Peach Cupcakes W/Brown Sugar Frosting

Name: Peach Cupcakes W/Brown Sugar Frosting
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 28 Cupcakes
Ingredients: 709.77 ml cake flour; 7.39 ml baking powder; 7.39 ml baking soda; 4.92 ml salt; 0.25 ml nutmeg; 177.44 ml unsalted butter, at room temperature; 177.44 ml granulated sugar; 177.44 ml light brown sugar, packed; 2 large eggs, lightly beaten; 4.92 ml vanilla extract; 354.88 ml buttermilk; 3 large peaches, peeled, cored, and chopped smallish (I went for a 1/3-inch dice); 295.73 ml light brown sugar; 59.14 ml cornstarch; 118.29 ml powdered sugar; 2 (453.59 g) package cream cheese, at room temperature; 118.29 ml unsalted butter, at room temperature; 2.46 ml vanilla extract

Submitted by Candace Michelle 2

"From smitten kitchen blog. These look wonderful. The blog stated they were good without frosting as a breakfast muffin, just cut the sugar back a bit and sub wheat flour for the cake flour. Also suggested adding pecans to the batter if you like."

Download

Ready In:: 37mins
Ingredients:: 18
Yields:: 28 Cupcakes

ingredients

CUPCAKES
709.77 ml cake flour
7.39 ml baking powder
7.39 ml baking soda
4.92 ml salt
0.25 ml nutmeg
177.44 ml unsalted butter, at room temperature
177.44 ml granulated sugar
177.44 ml light brown sugar, packed
2 large eggs, lightly beaten
4.92 ml vanilla extract
354.88 ml buttermilk
3 large peaches, peeled, cored, and chopped smallish (I went for a 1/3-inch dice)
FROSTING
295.73 ml light brown sugar
59.14 ml cornstarch
118.29 ml powdered sugar
2 (453.59 g) package cream cheese, at room temperature
118.29 ml unsalted butter, at room temperature
2.46 ml vanilla extract

directions

For Cupcakes:
Preheat the oven to 350°F Line 28 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 buttermilk. Stir in the dry ingredients and fold in the peach chunks.
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. Cool the cupcakes for five minutes in the tin, then turn them out onto a wire rack to cool completely.
For Frosting:
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 a bit, about 30 minutes, then spread or dollop on cooled cupcakes.

Questions & Replies

Got a question? Share it with the community!

Reviews

Have any thoughts about this recipe? Share it with the community!

RECIPE SUBMITTED BY

Candace Michelle 2

212

<p>I have been using this website for YEARS under the name Candace Michelle but when it switched over to food.com, I couldn't log into my old account for some reason. So, if you would like to see my older recipes, click on over to that member page!</p>

View Full Profile