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“Adopted recipe, untried by me.”
READY IN:
37mins
SERVES:
24
UNITS:
US

Ingredients Nutrition

  • 6 large peaches, ripe
  • 1 (18 1/4 ounce) packageunprepared white cake mix
  • 4 large egg whites
  • 1 14 cups peach nectar
  • 14 cup vegetable oil
  • 1 tablespoon sugar
  • 12 teaspoon ground nutmeg

Directions

  1. Preheat oven to 500°F.
  2. Line a sided sheet pan with parchment paper.
  3. Halve peaches, remove pits and lay peaches cut-side-down on sheet pan; roast for 15 minutes.
  4. Reduce oven temperature to 350°F.
  5. Line 24 muffin cups with cupcake paper liners, or spray muffin tins with nonstick cooking spray.
  6. Beat together cake mix, egg whites, peach nectar and oil; divide batter among muffin cups Cut each peach in half again and set a peach quarter atop each cupcake, skin-side-up.
  7. Stir together sugar and nutmeg; sprinkle over cupcake tops.
  8. Bake until cupcakes are firm, about 12 minutes.
  9. Let cool completely before eating.

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