It’s peach season! These easy, moist cupcakes let you enjoy the taste of your favorite cobbler dessert on the go, or serve them warm with vanilla ice cream and fresh sliced peaches on the side. Yum, summer!
Peach Cobbler Cupcakes
- Total Time: 40 minutes
Ingredients
Units
Scale
Instructions
- With a fork, whisk flour, baking powder and baking soda in a bowl.
- Beat butter and sugars in a large bowl for 1 minute until light and fluffy. Beat in eggs, sour cream and vanilla until blended.
- Mix in flour mixture. Fold in peaches.
- Fill cupcake liners or tins half full. Bake at 350 degrees F for approx. 25 minutes or until a toothpick comes out of cupcake clean.
Notes
Optional: Frost lightly with cream cheese icing.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Keywords: cupcakes, peaches, lehmans cookbook, lehmans sapphire cookbook collection
This recipe is featured in our cookbook, The Lehman’s Diamond Jubilee Cookbook, which was published in honor of our 60th anniversary in 2015. (It is no longer in print, but you can find our 65th anniversary cookbook here.)
Wow! Can I just say WOW. I used fresh milled soft white wheat berries, and rehydrated freeze dried August Lady peaches, and followed the recipe, with extra beating in my mixer because of milled flour. The favor of these cupcakes is incredible. Was testing for a picnic next weekend. My husband and I have ate so many already! I got 18 cupcakes, and am guessing I could have filled a touch more in the cups. These are perfectly delicious even without frosting.