 1 cup of peach juice for the buttermilk (I saw this in another recipe!) which made the cupcakes lighter in consistency. However, traditional Peach Cobbler is supposed to be dense so I made have made an error in judgement. :-) It happens. And mine were quite yummy yummy in my tummy.

Serve slightly warm and with a dollop of Vanilla Ice Cream!!!!!! Southern Style!!!!

I also found a cheating-at-Peach-Cobbler-Cupcakes recipe, which I will feature here although I abhor cake mixes and all things that are not Homemade-Made-From-Scratch. Why I found this interesting is because of the Whipped Cream Cheese Frosting - that part sounds yummy!!! For better measure, here is Martha Stewart's Cream Cheese Frosting recipe!!!!

• 8 ounces cream cheese, room temperature
• 8 tablespoons (1 stick) unsalted butter, cut into pieces, room temperature
• 1 cup confectioners' sugar
• 1 teaspoon pure vanilla extract
• Place cream cheese in a medium mixing bowl. Using a rubber spatula, soften cream cheese. Gradually add butter, and continue beating until smooth and well blended. Sift in confectioners' sugar, and continue beating until smooth. Add vanilla, and stir to combine.

Peach Cobbler Cupcakes 

(The Cheat Sheet. The Cliff Notes. The Cupcakes to bake only under duress and desperation)

Ingredients:

• 1 box of vanilla cake mix (such as Betty Crocker 15.25 oz)

• 1 cup peach juice

• 3/4 cup finely chopped canned diced peaches (or you can use fresh)

• 1 tsp. cinnamon

• 1/2 cup oil

• 3 eggs

Directions:

Prepare the box cake mix according to the directions, substituting the peach juice in lieu of the water. Lightly run peaches through food processor until nicely minced. Add peaches and cinnamon to cake batter and combine. Bake in individual cupcake liners. Cool completely before frosting.

Cream Cheese Frosting

Ingredients:

• 1 large can Duncan Hines [or other brand] Whipped Cream Cheese Frosting (16.2 oz size)

• 1/2 tsp. cinnamon

Directions:

In a bowl, whip together the frosting and cinnamon with a mixer until light and fluffy.

*****On a separate note, check out my new cupcake-transporter!!!! I'm just crazy about it!!!!! :-)