Peaches and Cream Cheese Cupcakes
Peaches and Cream Cheese Cupcakes ~ this recipe makes the most perfect, pillowy yellow cupcakes topped with a light fresh peach cream cheese frosting.
Servings: 20 cupcakes
Ingredients
for the cupcakes
- 2 1/2 cups all-purpose flour
- 3 tsp baking powder
- 1/4 tsp salt
- 1 1/4 cups sugar
- 3/4 cup (1 1/2 sticks) unsalted butter at room temperature
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup buttermilk
Peaches and Cream Cheese Frosting
- 1 ripe peach, peeled and sliced
- juice of 1/2 lemon
- 4 Tbsp (1/2 stick) unsalted butter, at room temperature
- 4 oz whipped cream cheese
- 4 to 5 cups confectioner's sugar, sifted
Instructions
- Set the oven to 350F
- Whisk together the flour, baking powder and salt. Set aside.
- Cream together the butter and sugar until fluffy. Beat in the eggs and vanilla.
- Add the dry ingredients alternately with the buttermilk, beginning and ending with the dry. Stir just enough to combine everything, but don't over beat.
- Scoop the batter into cupcake liners and bake for about 20 minutes, until the cupcakes are risen and springy. A toothpick should come out clean.
- Let cool before frosting.
- To make the frosting, puree the peach and lemon juice in a small food processor.
- Cream together the butter and cream cheese, and then add about 1/2 cup of the peach puree, and the sugar, one cup at a time. Add enough sugar to bring the frosting to a spreadable consistency. (You may not need all of it)
Notes
If you plan to pipe the froting like I did, you may need extra sugar to stiffen it.
Yellow cake slightly adapted from Pillsbury
Yellow cake slightly adapted from Pillsbury
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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