Peach cupcakes with cream cheese frosting

Ingredients

Peach Cupcakes:

• 3 cups cake flour
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• Pinch of nutmeg
• 3/4 cup (1 1/2 sticks or 6 ounces) unsalted butter, at room temperature
• 3/4 cup granulated sugar
• 3/4 cup light brown sugar, packed
• 2 large eggs, lightly beaten
• 1 teaspoon vanilla extract
• 1 1/2 cups (12 ounces) sour cream (or buttermilk or yogurt)
• 5 small peaches, peeled, cored, and chopped smallish (about 1/3-inch dice) (or 3 larger peaches)
• 2 small peaches, peeled, cored, and pureed

Cream Cheese Frosting:

• 5 oz of cream cheese, at room temp
• 1/2 cup of butter
• 1 teaspoon of vanilla extract
• 2 cups of powdered sugar

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Preparation

• Preheat the oven to 350°F. Line 25 muffin cups with paper liners. 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 the vanilla.
• Gently mix in the sour cream. Stir in the dry ingredients and fold in the peach chunks. Puree 2 peaches in a foodprocessor and stir into batter as well.
• Divide the batter evenly among the prepared cupcake liners. Bake for 18 to 22 minutes, or until a tester inserted into the center of cupcakes comes out clean and tops are golden brown.
  
• Cool the cupcakes for five minutes in the tin, then turn them out onto a wire rack to cool completely.
• Mix butter and cream cheese on medium-high in the bowl of an electric mixture. Switching to low speed, add powdered sugar one cup at a time.
• Beat in vanilla extract until it is smooth and has reached desired consistency.