Sunday, September 13, 2009

Peach Cupcakes with Brown Sugar Cream Cheese Frosting


I wish I could call this my own, but I owe it all to Smitten Kitchen. These are my new favorite cupcakes.

For the Cupcakes:
This recipe makes 28-32. It sounds like a lot, but once you have one you'll discover it is not nearly enough.

3 cups cake flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
Pinch of nutmeg
3/4 cup (1 1/2 sticks or 6 ounces) unsalted butter, at room temperature
3/4 cup granulated sugar
3/4 cup dark or light brown sugar, packed
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1 1/2 cups (12 ounces) buttermilk, sour cream or full-fat yogurt
3 large peaches, peeled, cored, and chopped smallish (I went for a 1/3-inch dice)

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, sour cream or yogurt. Stir in the dry ingredients and fold in the peach chunks.

Divide the batter evenly among the prepared cupcake liners. Bake for 18 to 22 minutes, or until a tester inserted into the center of cupcakes comes out clean. Cool the cupcakes for five minutes in the tin, then turn them out onto a wire rack to cool completely.

For the scrumptious frosting:

1 1/4 cups light brown sugar
1/4 cup cornstarch
1/2 cup powdered sugar
2 8-ounce packages of cream cheese, at room temperature
1/2 cup (4 ounces or 8 tablespoons) unsalted butter, at room temperature
1/2 teaspoon vanilla extract

In a small bowl, whisk together the brown sugar, cornstarch and powdered sugar. In a large bowl, beat the cream cheese and butter until fluffy. Add the sugar-cornstarch mixture and vanilla, beat until frosting is smooth and light. Chill the bowl in the refrigerator until it thickens back up a bit, about 30 minutes, then spread or dollop on cooled cupcakes.

Serve and enjoy, or use them to make friends.

6 comments:

  1. Ummmm, I think you need to fly to Utah and deliver some of these to me.

    ReplyDelete
  2. I saw these on SK, and I think that it's great that you made them. They look super tasty!

    ReplyDelete
  3. The recipe may be "borrowed" but those darlings are every bit yours, Kasha. Great job.

    I could prepare the same exact recipe and I can guarantee, they would not be picture worthy:)

    Thanks for sharing...

    ReplyDelete
  4. Hello,


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    ReplyDelete
  5. Thanks for the cupcakes:) They were instantly devoured, we're trying to save one for Alan but if he's one minute late coming home from work...

    Thanks for being the best neighbor EVER:)

    ReplyDelete

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