Peach Cupakes With Bourbon Cream Cheese Frosting Recipe

Name: Peach Cupakes With Bourbon Cream Cheese Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Peach Cupcakes; 3 cups Bob's Red Mill Gluten-Free Flour Blend; 1.5 teaspoons baking powder; 1.5 teaspoons baking soda; 1 teaspoon Xanthan gum; 1 teaspoon salt; 1 teaspoon grated nutmeg; 1 teaspoon granted ginger; 1/2 cup unsalted butter, room temperature; 1/4 cup unsweetened applesauce; 1/2 cup granulated sugar; 1/2 cup dark or light brown sugar (packed); 2 large eggs, slightly beaten; 1 teaspoon vanilla extract; 1.5 cups buttermilk, sour cream, or full-fat yogurt; 3 large peaches, peeled, cored, and chopped smallish (~1/3-inch dice); Bourbon Cream Cheese Frosting; 1.5 cups powdered sugar; 16 ounces low-fat cream cheese, room temperature; 1/2 cup unsalted butter, room temperature; 4 tablespoons bourbon, (I use Bulleit or Maker's Mark); 1 teaspoon vanilla; 1 teaspoon grated ginger

Servings: persons

Peach Cupcakes
3 cups Bob's Red Mill Gluten-Free Flour Blend
1.5 teaspoons baking powder
1.5 teaspoons baking soda
1 teaspoon Xanthan gum
1 teaspoon salt
1 teaspoon grated nutmeg
1 teaspoon granted ginger
1/2 cup unsalted butter, room temperature
1/4 cup unsweetened applesauce
1/2 cup granulated sugar
1/2 cup dark or light brown sugar (packed)
2 large eggs, slightly beaten
1 teaspoon vanilla extract
1.5 cups buttermilk, sour cream, or full-fat yogurt
3 large peaches, peeled, cored, and chopped smallish (~1/3-inch dice)
Bourbon Cream Cheese Frosting
1.5 cups powdered sugar
16 ounces low-fat cream cheese, room temperature
1/2 cup unsalted butter, room temperature
4 tablespoons bourbon, (I use Bulleit or Maker's Mark)
1 teaspoon vanilla
1 teaspoon grated ginger

1
Preheat the oven to 350u00b0F. Line 28 muffin cups with paper liners.
2
Sift together the flour, baking powder, baking soda, Xanthan gum, salt, nutmeg, and ginger and set aside.
3
Cream the butter, applesauce, and sugars together, beating until fluffy.
4
Add the eggs, one at a time, scraping down the sides and bottom of the bowl between each addition, and then the vanilla.
5
Gently mix in the buttermilk, sour cream or yogurt.
6
Stir in the dry ingredients and fold in the peach chunks.
7
Divide the batter evenly among the prepared cupcake liners.
8
Bake for 18 to 22 minutes, or until a tester inserted into the center of cupcakes comes out clean.
9
Cool the cupcakes for five minutes in the tin, then turn them out onto a wire rack to cool completely.
10
In a large bowl, beat the cream cheese and butter until fluffy.
11
Add the sugar, ginger, bourbon, and vanilla, beat until frosting is smooth and light.
12
Chill the bowl in the refrigerator for 30 minutes, or until it thickens, then spread on cupcakes.
13
Return cupcakes to refrigerator, covered will last 4-5 days.

1762

kcal

Calories

108

Fat

179

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: Peach Cupcakes, 3 cups Bob's Red Mill Gluten-Free Flour Blend, 1.5 teaspoons baking powder, 1.5 teaspoons baking soda, and more.

Yes, Peach Cupakes With Bourbon Cream Cheese Frosting falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Peach Cupakes With Bourbon Cream Cheese Frosting

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