Sunday, August 29, 2010

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

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)

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).

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