I’ve never seen Peach Cobbler Cupcakes, but I’m officially in love! 😍 FULL RECIPE. Become a Baker Spotlight like Emtesha Newble at RushionMcDonald.com/Submit-Recipe.

1 2/3 cups Cake Flour
1 cup Sugar
1 tsp Baking Powder
1 tsp Ground Cinnamon
1/2tsp Nutmeg
3/4 cup Salted Butter, room temperature
1 Egg White
1 Egg
2 tsp Vanilla Extract
3/4 2% Milk

Peaches for cupcakes:
15.25 oz can Peach Slices*, drained
1/4 tsp Ground Cinnamon
1 tsp Sugar

Cobbler drizzle:
15.25 oz can Peaches sliced
*reserve syrup from peaches
1/4 tsp Ground Cinnamon
1/4 tsp Nutmeg
1 tablespoon light brown sugar
Fresh lemon juice to taste

Whipped Cream Topping:
1 cup Heavy Whipping Cream
1/2 cup Powdered Sugar
1 tsp Vanilla Extract

1. Preheat oven to 350 degrees.
2. In a medium sized bowl, combine ingredients for peaches. Cut peach slices in half.
3. Whisk together flour, sugar, baking powder and cinnamon in a large mixing bowl.
4. Add butter, egg white, egg, vanilla and milk and mix on medium speed just until smooth. Do not over mix.
5. Add 3 pieces of peach to the bottom of the cupcake liners.
6. Fill cupcake liners about 3/4 of the way full with batter.
7. Sprinkle some additional cinnamon on top of batter, then swirl with a toothpick.
8. Add another 3 pieces of peaches to the top of the batter.
9. Bake 19-21 minutes.
10. Allow to cool for 1-2 minutes, then remove to cooling rack to finish cooling.
11. To make whipped cream, whip heavy whipping cream until it begins to thicken.
12. Add powdered sugar and vanilla extract and whip until stiff peaks form.
13. To make cobbler drizzle, combine syrup from peaches, cinnamon, nutmeg, brown sugar, and lemon juice set aside.
13. Ice cupcakes with the whipped cream, peach and cobbler drizzle
14. Store cupcakes in the fridge until ready to serve. Makes about 12 cupcakes.