#5 Peach Cupcakes with Brown Sugar Cream Cheese Frosting

Last weekend I was over visiting with my parents and they my gave me a bag of peaches, so of course I start the search for peach cupcakes! Nothing beats fresh peaches!
These peaches were perfect!
The Goods (courtesy ofsmittenkitchen.com)

3cups cake flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
Pinch of nutmeg
3/4 cup ( 1 1/2sticks of butter) unsalted butter at room temp
3/4cup granulated sugar
3/4 brown sugar packed (you can use either dark or light)
2 large eggs lightly beaten
1 teaspoon vanilla extract
1 1/2 cups buttermilk, sour cream, or full fat yogurt (I used sour cream)
3large peaches, peeled, cored, and chopped

The How To

Preheat oven to 350degrees.
Sift together the flour, baking powder, baking soda, salt and nutmeg and set aside, Cream the butter and sugars together, beating until fluffy. Add the eggs, one at a time, scraping down the sides and bottom of the bowl between each addition, and then add the vanilla. Gently mix in the buttermilk (or sour cream in this case) Stir in the dry ingredients and fold in the peach chunks.

this was some really good batter!
Divide the batter evenly among the prepared cupcake liners.
Bake for 18 to 22mins (start checking at 15mins) or until a toothpick inserted into the center of the cupcake comes out clean. Cool the cupcakes for 5mins in the tin, then remove and let completely cool on a wire rack.

These actually don't look this yellow in person it's my camera... sorry!
Brown Sugar Cream Cheese Frosting
Now be prepared for some really really good frosting!! This stuff is pretty hard to top.

1 1/4cups light brown sugar
1/2cup powdered sugar
2 8oz packages of cream cheese at room temp
1/2cup unsalted butter at room temp
1/2teaspoon vanilla extract

In a small bowl, whisk together the brown sugar, cornstarch and powdered sugar. In a large bowl, beat the cream cheese and butter until fluffy. Add the sugar-cornstarch mixture and vanilla, beat until frosting is smooth and light. Chill the bowl in the refrigerator until it thickens back up about 30mins, then spread on cooled cupcakes.

Seriously it's like heaven in a bowl!

I think the cake flour made it really fluffy and moist it went perfectly with the peaches and frosting.

Up Next....
Watermelon Cupcakes

No comments:

Post a Comment