Peach Cupcakes with Spiced Cream Frosting

Summer means peaches in Texas, and lots of them. For as long as I can remember my grandparents, Mom & PawPaw, have had a small orchard at their house where they grow peaches and apples every year. My grandmother makes some of the best pies and cobblers I've ever tasted! When I was younger and got to spend a lot of time there during the summer I always looked forward to picking the peaches before the birds got to them.

Last week I saw a post from Annie's Eats for a peach crumb bar and I just had to make it. It went over great at the office but I had a ton of peaches left over so I decided to make a peaches and cream cupcake. It by far exceeded my expectations and was the perfect balance of sweet and spice. These are very rich so I'd advise inviting friends over to help you finish them off!

Peach Cupcakes with Spiced Cream Frosting:
Yield: 2 dozen

Ingredients:
2 1/4 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1/2 cup butter, softened
3 eggs, room temperature
2 tsp. vanilla extract
1 cup whole milk
2 cups chopped, fresh peaches  (I puree about half and mix it all together)

Directions:
Preheat your oven to 350 degrees Fahrenheit, with the racks in the center position. Put liners in two cupcake pans.

In a large bowl combine the flour, baking powder and salt and set to the side. In a stand mixer, cream your butter and sugars for about three minutes on medium-high speed. Turn the speed to low and add in your eggs one at a time, mixing until incorporated, and then add in your vanilla extract. Mix in half of the dry ingredients on low speed until moist, and then mix in your milk. Slowly mix in the remainder of your dry ingredients until combined. Stir in the peach mixture.

Divide the batter evenly among the 24 cupcake liners. (I used a medium ice cream scoop and it distributes the perfect amount) Bake in the preheated oven for 23-25 minutes, rotating the pans halfway through, until a toothpick inserted in the center comes out clean. Remove from the oven and cool in the pans for five minutes, and then transfer to a cooling rack to cool completely before frosting.

Spiced Cream Frosting:
1/2 cup butter, softened
8 oz. cream cheese, softened
2 cups powdered sugar
1/2 cup light brown sugar
2 tsp. cinnamon
1 tsp. almond extract

Cream butter and cream cheese, add in almond extract and slowly mix in powdered sugar. When completely combined, stir in cinnamon and brown sugar just until mixed (the brown sugar will add a slight crunch).

Banana Nut Cupcakes

Banana nut bread is probably my favorite sweet treat of all time. I very fondly remember my Nini baking it in those old tin coffee cans so that when it came out of the oven it had perfect slicing rings. For years I've been trying to perfect a recipe and today I think it finally happened. These cupcakes are much lighter than a traditional bread and the flavor just can't be beat. My husband would have been content to just eat the batter.

Now because these are on the sweet side I didn't want to use a traditional buttercream frosting. I took about a cup and a half of buttercream I'd made earlier in the day and added an 8 oz. block of cream cheese. It gave the perfect balance to the cupcake.

Banana Nut Cupcakes
Yield: 2 dozen

Ingredients:
3/4 cup butter, room temperature
1 1/2 cup granulated sugar
3 eggs
1 tsp. vanilla extract
1 tsp. almond extract
2 cups mashed, ripe bananas (about 5 medium)
1 1/2 cup all-purpose flour
1 cup whole wheat flour
2 Tbsp. baking powder
1/2 tsp. salt
1 cup milk
1 cup chopped pecans

Directions:
Preheat your oven to 350 degrees Fahrenheit, with the racks in the center position. Put liners in two cupcake pans and evenly distribute the pecans among the slots (about 1 Tbsp in each).

In a large bowl mix together your flours, baking powder and salt and set to the side. In a stand mixer, cream your butter and sugar for about three minutes on medium-high speed. Turn the speed to low and add in your eggs one at a time, mixing until incorporated, and then add in your vanilla and almond extracts. Mix in half of the dry ingredients on low speed until moist, and then mix in your milk. Slowly mix in the remainder of your dry ingredients until combined. Stir in the mashed bananas.

Divide the batter evenly among the 24 cupcake liners. (I used a medium ice cream scoop and it distributes the perfect amount) *Important! Do not overfill the liners - these cupcakes are very fluffy and will go over the edge. Bake in the preheated oven for 23-25 minutes, rotating the pans halfway through, until a toothpick inserted in the center comes out clean. Remove from the oven and cool in the pans for five minutes, and then transfer to a cooling rack to cool completely before frosting.

You may have extra batter (I did). If you have small loaf pans on hand they are great for this; you just need to add about five minutes to the bake time.

Cream Cheese Frosting:
1 1/2 cups buttercream frosting (recipe below)
8 oz. cream cheese, softened

Whip in a stand mixer until combined.

Basic Buttercream Frosting:
1/2 cup butter, softened
8 oz. cream cheese, softened
4 cups powdered sugar, sifted
1 tsp. vanilla extract

Cream butter and cream cheese in a stand mixer, then add vanilla. Slowly add in sifted powdered sugar until all combined, scraping down the sides occasionally. You can add tint at this point and combine well.

Angel Food Cupcakes

These are great cupcakes if you're looking for a light, sweet dessert. I've made these a few times now and everyone loves them. Usually I top mine with Cool Whip and various berries. Enjoy!

Yield: 2 dozen

Ingredients:
1 cup cake flour
1 1/2 cups granulated sugar, divided
1/4 tsp. salt
12 large egg whites
1 tsp. vanilla extract
1 1/2 tsp. cream of tartar

Directions:
Adjust oven racks to the two lowest positions. Preheat the oven to 375° F. Line two cupcake pans with paper liners. In a small mixing bowl, sift together the flour, 3/4 cup of the sugar and the salt; set aside. In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites with the vanilla and cream of tartar on medium-high speed until soft-medium peaks form. Gradually add the remaining 3/4 cup sugar, continuing to beat until stiff peaks form. Gently fold in the dry ingredients using a rubber spatula, being careful not to deflate the batter.

Divide the batter evenly between the prepared cupcake liners and bake for 12-15 minutes or until light golden. Let cool in the pans for 5 minutes, then transfer to a wire rack to cool completely. Serve with whipped cream and fresh fruit, if desired.

From: Annie's Eats