Last Minute Peach Cobbler Cupcakes

So, after making the

Birthday Cake Rice Crispy Treats

I had nearly a whole bag of cake mix left over...

What to do?

Hmmm...

Then I remembered , I had a 

FB friend suggest making 

Peach Cobbler Cupcakes

not too long ago...

This is for you, Dylan!

Ingredients
For Cupcakes:
1/2 box Cake Mix
1/2 cup Buttermilk
1/4 cup Sour Cream
2 Eggs
2 tbsp. Unsalted Butter, melted
Splash Vanilla Extract

For Streusel Topping:
1/2 box Cake Mix
1 tbsp. Cinnamon
4 tbsp. Unsalted Butter
Handful Pecans
1/8 tsp. Salt

For Topping:
Sweet Peach Preserves or Chunky Jam
{Homemade or Store Bought will work}
Whipped Cream

Method
Preheat oven to 350 degrees.
Place cake mix {I used French Vanilla, but Yellow and even Spice will work great}, buttermilk and sour cream in a mixing bowl and beat on low to mix. Add eggs, one at a time, until combined. Add butter and extract. Beat until batter has formed and is smooth. Spoon into 12 cupcake liners and set aside.

Place the rest of the cake mix into a small bowl with the cinnamon, butter, pecans and salt. Mix with your hands until streusel clumps form. Spoon a heaping tablespoon of crumbs onto the top of each cup's batter.

Bake for 16-18 minutes, or until a tooth pick comes out clean when tested in the center of a cake. *Remember, each oven bakes a little different, so please keep an eye one them.*

These cakes can be served right out of the oven or at room temperature. To finish the cupcakes, spoon a tablespoon of your chunky jam on the top of each and dollop with a little whipped cream.

It's literally an upside

down peach cobbler -

only better because

it's a CUPCAKE!

I promise

you won't even miss

the frosting!

Enjoy!

Parties I Linked To:
Topsy Turvy Tuesdays
Show Me What Ya Got - Not Just A Housewife
What I Whipped Up - Sugar and Dots
Cast Party Wednesday - Lady Behind The Curtain
Woot Woot Wednesdays - The Tootsie Wootsie
Show Off Your Stuff - Fireflies and Jellybeans