Peach Cobbler Cupcakes
Serves: 5
Amie Torphy
1 January 1970
Based on User reviews:
54
Spice
52
Sweetness
47
Sourness
39
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
1 cup
Pecan Halve (chopped)1 cup
All-Purpose Flour3 tsp
Baking Powder3 tsp
Baking Soda2 cup
Granulated Sugar4 tbsps
Unsalted Butter (melted)2 large
Egg (at room temperature)1 cup
Sour Cream1 cup
Peach Preserve1 cup
Light Brown Sugar1 cup
Heavy Cream1 tbsp
Sugar (confectioners')Directions:
1
Watch how to make this recipe
2
For the cupcakes: Position an oven rack in the middle of the oven and preheat the oven to 350 degrees F
3
Line one 12-cup standard muffin tin with cupcake liners and spray the top of the tin lightly with baking spray
4
Spread the pecans out on a baking sheet and bake until nicely toasted, 8 to 10 minutes
5
Allow to cool, then pulse in a food processor until finely ground
6
Add the flour, baking powder, baking soda and salt and pulse to combine
7
Set aside
8
Combine the granulated sugar and butter in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand-held electric mixer)
9
Beat on medium-high speed until light and fluffy, about 5 minutes
10
Add the eggs 1 at a time, beating to incorporate after each addition
11
Scrape down the sides of the bowl as needed
12
Beat in the lemon zest
13
Adjust the speed to low and add the flour mixture and sour cream in alternating batches, beginning and ending with the flour
14
Divide the batter evenly in the tin, filling each cup about two-thirds full
15
Top each with 2 peach wedges
16
Bake until the edges are golden and a toothpick inserted in the center comes out clean, 22 to 24 minutes
17
Cool the cupcakes on a rack in the tin for 10 minutes, then remove
18
Cool on the rack completely
19
Combine the peach preserves and lemon juice in a small microwave-safe bowl and heat for a few seconds just to warm through
20
Generously brush the top of each cupcake with the preserves
21
For the pecan crumble: Combine the flour, pecans, brown sugar, butter and salt in a bowl
22
Spread the mixture out on a rimmed baking sheet and bake until golden, about 15 minutes, rotating the baking sheet about halfway through
23
Allow to cool completely, then crumble
24
For the cream topping: Combine the heavy cream, sour cream and confectioners' sugar in the bowl of a stand mixer fitted with a whisk attachment
25
Whip on medium-high speed until stiff peaks form, about 4 minutes
26
Top each cupcake with the cream topping and sprinkle with the pecan crumble
27
Serve immediately