Peach Cupcakes W/Brown Sugar Frosting Recipe

Name: Peach Cupcakes W/Brown Sugar Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups cake flour; 1 ½ teaspoons baking powder; 1 ½ teaspoons baking soda; 1 teaspoon salt; 1 pinch nutmeg; ¾ cup unsalted butter, at room temperature; ¾ cup granulated sugar; ¾ cup light brown sugar, packed; 2 large eggs, lightly beaten; 1 teaspoon vanilla extract; 1 ½ cups buttermilk; 3 large peaches, peeled, cored, and chopped smallish (I went for a 1/3-inch dice); 1 ¼ cups light brown sugar; ¼ cup cornstarch; ½ cup powdered sugar; 2 (8 ounce) packages cream cheese, at room temperature; ½ cup unsalted butter, at room temperature; ½ teaspoon vanilla extract

Servings: persons

3 cups cake flour
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
1 pinch nutmeg
¾ cup unsalted butter, at room temperature
¾ cup granulated sugar
¾ cup light brown sugar, packed
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1 ½ cups buttermilk
3 large peaches, peeled, cored, and chopped smallish (I went for a 1/3-inch dice)
1 ¼ cups light brown sugar
¼ cup cornstarch
½ cup powdered sugar
2 (8 ounce) packages cream cheese, at room temperature
½ cup unsalted butter, at room temperature
½ teaspoon vanilla extract

1
For Cupcakes:.
2
Preheat the oven to 350F Line 28 muffin cups with paper liners.
3
Sift together the flour, baking powder, baking soda, salt and nutmeg and set aside.
4
Cream the butter and sugars together, beating until fluffy.
5
Add the eggs, one at a time, scraping down the sides and bottom of the bowl between each addition, and then the vanilla.
6
Gently mix in the buttermilk.
7
Stir in the dry ingredients and fold in the peach chunks.
8
Divide the batter evenly among the prepared cupcake liners.
9
Bake for 18 to 22 minutes, or until a tester inserted into the center of cupcakes comes out clean.
10
Cool the cupcakes for five minutes in the tin, then turn them out onto a wire rack to cool completely.
11
For Frosting:.
12
In a small bowl, whisk together the brown sugar, cornstarch and powdered sugar.
13
In a large bowl, beat the cream cheese and butter until fluffy.
14
Add the sugar-cornstarch mixture and vanilla, beat until frosting is smooth and light.
15
Chill the bowl in the refrigerator until it thickens back up a bit, about 30 minutes, then spread or dollop on cooled cupcakes.

2348

kcal

Calories

149

Fat

241

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 18 ingredients. The key ingredients include: 3 cups cake flour, 1 ½ teaspoons baking powder, 1 ½ teaspoons baking soda, 1 teaspoon salt, and more.

Yes, Peach Cupcakes W/Brown Sugar Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Peach Cupcakes W/Brown Sugar Frosting

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