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1
For the cupcakes:
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Preheat your oven to 350F. Put paper liners into two 12-count muffin tins.
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3
Using the paddle attachment of your mixer, mix butter, sugars, peaches, and oil. Add one egg at a time until combined. Set aside.
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4
In a separate bowl sift flour, baking soda, baking powder, and salt. Begin adding it into the wet mixture. Alternate adding the dry ingredients and the half and half a little at a time until everything is combined. Using your spatula, mix in the peach extract. (Also add a dash of cinnamon if you're feeling spicy).
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5
Pour batter into cupcake tins (lined with pretty papers...or just plain $1 ones if you're on a budget like me!) and bake for 20-25 minutes.
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6
Raspberry Buttercream:
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In a saucepan combine raspberries, sugar, and water. Bring to a boil and reduce to a simmer. Stir until a syrup forms and all berries are broken down. Take off of stove to cool.
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8
With the paddle attachment of your mixer, whip butter until fluffy.
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9
Strain raspberry syrup through a sieve into a bowl, so it is free of seeds. Add syrup to butter and mix. Add powdered sugar and mix until all is light and fluffy. Use a spatula to mix in the vanilla. If you need some additional moisture mix in half and half one tablespooon at a time.
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10
Once cupcakes have cooled, frost, enjoy. Repeat!
