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Peach Cobbler Cupcakes

Peach Cobbler Cupcakes are easy to make, using store bought ingredients to make the ultimate mash up of two favorite desserts, peach cobbler and cupcakes!
Print Recipe
Prep time 30 minutes
Cook time 20 minutes
Total time 50 minutes

Ingredients
  

  • 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

Instructions
 

  • 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.