One thing that I love about Summer and Fall is cobbler.  I think it’s one of those desserts that warms your soul and so you can use those Summer fruits in a nice warm Fall Dessert.  This cupcake tastes just like a bit of a moist, warm cobbler and it leaves you coming back for more.

The base is a Brown Sugar Cupcake because that sweet, moist, molasses flavor really brings you into a cobbler feel.  I also recommend using buttermilk with this recipe, not only for the rise, but also for a slight tang.  Before baking, press the tops of the batter with crumb topping.  This will bake into the top of the cupcake, perfect for a crispy layer at the top of the cake.  I focus my crumb topping around the outside rim of the cake because the centers will be cut out and filled with the vanilla, strawberry compote. The last taste of Fall is added in the cinnamon whipped cream garnish.  This simple touch with transport you to that perfect fall picnic under the changing leaves.  

When baking, I choose to pull the cakes out when they are still slightly underdone.  I like the added moisture and the cobbler effect.  One of the things I love about cobbler is the crisp of the topping with the wet fillings below, and keeping the cakes slightly underdone adds to that effect.