Sorry for my lack of posts lately, I have a lot of stuff going on right now. I still have loads of posts from the summer so here's an old one that I never got around to posting. Peaches may not be in season for most of us anymore, but you could easily use canned peaches.
I made these luscious peach cupcakes for my birthday back at the end of August. I used the pineapple cupcake recipe from Glorious Treats and subbed diced peaches in for the pineapple. These were super moist and had a lovely fresh taste. I had no idea what kind of frosting to use and my husband suggested brown sugar. Brilliant! The frosting was a little crunchy from the brown sugar and was a nice contrast to the ultra moist cupcakes. A quick disclaimer: I can't remember the exact measurements I used for the frosting so the recipe below might not be precise. Frosting is one of the easiest things to make and fix so just adjust either the confectioner's sugar or heavy cream to get the consistency you're looking for.
I served these at my birthday potluck with a bunch of old friends, and they were a hit. I actually got so many lovely compliments on them, I was truly flattered. Maybe the idea of one day opening a bakery isn't so crazy after all. :)
adapted from Glorious Treats
2 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups sugar
1 cup vegetable oil
1 teaspoon vanilla extract
3/4 cup sour cream
1 1/2 cups diced peaches, the juicier the better
Mix flour, baking powder, baking soda and salt in a medium bowl and set aside. In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until slightly thickened and a light cream color (about 2 minutes).
On low speed, mix in the oil and vanilla until blended. Add in the peaches and sour cream and mix until fully incorporated. Add the flour mixture and blend until just combined and smooth.
Line a 2 cupcake pans with paper liners and fill about 2/3 full. I find that using a large ice cream scoop is the ticket to perfectly portioned cupcakes
Bake cupcakes in a pre-heated 350*F oven for about 22 minutes. Remove from pan and cool on wire rack.
Brown Sugar Frosting
1/2 cup butter
1/4 cup brown sugar, packed
4 Tablespoons heavy whipping cream
2 cups sifted confectioners' sugar
Cream the butter and brown sugar until light and fluffy. Add the confectioners' sugar 1/2 cup at a time, alternating with the cream. Beat until light and fluffy. If it isn't the consistency you want, add more cream to make it runnier, and more confectioner's sugar to firm it up.