White Peach Cupcakes with Brown Sugar Frosting
By Amy on September 18, 2012
I have to tell you these are the best cupcakes I have ever made. I think its the icing that allows me to make this statement, but the cake part is perfectly flavored and moist, so its not a chump! YOU MUST MAKE THESE IMMEDIATELY! I promise you, you will thank me! Jim and I went out to dinner on Saturday and there was a delay in us getting our order so our waiter wanted to buy us dessert, I declined. Why? As I told Jim I have the best cupcakes waiting at home for me!
The beautiful white peaches I found at the store are what inspired me. I brought them home and wanted to make something sweet. I had been a good girl all week, working out and eating well and I wanted to indulge. These cupcakes allowed me to indulge!! I sent several boxes out into the world to share the love and prevent me from indulging too much!!
On a side note: White-fleshed peaches are lower in acid and taste sweet whether firm or soft. I think because of the floral sweetness of the white peaches helped make these a little special. However, yellow peaches will work just as well.
- Peach cupcakes:
- 3 cups cake flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- Pinch of nutmeg
- 3/4 cup (1 1/2 sticks or 6 ounces) unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 3/4 cup dark or light brown sugar, packed
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1 1/2 cups (12 ounces) buttermilk, sour cream or full-fat yogurt
- 3 large peaches, peeled, cored, and chopped smallish (I went for a 1/3- inch dice)
- Brown Sugar Cream Cheese Frosting:
- I used a Bakery Craft 4 CS star tube for icing
- 1 1/4 cups light brown sugar
- 1/4 cup cornstarch
- 1/2 cup powdered sugar
- 2 8-ounce packages of cream cheese, at room temperature
- 1/2 cup (4 ounces or 8 tablespoons) unsalted butter, at room temperature
- ■1/2 teaspoon vanilla extract
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, sour cream or yogurt. 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. Frost after completely cooled.
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. Make sure there are no brown sugar clumps left.
Chill the bowl in the refrigerator until it thickens back up a bit, about 30 minutes, then spread or dollop on cooled cupcakes.