3/4cup1 1/2 sticks unsalted butter at room temperature
Peaches and Cream Cheese Frosting
1ripe peachpeeled and sliced
juice of 1/2 lemon
1/2stick unsalted butterat room temperature
4ozwhipped cream cheese
4 to 5cupsconfectioner's sugarsifted
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)
If you plan to pipe the froting like I did, you may need extra sugar to stiffen it.
Yellow cake slightly adapted from Pillsbury
https://theviewfromgreatisland.com/peaches-and-cream-cheese-cupcakes/ July 3, 2014