My second book Sweet Girl, is about a young woman in Los Angeles becoming a pastry chef. In the book Max has an amazing ability to craft sweets and treats and culinary confections. Her recipes are always incredible and 90% of the time they were ideas I came up with in my head without knowing if the dessert I was describing was a real thing. One example? These Peach Cobbler Cupcakes with a Bourbon Butter Cream Icing! I made it up for the book and then Jonathan went about figuring how to turn them into a real thing. The end result are these adorable cupcakes that are just perfect for your next party!
These are actually really easy to make because we’re taking a few store bought ingredients and then jazzing them up to make them into this awesome dessert.
Divide the cake batter into two cupcake tins that have been lined with cupcake liners. Using a large ice cream scoop, scoop the batter into each cupcake. Set off to the side and get the peaches ready. If fresh peaches are in season, use those. Peel and chop up and throw into a bowl. You can use canned or frozen peaches in this as well. We used frozen since there are currently no peaches at the grocery stores. Thaw the peaches and then give them a chop. Toss with lemon juice, cinnamon, nutmeg, all-spice and cloves.
The spices will give them that autumny taste you get from traditional peach cobbler. Add a few chunks (with the juice) into each cupcake batter.
Bake in a preheated 350 degree oven for about 18 to 20 minutes or until a toothpick, inserted in the middle, comes out clean. Remove from oven and allow to cool completely before frosting.
Frost each cupcake with the bourbon cream cheese frosting, and then run the edges along a plate filled with crushed graham crackers. Top with a peach chunk or slice.
You can serve the peach cobbler cupcakes right away or store them in the fridge until ready to serve. These can be made up to two days in advance. Allow to come to room temperature and then serve!
- 1 yellow cake mix
- 3 large eggs
- 1/2 cup oil
- 1 cup water
- 2 teaspoons cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground all-spice
- 1/4 teaspoon ground cloves
- 1 tablespoon fresh lemon juice
- 2 fresh peaches, peeled and diced (or 2 cups chopped frozen peaches, thawed)
- 1 container cream cheese frosting
- 1 tablespoon bourbon (or vanilla)
- 1 cup crushed graham cracker crumbs
- Preheat oven to 350 degrees F. Line two 12 cupcake tins with liners and set aside.
- In a large bowl, stir together the cake mix, eggs, water, oil, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, pinch of all-spice and a pinch of cloves. Stir until evenly combined and lump-free. Using an ice cream scoop, divide the batter among the prepared pans.
- In a medium bowl, combine the peaches along with lemon juice, 1/2 teaspoon cinnamon, pinch of nutmeg, pinch of all-spice, and a pinch of cloves. Add about a teaspoon of the peach chunks in the center of each cupcake. Bake for about 18 to 20 minutes or until a toothpick inserted in the middle comes out clean. Remove from oven and allow to cool completely before frosting.
- In a medium bowl, stir together the cream cheese frosting with the bourbon, 1/2 teaspoon cinnamon and a pinch of of nutmeg, cloves and all-spice. Frost the tops of each cupcake and then roll the edges around the crushed graham cracker crumbs. Top with a peach chunk. Serve right away or store in fridge until ready to serve.
