What’s your favorite summer dessert? Mine is, and always will be, peach cobbler. For me, nothing says summer like a warm plate of that rich, crumbly cobbler, topped with a big scoop of vanilla ice cream. This is what summer is all about!

Now, imagine, if you will, all the flavors and texture you love in a traditional peach cobbler, baked up in the perfect, gluten-free cupcake. How is this possible, you ask? Trust me, it’s easier than you think, when you have the right ingredients.


Say hello to our all new Grandpa’s Kitchen Gluten-Free Yellow/White Cake Mix. Let me tell you, this mix is awesome! Not only is it super simple and easy to use, it bakes up light, fluffy, delicious cakes and cupcakes that are completely gluten-free. Yes, you heard me, gluten-free! This is by far the closest 1:1 substitute that I’ve found to traditional cake mixes.

We combined this amazing cake mix with our tasty Freeze Dried Peaches to give you the perfect cupcake for the last few days of your summer celebration. Warm, soft, and oh so delicious, it’s hard to believe that this treat is completely gluten-free. Get ready, it’s time to bake up some Gluten-Free Peach Cobbler Cupcakes!

3/4 cup Butter, softened
3 Eggs
1 1/2 tsp Vanilla
1/2 tsp Himalayan Salt
1 tsp Cinnamon
1 package Grandpa’s Kitchen Gluten-Free Yellow/White Cake Mix
1 1/4 cup Milk
1 cup Honeyville Freeze Dried Peaches
1/4 tsp Cinnamon
1 tsp Sugar

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

Yields: 12 cupcakes

Preheat oven to 350 degrees.


In a large bowl, using an electric hand mixer, beat together butter, eggs, vanilla, salt, and cinnamon, until full combined.

Add cake mix and milk and beat until a soft batter forms.


In a separate bowl, re-hydrate peaches by soaking in water until soft, then draining the excess liquid. Add cinnamon and sugar and stir together until combined.


Line your USA Pan Muffin Pan with cupcake liners. Fill each with a spoon full of peaches.


Next, fill with cupcake batter.


Bake at 350 degrees for 18-20 minutes. Remove and allow to cool in the pan for 5 minutes, then turn out on a wire rack.


While cupcakes are cooling, make your topping by beating heavy cream, powdered sugar, and vanilla together until a light, fluffy topping forms.


Pipe on top of cupcakes, then serve.


Light, fluffy, and packed full of tons of cinnamon and peach flavor, these cupcakes are sure to make your taste buds dance and your stomach growl with excitement. These cupcakes taste so much like a traditional cupcake, you’ll have a hard time believing they’re gluten-free. Rest assured though, there isn’t a single bit of gluten found in these amazing treats!


Summer is almost over, so why not enjoy it right with these awesome cupcakes!