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- 2 stick(s) unsalted butter softened
- 2 2/3 cup(s) all purpose flour
- 2 1/2 teaspoon(s) baking powder
- 1/2 teaspoon(s) salt
- 2 cup(s) granulated sugar
- 3 large eggs
- 1 3/4 ounce(s) (49 grams) freeze dried peaches pulverized in a mini food processor
- 3/4 cup(s) low fat buttermilk
- 1/2 cup(s) pureed fresh peaches
- 1 teaspoon(s) pure vanilla exract
- Preheat oven to 350. Line cupcakes tins with liners. Mix together flour, baking powder, and salt. Set aside. In a large measuring cup or bowl, mix together buttermilk, peach puree, and vanilla extract. Set aside.
- Using an electric mixer, beat butter and sugar in a mixing bowl until pale, about 2 minutes. Add eggs 1 at a time mixing well after each addition. Mix in pulverized peaches. Mix in flour mixture in 3 batches, alternating with 2 batches of buttermilk mixture. Mix until just combined, scraping down bowl as needed. Scoop batter into cupcake tins.
- Bake 21 to 24 minutes. Allow cupcakes to cool in tins for 10 minutes, and then remove cupcakes and place them on a cooling rack.
- Peach Cream Cheese icing:
- 1 cup of butter, softened
- 8oz cream cheese, softened
- 1.75 oz (49 grams) freeze dried peaches pulverized in a mini food processor
- 1 teaspoon pure vanilla extract
- 3-5 cups powdered sugar
- In large mixing bowl, mix butter until it is softened and uniform. Add cream cheese and beat together until it is uniform. Add vanilla extract and mix. Add 3 cups of sugar to the mixture and mix. Add more sugar if necessary. Mix again until mixture is creamy and spreadable. Frost cupcakes once they are cooled.
This recipe is a personal recipe added by Joanna82 and has not been tested or endorsed by MyRecipes.
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Peach Cupcakes Recipe at a Glance
- COURSE: Desserts