Peaches and Cream Cupcakes

I had some peaches that were really getting ripe. As I contemplated what to do with them, I came across a recipe from Cupcake Project that sounded really good. I used the batter recipe and changed things up a little by frosting the cupcakes with cream cheese frosting. Then I topped each cupcake with a fresh peach slice. They are nice and moist, with small chunks of chopped peaches in the batter. You don’t even have to peel the peaches, and since I don’t get too excited about peeling anything, that’s a plus for me! The peaches and the cream cheese frosting make a great combination. This recipe makes 14-16 cupcakes.

INGREDIENTS:

1 1/2 cups flour
1 1/4 tsp. baking powder
1/4 tsp. baking soda
1/2 cup unsalted butter, softened
3/4 cup packed brown sugar
1/4 cup sugar
2 eggs
1/2 cup sour cream
1 tsp. vanilla extract
1 1/4-1 1/2 cups finely chopped peaches (at least 2 medium-sized peaches)

Preheat oven to 350 degrees. Line a 12-cup muffin pan, and part of another muffin pan, with paper liners. With a fork, whisk flour, baking powder, and baking soda in a medium bowl. In large bowl, beat butter, brown sugar, and sugar for 1 minute until light and fluffy. Beat in eggs, sour cream, and vanilla extract until blended. Add the flour mixture to this sugar/egg mixture, mixing well. Fold in the finely chopped peaches and stir until evenly distributed in batter. Fill cupcake liners not quite 3/4 full. Bake at 350 degrees for 20-25 minutes, or until toothpick inserted in center of cupcake comes out clean. Cool in pan 5-10 minutes, then remove cupcakes from pan and cool completely. While waiting for the cupcakes to cool, you can make the frosting…

CREAM CHEESE FROSTING:

4 oz. cream cheese, softened (half of an 8-0z. block)
1 Tbsp. half & half
2 1/2 cups powdered sugar
1-2 thinly sliced peaches, for garnish

Blend softened cream cheese and half & half together; then add in the powdered sugar a cup at a time. Blend well. Put a large dollop of frosting on each cupcake and top with a fresh peach slice. If not serving right away, refrigerate cupcakes until ready to serve.

Linked to Show and Tell, Strut Your Stuff Thursday, Show Off Your Stuff, Foodie Friday, I’m Lovin’ It Fridays.

Filed under: Cupcakes, Food and Recipes, Fruit Tagged: baking, Butter, cream cheese, Cupcake, dessert, peach