Peach Cupcakes With Brown Sugar Frosting Recipe 45

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PEACH CUPCAKES W/BROWN SUGAR FROSTING



Peach Cupcakes W/Brown Sugar Frosting image

From smitten kitchen blog. These look wonderful. The blog stated they were good without frosting as a breakfast muffin, just cut the sugar back a bit and sub wheat flour for the cake flour. Also suggested adding pecans to the batter if you like.

Provided by Candace Michelle 2

Categories     Dessert

Time 37m

Yield 28 Cupcakes

Number Of Ingredients 18

3 cups cake flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 pinch nutmeg
3/4 cup unsalted butter, at room temperature
3/4 cup granulated sugar
3/4 cup light brown sugar, packed
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1 1/2 cups buttermilk
3 large peaches, peeled, cored, and chopped smallish (I went for a 1/3-inch dice)
1 1/4 cups light brown sugar
1/4 cup cornstarch
1/2 cup powdered sugar
2 (8 ounce) packages cream cheese, at room temperature
1/2 cup unsalted butter, at room temperature
1/2 teaspoon vanilla extract

Steps:

  • For Cupcakes:.
  • 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. 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.
  • For Frosting:.
  • 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. Chill the bowl in the refrigerator until it thickens back up a bit, about 30 minutes, then spread or dollop on cooled cupcakes.

Nutrition Facts : Calories 292.9, Fat 14.5, SaturatedFat 9, Cholesterol 55.2, Sodium 244.3, Carbohydrate 38.1, Fiber 0.5, Sugar 24.8, Protein 3.5

BEST PEACH CUPCAKES RECIPE



Best Peach Cupcakes Recipe image

If you love peach cupcakes, this is the recipe for you. This is the best peach cupcakes recipe you will ever need. Moist cupcakes topped with peach icing, it does not get better than this.

Provided by Laura

Categories     Baking     Desserts

Time 31m

Number Of Ingredients 20

1 2/3 C flour
1/2 C sugar
1/2 C light brown sugar
1/2 tsp ground cinnamon
1/4 tsp baking soda
1 tsp baking powder
3/4 C unsalted sweet cream butter (softened)
3 Large egg whites
2 tsp pure vanilla extract
1/4 C sour cream
1/2 C whole milk
3/4 C diced peaches
1/2 C unsalted sweet cream butter
2 tsp pure vanilla extract
5-7 tbsp heavy whipping cream
5 C powdered sugar
1/4 C finely diced peaches
14 peach slices
1 large piping bag with large star tip
1 bunch of mint sprigs

Steps:

  • Preheat oven to 350 degrees and line a cupcake pan with cupcake liners
  • In a large bowl, whisk together the flour, sugar, cinnamon, baking soda, and baking powder until combined
  • Using another large bowl, beat on medium speed until combined the butter, egg whites, vanilla, sour cream and milk
  • Fold in the dry ingredients until combined
  • Fold in the diced peaches
  • Scoop batter into liners filling 3/4 way full
  • Bake in the oven for 21 minutes
  • Allow to cool completely
  • Peach Frosting
  • Using a standing mixer, beat all ingredients except the peaches until combined, smooth and thick
  • Fold in the peaches
  • Scoop frosting into piping bag
  • Frost cooled cupcakes and top with a peach slice and mint sprig
  • Enjoy!

PEACH CUPCAKES



Peach Cupcakes image

Make and share this Peach Cupcakes recipe from Food.com.

Provided by swirlycinnacakes

Categories     Dessert

Time 38m

Yield 12 serving(s)

Number Of Ingredients 11

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 1/4 cups granulated sugar
1/2 cup unsalted butter, at room temperature
3 eggs
1 teaspoon vanilla
2 teaspoons grated orange zest
3/4 cup milk
2 peaches or 2 nectarines, pitted and thinly sliced and cut into thirds

Steps:

  • In a small bowl, mix together flour, baking powder, nutmeg and salt.
  • In a large bowl, using an electric mixer, beat together sugar and butter until well combined. Add eggs, one at a time, beating well after each addition until light and fluffly. Add vanilla and orange zest, beating well. Alternately beat in flour mixture and milk, making three additions of flour mixture and two of milk, beating until smooth. Fold in peaches or nectarines.
  • Scoop batter into prepared pan. Bake in preheated over for 23-28 minutes or until golden brown and tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack.

QUICK CUPCAKES WITH PEACH FROSTING



Quick Cupcakes with Peach Frosting image

This frosting is super easy to whip together for last minute cupcakes and other treats. Use your favorite jam or preserves to customize.

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Yield 2 cups frosting

Number Of Ingredients 6

One 1-pound box confectioners' sugar
3 tablespoons milk
1/2 teaspoon pure vanilla extract
1 stick unsalted butter, softened
1 tablespoon peach preserves, or your favorite flavor
12 blueberry muffins, or your favorite muffins

Steps:

  • Combine the sugar, milk, vanilla and butter in the bowl of a stand mixer fitted with a paddle (or a large bowl if using a hand mixer). Beat until smooth, scraping down the sides of the bowl as needed.
  • Swirl in the preserves using a spatula to make pretty streaks.
  • Frost the muffins and watch them turn into cupcakes!

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