Peach cupcakes w/ speculoos & cream cheese frosting
November 01, 2013adapted from smittenkitchen
makes ~28 cupcakes
I have wanted to make these peach cupcakes for years and finally tried them out! They were baked for an annual church BBQ back in September. I was going to bake something pumpkin-y but wanted to hold onto summer for one last weekend. They turned out to be perfectly light and not too sweet.
Ingredients:
- 3 c cake flour
- 1 1/2 t baking powder
- 1 1/2 t baking soda
- 1 t salt
- Pinch of nutmeg
- 3/4 c (1 1/2 sticks) unsalted butter, at room temperature
- 3/4 c sugar
- 3/4 c dark or light brown sugar, packed
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1 1/2 c buttermilk
- 3 large peaches, peeled, cored, and chopped (1/3-inch dice)
With a dab of speculoos hidden underneath the frosting :)
- 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 cupcake liners. Bake for 18 to 22 minutes.
Cream Cheese Frosting
Ingredients:
Top with some TJ's gingersnaps!
- 1/2 c (1 stick) butter, room temperature
- 8 oz (1 package) Philly cream cheese, room temperature
- 2 - 3 cups of powdered sugar
- 1 teaspoon of vanilla extract
- With an electric mixer, mix the butter and cream cheese together, about 3 minutes on medium speed until very smooth. Scrape down the sides and bottom of the bowl to ensure even mixing.
- Add the vanilla extract and mix. Slowly add the powdered sugar. Keep adding until you get to desired sweetness and thickness.
Top with some TJ's gingersnaps!
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