Notes

• This recipe is slightly altered from Food Network Kitchens.
• I usually only get 10-12 cupcakes from this recipe, so be sure to double if you need a full 24 cupcakes. 
• These are not cupcakes that you can make and store for a few days before serving. For optimal taste, make the cupcakes and serve immediately. 

PEACH COBBLER CUPCAKES

INGREDIENTS

Cake

• 1/2 cup pecan halves
• 1 1/4 cups all-purpose flour
• 3/4 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 stick unsalted butter (softened)
• 2/3 cup sugar
• 2 eggs
• 1/2 teaspoon lemon zest
• 1/3 cup sour cream
• 24 frozen peach wedges, thawed and patted dry
• 1/4 cup peach preserves
• 1 tablespoon lemon juice

Crumble

• 1/3 cup all-purpose flour
• 1/3 cup pecan halves, chopped
• 1/4 cup light brown sugar
• 4 tablespoons unsalted butter, melted
• Pinch of salt

Cream Topping

• 1/4 cup sour cream
• 1 cup heavy cream
• 1 tablespoon powdered sugar

DIRECTIONS

Cupcakes

• Preheat oven to 350F; line cupcake pan with paper liners.
• On a baking sheet, spread out the pecans and bake 8-10 minutes (until nicely toasted). Once cooled, place pecans in a good processor and finely ground.
• In a medium-sized bowl, combine ground pecans, flour, baking soda, baking powder, and salt and whisk thoroughly.
• In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and sugar on medium-high speed (number 4-5 on a KitchenAid mixer) until light and fluffy (about 5 minutes).
• Beat in the eggs one at a time, beating to incorporate after each one.
• Add the lemon zest; mix until incorporated.
• Alternate adding in the flour mixture and sour cream, mixing on low (2-3 speed). Start and end with the flour mixture. 
• Fill cupcake liners 2/3 full.
• Top each cupcake with 2 peach wedges.
• Bake 18-24 minutes (or until toothpick comes out clean).
• Remove from oven and transfer cupcakes to wire rack to cool.
• When cool, combine the peach preserves and lemon juice in a small microwave-safe bowl and heat for a few seconds just to warm through. 
• Generously brush the tops of each cupcake with the preserves. 

Crumble

• In a medium-sized bowl, combine the flour, pecans, brown sugar, butter, and salt. 
• Spread out on a rimmed baking sheet and bake until golden (10-15 minutes), rotating the pan about halfway though. 
• Cool completely, then crumble. 
• Store in an airtight container until ready to garnish. 

Cream Topping

• In the bowl of an electric mixer with the whisk attachment, combine all ingredients on medium-high speed for 3-4 minutes (until stiff peaks form).
• Top each cupcake with the cream topping and sprinkle with the crumble. Serve immediately.