Peach Ginger Cupcakes

By carvalhohm2

Ingredients

• Peach puree:
• 3 peaches or peach preserves
• 1/4 cup brown sugar
• Cupcakes:
• 1 cup canola oil
• 1 1/4 cups sugar
• 2 large egg plus 1 yolk
• 1 teaspoon freshly grated ginger
• 2 cups flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• Peach Buttercream:
• 1 cup unsalted butter. softened
• 4 tablespoons leftover peach puree
• 2 cups powdered sugar

Details

Servings 4
Adapted from webmailb.netzero.net

Preparation

Step 1

Peach Puree:
Peel and dice peach and place in small bow with brown sugar. Cover tightly with plastic wrap and microwave on high for 1 minute. Mash pieces with fork, then set aside to cool.

Preheat oven to 350 degrees. Line 4 muffin cups with liners.

Cupcakes:
In bowl, beat together canola oil and sugar until well combined. Add eggs, ginger and all but 4 tablespoons peach puree and beat until combined.

In another small bow, whisk together flour, baking powder and salt. Pour over wet mixture and mix until combined. Drop 3/4 way in muffin cups and bake fro 18-20 minutes.

Let cool completely before spreading frosting.

Peach Buttercream:
Mix butter, pure and powdered sugar until smooth.