Fresh Peach Cupcakes

Name: Fresh Peach Cupcakes
Ingredients: 1/2 cups Butter; 1 cup Granulated Sugar; 1/4 cups Brown Sugar; 4 whole Eggs; 1 teaspoon Vanilla; 1 Tablespoon Lemon Zest; 1 teaspoon Lemon Juice; 1/4 teaspoons Cinnamon; 1/4 teaspoons Nutmeg; 1/4 teaspoons Salt; 2 cups Flour; 1 teaspoon Baking Powder; 1/2 teaspoons Baking Soda; 1/2 cups Cream; 1/4 cups Peach Puree; 2 whole Peaches

16 ingredients

5 steps

Ingredients

1/2 cups Butter
1 cup Granulated Sugar
1/4 cups Brown Sugar
4 whole Eggs
1 teaspoon Vanilla
1 Tablespoon Lemon Zest
1 teaspoon Lemon Juice
1/4 teaspoons Cinnamon
1/4 teaspoons Nutmeg
1/4 teaspoons Salt
2 cups Flour
1 teaspoon Baking Powder
1/2 teaspoons Baking Soda
1/2 cups Cream
1/4 cups Peach Puree
2 whole Peaches

Directions

1

Preheat oven to 350F.
2

In the bowl of a stand mixer cream together butter and sugars until thoroughly mixed. With the mixer on low speed add in eggs one at a time, mixing well after each egg until you get a light and creamy mixture that is soft yellow in color. Add in the next 6 ingredients (vanilla through salt) and blend well. Set aside.
3

In a separate bowl sift together the flour, baking powder and baking soda. Add half of this to the mixture in the blender. Mix to combine. Pour the cream and peach puree into the mixer and beat until combined. Then add the rest of the flour mixture. Beat until smooth.
4

Peel peaches, remove stones, and cut into bite sized pieces. Mix these into the batter using a wooden spoon.
5

Line two 12-count cupcake tins with papers and fill papers about half to 3/4 full. Bake for 25 to 29 minutes until golden brown. Allow to cool completely before frosting.